Chicken Fried Rice

Chicken Fried Rice Recipe | Easy One Pot Stir Fry

ByBella Skye

Yummy Chicken Fried Rice

Chicken fried rice is one of those timeless dishes that feels both comforting and satisfying every single time you eat it. It’s the perfect balance of tender chicken, fluffy rice, crisp vegetables, and savory seasonings all stir-fried together into a single, flavorful meal. What makes it so special is the way the rice absorbs the flavors of soy sauce, sesame oil, and garlic while keeping its individual grains intact. The dish tastes slightly smoky, a little salty, and rich with umami, while still being light enough to enjoy as a weeknight dinner.

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People love it because it delivers restaurant-style flavor with pantry-friendly ingredients. You don’t need exotic spices or complicated techniques just a good stir fry method and a few chef tricks to ensure your chicken fried rice turns out fluffy, flavorful, and never soggy.

Why You’ll Love This Recipe

There are countless reasons to make this recipe at home, but here are the most valuable from a chef’s perspective:

  • One Pot Cooking: This is a true one pot chicken fried rice dish. Everything cooks in a single wok or skillet, which saves time and makes cleanup effortless.
  • Balanced Flavor and Texture: The key is cooking on high heat so the rice gets that slight crisp while the chicken stays juicy and tender. This method makes it stand out from most easy rice stir fry recipes.
  • Customizable: Whether you want a healthy fried rice chicken version with extra vegetables or a combo fried rice recipe loaded with shrimp and eggs, the technique stays the same.
  • Faster than Takeout: Using pre-cooked or leftover rice, this meal comes together in about 20 minutes—quicker than waiting for delivery.
  • Chef-Level Taste at Home: By understanding why each step matters, you’ll unlock the secret to a Chinese chicken fried rice recipe easy enough for home cooks but still authentic in flavor.
Chicken Fried Rice

Preparation and Cooking Time

  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes
  • Total Time: 30 minutes

Ingredients

Here’s what you’ll need for 4 servings:

  • 3 cups cooked jasmine rice (preferably day-old; if fresh, spread it on a tray to cool before frying)
  • 2 tablespoons neutral oil (vegetable, canola, or peanut oil)
  • 1 pound chicken breast or thighs, diced into bite-size pieces
  • 2 large eggs, beaten
  • 1 cup frozen peas and carrots mix (or fresh if available)
  • ½ cup diced onion
  • 2 cloves garlic, minced
  • 3 tablespoons soy sauce (adjust to taste)
  • 1 tablespoon oyster sauce (optional, for depth)
  • 1 teaspoon sesame oil
  • 2 green onions, sliced for garnish
  • Salt and pepper to taste

Substitution Notes:

  • You can use brown rice for a heartier, healthy fried rice chicken option.
  • If you don’t have oyster sauce, just increase soy sauce slightly.
  • Pre-cooked rotisserie chicken works well for a faster version.
Chicken Fried Rice

Step-by-Step Instructions

Step 1: Prepare the Rice

Cold rice is essential because freshly cooked rice is too soft and releases steam when fried, making it sticky. Day-old rice ensures each grain fries individually, giving you that restaurant-quality texture.

Step 2: Cook the Chicken

Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add diced chicken and season lightly with salt and pepper. Stir fry until golden and cooked through, about 5–6 minutes. Remove from the pan and set aside. This prevents overcooking the meat later.

Step 3: Scramble the Eggs

In the same pan, add a little more oil if needed. Pour in the beaten eggs and scramble quickly until just set. Remove and keep aside with the chicken. Eggs should be soft, not rubbery.

Step 4: Stir Fry the Vegetables

Add diced onion, peas, and carrots to the pan. Cook for 2–3 minutes until the onion becomes translucent and the vegetables are tender but still have a slight crunch. This adds freshness and color to your fried rice stir fry.

Step 5: Fry the Rice

Increase the heat to high and add the remaining oil. Toss in the cold rice, breaking apart any clumps with your spatula. Spread it across the pan and let it sit for 30 seconds before stirring. This gives it that signature light crispiness.

Step 6: Add Flavors

Return the chicken and eggs to the pan. Add garlic, soy sauce, oyster sauce (if using), and sesame oil. Toss everything well so the sauces coat every grain. Taste and adjust seasoning.

Step 7: Finish with Garnish

Turn off the heat and sprinkle green onions on top. Serve immediately while hot and fragrant.

Chicken Fried Rice

How to Serve

  • Plate it in a shallow bowl for easy eating.
  • Garnish with extra green onions or sesame seeds for presentation.
  • Pair with a light soup, spring rolls, or a simple cucumber salad.
  • For dipping sauces, chili garlic sauce or sriracha adds a nice kick.

Additional Tips

  • Use high heat to mimic restaurant-style wok flavor.
  • Avoid crowding the pan—too much food reduces heat and causes steaming.
  • Keep ingredients ready before cooking. Stir-frying moves fast, and pausing can ruin texture.
  • A splash of rice vinegar at the end brightens the flavor.
  • If using chicken minute rice, cook it and let it cool completely before stir-frying.

Recipe Variations

  • Vegetable Fried Rice: Skip the chicken and load up on broccoli, bell peppers, or mushrooms.
  • Combo Fried Rice Recipe: Add shrimp or pork along with chicken for extra protein variety.
  • Spicy Fried Rice Stir Fry: Add chopped chili peppers or a spoonful of chili paste to the soy sauce mix.

Freezing and Storage

  • Refrigeration: Store leftovers in an airtight container for up to 3 days.
  • Freezing: Spread cooled fried rice on a tray, freeze, then transfer to freezer bags. Keeps up to 2 months.
  • Reheating: Reheat in a hot skillet with a splash of oil. Avoid microwaving if possible, as it makes rice rubbery.

Nutritional Information (per serving, approx.)

  • Calories: 380
  • Protein: 22g
  • Carbohydrates: 46g
  • Fat: 12g
  • Fiber: 3g
  • Sodium: 720mg

Final Words

Making chicken fried rice at home is one of the most rewarding cooking skills to master. Not only do you get a meal that rivals your favorite takeout, but you also gain the freedom to adjust flavors, control ingredients, and create your own versions. Once you understand the principles behind stir-frying rice with chicken, you can apply them to countless other rice recipes chicken fans will love. Whether you’re cooking a quick weeknight dinner or preparing a large batch for family, this dish is guaranteed to satisfy.

FAQ’s

Yes, but it’s better to spread it on a tray and chill it in the fridge for at least 2 hours to dry it out.

No. A large nonstick or cast-iron skillet works fine. The key is cooking on high heat.

Both breast and thigh meat work. Thighs give a juicier texture, while breasts are leaner.

Yes, simply use tamari or gluten-free soy sauce instead of regular soy sauce.

Cook your rice in chicken broth instead of water, then chill it before stir-frying.

Chicken Fried Rice Recipe | Easy One Pot Stir Fry
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Chicken Fried Rice Recipe | Easy One Pot Stir Fry

Recipe by Bella SkyeCourse: Rice Recipes
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

380

kcal

Ingredients

  • 3 cups cooked jasmine rice (preferably day-old; if fresh, spread it on a tray to cool before frying)

  • 2 tablespoons neutral oil (vegetable, canola, or peanut oil)

  • 1 pound chicken breast or thighs, diced into bite-size pieces

  • 2 large eggs, beaten

  • 1 cup frozen peas and carrots mix (or fresh if available)

  • ½ cup diced onion

  • 2 cloves garlic, minced

  • 3 tablespoons soy sauce (adjust to taste)

  • 1 tablespoon oyster sauce (optional, for depth)

  • 1 teaspoon sesame oil

  • 2 green onions, sliced for garnish

  • Salt and pepper to taste

Directions

  • Cold rice is essential because freshly cooked rice is too soft and releases steam when fried, making it sticky. Day-old rice ensures each grain fries individually, giving you that restaurant-quality texture.
  • Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add diced chicken and season lightly with salt and pepper. Stir fry until golden and cooked through, about 5–6 minutes. Remove from the pan and set aside. This prevents overcooking the meat later.
  • In the same pan, add a little more oil if needed. Pour in the beaten eggs and scramble quickly until just set. Remove and keep aside with the chicken. Eggs should be soft, not rubbery.
  • Add diced onion, peas, and carrots to the pan. Cook for 2–3 minutes until the onion becomes translucent and the vegetables are tender but still have a slight crunch. This adds freshness and color to your fried rice stir fry.
  • Increase the heat to high and add the remaining oil. Toss in the cold rice, breaking apart any clumps with your spatula. Spread it across the pan and let it sit for 30 seconds before stirring. This gives it that signature light crispiness.
  • Return the chicken and eggs to the pan. Add garlic, soy sauce, oyster sauce (if using), and sesame oil. Toss everything well so the sauces coat every grain. Taste and adjust seasoning.
  • Turn off the heat and sprinkle green onions on top. Serve immediately while hot and fragrant.

Notes

  • Use high heat to mimic restaurant-style wok flavor.
  • Avoid crowding the pan too much food reduces heat and causes steaming.
  • Keep ingredients ready before cooking. Stir-frying moves fast, and pausing can ruin texture.
  • A splash of rice vinegar at the end brightens the flavor.
  • If using chicken minute rice, cook it and let it cool completely before stir-frying.

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