You know that feeling when you crave something tasty but don’t want to spend a fortune on takeout? That’s where this chicken fried rice recipe comes in.
It’s quick, packed with flavor, and uses simple ingredients you probably already have. Plus, I’ll show you how to make it taste just like your favorite restaurant version.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe.
- Large pan or wok
- Spatula or wooden spoon
- Knife
- Cutting board
- Mixing bowl
- Measuring cups and spoons
Important Info
- Servings: 4 plates
- Estimated Cost to make this recipe: Around $8-$10, depending on ingredients
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
- Calories per serving: About 400
- Cook method: Stovetop
- Season: Any season
- Courses: Main Course, Lunch, Dinner
- Cuisine: Chinese-inspired
- Diets: Not suitable for vegetarian, vegan, or gluten-free diets
Ingredients You Need
- 2 cups cooked rice (preferably day-old)
- 1 cup cooked chicken (shredded or diced)
- 2 tablespoons vegetable oil
- 2 eggs, beaten
- ½ cup carrots, diced
- ½ cup green peas
- ½ cup green onions, chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon black pepper
- Salt to taste
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Cooked chicken | Shrimp, beef, or tofu |
| Vegetable oil | Butter or olive oil |
| Soy sauce | Coconut aminos or tamari (for gluten-free) |
| Green peas | Sweet corn or bell peppers |
| Green onions | Regular onions or chives |
Instructions
- Prepare the ingredients. Chop the vegetables, mince the garlic, and shred the chicken if you haven’t done so already.
- Heat the oil. In a large pan or wok, heat 1 tablespoon of oil over medium heat.
- Scramble the eggs. Pour in the beaten eggs and cook until just set. Remove from the pan and set aside.
- Cook the veggies. Add the remaining oil to the pan. Toss in the garlic, carrots, and peas. Stir-fry for about 2 minutes.
- Add the chicken. Stir in the cooked chicken and let it warm up for a minute.
- Add the rice. Break up any clumps and mix everything well. Let it cook for about 3 minutes, stirring occasionally.
- Season it. Pour in the soy sauce, sesame oil, black pepper, and a pinch of salt. Mix well so every grain of rice gets coated.
- Add the eggs. Stir the scrambled eggs back in and mix everything together.
- Finish with green onions. Toss in the green onions, give it a final stir, and remove from heat.
- Serve hot. Enjoy your homemade chicken fried rice fresh from the pan.
Notes
- Use day-old rice. Fresh rice is too soft and can turn mushy. If you only have fresh rice, spread it out on a tray and refrigerate for 30 minutes.
- Don’t skip the sesame oil. It adds that signature fried rice taste. A little goes a long way.
- Cook on high heat. This keeps everything from steaming and helps achieve that fried texture.
- Mix fast. Once you add the rice, stir quickly so it absorbs the flavors evenly.
- Adjust seasoning. Taste before serving and add more soy sauce or salt if needed.
What to Serve with Chicken Fried Rice
- Sweet and sour chicken
- Stir-fried vegetables
- Spring rolls
- A simple cucumber salad
Frequently Asked Questions
Can I use fresh rice instead of day-old rice?
You can, but it won’t turn out as good. Fresh rice has too much moisture and can make the fried rice sticky. If using fresh rice, spread it on a tray and refrigerate for about 30 minutes to dry it out.
Can I use frozen vegetables?
Yes, you can use frozen peas and carrots. Just thaw them before adding to the pan. No need to cook them separately.
What can I use instead of soy sauce?
If you want a gluten-free option, use tamari or coconut aminos. They give a similar salty taste without the gluten.
How do I store leftover chicken fried rice?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat or in the microwave with a splash of water to keep it from drying out.
Can I make this without eggs?
Yes, you can skip the eggs or replace them with scrambled tofu for a similar texture.
