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.
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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.
Teresa
This was the best recipe I have made for fried rice. I love that you give some comparable options for some of those ingredients that not all of us have in our pantry. Will definitely be adding this to my recipe file.
Christie Lai
Thanks so much for making my recipe and for leaving this positive review, Teresa 🙂 Glad I could help provide substitutes.
Granny
Amazing!!! I used diced ham in place of the chicken and made cashew chicken to go with the rice. Every bit as good as my favorite Chinese takeout.
Christie Lai
Lovely! So happy to read this. Thank you so much for the kind and positive review 🙂
Chic Duffy
Thanks christie awaiting my family coming to visit and eat my delicious chicken fried rice Thanks to you and all your advice ie made it all last night just to heat it up
Love and best wishes
Chic from lanark scotland
Christie Lai
Thanks so much for making my recipe, Chic! Glad it all worked out well 🙂
Nikki
Love how easy instructions are to follow and great recipe.
Christie Lai
Thank you so much for making my recipe and for leaving this kind review, Nikki! I truly appreciate that.
GraceD
Excellent recipe … Did not have dark soy so I used extra regular soy.
Christie Lai
Amazing! Thank you so much for making my recipe and for sharing your positive experience here! Glad the regular soy sauce worked out for you, Grace 🙂
Dawn Brewster
Cannot wait to try this
Can you do a list on the various seasonings and spices one can use , I absolutely want to be able to make a variety of dishes, I purchased a wok and am in the process of getting the seasonings and spices I will need, Oils and soy sauces
Christie Lai
Enjoy! I will consider creating an Asian pantry list blog post in the future.
Ashley
I make this a few times a month, it my favorite!!
Christie Lai
Woo hoo! That's awesome to hear. Thanks so much for making it often and for posting a positive review!
Jordan
Absolutely delicious!!!
Christie Lai
Woo hoo! Happy you enjoyed it Jordan and thanks for making my recipes! Appreciate the support.
Monica
Hi! Can I use the frozen cube carrots they have at the store instead of the fresh carrot?
Christie Lai
Hi Monica, yes that will work fine!
Bill
Very good recipe. I make it all the time.
Christie Lai
So glad you liked it! Thank you so much for making it.
Jen
This was so good that my family finished it all and this never happens with my cooking.
Christie Lai
Haha so glad you all liked it! Thank you so much for making it.
Bob Ko
I have made this at least 5 times. It is easy, it is delicious. I do not make any other recipe when I want chicken fried rice. Everyone likes it.
Christie Lai
Thank you so much for the very kind review, Bob! Very happy to read this and glad it's your favorite chicken fried rice recipe! Have a wonderful day!
Jill
I’ve made this recipe twice now and it turned out great both times. The chicken bouillon makes the dish so flavorful. I do add a bit extra soy sauce and sriracha for heat.
Christie Lai
Amazing! Thank you so much for making my recipe, Jill! I'm so glad you enjoyed it both times with the extra seasoning and heat 🙂
Barbara
Delicious recipe!
Christie Lai
Thank you so much for making it!
Amelia
This recipe is the only 1 use, family loves it.
Christie Lai
I am so thrilled to read this, thank you so much for making it Amelia! Glad the family loves it!
sofia
hello!! im making this tonigjt and yesterday i went to three stores and couldnt find dark soy sauce 🙁 can i just use more of the regular? thank you!!
Christie Lai
Hi Sofia, sorry for the delayed reply. Yes, feel free to add more regular soy sauce to taste. Avoid substituting 1:1 for the dark soy sauce.
Jd
Everything seems so easy for u when u cook, I really enjoy watching u when u cook
Steven Steinbrecher
EXCELLENT flavor and pretty easy to make!!!!!
Christie Lai
Thanks so much for making my recipe, Steven! So happy you enjoyed it and found it easy to make!
Merlene Beckford
Excellent recipes. Specifically love the Chinese chicken fried rice 🍚
Christie Lai
Thank you so much for making my recipe and for sharing this kind review!!
Raj
Easy to follow, delicious results.
christieathome
Thank you so much for making my recipe, Raj! So happy that you enjoyed it 🙂