Chicken Fried Rice

When a simple, fast recipe becomes a weekly request from your family, you know it’s a keeper. This chicken fried rice is exactly that: easy to prepare, full of flavor, and adaptable. I make it at least every other week, sometimes adding scallions, sesame seeds, or extra spices, but it’s delicious just as written.

Below you’ll find the core ingredients and simple steps. The recipe yields about six main-course servings and stores well in the refrigerator for a couple of days. You can easily double or triple the quantities for a larger crowd.

Chicken Fried Rice Recipe

Yields: about 6 main course servings

What you’ll need to make chicken fried rice…

Ingredients:

• 4 cups cooked white rice (or a mix of white and brown). Use day-old rice or cooled rice for best texture.
• 4 tbsp canola, avocado, or grapeseed oil
• 2 tbsp unsalted butter or margarine (or use all oil)
• 1 medium to large white or yellow onion, diced
• 4 eggs, scrambled beforehand
• 3 large skinless chicken breasts, cooked and diced or cubed
• 12 oz bag frozen peas and carrots, slightly thawed
• 1/2 cup low-sodium or regular soy sauce
• 1 1/2 tsp garlic powder
• 1/2–3/4 tsp ground black or white pepper
• Optional: dipping sauce on the side

Here’s the easy way to make this chicken fried rice recipe…

Directions:

1. Heat a large nonstick skillet or wok over medium-high heat and add the oil and butter. Swirl to coat and let the pan get hot without burning the fats.
2. Add the diced onion and stir for a minute or two until it begins to soften. Add the cooked rice and toss for about a minute to break up any clumps. Stir in the scrambled eggs, garlic powder, and pepper; continue to cook, mixing well.
3. Add the peas and carrots and fold them in gently. Pour in the soy sauce and keep stirring until the rice develops a bit of color. Finally, add the cooked chicken and stir until everything is heated through. Serve immediately.

Recipe note: If you want to vary the dish, try one or more of these additions: 1 cup frozen corn, 2 tbsp toasted sesame seeds, 2 tbsp dark sesame sauce stirred in at the end, 2 tsp minced garlic for a stronger garlic flavor, 1/2 tsp red pepper flakes, or 2 tsp sriracha. Start with the basic recipe first — it’s fantastic on its own.

More rice dishes to try

Copycat Takeout Fried Rice

Creamy Dreamy Rice Pudding

Super Easy Chicken Corn Rice Soup

Easy Homemade Rice Pudding

How To Make Perfect White Rice

Chicken Fried Rice

A simple, flavorful chicken fried rice that’s quick to prepare and perfect for weeknight dinners.

Course: Chicken Dinner, Dinner

Cuisine: American, Asian, Chinese

Keywords: chicken and rice, chicken fried rice, fried rice, take-out

Servings: 6

Author: Pam

Ingredients

• 4 heaping cups cooked white rice
• 4 tbsp vegetable oil (canola or avocado)
• 2 tbsp unsalted butter or margarine (or use oil)
• 1 medium to large onion, diced
• 4 large eggs, scrambled
• 3 large cooked, skinless chicken breasts, diced
• 12 oz bag frozen peas and carrots, slightly thawed
• 1/2 cup low-sodium or regular soy sauce
• 1 1/2 tsp garlic powder
• 1/2–3/4 tsp ground black or white pepper
• Optional: dipping sauce

Instructions

1. Heat a large nonstick pan or wok with oil and butter until hot but not smoking. Add the onion and cook briefly until it softens.
2. Add the cooked rice and toss for about a minute to warm and separate the grains. Stir in the scrambled eggs, garlic powder, and pepper, and continue to cook, mixing evenly.
3. Fold in the peas and carrots, then pour in the soy sauce. Stir until the rice shows a little color. Add the chicken and heat through. Serve immediately.

Optional additions: 1 cup frozen corn, 2 tbsp toasted sesame seeds, 2 tbsp dark sesame sauce added at the end, 2 tsp minced garlic, 1/2 tsp red pepper flakes, or 2 tsp sriracha for heat. Try the basic version first—it’s excellent.