Name: Chicken Fried Rice Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 cups cooked chicken breast, diced or shredded; 3 large eggs, lightly beaten; 1 cup frozen peas and carrots (thawed); ½ cup diced white or yellow onion; 2 green onions, sliced; 2 cloves garlic, minced; ½ cup chopped bell peppers (optional); 1 tsp freshly grated ginger (optional); 3 cups cooked brown rice or jasmine rice (preferably cold); 1 tbsp avocado oil or olive oil; 1 tsp sesame oil; 2 tbsp low-sodium soy sauce (or coconut aminos); 1 tbsp oyster sauce (optional, for deeper umami); Salt and black pepper to taste; Red chili flakes (optional, for heat)

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Introduction

Chicken fried rice is a quick and satisfying dish that combines tender chicken, fluffy eggs, and colorful vegetables with savory seasonings. Perfect for using up leftover rice, this recipe comes together in minutes and makes a delicious meal any day of the week.

The dish is a bowl of fried rice served in a white bowl, placed on a white marbled surface with a gray cloth underneath. The fried rice has multiple layers: at the base, fluffy grains of cooked rice mixed evenly with bright orange carrot cubes and vibrant green peas. Scattered throughout are pieces of scrambled eggs with a yellow, slightly soft texture, and bite-sized chunks of light brown cooked chicken. The top layer is garnished with thinly sliced green onions adding a fresh green color. In the background, there is a blurred slice of lime and a small wooden bowl with greenery. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken breast, diced or shredded
3 large eggs, lightly beaten
1 cup frozen peas and carrots (thawed)
½ cup diced white or yellow onion
2 green onions, sliced
2 cloves garlic, minced
3 cups cooked brown rice or jasmine rice (preferably cold)
1 tbsp avocado oil or olive oil
1 tsp sesame oil
2 tbsp low-sodium soy sauce (or coconut aminos)
1 tbsp oyster sauce (optional, for deeper umami)
Salt and black pepper to taste
Optional: ½ cup chopped bell peppers
Optional: 1 tsp freshly grated ginger
Optional: Red chili flakes (for heat)

Instructions

Step 1: Prep everything before you start. Dice the cooked chicken, beat the eggs, and thaw the frozen vegetables. Use cold, day-old rice for best results to avoid clumping.
Step 2: Heat 1 teaspoon of avocado oil in a large skillet or wok over medium heat. Add the diced chicken, season lightly with salt and pepper, and cook for 5–7 minutes until golden and cooked through. Remove and set aside.
Step 3: Pour the beaten eggs into the skillet. Let sit for 30 seconds, then scramble until fully cooked. Break the eggs into small pieces and remove from the pan, setting them aside with the chicken.
Step 4: Add the remaining oil to the skillet. Sauté the diced onions for 2 minutes until softened. Add garlic, peas and carrots, and any optional bell peppers or ginger. Cook for 3–4 minutes until vegetables are tender but vibrant.
Step 5: Add the cold rice to the skillet. Break up any clumps with your spatula and stir well to heat through and combine with the vegetables.
Step 6: Return the cooked chicken and scrambled eggs to the pan. Drizzle in soy sauce, oyster sauce if using, and sesame oil. Stir-fry on medium-high heat for 2–3 minutes. Let the rice get slightly crispy on the bottom for extra texture.
Step 7: Sprinkle sliced green onions over the top. Toss everything once more and serve hot. Add red chili flakes now if you want a spicy kick.

Tips & Variations

Day-old cold rice works best for fried rice because it’s less sticky and fries better.
Substitute chicken with shrimp or tofu for a different protein option.
Add fresh ginger for a bright, zesty flavor boost.
Use coconut aminos instead of soy sauce for a gluten-free alternative.
For extra texture, try adding chopped nuts like cashews or water chestnuts.

Storage

Store leftover chicken fried rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or oil to keep the rice from drying out. Avoid freezing as it may alter the texture.

How to Serve

A white pan filled with fried rice showing about three to four layers mixed together, the base layer is light brown cooked rice, mixed throughout with bright orange diced carrots, small green peas, and yellow cooked scrambled egg pieces with a soft texture. Scattered on top are golden-brown grilled chicken chunks with a slight glaze, giving them a shiny, caramelized look. A silver spoon is resting on the left side inside the pan. The background is a white marbled surface with some green sliced scallions in a wooden bowl on the upper left and leafy greens on the right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh rice instead of cold rice?

Freshly cooked rice tends to be softer and more moist, which can make the fried rice mushy and clumpy. It’s best to use leftover, chilled rice for optimal texture.

How can I make this dish vegetarian?

Skip the chicken and replace the oyster sauce with a vegetarian version or additional soy sauce. Add tofu or extra vegetables to keep it hearty and satisfying.