Chicken fried rice is a quick, comforting dish that brings restaurant-style flavor straight into your kitchen. It’s a one-pan meal made with simple ingredients—rice, chicken, veggies, eggs, and soy sauce—but the result is pure magic. Whether you’re looking for a speedy weeknight dinner or a way to use up leftover rice, chicken fried rice hits the spot every time.
With a mix of savory, slightly sweet, and umami-packed flavors, this dish is loved across the world. If you’ve ever ordered it at your favorite takeout place, get ready to fall in love with this easy homemade version. Let’s dive in!
Quick Facts
Here’s a quick snapshot of what you need to know:
| Course | Main Dish |
|---|---|
| Cuisine | Asian (Chinese-style) |
| Difficulty | Easy |
| Servings | 4 |
| Prep Time | 15 minutes |
| Cooking Time | 15 minutes |
| Calories | 410 per serving |
Equipment Needed
You don’t need fancy tools to make chicken fried rice at home, but having the right kitchen equipment will make your cooking smoother and faster:
- Wok or Large Nonstick Skillet: A wok is ideal for that authentic fried rice flavor. A large skillet works fine too.
- Spatula or Wooden Spoon: For stirring and tossing the ingredients.
- Chopping Board and Sharp Knife: To prep the veggies and chicken.
- Mixing Bowls: For holding prepped ingredients.
- Measuring Cups and Spoons: For accurate seasoning.
- Rice Cooker (Optional): Makes perfect rice, but leftover cold rice works best.
- Grater or Garlic Press (Optional): If you’re using fresh garlic and ginger.
Ingredients
To keep things simple and flavorful, here’s everything you’ll need:
- 2 cups cooked white rice (preferably cold and day-old)
- 1 ½ cups diced cooked chicken (leftovers or freshly sautéed)
- 2 tablespoons vegetable oil (or sesame oil for extra flavor)
- 2 eggs, beaten
- ½ cup chopped carrots
- ½ cup frozen peas
- ¼ cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (optional, but adds depth)
- Salt and pepper to taste
Instructions
- Heat the Pan: Warm 1 tablespoon of oil in a wok or skillet over medium-high heat.
- Scramble the Eggs: Pour in the beaten eggs and scramble them quickly. Remove and set aside.
- Sauté Aromatics: Add another tablespoon of oil. Toss in garlic, carrots, and peas. Cook for 3–4 minutes until slightly tender.
- Add Chicken: Stir in the diced chicken and cook until heated through.
- Mix in Rice: Add the cold rice. Break up any clumps and stir-fry for 2–3 minutes until hot.
- Season: Stir in soy sauce, oyster sauce (if using), salt, and pepper.
- Finish Up: Return scrambled eggs to the pan and add green onions. Toss everything together for another minute.
Essential Note:
Always use cold, day-old rice. Fresh rice is too soft and can turn mushy when stir-fried. Cold rice helps create that signature texture—crispy on the outside, fluffy inside.
