Chicken Fried Rice is one of my go-to meals when I need something quick and tasty, or when I have leftover cold rice and chicken that I don’t want to waste. It’s made with tender chicken, fresh veggies, and cold rice, stir-fried together for a flavorful and satisfying dish. Best of all, it’s ready in just 30 minutes, making it perfect for busy weeknights!
What You’ll Find On This Page
What I love about this recipe is how versatile it is. You can easily toss in any leftover vegetables or proteins you have. Plus, the simple marinade adds a nice umami flavor with a little kick of spice. Whether you’re cooking for lunch or dinner, this homemade Chicken Fried Rice will give you that restaurant takeout feel—maybe even better!
Explore Popular Chicken Dishes:
- Chicken Stir Fry
- General Tso's Chicken
- Kung Pao Chicken
- Chicken and Broccoli Stir-Fry
- Chicken Teriyaki
- Szechuan Chicken
- Orange Chicken
- Thai Basil Chicken
Ingredients and Substitutions Overview
For this tasty Chicken Fried Rice, the essentials are simple and easy to find. You probably already have most of them in your pantry, or they’re available at any nearby grocery store. Here’s a breakdown of what you’ll need:
Ingredients for Marination
- Chicken Choice: Use boneless chicken breasts or thighs, perfect for stir-frying. Cut them into bite-sized pieces for even and quicker cooking.
- Seasoning Powders: Basic seasonings like onion, garlic, and black pepper powders bring warm, garlicky, and earthy flavors to the chicken.
- Sauces for Depth: Add Worcestershire sauce, red chili sauce, and soy sauce for that authentic Chinese touch, boosting the flavor of your marinade.
Ingredients for Stir-Fry
- Rice: Use leftover or cold rice like white, brown, basmati, or jasmine for a firmer texture. If you're using freshly cooked rice, let it cool for 2-3 hours to achieve the same consistency.
- Aromatics: Use onion and garlic to add sweet and savory flavors. Finish with green onions for a fresh, flavorful boost.
- Vegetables: Green peas and carrots are classic choices, but feel free to add mushrooms, broccoli, or cauliflower for some variety.
- Vinegar: A dash of vinegar adds a nice, subtle tang.
- Oil: Sesame oil gives a rich, earthy taste, but peanut or canola oil are also great options.
How to Make Chicken Fried Rice at Home?
Let’s make and enjoy this Chicken Fried Rice together! We’ll start by marinating the chicken, stir-frying the veggies, and using cold rice to create the restaurant-style fried rice we all crave. Follow along with our step-by-step photos and video to easily master this flavorful dish.
Explore a Variety of Flavored Rice Dishes:
- Fried Rice
- Shrimp Fried Rice
- Schezwan Fried Rice
- Egg Fried Rice
- Nasi Goreng
- Chicken Biryani
- Baked Chicken and Rice
- Hainanese Chicken Rice
- Mexican Rice
Chicken Fried Rice
Ingredients
For Marination
- 0.75 lb Boneless Chicken, bite size pieces
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Black Pepper Powder
- 1 tbsp Soy Sauce, low sodium
- 1 tsp Worcestershire Sauce
- 1 tsp Chili Sauce
- ½ tsp Salt, or to taste
To Cook Chicken
- 2 tbsp Oil, sesame oil preferred
For Stir Frying
- 4 cups White Rice
- 1 tbsp Oil, sesame oil preferred
- 3 tbsp Onion, chopped
- 1 tbsp Garlic, chopped
- 2 tbsp Green Onion, chopped
- ¼ cup Carrot, chopped
- ¼ cup Green Peas
- ¼ Salt, or to taste
- 2 Eggs
- 3 tbsp Soy Sauce, low sodium
- 1 tbsp Worcestershire Sauce
- 1 tsp Rice Vinegar
- ½ tsp Black Pepper Powder
- Green Onions, to garnish
Instructions
Marinating the Chicken
- Start your Chicken Fried Rice by marinating boneless chicken in a mixture of garlic powder, onion powder, black pepper, salt, Worcestershire sauce, chili sauce, and soy sauce. Let it sit for at least 10 minutes to allow the flavors to infuse into the chicken.
Cooking the Chicken
- Heat sesame oil in a wok over high heat until it’s nice and hot. Add the marinated chicken in an even layer, making sure not to overcrowd the pan, and fry undisturbed for about 45 to 60 seconds to get a good sear.
- Once the chicken starts to brown, stir-fry it for another 2-3 minutes until it's fully cooked through and turns pale and golden. Remove the chicken from the wok and set it aside for later use.
Making Chicken Fried Rice
- In the same wok, add a bit more oil and let it heat up. Sauté the onions, garlic, and green onions over medium-high heat until they become fragrant and start to turn slightly golden. Be sure to stir regularly to prevent the garlic from burning, as this can affect the overall flavor of the dish.
- Add the green peas and carrots to the wok, along with a pinch of salt. Stir-fry for another 1-2 minutes until the vegetables are crisp-tender. If you like your veggies softer, you can cook them a little longer, but be careful not to overcook them.
- Push the veggies to the sides of the wok, creating an open space in the center. Crack the eggs into this space and let them sit for a few seconds until they start to set. Gently scramble the eggs, breaking them up as they cook. Once fully cooked, mix them in with the vegetables.
- Now add the cold rice, fried chicken, soy sauce, Worcestershire sauce, vinegar, a sprinkle of black pepper, and a pinch of salt. Stir well, making sure the rice breaks apart and everything is evenly coated with the sauces. Stir-fry on high heat for 1-2 minutes to let the flavors blend and the rice get slightly crispy.
- For the finishing touch, sprinkle fresh green onions over the fried rice to add a pop of color and extra flavor. Remove the wok from the heat, and your Chicken Fried Rice is ready to serve.
Serving
- Serve the Chicken Fried Rice as is for a satisfying meal, or pair it with your favorite chicken dishes, appetizers, or even a bit of ketchup for extra flavor. For more pairing ideas, check out our Serving Suggestions section below.
Recipe Video
Chef's Notes and Tips
- Use Cold Rice: Cold, leftover rice is less sticky and helps achieve the perfect fried rice texture, so I suggest cooking the rice the day before. You can use white, brown, or jasmine rice, depending on your preference. If you're using freshly cooked rice, let it cool for 2-3 hours to prevent sogginess during stir-frying.
- Cooking Temperature: Always keep your wok on high heat for the best results. If you don’t have a wok, no worries! You can still use a non-stick pan and achieve similar results.
- Preparation: Fried rice cooks super fast, especially over high heat in an iron wok. So, I suggest having everything prepped—chopping the veggies and measuring out the ingredients—before you start cooking. That way, you’re not rushing when it’s time to stir-fry!
- Soy Sauce and Salt: I recommend using low-sodium soy sauce to help control the saltiness. Remember, we add salt at a few different stages—during marination, while cooking the veggies, and after adding the rice. So be mindful of the salt at each step to avoid oversalting, which we definitely don’t want to happen.
- Add Ingredients in Stages: To maintain the right texture, add ingredients in stages based on their cooking time. For example, veggies that take longer to cook, like carrots, should go in first, followed by quicker-cooking veggies like peas.
- Leftover Chicken: Just like with the rice, if you have leftover chicken—like roasted chicken or baked chicken breasts or thighs—feel free to use it in your fried rice. It’s a great way to avoid waste while still enjoying a delicious meal!
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Serving Suggestions
Just like other fried rice dishes, chicken fried rice pairs well with a variety of sides. Here are some of my top suggestions for you to enjoy with it:
- Stir-Fry Dishes: A classic choice, you can enjoy chicken fried rice with chicken, vegetable, shrimp, or tofu stir-fries for a well-rounded meal.
- Indo-Chinese Favorites: Pair your Chicken Fried Rice with popular dishes like chilli chicken, chicken Manchurian, chicken lollipops, or chilli paneer. These add a bold and flavorful touch to your meal.
- Soups: Serve it alongside hot and sour soup, miso, or egg drop soup for a comforting combo.
- Spring Rolls: Crispy spring rolls offer a crunchy contrast, making them a popular choice with fried rice.
- Indian Sides: Pair your fried rice with popular Indian fried chicken dishes like Chicken 65 from the South or Chicken Pakora from the North for a flavorful side.
- Sweet and Sour Chicken: If you enjoy a mix of sweet and savory, this dish pairs wonderfully with fried rice.
- Chicken and Broccoli: A classic Chinese dish that pairs well with chicken fried rice for a more filling plate.
- Vegetable Sides: Enjoy the rice with sautéed green beans or bok choy as a healthy and nutritious side dish.
- Asian Cucumber Salad: This tangy, refreshing salad provides a crisp contrast to the savory fried rice.
Storage Suggestions
I always recommend enjoying Chicken Fried Rice fresh and warm when its flavors are at their peak, but if you have leftovers, no worries! Just let the rice cool completely before storing it in an airtight container. It will stay good in the fridge for up to two days. When you're ready to reheat, pop it in the microwave or warm it up in a pan with a little bit of water to keep it from drying out.
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