Why We Love This Chicken Fried Rice Recipe

Homemade. A homemade version of the takeout classic makes for the best weeknight dinner! Lighter. Packed with chicken and veggies, this dish is super satisfying without feeling heavy. Flavorful. It’s so savory and delicious, with a wonderful depth of flavor from the toasted sesame oil. This is a simple dish that packs a tasty punch!

Variations on Easy Chicken Fried Rice

Choose a mix of your family’s favorite fresh or frozen veggies, such as corn, green beans, broccoli, or edamame, totaling ½ cup. Note that some vegetables take longer to cook than others, so adjust the cook time accordingly. For a healthier swap, use an equal amount of brown rice or riced cauliflower.

How to Store and Reheat

Store leftover chicken fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a splash of water to rehydrate the rice in 30-second increments until warmed through.

How to Freeze

Let the chicken fried rice cool completely, transfer to an airtight container, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

This easy chicken fried rice recipe is a filling dinner on its own, but you can certainly amp things up with a side or two. I love Asian cucumber salad, egg drop soup, shrimp summer rolls, egg rolls, lettuce wraps, crab rangoon, everything bagel edamame, or blistered sweet peppers.

More Fried Rice Recipes To Try

Ham Fried Rice Cauliflower Fried Rice Vegetable Fried Rice

How to Make Chicken Fried Rice Step by Step

Scramble the Eggs: Heat ½ tablespoon of vegetable oil in a wok (or large nonstick frying pan) over medium-high heat. Add 2 large beaten eggs and gently scramble with a rubber spatula until just softly set, 1-2 minutes. Transfer to a bowl and set aside. Cook the Chicken: Add 1 tablespoon of vegetable oil to the wok. Add 1 pound of cubed boneless, skinless chicken breasts, sautéing until lightly brown and fully cooked, about 7 minutes. Sauté the Onion and Garlic: Heat another ½ tablespoon of oil in the wok, and add 1 cup of diced onion, 1 tablespoon of minced garlic, and ½ teaspoon of kosher salt. Cook, stirring occasionally, until the onion is tender, about 4-5 minutes. Add the Rice and Veggies: Push the onion mixture to the sides of the wok. Add the remaining 1 tablespoon of vegetable oil and let it heat for a few seconds. Then, add 3 cups of cold cooked rice, ½ cup of frozen peas and carrots, and 1½ tablespoons of low-sodium soy sauce. Mix and stir-fry until the rice is heated through, about 3-4 minutes. Stir in the Cooked Egg: Remove from the heat and stir in scrambled eggs, 3 thinly sliced green onions, and 1 teaspoon of toasted sesame oil. Serve immediately and enjoy!

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