An easy chicken fried rice that will turn out better than take-out from your favorite restaurant! This classic Chinese dish is a beloved favorite around the world, and for a good reason. It’s easy to make, completely delicious, and can be customized to your liking with various vegetables. In this post, we will share our recipe for the perfect chicken fried rice and the three secrets for making it at home. Whether you’re a seasoned pro or a beginner in the kitchen, we know you’ll find something useful in this post. So grab your wok and let’s get cooking my friend!
Why I Love Easy Chicken Fried Rice
I live in the middle of nowhere Minnesota and one of the few downfalls of living in a small town is the lack of dining options. Like, basic fast food and a few local joints. However, we had a momentous occasion last week when a sushi restaurant opened. I adore sushi so of course, I went and devoured a large platter (yes, platter) of it. That delicious meal has completely put me in the mood for more Asian food. So, I made up a batch of my easy chicken fried rice.
I’ve been making this fried rice recipe for so many years that I forget that many people assume it is hard to make at home. Since I have learned so much about making fried rice in my own kitchen, I figured it is about time that I share those secrets to success with you guys. And of course, my recipe as well. Even if you already have a chicken fried rice recipe you love, these tips and tricks will make your version even better!
What is Chicken Fried Rice?
Chicken fried rice is a type of Chinese stir-fry dish made with already-cooked rice, diced chicken, and a variety of vegetables, such as peas, carrots, mushrooms, and green onions. It is typically seasoned with soy sauce, oyster sauce, and other flavorings. Many love to garnish it with fresh green onions. It is often served as a side dish or even as a main course at many Asian restaurants and is a popular take-out choice.
Easy Chicken Fried Rice Ingredients and Supplies
What makes this easy chicken fried rice recipe amazing is that it uses simple ingredients. All the best recipes keep the ingredients simple and the flavors amazing.
- Cooked and chilled white rice
- Onion
- Mushrooms
- Carrots
- Green onions
- Frozen peas
- Fresh garlic
- Fresh ginger
- Cooked chicken
- Eggs
- Butter
- Soy sauce
- Oyster sauce
- Toasted sesame oil
- Kosher salt
- Black pepper
- Large nonstick skillet or wok
- Rice cooker, Instant Pot, or medium saucepan
How To Make Chicken Fried Rice
Think of making chicken fried rice like the best way to use the leftovers in your fridge! It is one of the simplest dinners you can make so don’t be intimidated by it.
Time needed: 15 minutes
How to Make Chicken Fried Rice
- Prepare the rice
Cook the rice on the stove, in an Instant Pot, or in a rice cooker. Place the rice in the fridge and let it get cold before using it. This step cannot be skipped and makes all the difference in the end result of this easy chicken fried rice.
- Cook the eggs
Cooking the eggs before frying the rice allows the end result to have nice pieces of scrambled eggs in it. Remove the eggs once they are cooked.
- Cook the vegetables
Using some of the butter, sauté the vegetables until they have softened a bit. Don’t overcook them or they will become mushy in the finished fried rice.
- “Fry” the cold rice
While it is called fried rice, you actually don’t fry the rice. You sauté it in butter over high heat, along with the vegetables, and cooked chicken.
- Add the seasonings and sauce
While stirring the fried rice, add in the soy sauce, oyster sauce, and sesame oil. Toss to coat the rice in the seasonings. Add in the cooked egg.
- Serve
Serve the rice right away with a sprinkling of fresh green onions over the top.
Three Secrets to Perfect Fried Rice
- Use COLD rice:
- I know this may seem odd, but it is my most important trick for easy chicken fried rice. If your rice is hot and goopy when you try to fry it, your end result will also be goopy. When the rice is cold, the starches reabsorb and give you individual grains of rice as an end result. If you didn’t plan ahead enough in your day to have cold rice in your fridge, just spread the hot rice onto a thin layer on a cookie sheet. Then stick it in the freezer for about 10 minutes to allow it to cool off quickly. Just be sure it is cold!
- Add a few odd-sounding ingredients:
- If you want a restaurant-quality result, then guess what? You have to use the same stuff they use. You may not like the way oyster sauce sounds but don’t let that scare you off from using it! Also, no substitutions when it comes to the finishing drizzle of toasted sesame oil over the top. It MAKES the dish the rock star that it is! Also, use butter instead of oil when you fry the rice because it provides a richer flavor compared to canola oil.
- Veggies….Load them on Baby:
- Want boring fried rice? Then skimp on the veggies. The vegetables aren’t there just because they are good for you. They give the rice the most amazing depth of flavor. I know some might turn their noses up at the baby portobello mushrooms in my recipe, but they add so much richness. If you *think* you hate mushrooms, then chop them up so small that you won’t know they are even there. Feel free to add some of your favorite vegetables and personalize the rice for your family.
Fried Rice FAQs
I wish there was just one “secret” to amazing fried rice, but there are a few key factors that contribute to the best results. Each one is important, so implement each one when you make this recipe.
1. Quality ingredients: Using high-quality ingredients, such as fresh vegetables and authentic seasonings is essential for great fried rice.
2. Proper rice preparation: Fried rice requires cold rice that has already been cooked. If you use warm or room-temperature rice, you’ll end up with a mushy mess.
3. Sufficient oil: Using enough oil or butter to coat the ingredients is important for ensuring that the rice doesn’t stick and that it “fries” evenly.
4. Quick cooking: Fried rice should be cooked quickly over high heat to preserve the flavors and textures of the ingredients. And you need a large pan for that to happen.
5. Aromatics: Adding aromatics such as garlic, ginger, mushrooms, and onions to the pan adds depth of flavor to the dish.
Chinese fried rice typically has a savory and slightly salty flavor due to the inclusion of soy sauce and oyster sauce. It may also have a slightly sweet and slightly spicy flavor due to the inclusion of hoisin sauce or chili sauce. Other ingredients that contribute to the flavor of Chinese fried rice include toasted sesame oil, garlic, ginger, onions, and various vegetables.
Can I skip the sesame oil in this easy chicken fried rice?
Hey, it is your kitchen and your family so do what you think is best. That being said, I always encourage my readers to make my recipes as written the first time. When you assume you don’t like an ingredient because you’ve had bad experiences with it in the past, you miss out on so many amazing dishes. If you worry about the sesame oil in this recipe, try using half the amount instead.
Can I use chopped frozen vegetables?
Yes, you can totally do that, as long as you keep the garlic, ginger, and mushrooms in the recipe. Those three aromatics create the base of the flavor of this easy chicken fried rice. Don’t skip those important ingredients! If you do use frozen veggies, add them at the end with the chicken. This is so they don’t get overcooked and mushy.
Looking for More Great Asian Recipes?
If this easy chicken fried rice is just what you were looking for, be sure to check out these other delicious recipes. Go grab them now before you forget!
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Print
Easy Chicken Fried Rice
This is the best recipe for making chicken fried rice at home, plus all the tricks and tips to making it at home!
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
- 1 onion, chopped
- 3 large garlic cloves, minced
- 1 teaspoon chopped fresh ginger
- 6 mushrooms, chopped
- 2 carrots, diced
- kosher salt and pepper
- 1 chicken breast, cooked and chopped
- 1/2 C frozen peas
- 4 C cooked rice, cold
- 2 eggs, beaten
- 4 1/2 Tb butter
- 3 green onions, sliced
- 1/4 C soy sauce
- 2 1/2 tsp oyster sauce
- 1 tsp toasted sesame oil
Instructions
- Combine the soy sauce and oyster sauce in a small bowl and set aside.
- In a large, nonstick skillet heated to medium-high heat, melt 1/2 Tb of butter then cook the beaten eggs. Once fully cooked, set them aside in a small bowl.
- Return the pan to high heat and melt 1 Tb of butter. Add the onion, garlic, ginger, mushrooms, and carrots, along with a generous sprinkle of salt and pepper. Sauté until the veggies begin to soften, about 3-4 minutes.
- Add the rest of the butter then the cold, cooked rice, frozen peas, and cooked chicken breast. “Fry” the rice in this additional butter along with the veggies you were already sautéing. Stir the rice as it cooks for about 3 minutes.
- Add the bowl of sauce, along with the green onions and scrambled eggs. Stir it well to coat the rice with the sauce. Before serving, drizzle the sesame oil over the finished rice, then toss to distribute it.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1/6 th
- Calories: 296
- Sugar: 2 g
- Sodium: 752 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 97 mg
Keywords: easy chicken fried rice
Alicia@ Eco Friendly Homemaking says
Your fried rice looks delicious. Thanks for the tips because making good fried rice has been a challenge for me in the past!
I’m so glad you found them helpful Alicia! Thanks for stopping by -Carole
Dani says
Alright then thank you for sharing I will give it a try and get back to you..
Awesome Dani! Can’t wait to hear what you think -Carole
Jules says
Thanks Carole! You have a completely original recipe for fried rice …. All the others look just like the other one. I’m excited to try it! It looks fabulous!
It took me many years to get my recipe where I like it Jules so I hope you like it too 🙂
Rose says
Sounds exciting ,must try
It is so yummy Rose!
Angel says
I’ve loaded up on my Tupperware freezer mates and I was searching for the fried rice!! Mines been a FLOP lately BUT I see why now!! Thank you for your tip!! I always use hot rice … 🙁 I’m going to master this now because of you!! Thank you!! I’m ready to freeze me some fried rice!!
It makes all the difference Angel! I’m glad I was able to help you out 🙂
M'Shel says
I tried this tonight, and it was so yummy! Since I didn’t have cooked chicken on hand, I cut up 2 small breasts and sauteed them in sesame oil. It definitely added more flavor than using another oil. My husband and I ate half of the dish tonight! I was hoping for a few days of leftovers, but that’s not going to happen now. Thanks for encouraging me to use the oyster sauce. It certainly added depth of flavor.
Awesome M’Shel! I’m glad you stepped out of your comfort zone a bit with the oyster sauce 🙂
Chris says
Your tip about using cold rice is spot on and is a must do!
I have been making fried rice for years and it’s a given that I will show up at a potluck or a neighbors door with a batch every now and then. I’ve been told that at one house its hidden so the receiver at the door can gobble it up without having to share. Lol
I do agree with you as far as vegetables – the more the merrier! I typically add celery and zucchini but do not precook. The steam from the rice seems to finish the veggies to al dente with no intervention from me. I must admit I never use carrots because I can never seem get them to the right texture.
I will absolutely be trying your suggestion and use fresh garlic next time around. In the past I’ve finished the dish off with a light dusting of granulated garlic before a final toss.
If I may offer a suggestion? I’ve found that the beaten eggs seem to taste and look best when cooked in a nonstick pan with butter (for the exact reason you state) and cooked at a low, low temperature – basically how a perfect omelette is achieved.
Oh! And I also almost always add some bacon because, well – who doesn’t love bacon? Lol
Happy cooking!
Hey Chris! Thanks so much for sharing your great tips….and I agree about the bacon 🙂
warren says
looks good ! just printed out the recipe and will try it out as soon as I get to the groc.store—THANKS
You are welcome Warren!
Amy says
Made this tonight, very good, best fried rice I’ve ever made! Thank you for sharing.
Awesome Amy! So happy it was a hit 🙂
Jeanette says
Cold rice makes sense. I usually have it made early so it is dryer but not cold. I will make the rice today for preparing tomorrow. Thanks for the tips.
I would love to hear how it turns out Jeanette!
Shelby says
Thank you SO MUCH for this recipe. Made it once before and it was awesome! Getting ready to make it for a second time. Adding in some left over steak & shrimp…YUM!! The cold rice trick really does work!! Thank you!!
You are so welcome Shelby 🙂
Sharon Campbell says
Made this tonight for dinner and it was a big success. Omitted the peas and carrots because they aren’t usually put in Chinese rice where I live. It is very tasty and we enjoyed it immensely. Will make it this way again.
Glad you made it work Sharon!
Paula says
Yum!! i made this tonight without the chicken because i made orange chicken to go with, it was so easy! I didn’t have mushrooms but did have broccoli. I also didn’t use the oyster sauce due to my husbands complete distain of anything from the sea 🙁 but it was a hit! Definitely making again with the chicken. Thanks for the great recipe!
Glad you made it work Paula….please try the oyster sauce next time and don’t let your hubby see the jar. It is the secret ingredient to the best flavor and isn’t fishy at all. You have to trust me 🙂
Yuliya says
I can’t find oyster sauce that is gluten free 🙁 Any suggestions for what can replace it? Thanks! 🙂
Here is my favorite gluten free one Wok Mei Gluten Free Oyster Sauce, 8 Oz.
Kimberly says
Out of curiosity, how many does this recipe feed?
Hi Kimberly! As a main dish, it feeds 6.
Diana Limpert says
LOVE, LOVE, LOVE! Made this tonight for my family. My husband said this recipe is a KEEPER and was better than our favorite neighborhood place. Also made it with ham, and threw in some corn & bean sprouts. Thank you!
I’m so glad it was a huge hit Diana! Still one of our favorite go-to meals on a weeknight!
Janitza says
Thanks for this awesome recipe. My family as well as my co-workers absolutely loved it. Oyster sauce and cold rice definitely do the trick!!!
I’m so glad it worked out for you Janitza! We make it all the time.
Casie says
This was so awesome. Thank you.
you are very welcome Casie!
Barb jones says
This recipe is absolutely fantastic! Thank you so much.
You are very welcome Barb!
Rhonda says
This is hands down, the best chicken fried rice that I’ve ever had! I’ve made it several times and everyone loves it!! I have had others ask me for the recipe. Thanks so much for sharing this.
So glad you love it as much as I do Rhonda!
Barbara says
Made this tonight-with the mushrooms and the oyster sauce (huh?). Delicious!
Kemram Olson says
Thank you we love it. Will make it again
Love hearing that Kemram! Thanks for coming back and leaving your review 🙂
marlene kiley says
Glad I found your blog on cooking. All recipes look yummy and I did my rice the way you suggested. It turned out perfectly and tasty delicious. thanks for the tip and recipe.