Sizzling Chicken Fried Rice Recipe That Wows Every Time

Weeknight dinners demand delicious and quick chicken fried rice that satisfies hunger in minutes.

Packed with savory flavors and colorful vegetables, this classic dish comes together effortlessly.

You’ll love how simple ingredients create such a memorable meal.

Tender chicken pieces dance among fluffy rice grains, creating a perfect balance of protein and carbohydrates.

Each bite delivers a burst of aromatic seasonings that transport you straight to your favorite Asian restaurant.

The secret lies in using day-old rice and high heat for that authentic restaurant-style texture.

Dive into this crowd-pleasing recipe that promises to become a staple in your cooking rotation.

Quick & Easy Chicken Fried Rice: Fast, Flavorful Dinner

• Perfect for busy nights when you need a delicious dinner that comes together in minutes, this chicken fried rice is a lifesaver for hungry families.
• Swap ingredients based on what's in your fridge, making this recipe incredibly flexible and adaptable to your taste preferences or dietary needs.
• Loaded with protein from chicken and eggs, plus colorful vegetables, this one-pan wonder delivers a balanced meal that keeps everyone satisfied and energized.
• Using simple, affordable ingredients that are easy to find, this recipe provides a restaurant-quality meal without breaking the bank or requiring fancy cooking skills.

Chicken Fried Rice Ingredients List

• Chicken: A lean protein that adds delicious flavor and substance to the fried rice.
• Eggs: Provide extra protein and create a soft, creamy texture in the dish.

• Frozen Mixed Vegetables, Green Onions: Frozen vegetables add color, nutrition, and quick convenience to the recipe. Green onions bring a fresh, sharp flavor and aromatic finish.

• Salt, Pepper: Basic seasonings that help enhance the overall taste of the dish.
• Soy Sauce, Sesame Oil: Soy sauce adds a rich, savory umami flavor to the rice. Sesame oil provides a nutty, aromatic accent that elevates the entire dish.

• Vegetable Oil: Serves as the primary cooking fat for sautéing chicken, eggs, and vegetables.
• Cooked Rice: The foundational ingredient that makes this a classic fried rice dish, providing a hearty and satisfying base.

Fried Rice Kitchen Gear

• Large skillet or wok: Essential for stir-frying and cooking all ingredients quickly and evenly.
• Cutting board: Perfect for dicing chicken and chopping green onions.
• Chef's knife: Sharp tool for precise chopping and slicing ingredients.
• Measuring spoons: Helps measure oil, soy sauce, and seasonings accurately.
• Spatula or wooden spoon: Great for stirring and mixing ingredients while cooking.
• Mixing bowl: Used for beating eggs before scrambling.

Stir-Frying Chicken Fried Rice Step-By-Step

Step 1: Sear The Chicken

Heat vegetable oil in a large skillet over medium-high heat.

Toss in diced chicken, sprinkle with salt and pepper.

Cook until golden and fully done, moving pieces around for even browning.

Transfer chicken to a separate plate.

Step 2: Scramble Fluffy Eggs

In the same skillet, add a touch more oil.

Pour beaten eggs and gently stir, creating soft, fluffy scrambled eggs.

Remove and set aside with the chicken.

Step 3: Wake Up The Vegetables

Splash additional oil into the skillet.

Dump in frozen mixed vegetables and quickly stir-fry until warm and slightly crisp.

Toss in chopped green onions for a burst of fresh flavor.

Step 4: Bring Everything Together

Slide cooked rice into the skillet, mixing thoroughly with the colorful vegetables.

Reintroduce the chicken and scrambled eggs, creating a delightful medley of textures and tastes.

Step 5: Splash With Flavor

Drizzle soy sauce over the entire mixture, ensuring every grain gets coated.

Add a hint of sesame oil for an extra aromatic touch.

Stir continuously for 2-3 minutes to meld all flavors.

Step 6: Plate And Enjoy

Give a final taste and adjust seasoning if needed.

Scoop into bowls and garnish with a sprinkle of fresh green onions.

Serve immediately while piping hot.

Tips For Restaurant-Style Fried Rice

• Choose boneless, skinless chicken breasts or thighs for tender, quick-cooking meat that absorbs flavors perfectly.
• Use day-old, cold rice to prevent soggy fried rice and ensure each grain separates beautifully during stir-frying.
• Cook ingredients separately and quickly over high heat to maintain distinct textures and prevent overcrowding the pan.
• Add a splash of oyster sauce or fish sauce for an umami boost that transforms the entire dish's taste profile.
• Swap chicken with tofu, use cauliflower rice for low-carb version, or add extra vegetables for a more nutrient-dense meal.

Chicken Fried Rice Swaps & Ideas

• Vegetarian Fried Rice: Replace chicken with tofu or tempeh, using extra-firm varieties. Marinate protein in soy sauce for enhanced flavor before stir-frying.
• Seafood Edition: Swap chicken with shrimp or crab meat for a maritime protein boost. Use light seafood seasoning to complement the ocean flavors.
• Low-Carb Alternative: Substitute rice with cauliflower rice for a lighter, gluten-free option. Maintain original vegetable and protein components for similar taste profile.
• Spicy Korean-Style: Add gochujang or sriracha sauce for heat. Include kimchi as an extra ingredient to elevate the traditional fried rice with Korean-inspired zest.

Serving Fried Rice Hot And Fresh

• Family Feast Night: Serve this chicken fried rice as a delightful centerpiece for family dinner, letting everyone scoop generous portions directly from the skillet for a cozy, communal meal experience.
• Quick Lunch Companion: Pack this fried rice in meal prep containers for a satisfying work or school lunch that stays tasty and fresh, perfect for reheating in the microwave.
• Weekend Brunch Twist: Top the fried rice with a perfectly fried sunny-side-up egg for an extra protein boost, creating a restaurant-style brunch dish that feels gourmet yet simple.
• Movie Night Snack: Transform leftovers into crispy rice cakes by pressing the cold fried rice into patties and pan-frying until golden, making an irresistible snack for movie watching.

Storing Fried Rice For Meal Prep

• Store leftover chicken fried rice in an airtight container within 2 hours of cooking. Keep refrigerated for 3-4 days, preventing bacterial growth by maintaining cool temperatures.
• Transfer cooled rice to freezer-safe containers or zip-lock bags. Seal tightly, removing excess air. Freeze for up to 1 month, maintaining best quality and taste.
• Place rice in a microwave-safe dish, sprinkle 1-2 tablespoons water to restore moisture. Cover with a damp paper towel, heat on medium power for 1-2 minutes, stirring halfway through to ensure even warming.

FAQs

• Can I use fresh vegetables instead of frozen ones?

Yes, absolutely! Fresh vegetables work great. Just chop them into small, uniform pieces and stir-fry them until they’re tender-crisp before adding the rice.

• Is it better to use day-old rice for this recipe?

Yes, day-old or cold rice is ideal. Freshly cooked rice can be too moist and make the fried rice soggy. If you’re using fresh rice, spread it on a tray and let it cool completely before cooking.

• What type of chicken works best for this recipe?

Boneless, skinless chicken breast or thighs are perfect. Cut them into small, bite-sized pieces to ensure even cooking and easy eating. Chicken tenders also work well.

Chicken Fried Rice Recipe

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4.7 from 31 reviews

• Total Time: 22 minutes
• Yield: 4 1x

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Description

Delectable chicken fried rice from Southeast Asia brings together savory protein and perfectly seasoned grains. Home cooks can master this quick, satisfying dish with simple ingredients and bold flavors.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound (454 grams) chicken breast, diced
• 2 eggs, lightly beaten

Grains and Vegetables:

• 2 cups (473 milliliters) cooked rice (preferably day-old)
• 1 cup (237 milliliters) frozen mixed vegetables (carrots, peas, corn)
• 3 green onions, chopped

Seasoning and Oils:

• 2 tablespoons (30 milliliters) vegetable oil (divided)
• 3–4 tablespoons (45–60 milliliters) soy sauce
• 1 teaspoon (5 milliliters) sesame oil (optional)
• Salt and pepper to taste

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Instructions

1. Heat a large skillet or wok over medium-high heat, adding vegetable oil to coat the surface. Sear diced chicken with salt and pepper until golden and fully cooked, approximately 5-7 minutes. Transfer chicken to a separate plate.
2. In the same skillet, crack and whisk eggs directly into the pan. Scramble quickly until eggs are completely set and fluffy. Remove scrambled eggs and set aside with the chicken.
3. Introduce frozen mixed vegetables to the skillet, stirring rapidly for 2-3 minutes until thoroughly warmed. Incorporate finely chopped green onions, allowing their aromatic essence to release.
4. Introduce cooked rice to the vegetable mixture, ensuring each grain becomes evenly coated and heated. Reintegrate the previously prepared chicken and scrambled eggs into the skillet.
5. Generously drizzle soy sauce across the rice, stirring methodically to distribute flavors uniformly. If desired, add a subtle layer of sesame oil for enhanced depth. Continue cooking for an additional 2-3 minutes, maintaining constant movement.
6. Perform a final taste assessment, adjusting seasoning with salt and pepper as needed. Transfer to serving dishes, garnishing with additional green onion slices for a fresh, vibrant presentation.

Notes

• Prep Ahead: Cook rice a day in advance and refrigerate to ensure grains are dry and won’t become mushy during stir-frying.
• Protein Swap: Replace chicken with tofu, shrimp, or lean beef for variety and different dietary preferences.
• Low-Sodium Option: Use reduced-sodium soy sauce or tamari to control salt intake without compromising flavor.
• Veggie Boost: Add extra vegetables like bell peppers, carrots, or edamame for increased nutrition and color complexity.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Lunch, Dinner, Snacks
• Method: Frying
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 2g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 150mg