Recipe
This homemade chicken fried rice is the ultimate kitchen win—quick, flavorful, and way better than takeout. I’ve made it countless times, and every bite still feels like a little victory.
The secret? A sizzling hot wok (or skillet) and quality ingredients like tender chicken, crisp veggies, and fragrant jasmine rice. The soy sauce and sesame oil combo creates that perfect savory depth, while scrambled eggs add a silky texture you’ll crave.
Trust me, this dish is a game-changer—it’s satisfying, customizable, and ready in under 30 minutes. Whether you’re feeding a crowd or just craving something delicious, this recipe never disappoints. Let’s get cooking!
Ingredients
For chicken fried rice that tastes better than takeout, the right ingredients make all the difference. Day-old rice is non-negotiable—it fries up perfectly without turning mushy. Fresh garlic and ginger add that signature punch, while a splash of toasted sesame oil at the end gives it an authentic finish. Here’s what you’ll need:
Protein & Veggies
- 2 cups cooked chicken (shredded or diced) – Leftover rotisserie chicken works wonders here.
- 3 eggs, beaten – Scramble them first for fluffy, golden bits.
- 1 cup diced carrots – Frozen peas or bell peppers make easy swaps.
- 1/2 cup chopped scallions – Save the green tops for a fresh garnish.
Rice & Aromatics
- 3 cups day-old jasmine rice – *Must be cold*; fresh rice steams instead of frying.
- 3 cloves garlic, minced – Don’t skimp—this is the flavor backbone.
- 1 tbsp fresh ginger, grated – Powdered ginger in a pinch, but fresh is ideal.
Sauce & Seasoning
- 3 tbsp soy sauce – Low-sodium if you’re watching salt, but full-fat for depth.
- 1 tbsp oyster sauce – *Secret weapon* for umami richness (sub with hoisin in a pinch).
- 1 tsp toasted sesame oil – Add *after* cooking to preserve its nutty aroma.
- 1/2 tsp white pepper – Black pepper works, but white pepper is traditional.
Extras for the Win
- Neutral oil (like peanut or vegetable) – High smoke point for crispy rice.
- Red pepper flakes or sriracha – Toss in while cooking or drizzle at the end for heat.
- Lime wedges – A squeeze brightens everything up.
How to Make the Best Classic Chicken Fried Rice
– Cook the rice ahead of time. Use day-old rice for best results, as freshly cooked rice can be too moist and sticky. Spread it out on a tray to cool and dry slightly.
*Why?* Dry rice fries better, preventing clumps and guaranteeing each grain stays separate.
– Prep all ingredients in advance. Chop the vegetables, slice the chicken, and measure out the sauces. Have everything ready to go—fried rice cooks quickly!
*Pro Tip*: Use a bowl to hold your mise en place for a smoother cooking process.
– Heat a large skillet or wok over medium-high heat. Add a neutral oil like vegetable or canola oil and let it get hot but not smoking.
*Watch Out*: If the pan isn’t hot enough, the ingredients will steam instead of fry, affecting texture.
– Cook the chicken first. Season it lightly with salt and pepper, then stir-fry until fully cooked and slightly browned. Remove it from the pan and set aside.
*Why?* Cooking the chicken separately guarantees it’s perfectly cooked without overcooking other ingredients.
– Sauté the vegetables. In the same pan, add a bit more oil if needed, then cook the vegetables (like carrots, peas, and onions) until tender-crisp.
*Flexibility*: Use whatever vegetables you have on hand—this recipe is highly adaptable.
– Push the vegetables to one side and scramble the eggs. Crack the eggs into the empty side of the pan, let them set slightly, then scramble them until just cooked.
*Pro Tip*: Don’t overcook the eggs—they should be soft and fluffy for the best texture.
– Combine everything in the pan. Add the cooked rice, chicken, and a splash of soy sauce or oyster sauce. Toss everything together until heated through and well-coated.
*Visual Cue*: Success looks like evenly distributed ingredients with no clumps of rice.
– Finish with green onions and sesame oil. Stir in sliced green onions and a drizzle of sesame oil for a burst of flavor.
*Why?* Sesame oil adds depth, while green onions bring freshness to the dish.
– Taste and adjust seasoning. Add more soy sauce, salt, or pepper if needed. Serve immediately for the best texture.
*Pro Tip*: For extra flavor, garnish with extra green onions or a sprinkle of toasted sesame seeds.
Nutrition
This homemade chicken fried rice is a balanced meal with a good mix of protein, carbs, and fats. Below is the nutritional breakdown per serving.
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 18 g |
| Carbohydrates | 35 g |
| Fat | 10 g |
| Saturated Fat | 2 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 450 mg |
Chef Tips
Mastering chicken fried rice starts with prepping ingredients ahead of time. I always chop veggies, cook rice, and dice chicken beforehand to keep things seamless.
Use day-old rice—it’s drier and fries better. A hot pan is key; it prevents soggy rice and adds that perfect char.
Don’t overload the wok; cook in batches if needed. Finish with a drizzle of sesame oil for extra flavor.
Frequently Asked Questions
Can I Use Brown Rice Instead of White Rice?
I’d suggest using cooked brown rice instead of white if I prefer a nuttier flavor and extra fiber. Just I’d make sure it’s cooled and firm so it doesn’t get mushy when frying, since brown rice is softer.
Is It Okay to Use Frozen Vegetables?
I’d say frozen veggies work fine—just thaw and drain them first so they don’t make the rice soggy. I’ve used them before, and they’re a quick, easy swap if I don’t have fresh ones on hand.
Can I Substitute Chicken With Tofu?
Sure, I can substitute chicken with tofu easily. I’ll just cube it, press out excess moisture, and pan-fry it until it’s crispy before adding it to the rice. It’s a simple swap I’ve done before.
How Do I Store Leftovers Properly?
I store leftovers in an airtight container and refrigerate them within two hours. They’ll last 3-4 days, but I can freeze them for up to 3 months if I don’t plan to eat them soon.
Can I Make It Gluten-Free?
Yes, I can make it gluten-free by swapping regular soy sauce for a gluten-free version and ensuring all other ingredients, like the chicken and vegetables, don’t contain hidden gluten. It’s an easy adjustment for a delicious dish!
