Chicken Fried Rice

Enjoy the classic flavors of Chinese cuisine with this quick and easy Chicken Fried Rice. Made with boneless chicken, fresh vegetables, and aromatic seasonings, this stir-fry is the perfect balance of taste and convenience. Ready in under 30 minutes, it’s a simple, satisfying meal for any time of day!

Course Main Course

Cuisine Asian, Chinese

Prep Time 10

Cook Time 15

Total Time 25

Servings serving

Calories 378

Author Sangeetha Vel

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

US Customary - Metric

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.

Notes

Here are some helpful tips to perfect your Chicken Fried Rice at home:

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

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