Tender chicken, fluffy rice, eggs, and vegetables stir-fried in a savory sauce. This easy chicken fried rice recipe is ready in just 30 minutes. I use cold, day-old rice so the grains separate easily in the hot pan, creating fluffy fried rice instead of a soggy texture.
Jump to:
Chicken fried rice is a Chinese-inspired dish made with cooked rice, chicken, eggs, vegetables, and savory seasonings, all stir-fried together in a hot pan.
This dish brings back many childhood memories for me. Whenever my mother didn't know what to cook on busy weeknights, she would turn leftover rice into a one-pan meal that fed our family of five.
I still make it this way today, using cold, day-old rice because it's drier and the grains separate more easily during stir-frying. I also marinate the chicken with cornstarch and oil to keep it tender and juicy, then pour the sauce along the edges of the hot pan to develop a deeper savory flavor.
If you don't have chilled, day-old rice, spread freshly cooked rice evenly on a baking sheet and freeze it uncovered for 45 minutes to quickly cool and dry the grains.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Cooked Jasmine Rice: Use cold, day-old rice because it's drier and the grains separate more easily during stir-frying. Standard long-grain white rice also works.
- Chicken Thighs: Use boneless, skinless chicken thighs because they stay tender and juicy during high-heat cooking. Chicken breast also works but can dry out more easily.
- Carrots and Peas: Fresh or frozen both work. Frozen mixed vegetables containing carrots, peas, green beans, and corn also work. If using frozen, rinse under cold water to thaw, then drain well to prevent excess moisture from making the rice soggy.
- Large Eggs
- Shallot: A small onion also works as a substitute.
- Garlic Cloves: Jarred minced garlic also works.
- Vegetable Oil: Or use a neutral oil with a high smoke point, such as canola or refined avocado oil.
Chicken Marinade
- Regular Soy Sauce: Adds savory, salty flavor to the marinade. Light soy sauce also works, or use low-sodium soy sauce for a less salty result.
- Shaoxing Wine: Adds depth and helps balance the chicken's savory flavor. Dry sherry also works.
- Cornstarch: Helps retain moisture in the chicken during high-heat cooking, keeping it tender and juicy. Potato starch also works.
- Vegetable Oil: Coats the chicken pieces to help prevent them from sticking together during stir-frying. Or use any neutral oil.
Sauce
- Regular Soy Sauce: Light or low-sodium soy sauce also works.
- Dark Soy Sauce: Adds a deeper brown color and a richer savory flavor to the fried rice. Dark mushroom soy sauce also works.
- Toasted Sesame Oil: Adds a rich, nutty aroma and flavor to the fried rice.
- Chicken Bouillon Powder: Enhances the savory, umami flavor of the fried rice.
- White Pepper: Adds a mild, earthy peppery flavor. Black pepper works too but has a sharper, more noticeable flavor.
Note: Asian ingredients are typically available at most Asian grocery stores or online.
Expert Tips
- Break up cold rice with clean, lightly oiled hands or an oiled rice paddle so it fries evenly.
- Prepare everything in advance because fried rice cooks quickly and delays can cause ingredients to overcook.
- Use a large wok or pan so the ingredients have enough space to fry instead of steam.
- Don't overcook the chicken because prolonged high heat can dry it out. Remove it once it reaches 165°F.
- Don't overcook the eggs because prolonged heat makes them dry and rubbery. Scramble just until softly set, as they'll continue cooking with the rice.
- Pour the sauce along the edges of the pan so it hits the hot surface and develops a deeper savory flavor.
Instructions
Below are step-by-step instructions on how to make chicken fried rice:
- Marinate the chicken: Thinly slice the chicken against the grain at a 45-degree angle into ¼-inch-thick pieces. Transfer to a medium bowl, add all the marinade ingredients, and mix well. Set aside to marinate for 5-10 minutes.
- Mix the sauce: In a small bowl, combine the sauce ingredients until well mixed. Set aside.
- Cook the chicken: Heat 1 teaspoon (5 ml) vegetable oil in a large wok or pan over medium-high heat. Add the marinated chicken in an even layer and stir-fry for about 2-3 minutes until lightly browned and fully cooked. Remove from the pan and set aside.
- Cook the vegetables: Add 1 teaspoon (5 ml) vegetable oil to the pan. Sauté the garlic and shallots for 10 seconds until fragrant. Add the peas and carrots and stir-fry for another 10 seconds. Push everything to one side of the pan.
- Cook the eggs: Add the remaining oil to the empty side of the pan. Pour in the beaten eggs and let them sit for 20 seconds before gently scrambling until softly set, breaking them into bite-sized pieces. Toss with the vegetables.
- Fry the rice: Add the cold rice and cooked chicken. Break up any remaining rice clumps and stir-fry until combined. Pour the sauce along the edges of the pan and let it sizzle for 3 seconds before tossing everything together until the rice is evenly coated and heated through. Serve hot.
Storage & Reheating
- Refrigerator: Cool leftover chicken fried rice quickly and refrigerate within 1 hour of cooking. Store in an airtight container in the refrigerator for up to 4 days.
- Freezer: Cool leftover chicken fried rice quickly and freeze within 1 hour of cooking in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Microwave in 1-minute intervals, stirring between each interval, until steaming hot throughout. Alternatively, reheat in a large pan over medium heat until heated through.
Variations
- Gluten-free: Use gluten-free soy sauces and chicken bouillon powder, and replace Shaoxing wine with gluten-free dry sherry.
- Protein swap: Replace the chicken with shrimp, beef, or pork, adjusting the cooking time until the protein is fully cooked.
Pairing Suggestions
Serve this Chinese chicken fried rice with:
- Egg drop soup: A light, savory soup that complements the fried rice.
- Stir-fried snow pea leaves: Tender greens that balance the rich rice.
- Szechuan chicken: A spicy, savory dish for a heartier meal.
FAQ
Rinse the uncooked rice at least 4 times or until the water runs clear to remove excess starch. Before cooking, reduce the usual cooking water by 2 tablespoons per cup of uncooked rice for firmer rice. Once cooked, fluff the rice with a rice paddle or fork to release steam and separate the grains. Spread it evenly on a baking sheet and freeze it uncovered for 45 minutes to quickly cool and dry the grains before stir-frying.
The pan may not be hot enough, or you may be using too little oil. Preheat the pan well and use enough cooking oil to prevent the rice from sticking.
More Like This
Check out my other fried rice recipes:
📖 Recipe
Easy Chicken Fried Rice (30 Minutes)
Ingredients
- 4 ½ cups cooked jasmine rice cold, day-old, broken up
- ½ lb skinless boneless chicken thighs
- 1.5 cups peas and carrots
- 3 large eggs beaten
- 1 small shallot finely diced
- 3 garlic cloves minced
- 4 teaspoon vegetable oil or any neutral oil
Chicken Marinade
- 1 teaspoon regular soy sauce or light soy sauce
- 1 teaspoon Shaoxing Cooking Wine or dry sherry
- 1 teaspoon cornstarch
- 1 teaspoon vegetable oil or any neutral oil
Sauce
- 2 tablespoon regular soy sauce or light soy sauce
- ½ tablespoon dark soy sauce
- 2 teaspoon sesame oil toasted kind
- 1 teaspoon chicken bouillon powder
- ⅛ teaspoon white pepper
Instructions
- Thinly slice the chicken against the grain at a 45-degree angle into ¼-inch-thick pieces. Transfer to a medium bowl, add all the marinade ingredients, and mix well. Set aside to marinate for 5-10 minutes.
- In a small bowl, combine the sauce ingredients until well mixed. Set aside.
- Heat 1 teaspoon (5 ml) vegetable oil in a large wok or pan over medium-high heat. Add the marinated chicken in an even layer and stir-fry for about 2-3 minutes until lightly browned and fully cooked. Remove from the pan and set aside.
- Add 1 teaspoon (5 ml) vegetable oil to the pan. Sauté the garlic and shallots for 10 seconds until fragrant. Add the peas and carrots and stir-fry for another 10 seconds. Push everything to one side of the pan.
- Add the remaining oil to the empty side of the pan. Pour in the beaten eggs and let them sit for 20 seconds before gently scrambling until softly set, breaking them into bite-sized pieces. Toss with the vegetables.
- Add the cold rice and cooked chicken. Break up any remaining rice clumps and stir-fry until combined.
- Pour the sauce along the edges of the pan and let it sizzle for 3 seconds before tossing everything together until the rice is evenly coated and heated through. Serve hot.
Paula Ena
Made it twice….tripled the recipe this time. It is delicious!!!! My family love it. Has a lot more flavor (not salty). Better than restaurant quality. Thank you for sharing this recipe.
christieathome
Thank you so much for making my recipe, Paula! I appreciate your very kind review and so glad it's better than restaurant quality 🙂 Have a wonderful day!
Emy
favorite fried rice recipe!
christieathome
Thank you so much for sharing your kind review with me, Emy! I am so happy to hear it's your favourite fried rice recipe 🙂
Courtney Harris
This is the best! I’ve made it probably 8 times now. Whole family loves it too. It’s so simple but yet there are little touches that make a huge difference. Especially pouring the sauce down the sides to heat up before stirring. Thank you!
christieathome
Thanks so much for making my recipe so many times for your family! I appreciate you for sharing your kind review, Courtney! This is truly music to my ears 🙂
Chris Lewis
Will precooked Ready Rice work for this recipe? or is there a way to make it work - dry it out??
christieathome
To quickly dry out cooked rice: after the rice has cooked, lay it out on a tray and then pop it into the freezer (not fridge) UNCOVERED for 1 hour and this will help dry it out.
Courtney
When I don’t have day old rice I make a fresh batch, spread it thin on a baking sheet uncovered and place in the freezer for 15-20 minutes. Works really well to dry it out a little.
Joan Clarke
Making tonight looking forward to it
christieathome
Thanks so much Joan! I hope you enjoy my version of chicken fried rice! 🙂
Annette Mitchell
What a great recipe. I did add a 1/4 cup of dark brown sugar for just a little sweetness, this rice is amazing and reminds me of the fried rice I grew up on in Massachusetts. I chose to use green onion, carrots and bean sprouts in mine. You can use any vegetables you’d like. Next time, I’m going to change up the protein and use shrimp.
christieathome
Thanks so much for making and sharing your kind review with my Annette! I am so happy it worked out with the dark brown sugar for extra sweetness! Sounds so good. Enjoy it with shrimp! (I also share a shrimp version if you click here).
Jenifer
Oh my goodness this was so good
christieathome
Thanks so much for making my recipe, Jenifer! So happy you enjoyed it 🙂
Shari
This recipe is literally FANTASTIC… I’ve made good fried rice at home before and leftover rice is DEFINITELY key (parboiled rice which doesn’t get sticky even when cooked also helps)… but the recipe itself with marinade & sauce… SPECTACULAR!!!
christieathome
Thank you so much for making my recipe and for the kind review, Shari! So happy you enjoyed it!
Linda Alvarado
Yes. Thank you 😊
christieathome
You're welcome!
Jen G.
Made this tonight using some leftover roasted chicken breast and it came out AMAZING. As others suggested, I made the rice and then spread it out on a pan and refrigerated for a couple of hours, which helped it cook perfectly. All the ingredients and measurements were perfect, although I did double the sauce recipe and added some edamame. It came our perfectly and we all loved it. Thanks for the recipe!
christieathome
Thanks for making my recipe and for leaving this kind review, Jen! Glad it worked out so well! Yes, that's a great tip that I often suggest anytime I want to dry out rice fast. I actually freeze (vs refrigerate) the rice on the baking sheet for 45-60 minutes for efficiency. I'll then break the rice apart with wet or hands that have a bit of vegetable or avocado oil to prevent a sticky mess. Hope this tip helps!
Maeve
I love this recipe! I make it all the time for meal preps. It's really easy to make and absolutely delicious!
christieathome
Thanks for making my recipe, Maeve 🙂 Happy it's a go-to recipe for you and that it works for meal prep!
Emma V
Yooo. I've been making fried rice for years but haven't found the right recipe... Until now!! This is ACTUALLY like takeout, and totally his the spot. Delicious, I'm bookmarking this page.
christieathome
Very happy to read that this mimics takeout exactly! Glad it hit the spot and thanks for your review!
Claudia Johnson
All I can add is WOW, the best ever. Christie a zillion thanks. I took a photo but didn't know how to upload.
christieathome
Thanks so much for making my recipe and for the kind comment, Claudia! Very happy you enjoyed it 🙂 I appreciate your effort to take a photo to post.
Lauren
I do not have dark soy sauce. Just regular. Is that okay?
christieathome
Yes, I would suggest adding more regular soy sauce to taste and do not sub at a 1:1 ratio as regular is saltier than dark.
Paula
Perfect recipe for Chicken Fried rice. We all loved it! The only change I made was to add a touch of Chinese Five Spice seasoning.
christieathome
Thank you so much for making my recipe Paula! I am so glad you all loved it 🙂 A pinch of five spice sounds lovely!
Angela St. Peter
Excellent authentic fried rice recipe. Thanks Christie. I just bought all of the ingredients to make your crab rangoons next. My family can’t wait.
christieathome
Thank you so much for making my recipe, Angela! I am so happy to read that you enjoyed this! I also hope you enjoy my crab rangoons too 🙂 Have a lovely day!