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Chicken Fried Rice Recipe

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★★★★★

4.5 from 78 reviews

This Chicken Fried Rice recipe is a quick and flavorful stir-fry dish featuring tender chicken, scrambled eggs, vibrant vegetables, and perfectly cooked rice tossed in savory sauces. Ideal for using leftover rice and chicken, it delivers a delicious homemade take on a classic takeout favorite with a balance of protein, veggies, and fragrant seasonings.

Ingredients

Scale

Protein and Eggs:

  • 2 cups cooked chicken breast, diced or shredded
  • 3 large eggs, lightly beaten

Vegetables:

  • 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)

Rice and Oils:

  • 3 cups cooked brown rice or jasmine rice (preferably cold)
  • 1 tbsp avocado oil or olive oil
  • 1 tsp sesame oil

Sauces and Seasonings:

  • 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)

Instructions

  1. Prep Everything Before You Start: Dice the cooked chicken, beat the eggs lightly, and thaw the frozen peas and carrots. Use cold, day-old rice to prevent clumping and sogginess in the final dish.
  2. Cook the Chicken (If Not Pre-Cooked): Heat 1 teaspoon avocado oil in a large skillet or wok over medium heat. Add the diced chicken breast, season lightly with salt and pepper, and cook for 5–7 minutes until golden brown and cooked through. Remove from skillet and set aside.
  3. Scramble the Eggs: Pour the beaten eggs into the skillet and let sit for 30 seconds. Scramble the eggs with a spatula until fully cooked but still moist, then remove from pan and set aside with the chicken.
  4. Stir-Fry the Vegetables: Add the remaining oil to the skillet. Sauté diced onions for 2 minutes until softened. Add minced garlic, thawed peas and carrots, and optional bell peppers and ginger. Stir-fry for 3–4 minutes until vegetables are tender but still vibrant.
  5. Add the Rice: Add the cold cooked rice to the skillet. Use the spatula to break apart any clumps and mix well so the rice heats evenly and absorbs the vegetable flavors.
  6. Combine and Season: Return the cooked chicken and scrambled eggs to the skillet. Drizzle soy sauce, oyster sauce, and sesame oil over the mixture. Stir-fry on medium-high heat for 2–3 minutes, allowing some rice to get slightly crispy on the bottom for added texture and flavor.
  7. Finish with Fresh Green Onions: Sprinkle sliced green onions over the fried rice. Toss everything together and serve hot. Add red chili flakes if you prefer a spicy kick.

Notes

  • Use day-old rice chilled in the refrigerator overnight for best texture.
  • Adjust soy sauce quantity to control saltiness, especially if using regular soy sauce instead of low-sodium.
  • Oyster sauce is optional but adds depth of flavor; omit for vegetarian or vegan versions.
  • Add your favorite vegetables such as bell peppers or snap peas for extra nutrition and color.
  • For a gluten-free dish, use tamari or coconut aminos instead of soy sauce.
  • Use avocado oil to withstand high heat without smoking.

Keywords: chicken fried rice, stir-fry, easy dinner, leftover rice recipe, Asian chicken recipe, quick fried rice, healthy fried rice

Find it online: https://servedbynora.com/chicken-fried-rice-recipe/