Look, I’ll be honest with you. We used to order Chinese takeout at least twice a week until I finally figured out this fried rice recipe. Now? I can’t remember the last time I picked up the phone. This healthy chicken fried rice recipe changed everything for me. What started as a desperate attempt to use up leftover rice has become my family’s most requested dinner. The best part? This chicken fried rice recipe chinese style takes less time than waiting for delivery. My kids actually cheer when they see me pulling out the wok. No joke. I’ve tried countless fried rice recipes over the years, and this recipe for fried rice is hands down the winner. Whether you’re making it with chicken, shrimp, or going the fried rice recipe easy vegetarian route (just skip the chicken and add more veggies), it works perfectly every time. Trust me when I say this is the best fried rice recipe ever. My neighbor literally asked if I’d teach her how to make it after trying it at our last barbecue.
Table of Contents
- 1) Key Takeaways
- 2) Easy Chicken Fried Rice Recipe
- 3) Ingredients for Chicken Fried Rice
- 4) How to Make Chicken Fried Rice
- 5) Tips for Making Chicken Fried Rice
- 6) Making Chicken Fried Rice Ahead of Time
- 7) Storing Leftover Chicken Fried Rice
- 8) Try these Main Course next!
- 9) Chicken Fried Rice
- 10) Nutrition
1) Key Takeaways
- Can you use fresh cooked rice for fried rice?
- What makes restaurant fried rice taste better?
- What are the three main ingredients in fried rice?
- What protein goes best with fried rice?
- Can I make this vegetarian?
2) Easy Chicken Fried Rice Recipe
Here at Cook Simple Recipes, I’m all about meals that actually work for real life. This fried rice recipe completely changed my weeknight dinner game. Seriously, we went from ordering takeout twice a week to making this at home whenever the craving hits. The best part? It’s ready faster than delivery would arrive at your door.
I stumbled onto this fried rice recipe one desperate Wednesday night when I had leftover rice sitting in my fridge and a family demanding dinner. What started as a last-minute scramble turned into our most requested meal. My kids literally do a happy dance when they see me pulling out the wok now.
The beauty of this recipe lies in its flexibility. Got leftover chicken from last night? Perfect. Only have vegetables in your crisper drawer? That works too. I’ve made countless fried rice recipes over the years, and this one beats them all. Whether you’re following it exactly or swapping ingredients based on what’s in your kitchen, it turns out delicious every single time.
What really sets this apart is how it compares to takeout. The texture is spot on, the flavors are balanced, and you know exactly what’s going into it. My neighbor tried it at our last barbecue and asked me to teach her the recipe. That’s when I knew I had to share it with all of you at Cook Simple Recipes.
3) Ingredients for Chicken Fried Rice
Cooked White Rice. Day-old rice is your secret weapon here. Fresh rice gets mushy and clumpy when you fry it. I always cook extra rice at dinner just so I’ll have leftovers for this. If you’re in a pinch, spread freshly cooked rice on a baking sheet and stick it in the freezer for 15 minutes. Works like magic.
Canola Oil or Vegetable Oil. You need oil that can handle high heat without smoking up your kitchen. I keep a bottle of canola oil next to my stove specifically for this recipe for fried rice. The high smoke point means you can get that perfect sear on everything without setting off your smoke detector.
Chicken Breast. One breast feeds my whole family when mixed with all the rice and veggies. I slice it thin so it cooks fast and stays tender. Leftover rotisserie chicken works great too. Sometimes I’ll grab one from the store on my way home and just shred it right into the rice.
Yellow Onion. Adds that sweet, savory base that makes everything taste better. I dice mine pretty small so it distributes evenly throughout the rice. My kids won’t even notice they’re eating onions, which is a win in my book.
Carrot. Brings color and a bit of sweetness. I peel and dice it into tiny pieces so it cooks quickly. You want them tender but still with a little bite. Nobody likes mushy carrots in their fried rice.
Scallions. These green onions add a fresh, mild onion flavor that’s different from the yellow onion. I slice them on a diagonal because it looks prettier, but honestly, any way you cut them works fine. Save a few for garnishing at the end.
Garlic. Two cloves might not seem like much, but they pack a punch when you’re cooking at high heat. Fresh garlic is way better than the jarred stuff here. Trust me, I’ve tried both.
Frozen Baby Peas. No need to thaw these. They cook right in the pan and add little bursts of sweetness. My kids love finding the peas in their rice. If peas aren’t your thing, frozen corn or edamame work great too.
Low Sodium Soy Sauce. This is where the salty, umami flavor comes from. I use low sodium so I can control the saltiness better. You can always add more, but you can’t take it away. Start with the amount I suggest and adjust to your taste.
Toasted Sesame Oil. Just a couple teaspoons of this stuff adds incredible depth. It’s got that nutty, toasted flavor that screams authentic Chinese food. Don’t skip it. Regular sesame oil won’t give you the same result.
Mirin. This Japanese rice wine adds a subtle sweetness that balances the salty soy sauce. If you don’t have it, a splash of rice wine vinegar or even white wine vinegar works in a pinch. The flavor will be slightly different but still delicious.
Salt and Pepper. Season as you go. I taste the rice before adding the eggs and adjust the seasoning then. Every brand of soy sauce has different salt levels, so you’ve gotta trust your taste buds here.
Eggs. This is what gives fried rice that classic texture. I beat them lightly before adding them to the pan. They scramble up quickly and mix throughout the rice, adding richness and protein. Two eggs is perfect for four servings.
4) How to Make Chicken Fried Rice
Step 1. Break up your cold rice with your hands until all the grains are separated. This might seem like a weird step, but it makes a huge difference. Clumpy rice won’t fry properly. Get in there and really work those grains apart.
Step 2. Crank your burner to high heat and let that skillet or wok get smoking hot. Add a tablespoon of oil and swirl it around. Toss in your rice and keep it moving for about 3 to 4 minutes. You want it to start turning slightly golden and smell toasty. This is where the magic happens with this healthy chicken fried rice recipe.
Step 3. Transfer the toasted rice to a bowl and turn your heat down to medium. Add another tablespoon of oil and lay your chicken breast in the pan. Let it sear for 3 minutes on each side. It won’t be fully cooked yet, and that’s fine. We’re just getting some color on it.
Step 4. Move your partially cooked chicken to a cutting board. Slice it really thin, then cut those slices into bite-sized pieces. This method gives you tender chicken that’s easy to eat with chopsticks. Plus, it finishes cooking when you add it back to the pan later.
Step 5. Pour another tablespoon of oil into your hot pan. Throw in your diced onion, carrot, scallions, and minced garlic. Keep stirring constantly for 2 to 3 minutes. The carrots should soften up a bit and the onions should turn translucent. Your kitchen will smell amazing right about now.
Step 6. Add your toasted rice back to the pan along with those frozen peas. Stir everything together so the vegetables distribute evenly. This chicken fried rice recipe chinese style really starts coming together at this point.
Step 7. Now add your sliced chicken back in along with the soy sauce, sesame oil, and mirin. Give it all a good stir and cook for another 2 minutes. This is when everything starts melding together. Taste it now and add salt and pepper if you need it.
Step 8. Push all your rice and chicken to the sides of the pan, creating a little well in the center. Add your last teaspoon of oil right in that well. Pour in your beaten eggs and season them with a pinch of salt and pepper.
Step 9. Let those eggs start scrambling in the center, then use your spatula to mix them into the rice. Keep stirring everything together for another 3 to 4 minutes. This final cooking time lets all the flavors blend together perfectly. The eggs will coat the rice and add that classic fried rice texture.
Step 10. Serve it hot right from the pan. I like to garnish mine with extra sliced scallions on top. Sometimes I’ll add a drizzle of extra sesame oil too. This best fried rice recipe ever tastes just like your favorite Chinese restaurant, maybe even better.
5) Tips for Making Chicken Fried Rice
Use day-old rice whenever possible. I can’t stress this enough. Fresh rice has too much moisture and turns into a gummy mess when you try to fry it. The rice needs to be cold and slightly dried out. If you’re planning to make fried rice recipes this week, cook your rice tonight and stick it in the fridge.
Get your pan really hot. We’re talking smoking hot. This is the secret to getting that slightly charred, restaurant-quality taste. A cold pan will steam your ingredients instead of frying them. I turn on my exhaust fan and open a window because things get pretty heated.
Don’t overcrowd your pan. If you’re doubling this recipe, work in batches. Too much stuff in the pan at once brings down the temperature and you end up steaming everything instead of getting that nice sear. It’s worth the extra few minutes to do it right.
Keep everything moving. Fried rice isn’t a walk-away dish. You need to be there, stirring constantly. This keeps things from burning and helps everything cook evenly. I put on some music and just enjoy the cooking process.
Prep everything before you start cooking. Once that pan is hot, things move fast. I line up all my ingredients in little bowls before I even turn on the stove. This fried rice recipe easy vegetarian or not, moves quickly once you start.
Taste as you go. Everyone’s taste buds are different. What’s perfectly seasoned to me might need more soy sauce for you. Keep a spoon nearby and taste it before adding the eggs. This is your chance to adjust the seasoning.
Don’t skip the sesame oil. I know I mentioned this in the ingredients, but it bears repeating. That toasted sesame oil is what makes this taste authentic. Regular sesame oil doesn’t have the same flavor. You only need a little bit, but it makes all the difference.
6) Making Chicken Fried Rice Ahead of Time
This is one of my favorite make-ahead meals for busy weeks. I’ll cook a big batch on Sunday and portion it out for quick lunches throughout the week. It actually tastes better the next day once all the flavors have had time to hang out together in the fridge.
If you’re meal prepping, I recommend cooking everything completely and then storing it in individual containers. That way you can just grab one from the fridge, heat it up, and you’re good to go. I use glass containers because they don’t hold onto the garlic and onion smells like plastic does.
The rice holds up surprisingly well in the fridge for up to 4 days. Some people worry about reheating rice, but as long as you cool it quickly after cooking and keep it refrigerated, you’re totally fine. I spread mine on a baking sheet to cool before packing it up.
When reheating, add a splash of water or a tiny drizzle of oil to help loosen up the rice. It gets a bit dry in the fridge. I usually microwave mine for about 2 minutes, stirring halfway through. You can reheat it in a pan too if you’ve got the time.
If you want to prep the ingredients ahead without actually cooking, that works too. Dice your vegetables and chicken in the morning, store them in the fridge, and then everything’s ready to go when you get home. The actual cooking only takes about 30 minutes once everything’s prepped.
7) Storing Leftover Chicken Fried Rice
Leftover fried rice keeps beautifully in the fridge for up to 4 days. I store mine in airtight containers, and it makes the best next-day lunch. Sometimes I think it tastes even better after sitting overnight. All those flavors really come together.
Let your fried rice cool down to room temperature before you pack it up. Putting hot rice directly into a container creates condensation, which makes everything soggy. I spread mine out on a plate for about 15 minutes before transferring it to storage containers.
You can freeze fried rice too. I portion it into freezer bags, squeeze out all the air, and lay them flat in the freezer. They stack nicely and thaw quickly. Frozen fried rice lasts up to 3 months. Just thaw it overnight in the fridge before reheating.
When you’re ready to eat your leftovers, the microwave is your friend. Add a tablespoon of water, cover it with a damp paper towel, and heat it in 30-second bursts, stirring between each one. This keeps it from drying out.
If you’ve got a bit more time, reheating in a pan on the stove gives you the best results. Add a little oil to your pan, spread the rice out, and let it sit for a minute to get crispy on the bottom before stirring. It’s almost as good as fresh.
I’ll often add fresh toppings to my reheated fried rice to make it feel new again. A fried egg on top turns it into a complete meal. Sometimes I’ll toss in some fresh vegetables or a different protein. That’s the beauty of fried rice – it’s super versatile.
8) Try these Main Course next!
9) Chicken Fried Rice
Easy Chicken Fried Rice Recipe Better Than Takeout
Ingredients
- 2 cups cooked white rice (cooled, day-old works best)
- 10 teaspoons canola oil or vegetable oil (divided)
- 1 boneless, skinless chicken breast
- 1 yellow onion (diced)
- 1 carrot (peeled and diced)
- 3 scallions (thinly sliced diagonally)
- 2 cloves garlic (minced)
- 1 cup frozen baby peas
- 3 teaspoons low-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1 tablespoon mirin
- Kosher salt (to taste)
- Ground black pepper (to taste)
- 2 large eggs (lightly beaten)
Instructions
- Break up your cooked and cooled white rice into individual grains with your hands. This step makes a huge difference, so don’t skip it.
- Heat 1 tablespoon of canola oil in a 12-inch nonstick skillet or wok over high heat until it’s smoking. Toss in the rice and stir it around for 3 to 4 minutes until it just starts to get a little darker. Transfer to a bowl and set aside.
- Turn the heat down to medium, add another tablespoon of oil, and cook your chicken breast for 3 minutes on each side. Don’t worry if it’s not fully cooked yet.
- Move the chicken to a cutting board, slice it really thin, then cut those slices into thirds. Bite-sized pieces are what we’re after here.
- Pour another tablespoon of oil into your skillet and toss in the onion, carrot, scallions, and garlic. Keep stirring for 2 to 3 minutes until the carrots soften up a bit and the onions look translucent.
- Add the rice back in along with the frozen peas. Give everything a good stir to combine.
- Now toss in your chicken pieces, soy sauce, sesame oil, and mirin. Stir and cook for another 2 minutes. Season with salt and pepper.
- Push all that delicious rice and chicken to the sides of your skillet, making a little well in the center. Add your last teaspoon of oil right in the middle.
- Pour in those beaten eggs and season them with a pinch of salt and pepper. Let them scramble up, then mix everything together.
- Keep cooking and stirring for another 3 to 4 minutes so all the flavors can get to know each other. Serve hot and watch it disappear.
10) Nutrition
Serving Size: 1 bowl, Calories: 376, Sugar: 6 g, Sodium: 869 mg, Fat: 16 g, Saturated Fat: 2 g, Carbohydrates: 36 g, Fiber: 4 g, Protein: 21 g, Cholesterol: 131 mg
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