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A close-up shot of homemade chicken fried rice in a wok, showing perfectly cooked rice, chicken, and vegetables.

Chicken Fried Rice Recipe (Better Than Takeout)

A quick and easy Chicken Fried Rice Recipe that tastes better than takeout! Learn the secrets to making authentic, restaurant-quality fried rice at home using simple ingredients and leftover rice. Perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breast cut into 1/2-inch pieces
  • 3 cups cooked white rice chilled and preferably day-old
  • 2 large eggs lightly beaten
  • 1 cup frozen peas and diced carrots blend thawed
  • 1/2 cup yellow onion finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons vegetable oil divided
  • 2 green onions thinly sliced
  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon toasted sesame oil

Equipment

  • 1 Large Skillet or Wok
  • 1 Spatula

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Day-Old Rice is Key: For the best texture, use rice that has been cooked and completely chilled in the refrigerator for at least 12 hours.
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.