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.
Renee Manderson
Really delish! Best fried rice recipe I’ve ever made! Family went back for seconds! Thank you! Will be cooking again!
Christie Lai
Thank you so much for the kind and positive review! I appreciate you for making my recipe. Glad your whole family enjoyed it 🙂
Annette
This is my “GO TO” fried rice recipe, I’ve made it with chicken, beef, pork and shrimp. I’ve shared the link with friends and family and I’ve made it for family get togethers. It’s delicious with any protien.
Christie Lai
Thank you so much for making my recipe and leaving a positive review, Annette! I really appreciate you sharing the link with family and friends 🙂 Have a lovely day!
Brenda Wright
Best fried rice recipe ever!!
Christie Lai
Thank you so much for the kind and positive review, Brenda! So happy you enjoyed it 🙂
mark sherlock
Thank you Christie, was very easy to prepare and cook and tastes absolutely delicious
Christie Lai
Thanks for making my recipe and for the positive review, Mark! Glad you enjoyed it!
Paula A
Best fried rice recipe we’ve ever had! I’ve tried several fried rice recipes, and none had this much flavor. I especially love the chicken marinade. Can’t wait to make it again—thank you!
Christie Lai
Thanks for making my recipe and for the positive review, Paula!
Dani
Wow I am not a good cook but this was so easy to follow and so yummy!!! Just a heads up if you like a stronger taste make a bit more of the sauce!! Otherwise it was amazing.
Christie Lai
Thanks so much for making my recipe, Dani! Glad you found it amazing!
Mathias S'Jongers
Precooked the rice this morning and ghe recipe indeed was ready in ±30 minutes.
Love the EU metrics, thanks for this. 😜
Enjoyed the dish a lot.
Christie Lai
Thanks for making my recipe and for the positive review, Mathias!
Chris
Great recipe! Thanks for sharing!
Christie Lai
Thanks so much for making my recipe, Chris! Glad you enjoyed it!
Jenni M
I have been trying to make fried rice for the longest time and non of the recipes ever tasted anything close to fried rice. This really is the best - I think the dark soy sauce helps to give it a more authentic flavor. Thank you thank you!!
Christie Lai
Thank you so much for making my recipe and for this positive review! Very happy that you enjoyed it and found it close to takeout!