Introduction

Chicken Fried Rice is a quick and satisfying meal that combines tender chicken, fresh vegetables, and flavorful seasonings all tossed with perfectly cooked rice. This classic dish is perfect for using leftover rice and makes a tasty, comforting weeknight dinner.

Chicken Fried Rice Recipe - Recipe Image

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

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 until just set. Transfer the cooked eggs to a bowl and set aside.
Step 2: Add 2 teaspoons oil to the skillet. Stir in the minced garlic, grated ginger, and the white parts of the green onions. Cook until fragrant, about 1 minute.
Step 3: Stir in the frozen mixed vegetables and cook for 2 to 3 minutes until heated through.
Step 4: Increase heat to medium-high and add the remaining 1 tablespoon vegetable oil along with the cold cooked rice. Cook without stirring too often to allow the rice to become slightly crisp and browned, approximately 7 minutes.
Step 5: 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.
Step 6: Garnish with the remaining green onions and sesame seeds if desired. Serve hot.

Tips & Variations

Use a day-old or well-chilled rice to prevent clumping and achieve the best texture.
Substitute chicken with pork, shrimp, or tofu to suit your preference.
Add a splash of oyster sauce or a pinch of white pepper for extra flavor.
For a spicier kick, include chopped chili or a drizzle of chili oil.

Storage

Store leftover chicken fried rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of water if needed to prevent drying out.

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 tends to be too moist and sticky, which can make the fried rice mushy. It’s best to use rice that has been cooked and cooled, ideally refrigerated overnight, for the best texture.

What can I use instead of vegetable oil?

Peanut oil is a great alternative due to its high smoke point and flavor, but you can also use canola oil or sunflower oil. Avoid olive oil as it has a lower smoke point and can alter the flavor.

Chicken Fried Rice Recipe

Print Recipe

★★★★★

5 from 62 reviews

This classic Chicken Fried Rice recipe is a flavorful and satisfying dish featuring tender cooked chicken, scrambled eggs, and mixed vegetables all stir-fried with fragrant garlic, fresh ginger, and soy sauce. Ready in under 30 minutes, it’s a quick and delicious meal perfect for using leftover rice and proteins.

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

Ingredients

Scale

Proteins and Eggs

3 large eggs (beaten)
1 cup cooked chopped chicken (or pork or shrimp, optional)

Vegetables and Aromatics

2 cloves garlic (minced)
2 teaspoons grated fresh ginger
4 green onions (thinly sliced, green and white parts separated)
2 cups frozen mixed vegetables

Grains

4 cups cooked white rice (cold)

Oils and Sauces

2 tablespoons vegetable oil (or peanut oil, divided)
3 tablespoons soy sauce (or more to taste)
1 teaspoon toasted sesame oil

Seasonings and Garnish

¼ teaspoon salt
Sesame seeds (optional, for garnish)

Instructions

Cook the Eggs: Heat 1 teaspoon of vegetable oil in a 12-inch wok or skillet over medium heat. Add the beaten eggs along with ¼ teaspoon salt and cook while breaking up the eggs until just set. Transfer the scrambled eggs to a bowl and set aside.
Sauté Aromatics: Add 2 teaspoons of vegetable oil to the same skillet. Stir in the minced garlic, grated fresh ginger, and the white parts of the green onions. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
Cook Vegetables: Add the frozen mixed vegetables to the skillet and stir-fry for 2 to 3 minutes until heated through.
Add Rice and Brown: Increase the heat to medium-high and add the remaining 1 tablespoon of vegetable oil along with the cold cooked white rice. Cook without stirring too often, allowing the rice to crisp and brown slightly for approximately 7 minutes.
Combine Ingredients: Once the rice is nicely browned, stir in the cooked eggs, chopped chicken (or your choice of protein), soy sauce, toasted sesame oil, and half of the green parts of the sliced green onions. Mix everything well to combine and heat through.
Garnish and Serve: Garnish the fried rice with the remaining green onions and optional sesame seeds. Serve hot and enjoy this flavorful chicken fried rice.

Notes

Using day-old or cold rice helps prevent the fried rice from becoming mushy.
You can substitute the chicken with shrimp, pork, tofu, or leave it out for a vegetarian option.
Adjust soy sauce quantity to taste if you prefer a saltier or lighter flavor.
To make it gluten-free, ensure soy sauce is replaced with a gluten-free tamari sauce.
Adding a little white pepper can give it a nice subtle heat.
For extra texture, sprinkle chopped peanuts or cashews on top.

Keywords: chicken fried rice, easy fried rice, leftover rice recipe, quick chicken recipe, stir fry rice