Craving that savory, perfectly cooked fried rice from your favorite Chinese restaurant? This Chicken Fried Rice Recipe is your answer. Forget the delivery fees and mystery ingredients; we are bringing the authentic, better-than-takeout experience right into your kitchen. This guide will show you the simple secrets to crafting a delicious, quick, and satisfying meal that’s perfect for any weeknight dinner. It’s the absolute best way to transform leftover rice into a dish your whole family will request again and again.
Why This is the BEST Chicken Fried Rice Recipe
What sets this recipe apart is its focus on the fundamentals that guarantee success. We’re using simple, accessible ingredients to create layers of incredible flavor.
- Foolproof Technique: We’ll cover the non-negotiable step of using cold rice to ensure every grain is perfectly separate and fluffy.
- The Perfect Sauce: Our simple yet flavorful sauce combination provides that authentic savory and nutty taste you crave.
- Quick & Easy: From start to finish, this entire meal comes together in under 30 minutes, making it a true weeknight hero.
- Customizable: This recipe is a fantastic base for whatever vegetables or proteins you have on hand.
Key Ingredients for Success
The beauty of this dish lies in its simplicity. You don’t need a long list of specialty ingredients to achieve restaurant-quality flavor.
For the Fried Rice
- Chicken Breast: Boneless, skinless chicken breast, cut into small, bite-sized pieces, is ideal. You can also use chicken thighs.
- Cooked Rice: This is the star. You MUST use chilled, day-old rice for the best texture.
- Vegetables: A classic mix of diced carrots, peas (frozen is perfect), and chopped yellow onion forms the base.
- Aromatics: Minced garlic and chopped green onions are essential for building that signature savory flavor.
- Eggs: Lightly beaten eggs create those wonderful, fluffy curds throughout the rice.
- Oil: A neutral oil with a high smoke point like vegetable, canola, or avocado oil is crucial.
For the Perfect Fried Rice Sauce
- Low-Sodium Soy Sauce: Gives the dish its primary salty and umami flavor without being overwhelming.
- Toasted Sesame Oil: A little goes a long way! This adds a rich, nutty aroma and taste that is signature to fried rice.
The Secret to Perfect Fried rice: The Rice!
If you remember one thing, let it be this: you must use cold, day-old cooked rice. Freshly cooked rice is warm and full of moisture. If you try to fry it, it will steam in the pan, leading to a sticky, clumpy, and mushy mess. Chilling the rice overnight dehydrates the surface of the grains, allowing them to fry properly and remain distinct. This is the single most important secret to great homemade fried rice.
Pro Tip: If you’re in a pinch and don’t have day-old rice, you can spread freshly cooked rice on a baking sheet and place it in the freezer for 15-20 minutes or the refrigerator for an hour to cool it down and dry it out quickly.
How to Make Chicken Fried Rice (Step-by-Step)
Follow these simple steps for flawless fried rice every time. The key is to work quickly and have all your ingredients prepped and ready to go before you start cooking.
Step 1: Prepare Your Ingredients & Sauce
Ensure your chicken and vegetables are chopped, and your aromatics are minced. In a small bowl, whisk together the soy sauce and toasted sesame oil. Set aside. Lightly beat the eggs in a separate bowl.
Step 2: Cook the Aromatics and Chicken
Heat a large skillet or wok over medium-high heat with a tablespoon of vegetable oil. Add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. Add the chicken pieces and cook, stirring occasionally, until golden brown and cooked through.
Step 3: Scramble the Eggs
Push the chicken and onion mixture to one side of the skillet. Pour the beaten eggs onto the empty side. Scramble the eggs until just cooked through, then break them up into small pieces with your spatula. Combine them with the chicken mixture.
Step 4: Combine and Fry
Add the remaining vegetable oil to the skillet, followed by the cold rice, diced carrots, and peas. Use your spatula to break up any clumps of rice. Pour the sauce mixture over the rice and stir-fry everything together for 3-5 minutes, until the rice is heated through and lightly crisped. Stir in the chopped green onions and serve immediately.
Pro Tips for Restaurant-Quality Results
- High Heat is Your Friend: Use medium-high to high heat to get a proper stir-fry. This gives the dish a subtle smoky flavor known as “wok hei.”
- Don’t Crowd the Pan: Use the largest skillet or wok you own. If you overcrowd the pan, the ingredients will steam instead of fry. Cook in batches if necessary.
- Prep Everything First (Mise en Place): Stir-frying is a fast process. Have all your ingredients chopped, measured, and ready next to the stove before you even turn on the heat.
- Use Low-Sodium Soy Sauce: This allows you to control the saltiness while adding plenty of umami flavor. You can always add more, but you can’t take it away.
Variations and Add-Ins
This recipe is incredibly versatile. Try some of these popular variations:
- Different Proteins: Swap the chicken for shrimp, thinly sliced beef, or crispy tofu. For a different flavor profile, check out these Korean BBQ Steak Rice Bowls.
- Extra Veggies: Feel free to add other quick-cooking vegetables like corn, bean sprouts, chopped broccoli, or bell peppers.
- Add Some Spice: Mix in a teaspoon of sriracha or a pinch of red pepper flakes with the sauce for a little heat.
Storing and Reheating Leftovers
Store leftover chicken fried rice in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave it or, for best results, stir-fry it in a lightly oiled skillet over medium-high heat until warmed through.
What to Serve with Chicken Fried Rice
Chicken fried rice is a complete meal on its own, but it also pairs wonderfully with other dishes. Serve it alongside some steamed dumplings, a fresh cucumber salad, or appetizers like these delicious Chicken Salad Wonton Cups.
Frequently Asked Questions
Of course! This recipe is very flexible. Feel free to add or substitute vegetables like bell peppers, broccoli florets, corn, mushrooms, or bean sprouts. Just be sure to chop them into small, uniform pieces for even cooking.
Yes, absolutely. Fried rice is always made with previously cooked rice. For best results, cook the rice at least a day in advance and refrigerate it to allow it to dry out.
The flavor comes from a combination of a good sauce (typically soy sauce and toasted sesame oil), aromatics like garlic and onion, and the ‘wok hei’ taste from stir-frying over high heat.
The biggest secret is using chilled, day-old cooked rice. This prevents the rice from becoming sticky and mushy, ensuring each grain is separate and perfectly fried.
Mushy fried rice is almost always caused by using warm, freshly cooked rice. The excess moisture turns to steam and makes the rice clump together. Using cold, dry, day-old rice is the key to preventing this.
More Delicious Dinner Recipes
If you enjoyed this easy weeknight meal, you’ll love our simple One-Pot Beefaroni. It’s another family-friendly dinner that comes together in no time!
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We hope you love this easy Chicken Fried Rice Recipe as much as we do! If you make it, please leave a comment below and let us know how it turned out. Don’t forget to save it to your favorite board on Pinterest!
Chicken Fried Rice Recipe
Chicken Fried Rice Recipe (Better Than Takeout)
Ingredients
Equipment
Method
- In a small bowl, whisk together the soy sauce and toasted sesame oil for the sauce. Set aside. Ensure all vegetables are chopped and the chicken is cut into bite-sized pieces.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chopped yellow onion and cook until softened, about 2-3 minutes. Add the minced garlic and cook for 30 seconds more until fragrant. Add the chicken pieces and stir-fry until golden brown and cooked through.
- Push the cooked chicken and onion mixture to one side of the skillet. Pour the lightly beaten eggs onto the empty side. Cook, scrambling with a spatula, until they are just set. Break the eggs into small pieces and mix them with the chicken.
- Add the remaining 1 tablespoon of oil to the skillet. Add the cold rice, thawed peas, and carrots. Stir-fry for 3-4 minutes, breaking up any large clumps of rice with your spatula.
- Pour the soy sauce mixture over the rice and stir everything to combine well. Continue to cook for another 2 minutes until everything is heated through. Stir in the sliced green onions, give it one final toss, and serve immediately.
Notes
High Heat: Don't be afraid to turn up the heat. High heat helps to fry the rice properly and prevents it from getting mushy.
Customize It: Feel free to add other vegetables like corn, bell peppers, or bean sprouts.
