Chicken Fried Rice Recipe

Introduction

Chicken Fried Rice is a delicious and quick meal perfect for using leftover rice and chicken. This flavorful dish combines tender chicken, vegetables, and eggs all stir-fried to perfection with soy sauce and sesame oil. It’s a comforting favorite that’s easy to make any night of the week.

Ingredients

• 2 tablespoons vegetable oil (or peanut oil, divided)
• 3 large eggs (beaten)
• ¼ teaspoon salt
• 2 cloves garlic (minced)
• 2 teaspoons grated fresh ginger
• 4 green onions (thinly sliced, green and white parts separated)
• 2 cups frozen mixed vegetables
• 4 cups cooked white rice (cold)
• 1 cup cooked chopped chicken (or pork or shrimp, optional)
• 3 tablespoons soy sauce (or more to taste)
• 1 teaspoon toasted sesame oil
• Sesame seeds (optional, for garnish)

Instructions

1. Step 1: Heat 1 teaspoon oil in a 12-inch wok or skillet over medium heat. Add the beaten eggs and salt, cooking while breaking up the eggs just until set. Transfer the cooked eggs to a bowl and set aside.
2. Step 2: Add 2 teaspoons oil to the skillet. Stir in the minced garlic, grated ginger, and the white portions of the green onions. Cook for about 1 minute until fragrant.
3. Step 3: Add the frozen mixed vegetables and cook for 2 to 3 minutes until heated through.
4. Step 4: Increase the heat to medium-high. Add the remaining 1 tablespoon vegetable oil and the cold cooked rice. Cook without stirring too often for about 7 minutes until the rice becomes slightly crisp and brown.
5. Step 5: Stir in the cooked eggs, chopped chicken, soy sauce, toasted sesame oil, and half of the green parts of the sliced green onions. Mix well to combine all ingredients evenly.
6. Step 6: Garnish with the remaining green onions and sesame seeds if desired. Serve hot.

Tips & Variations

• Use day-old rice for the best texture—it’s drier and fries better without becoming mushy.
• Swap chicken for cooked pork, shrimp, or tofu to suit your preference.
• Add a splash of oyster sauce or chili sauce for extra flavor and heat.
• For more vegetables, toss in diced bell peppers, peas, or carrots along with the frozen mix.

Storage

Store leftover chicken fried rice in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet over medium heat or microwave until heated through, adding a splash of water or soy sauce if it feels dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use freshly cooked rice instead of cold rice?

Freshly cooked rice is usually too moist and sticky for fried rice. It’s best to use rice that was cooked and refrigerated overnight to achieve a better texture that fries up nicely.

Is it necessary to cook the eggs separately?

Cooking the eggs separately allows them to set properly and mix evenly without overcooking. It also helps keep the eggs tender and distinct in the final dish.

Chicken Fried Rice Recipe

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★★★★★

4.4 from 127 reviews

A classic and flavorful Chicken Fried Rice recipe featuring tender chicken, fresh vegetables, and perfectly cooked rice stir-fried with soy sauce and sesame oil. This quick and easy dish is perfect for a satisfying weeknight dinner or a tasty meal anytime.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons vegetable oil (or peanut oil, divided)
• 3 large eggs (beaten)
• ¼ teaspoon salt
• 2 cloves garlic (minced)
• 2 teaspoons grated fresh ginger
• 4 green onions (thinly sliced, green and white parts separated)
• 2 cups frozen mixed vegetables
• 4 cups cooked white rice (cold)
• 1 cup cooked chopped chicken (or pork or shrimp, optional)
• 3 tablespoons soy sauce (or more to taste)
• 1 teaspoon toasted sesame oil
• Sesame seeds (optional, for garnish)

Instructions

1. Cook eggs: Heat 1 teaspoon oil in a 12-inch wok or skillet over medium heat. Add the beaten eggs and ¼ teaspoon salt, cooking while breaking up the eggs until they are just set. Transfer the cooked eggs to a bowl and set aside.
2. Sauté aromatics: Add 2 teaspoons oil to the skillet and stir in the minced garlic, grated fresh ginger, and the white parts of the green onions. Cook for about 1 minute until fragrant and aromatic.
3. Cook vegetables: Stir in the frozen mixed vegetables and cook for 2 to 3 minutes until heated through.
4. Fry rice: Increase the heat to medium-high, add the remaining 1 tablespoon vegetable oil, then add the cold cooked rice. Cook for approximately 7 minutes, allowing the rice to crisp and brown slightly. Avoid stirring too often to encourage browning.
5. Combine ingredients: Once the rice is browned, stir in the cooked eggs, cooked chicken, soy sauce, toasted sesame oil, and half of the green parts of the sliced green onions. Mix well to combine and heat through.
6. Garnish and serve: Garnish the fried rice with the remaining green onions and sprinkle with sesame seeds if desired. Serve hot immediately.

Notes

• For best results, use cold, day-old rice to prevent clumping.
• You can substitute the chicken with pork, shrimp, or keep it vegetarian by omitting meat.
• Adjust soy sauce quantity to taste, especially if using low-sodium soy sauce.
• Use a wok if available to achieve authentic stir-fry texture and flavor.
• To enhance flavor, consider adding a dash of white pepper or chili flakes if you like some heat.

Keywords: chicken fried rice, fried rice recipe, Chinese fried rice, easy dinner, stir-fry rice