Chicken Fried Rice is one of our go-to EASY 30-minute meals. Fried Rice is perfect for meal prep and a genius way to use leftovers if you have a Roast Chicken or Rotisserie Chicken. It’s even better with leftover cooked rice. Watch the video tutorial below and you’ll see how easy this is.
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Chicken Fried Rice Recipe
Fried rice is perfect for meal prep. It comes together fast and it reheats well. It’s also a great way to use up leftovers. If you cook rice earlier in the week, make more than you will need and put it into fried rice. Leftovers never tasted so good!
Fried rice recipes are well-loved in our house, from our Shrimp Fried Rice to Bacon Mango Fried Rice and even Cabbage Fried Rice! Homemade fried rice is simple to make and healthier than takeout.
What is Fried Rice?
Fried rice is a Chinese stir fry made with rice. Scrambled eggs and veggies are usually added along with some type of protein like shrimp, chicken, or ham. It is traditionally cooked in a large wok, but a large non-stick skillet works just as well. Fried rice can be enjoyed as a side dish or as a main course.
How to Make Chicken Fried Rice Video
You’ll be surprised how easy it is to make restaurant-quality chicken fried rice.
Pro Tips for Making Fried Rice
- For best results, start with cold-cooked rice. Do not use freshly cooked warm rice or it will become gooey and sticky in the pan.
- Fried rice should be cooked quickly over high heat. Give your skillet a chance to preheat before adding ingredients and avoid the urge to stir constantly, especially when the rice is added. Allow things to crisp and brown slightly.
- This recipe moves fast so prep all of your ingredients before firing up the stove.
- Add ingredients in the right order. If you add everything at once, the pan will cool too quickly and steam-cook your ingredients.
Ingredients for Fried Rice
- Chicken – we love using trimmed chicken thighs for juicy bites of chicken. See substitution options below.
- Extra light olive oil – to help the rice crisp up without smoking
- Eggs – Add protein, great flavor and fluffy texture to the fried rice.
- Cooked Rice – be sure it’s cooked and chilled (see instructions and tips below)
- Soy Sauce – we use regular soy sauce but you can also use Tamari for gluten free. If using reduced sodium, add it to taste.
- Sesame Oil – we use pure unrefined sesame oil. It adds authentic Asian flavor to the fried rice and I don’t recommend substituting it.
- Frozen Peas and Carrots – an easy way to add veggies without any special prep required besides thawing.
- Green onion – adds vibrant color and flavor and aroma to the fried rice
The Best Chicken for Stir Fry
Adding chicken to fried rice is a great way to incorporate more lean protein. We prefer chicken thighs for chicken fried rice. The dark meat has more flavor and is more forgiving; it remains tender even when it is overcooked. It also works great with chicken tenders or Baked Chicken Breasts. Just use what you have on hand.
Substitutions
- Ham – you can use diced ham which is also a great way to use up leftover Baked Ham.
- Turkey – if you have leftover Roast Turkey, you can use light or dark-meat turkey.
- No Meat – you can leave out the protein altogether and make it a basic Egg Fried Rice which still has plenty of protein.
- Seafood – you can use shrimp as we did in our Shrimp Fried Rice or other shellfish such as crab or lobster.
How to Cook Rice for Fried Rice
Leftover chilled white rice is best and is less likely to turn gummy on the skillet. If you want to cook rice for fried rice, you will need 1 1/2 cups of raw rice to make 5 cups of cooked rice. We use Jasmine rice but any long-grain rice will work.
- Rinse the rice in a colander until the water runs clear – this removes extra starch to ensure your rice isn’t sticky.
- Cook rice according to package instructions or follow our tutorial on how to cook white rice.
- Cool Rice – Spread rice into a casserole dish or baking sheet and cool to room temperature then refrigerate until chilled.
Make-Ahead
- To Refrigerate: Allow the fried rice to cool to room temperature then cover and refrigerate for up to 4 days, which is the USDA recommendation for storing cooked chicken.
- Freezing: Transfer the cooled fried rice to freezer-safe zip containers, remove as much as possible and seal. If you freeze the bags flat and in a thin layer, they will thaw faster. Freeze for up to 3 months.
- To Reheat: If frozen, defrost the fried rice in the refrigerator then sautee on a skillet until hot and steamy.
More 30-Minute Meals
If you love quick and easy dinner ideas, you’re sure to find some new favorites in this list. It’s no wonder these are some of the most popular recipes on our blog.
- Beef and Broccoli – better than takeout
- Philly Cheesesteak – just like in Philly
- Lemon Chicken Pasta in alfredo sauce
- Taco Soup – perfect for taco night
- Chicken Salad – great for meal prep
- Chicken Parmesan – feeds a crowd
Chicken Fried Rice
Ingredients
- 1 lb chicken thighs, boneless, skinless and trimmed
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 3 Tbsp extra light olive oil, or high heat cooking oil
- 4 large eggs
- 5 cups cooked white rice, chilled*
- 2 Tbsp soy sauce, (or GF Tamari) or added to taste*
- 1 1/2 tsp sesame oil, or to taste
- 12 oz frozen peas and carrots, fully thawed
- 1/4 cup green onion, chopped
Instructions
- Bring a large non-stick skillet or wok over medium/high heat and add 1 Tbsp oil. Add chicken and cook for 4-5 minutes, stirring occasionally, or until fully cooked through. Transfer to a plate.
- Reduce heat to medium. Add 1 Tbsp oil then scrambled eggs and stir and scramble for a minute, breaking up the egg with your spatula. Cook just until no longer wet and immediately transfer to the plate with chicken.
- Use tongs to wipe skillet clean with a paper towel. Swirl in another 1 Tbsp oil then spread 5 cups rice evenly over the pan. Cook 1 to 2 minutes without disturbing then stir and sauté another 1 to 2 minutes. Rice should sizzle.
- Drizzle 2 Tbsp soy sauce and 1 1/2 tsp sesame oil over the rice and stir well. Add fully thawed vegetables and mix well.
- Add cooked chicken and scrambled eggs back to the pan. Add 1/4 cup green onion and mix well. Continue to cook until veggies and rice are hot and rice sizzles, stirring frequently. Add more soy sauce and sesame oil to taste.
I tried it. I loved it! I can’t be I won’t ever have to go out for Chinese take out again
That’s just awesome!! Thank you for sharing your wonderful review.
Sounds delicious ! Do I need to use cooked rice ..
Hi Anna, yes for this recipe you need to use cooked rice.
Made the recipe as said. But something was missing. Sauteed onion and garlic in butter then added it to the recipe. Added more soy sauce and a little sriracha sauce. It was so tasty. Love it!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha, I have a question about your Staub skillet. What pros and cons does it have? Is that non stick 100%? Can you sir meat ok without it sticking to a bottom?
Can you still cook eggs in it or cook “zharenaya kartoshka”? I’m so tempted to get that skillet, but before paying $200 I need to know if it worth it. Thank you
Hi Julie, any coated cast iron will not be 100% non-stick. It will still stick a little bit. I definitely could not make crepes in it and fried potatoes will stick to the bottom.
Hi Julie, we absolutely love it! They trick with any cookware that is non stick is to heat the skillet/ cookware to the temperate you plan on cooking it with. I also recommend reading reviews that come with the product on the site you’re purchasing. We have it linked in our shop on our blog also. I hope that helps.
I remember when no Chinese Restaurant put peas in their fried rice. I think the fast food Chinese take outs started this practice that started 25 to 30 years ago and I’m not a fan. They use to just use green onions.
That is interesting! Thank you for sharing that with me.
We made it last night with just one adjustment: some butter in the rice. it was much loved! The sesame oil is the star of she show.
I’m so happy you enjoyed that. Thank you for sharing that with us!
What brand of rice would you recommend?
Hi Viktoriya, We use Jasmine rice but any long grain rice will work.
This receipe is fantastic and economical. Thanks for another dish my family loves.
I’m so glad you enjoyed it, Cheryl. Thank you for the wonderful review!
I can never understand why fried rice isn’t recommended as a cheap meal. You can use any and all small amounts of leftover meats or veggies and it feeds a bunch with rice & 2 eggs. And it’s good!
That’s my favorite thing about it!
I like to use oyster sauce, toasted sesame oil, at least 3 cloves of garlic, sm. white onion. I cook my 2 eggs first with a pat of butter, plate them and set aside. Then I fry my onion and my garlic in butter and my 2 carrots I diced. I scoot it over in pan and put my cold rice in with butter if more is needed. I use froz. peas so I throw those in last. But the toasted sesame oil and oyster sauce make a big difference in taste. I add the soy sauce in last. More on my plate if needed. But I have to cook with butter, that’s how I’ve seen the Japanese cooks do it.
That’s just awesome!! Thank you so much for sharing that with me.
Love your personality, your energetic smile, how you make everything simple. You’re just awesome.
Thank you for that wonderful compliment, Diane!
So delicious and easy to make , thank you for amazing recipe
You’re welcome! I’m so glad you enjoyed that.
Can I substitute cauliflower rice instead? How to prepare? Same as rice?
Hi Mike, you can substitute for a low carb version of fried rice but the method would be a little different. I suggest following instructions specifically written for cauliflower fried rice.
I’ve been making fried rice for years. Sometimes it’s spanish or tex-mex, or asian. I always start with sateed onions, garlic, and ginger (if it’s asian) (I keep grated fresh ginger in the freezer.) Then I add my peas and carrots. I cook the rice in chicken broth and add a pinch of goya sazon for yellow color.
I used chicken breasts cut very thin, and marinated for 15 min. with dry spices. Then you mix them with cornstarch and oil. I also add soy or teriyaki sauce and sesame oil to the rice.Then you put everything together and voila! Chinese fried rice.
Yum that sounds wonderful and thanks for sharing! What kind of spices do you use for the chicken?
Hi Natasha! This dish looks sooo good, but I have a question; I have another recipe from you, and I want to know the difference with this one. The other recipe is called Easy Chicken Fried Rice.
Thank you so much. Blessings for you and your beautiful family!!!
Hi Cristina, we don’t have an Easy Chicken Fried Rice on our blog. You must be thinking of someone else’s recipe? We do have a really good Shrimp Fried Rice.
Hi Natasha, I was looking to the Easy Chicken Fried Rice, and it has your name and in brackets says Valentina’s Corner, I think I got it from a suggestion from one of your other recipes.
For sure I am going to make your Chicken Fried Rice, I think is the best like all your other recipes, I tried lot of them and we love it. Thanks Natasha!!!!
Thank you so much for sharing that with me.
All I have is extra virgin olive oil. Would that be okay to use?
Hi Shannon, extra virgin doesn’t work well with fried rice or stir fry because it doesn’t have a high smoke point and will burn at the heat called for in fried rice. You would be better off using an oil with a higher smoke point such as vegetable oil, canola oil or grapeseed oil, or even avocado oil.
Excellent cook, love it, a very healthy meal. Natasha greetings.Successes!!
Thank you for that wonderful compliment!
We make this all of the time! The family loves it!
Sounds like you found a family favorite! Thank you so much for sharing that with me!
Loved this quick and easy recipe and my family loves it too! It will be on repeat for sure.
Quick and easy are the best! I’m so glad your family enjoyed that.
Hi, Natasha!
One quick question. You mentioned in the video you can use chicken breast. Would 1 lb still be the correct amount? Thanks! Btw, my husband and I really love watching you!
Have a blessed day!
Valerie
Hi Valerie, that is correct, I would still suggest the same amount of chicken.
That’s so great Valerie! That is correct. I hope you love this recipe.
Hi Natasha! When I made this my rice got really soggy. I cooled it like suggested. Any other suggestions? Not sure what I did wrong.
Hi Kailey, I’d be more than happy to troubleshoot. Was anything altered in the recipe? Did you measure the rice and liquids accurately?
My family loves this chicken fried rice! It’s delicious!
That’s so awesome! Thank you for sharing that with me, Anna!
This is SO GOOD. Thank you!
Thank you Sarah! I hope it becomes a new favorite for you.
This has become our new go to recipe when we need a quick meal. We usually have everything on hand. Thanks!
Yay!! I love it when that happens (having everything you need on hand) That is the best feeling and also why I love fried rice! 🙂
Hi Natasha, would you please email me a receipt how to make napaleon, and our real russian borsh?
Hi Lucy, you can find Napoleon Cake HERE and our favorite Borscht recipes HERE.