In just 20 minutes and with one skillet, you'll have a chicken fried rice that beats takeout any day! Bursting with flavor, tender chicken, and without the grease of traditional options.
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Chicken Fried Rice
Chicken Fried Rice is one of my favorite quick dinners! It's packed with juicy chicken, tender veggies, and perfectly seasoned rice.
With a flavorful stir-fry sauce and just the right amount of spice, this dish comes together fast and tastes better than takeout!
Video
Ingredients
- Coconut aminos or soy sauce - authentic Chinese sauce will add rich flavor the sauce. Depending on the brand Coconut aminos has a slightly sweeter savory taste.
- Chicken - cut into small pieces, and cook in a skillet or wok. You can also use chicken thighs or tender or other proteins.
- Cooked rice - you can pre-cook the rice a night before or on the go and let it chill in the fridge. From all types of rice I like to use long grain rice like Jasmine.
- Sesame oil - together with fish sauce adds umami, subtle, rich flavor to the sauce.
- Onion - regular yellow onion and green onions.
- Frozen veggies - use a mixed package of your favorite veggie mix.
- Sweet and sour sauce - makes the sauce delicious and mildly spicy. For a spicy kick use something like Valentina, Franks Red Hot or a small drizzle of Tabasco.
- Eggs - beat lightly and add to wok.
📋 You can find the full ingredient list in the Recipe Card below the article.
Rice Tip
Use refrigerated day-old cooked rice - it's perfect for this recipe because it dries out and becomes crumbly, preventing clumps and mushiness. I have a guide on how to reheat rice.
How To Make Chicken Fried Rice
- Marinate the chicken. Mix the sauce ingredients.
- Transfer diced chicken to a bowl and pour 2 tablespoons of the sauce mixture. Stir well to ensure the chicken is coated evenly, then set it aside.
- Cook the rice. Pour 2 cups of chicken broth into a saucepan until boiling. Add the rice, ensuring it is fully submerged in the liquid. Bring the mixture back to a boil, then cover the pot. Reduce the heat to a gentle simmer (medium-low) and let the rice steam for 15 minutes.
- After 15 minutes, uncover the pot. If the liquid has been absorbed, the rice is likely done. If not, continue cooking for an additional 5 minutes.
- Let cool. Spread the cooked rice evenly on a tray and place it in the refrigerator to cool completely. This step ensures the rice becomes nice and crispy when fried.
- Cook chicken. Heat oil in a skillet over medium-high heat. Season with salt & black pepper and cook chicken 3-4 minutes each side until done. Remove and set aside.
- Cook veggies. Cook onions and garlic for 2-3 minutes. Add frozen veggies and cook for 3 minutes. Push veggies to the side and pour whisked eggs into the skillet. Cook until just set, then set aside.
- Add rice. Add chilled rice and the remaining sauce. Increase heat and toss continuously for about 3 minutes until rice is browned and sauce is absorbed.
- Return chicken. Add chicken and 2 tablespoons of green onions and cook until heated through. Serve with more onions on top.
This recipe makes about 6 smaller servings or 4 good-sized meal portions.
Tips For The Best Fried Rice
- If you're short on time or don't feel like cooking rice from scratch, grab two pouches of ready-to-serve rice.
- When cooking your own rice, I suggest preparing it a day ahead or using slightly less water than usual. This ensures the rice absorbs the soy sauce well without becoming too crunchy. That's why day-old rice is ideal for stir-frying!
- No need to thaw the frozen veggies before adding them to the skillet. Just toss them in straight from the freezer!
- High heat is optimal for thoroughly frying and browning the rice and vegetables. Avoid letting the rice steam or clump together excessively in the pan by stirring frequently.
Storing Leftovers
- To Store. Store the leftovers in a larger food container, without squeezing the rice in it tightly. Keep it properly sealed in the fridge for 2-3 days.
- To Freeze. Freeze fried rice in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
What To Serve With Chicken Fried Rice
- Salad: Asian or Korean cucumber salad
- Veggies: Air Fryer Brussels sprouts or zucchini slices or Japanese zucchini
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Recipe Card
Chicken Fried Rice Recipe
In just 20 minutes and with one skillet, you'll have a chicken fried rice that beats takeout any day! Bursting with flavor, tender chicken, and without the grease of traditional options.
Ingredients
Method
- Marinate the chicken. Mix together the sauce ingredients. Transfer diced chicken to a bowl and pour 2 tablespoons of the sauce mixture over it. Stir well to ensure the chicken is coated evenly, then set it aside.3 tablespoons coconut aminos, 1 tablespoon fish sauce, 1 tablespoon sesame oil, 1 teaspoon lime juice, 1 tablespoon brown sugar, 1-2 tablespoon of sweet and sour sauce, 10 ounce chicken breast
- Cook the rice. Pour 2 cups of chicken broth into a saucepan and heat it until boiling. Add the rice, ensuring it is fully submerged in the liquid. Bring the mixture back to a boil, then cover the pot. Reduce the heat to a gentle simmer (medium-low) and let the rice steam for 15 minutes. After 15 minutes, uncover the pot. If the liquid has been absorbed, the rice is likely done. If not, continue cooking for an additional 5 minutes.2 cups chicken broth, 1 cup uncooked long grain rice
- Spread the cooked rice evenly on a tray and place it in the refrigerator to cool completely. This step ensures the rice becomes nice and crispy when fried.
- Cook chicken. Heat oil in skillet over medium high heat. Season and cook chicken 3-4 minutes each side until done. Remove and set aside.oil for cooking
- Cook veggies. Cook onion and garlic for 2-3 minutes. Add frozen veggies and cook for 3 minutes. Push veggies to the side, pour whisked eggs into the skillet. Cook until just set, then set aside.1 cup yellow onion, 2 teaspoon garlic, 1 ½ cup frozen veggie mix, 2 large eggs
- Add rice. Add chilled rice and remaining sauce. Increase heat, toss continuously for about 3 minutes until rice is browned and sauce is absorbed.
- Return chicken. Add chicken, 2 tablespoons of green onions and cook until heated through. Taste for seasonings. Serve with more onions on top. Makes about 6 smaller servings or 4 normal sized meal portions.2 tablespoon green onions + more for garnish, salt to taste, black pepper
Nutrition
Video
Notes
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- To Store. Store the leftovers in a larger food container, without squeezing the rice in it tightly. Keep it properly sealed in the fridge for 2-3 days.
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- To Freeze. Freeze fried rice in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Meal Prep Tips
- Skip the rice prep if you already have cooked rice in the fridge. Day-old rice actually works better, especially for dishes like fried rice.
- Use shortcuts when needed. Rotisserie chicken or pre-cooked shredded chicken are great time-savers for busy days.
- If using pre-cooked chicken, skip the raw chicken steps and simply toss the shredded chicken in the marinade or sauce to warm through and absorb flavor.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
For more stir fry recipes, don't miss this Soba Noodles Stir Fry, napa cabbage stir fry and Chicken Lo Mein.
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Sandi
This was delicious! We used pre-cooked chicken so just added it and the sauce at the end. I’d make this again in a heartbeat! Yum!!
Greta
I can recommend this to anyone who is looking for an easy and quick Chicken fried Rice. So flavorful. So happy I made this recipe today. It really tastes like takeout fried rice. Thanks.
Julia | The Yummy Bowl
thank you Greta, this is a keeper!
Michelle
Love that I can make this favorite takeout dish at home! The whole family loved it!
Julia | The Yummy Bowl
it's our favorite!
TAYLER ROSS
I made this fried rice for dinner last night and my family loved it! So much better than the takeout we usually get!
Julia | The Yummy Bowl
glad you liked it, it is so yummy!
Dannii
This was total comfort food. The perfect balance of flavours too.
Julia | The Yummy Bowl
glad you liked it!
Evan
Very spicy but an amazing recipe to try!
Julia | The Yummy Bowl
I didn't find this dish overly spicy and I just can't eat too spicy food in general. I always recommend adjusting spicy ingredients and addition of salt in every dish according to your personal preferences 🙂 You can always add more later but you can't take it out once it's done.
Julia
a delicious Thai style fried rice with chicken skillet!