Chicken Fried Rice Recipe

Chicken Fried Rice is a quick and flavorful dish made with tender chicken, day-old rice, stir-fried vegetables, and a savory soy sauce-based seasoning. This dish is perfect for using up leftover rice and can be customized with your favorite vegetables or proteins. It’s a satisfying, one-pan meal that’s easy to make and always delicious.

Chicken Fried Rice Recipe

This Chicken Fried Rice is a savory, satisfying meal made with tender chicken, stir-fried vegetables, and day-old rice. It’s quick, easy, and full of flavor, making it perfect for a weeknight dinner or lunch.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Dinner

Cuisine: Asian

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

For the Rice:

• 2 tablespoons vegetable oil
• 1 pound chicken breast or thighs diced into small pieces
• 2 cups day-old cooked rice preferably jasmine or long-grain
• 1 cup mixed vegetables peas, carrots, corn
• 3 green onions sliced
• 2 large eggs optional, for scrambling
• 1 tablespoon garlic minced
• 1 tablespoon fresh ginger minced

For the Sauce:

• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon oyster sauce optional
• 1 teaspoon sugar optional

Equipment

• Wok or large skillet
• Knife & cutting board
• Spoon or spatula for stirring
• Measuring spoons
• Bowl for mixing sauce

Method

 

1. In a small bowl, whisk together the soy sauce, sesame oil, oyster sauce (if using), and sugar. Set aside.
2. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the diced chicken and cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove from the pan and set aside.
3. In the same pan, add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger and cook for 1 minute until fragrant. Add the mixed vegetables and cook for another 3-4 minutes, until they are tender and heated through.
4. Push the vegetables to the side of the pan. Crack the eggs into the empty side of the pan and scramble them, cooking for about 2-3 minutes. Once scrambled, combine them with the vegetables.
5. Add the day-old rice to the pan, breaking up any clumps. Add the cooked chicken back into the pan as well. Pour the sauce over the rice mixture and stir everything together to coat evenly. Cook for another 3-4 minutes, until everything is well combined and heated through.
6. Stir in the sliced green onions and remove the pan from heat. Serve hot.

Notes

• Storage Instructions: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating Tips: Reheat in a skillet over medium heat, adding a splash of water or soy sauce if the rice gets too dry.
• Variation Suggestions: You can add shrimp or beef for a different protein, or make a vegetarian version by omitting the chicken and adding extra vegetables like bell peppers or mushrooms.
• Safety Tips: Ensure the chicken is cooked to an internal temperature of 165°F before serving.