Better Than Takeout Chicken Fried Rice

This easy chicken fried rice is one of those recipes that makes a great weeknight dinner when you want something quick, filling, and better than takeout.

It’s made with simple ingredients, tender chicken, scrambled eggs, vegetables, and cold cooked rice, all tossed together in a savory sauce. And if you have leftover rice in the refrigerator, even better!

Ingredients

• 2 cups cooked white rice, chilled
• 1 lb boneless, skinless chicken breasts, cut into small pieces
• 2 tbsp vegetable oil, divided
• 2 eggs, lightly beaten
• 1 cup frozen peas and carrots
• 2 cloves garlic, minced
• 3 green onions, sliced
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp oyster sauce
• 1 tsp grated fresh ginger
• ½ tsp black pepper

Instructions

Cook the chicken.

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until cooked through and lightly browned. Remove the chicken from the pan and set aside.

Scramble the eggs.

Add the remaining tablespoon of oil to the skillet. Pour in the beaten eggs and gently scramble until just cooked. Remove them from the pan and set aside with the chicken.

Cook the vegetables.

Add the frozen peas and carrots and cook for 2–3 minutes. Add the garlic and ginger and cook for another 30 seconds.

Add the rice.

Add the chilled rice to the skillet, breaking up any large clumps. Cook for 3–4 minutes, stirring frequently, until the rice is heated through and beginning to brown slightly.

Add the sauce.

Stir together the soy sauce, sesame oil, oyster sauce, and black pepper. Pour over the rice and toss everything together.

Finish the fried rice.

Return the chicken and scrambled eggs to the skillet. Add the green onions and stir everything together. Cook for another 1–2 minutes.

Serve hot with additional green onions on top.

Tips for the Best Chicken Fried Rice

Use cold rice. Leftover rice that has been refrigerated overnight works best because it is drier and doesn’t turn mushy in the skillet.

Don’t overcrowd the pan. A large skillet or wok gives the rice room to cook properly and helps it get that slightly toasted texture.

Customize it. You can add diced onion, corn, broccoli, bell peppers, or whatever vegetables you have on hand.

What to Serve With Chicken Fried Rice

If you’re building an easy Asian-inspired dinner, this pairs really well with some of my other recipes, including General Tso’s Chicken, Crockpot Beef and Broccoli, Slow Cooker Teriyaki Chicken, Coconut Chicken Curry, Egg Roll in a Bowl, and Slow Cooker Korean Short Ribs.

And if you’re in the mood for something a little different, my Crispy Salmon Bowl, Salmon Sushi Bake, and Poke Bowl are also great options for an easy Asian-inspired meal.

Print

Easy Chicken Fried Rice

Prep Time

16 mins

Cook Time

16 mins

 

This easy chicken fried rice is a quick, flavorful Asian-inspired dinner made with tender chicken, vegetables, eggs, and leftover rice. It’s better than takeout and comes together in about 30 minutes.

Course: Main Course

Cuisine: Asian

Servings: 4

Ingredients

• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 2 cups cooked white rice chilled
• 2 tbsp vegetable oil divided
• 2 large eggs lightly beaten
• 1 cup frozen peas and carrots
• 2 cloves garlic minced
• 3 green onions sliced
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp oyster sauce
• 1 tsp fresh ginger grated
• ½ tsp black pepper

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until cooked through and lightly browned. Remove the chicken and set aside.
2. Add the remaining tablespoon of oil to the skillet. Pour in the beaten eggs and scramble until just cooked. Remove and set aside with the chicken.
3. Add the peas and carrots to the skillet and cook for 2–3 minutes. Add the garlic and ginger and cook for about 30 seconds.
4. Add the cold cooked rice, breaking up any clumps with a spatula. Stir-fry for 3–4 minutes, allowing the rice to heat through and lightly brown.
5. In a small bowl, whisk together the soy sauce, sesame oil, oyster sauce, and black pepper. Pour the sauce over the rice and stir well to combine.
6. Return the cooked chicken and eggs to the skillet. Add the green onions and toss everything together. Cook for another 1–2 minutes.
7. Serve immediately with additional sliced green onions, if desired.

Recipe Notes

Cold rice works best. Refrigerated leftover rice is drier and gives fried rice a much better texture.
You can substitute leftover cooked chicken to make this recipe even faster.
Add extra vegetables such as diced onion, corn, broccoli, or bell peppers.
For a little heat, add red pepper flakes or sriracha.

Follow my Asian Food board on Pinterest.

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