Quick & Easy Chicken Fried Rice

Quick & Easy Chicken Fried Rice

Seasoned rice stir-fried with tender chicken, eggs, vegetables, and aromatics. This quick and easy chicken fried rice is ready in less than 30-minutes! A delicious main, meal, or side dish for the whole family to enjoy. It's also better-than-takeout!

Note: the recipe has been slightly modified for improvement as of Sep 3, 2025.

5 from 43 votes

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Prep Time 20

Cook Time 10

Total Time 30

Course Main Course

Cuisine Asian, Chinese

Servings

Calories per serving 438 kcal

Ingredients

4 ½ cups cooked jasmine rice cold day-old (or see Notes below to prepare uncooked rice for this recipe)
½ lb skinless boneless chicken thighs thinly sliced
1.5 cups frozen peas and carrots or frozen vegetable mix (corn, peas, carrots, green beans)
3 large eggs beaten
1 small shallot or ¼ onion, finely diced
3 garlic cloves minced
4 teaspoon vegetable oil or any neutral tasting oil

Chicken Marinade

1 teaspoon regular soy sauce or light soy sauce
1 teaspoon Shaoxing Cooking Wine or dry sherry / dry white wine / chicken broth
1 teaspoon cornstarch
1 teaspoon vegetable oil or any neutral tasting oil

Sauce

2 tablespoon regular soy sauce or light soy sauce
½ tablespoon dark soy sauce
2 teaspoon sesame oil
1 teaspoon chicken bouillon powder (a.k.a. chicken stock powder)
⅛ teaspoon white pepper or black pepper

Instructions

In a medium-sized bowl, marinate sliced chicken thighs with marinade ingredients as listed above. Set aside to marinate for 5-10 minutes.
In a small bowl, combine the sauce ingredients as listed above and set aside.
Heat 1 teaspoon / 5 ml of vegetable oil in a large pan on medium-high heat. Fry chicken until fully cooked. Remove from the pan.
Add 1 teaspoon / 5 ml of vegetable oil into the pan. Sauté garlic and shallots for 10 seconds. Add peas and carrots and fry for 10 seconds. Push everything to the side of the pan.
Add remaining oil into empty space of the pan. Add in beaten eggs and let them sit for 20 seconds before scrambling and breaking into bite-sized pieces. Then toss everything together.
Add rice and chicken and toss everything together until incorporated.
Pour sauce around the rice or along the edges of the pan and let the sauce toast for 5 seconds for extra flavor before tossing. Toss everything together until all the rice grains are brown. Enjoy!

Notes

How much uncooked rice should I use?

For a serving for 4, measure out 1 ½ cups or 300 grams of uncooked jasmine rice. Then cook it the night before in your rice cooker or in a pot (see instructions below) and then refrigerate.

To cook rice without a rice cooker:

Rinse rice under cold running water until it runs clear and then strain. Transfer strained rice to a medium-sized pot or pan, ideally non-stick.
Then place your index finger above the rice and fill it with fresh cold water to the the first knuckle line of the finger.
Cover with a lid and bring to a boil on medium heat. Then reduce to low heat and keep covered. Cook for 12-14 minutes until most of the water has evaporated. If there's water in the base of the pot, continue to cook on low until there isn't.
Take the pot off the heat. Let this rest covered for another 10-12 minutes so the rice can properly cook through a steaming process. The finished rice will be sticky (not wet) and you should be able to fluff it with a rice paddle.

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