Homemade Chicken Fried Rice

Skip the takeout and whip up this chicken fried rice at home. It’s the perfect way to turn leftover rice and veggies into a quick, flavor-packed dinner.

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Get ready to transform your leftover rice and random veggies into a dinner that’s so good, you might just delete your delivery apps.

Flavorful Variations

Ready to shake things up with your chicken fried masterpiece? Let’s not settle for the same old recipe every time. Here are some killer variations to throw a punch of flavor into your chicken dinner. 

• Veggie Packed: Throw in additional vegetables like bell peppers, snap peas, or mushrooms for an extra nutrient boost.
• Spicy Kick: Add a drizzle of sriracha or chili crisp sauce to heat things up.
• Kimchi Kick: Stir in some chopped kimchi with the vegetables for a Korean-inspired version. The kimchi adds a spicy and tangy flavor and a bit of umami.

If you want more fried rice recipes, try our shrimp fried rice or our pork fried rice.

Tips for the Best Fried Rice with Chicken

Here are some tips to master this recipe for homemade chicken fried rice.

• Use Cold Rice: Day-old rice gives the best texture as it’s drier and less likely to clump together. I like to make a large batch of my garlic butter rice so I have plenty of leftovers and the extra punch of flavor from the garlic and butter makes a knockout fried rice. 
• High Heat: Keep the pan hot to get that signature fried texture without the sogginess.
• Prep Ahead: Have all your ingredients chopped and sauces mixed before you start cooking. Fried rice waits for no one!

For more easy weeknight chicken dinners, try our chicken asparagus stir fry or chicken fajitas.

Chicken and Vegetable Fried Rice

This chicken fried rice is a budget-friendly way to level up your weeknight dinners. Simple enough for beginners, yet flexible enough to dress up however you like.

Prep Time: 15 minutes mins

Cook Time: 12 minutes mins

5 from 1 vote

Chicken Fried Rice

By Dahn Boquist

This chicken fried rice comes together with tender chicken, scrambled eggs, crisp veggies, and a savory soy-based sauce. It’s the perfect way to use leftover rice and makes a quick, satisfying meal in one pan.

If you make this recipe, please leave a star rating and comment.

Servings: 6 servings

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Ingredients 

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For the Sauce

• ▢ 3 tablespoons soy sauce , or tamari
• ▢ 1 tablespoon rice vinegar
• ▢ 1 tablespoon hoisin sauce
• ▢ 1 teaspoon fish sauce
• ▢ 1 teaspoon toasted sesame oil

For the Fried Rice:

• ▢ 1 tablespoon butter
• ▢ 3 large eggs
• ▢ 1 tablespoon olive oil
• ▢ ½ yellow onion, chopped
• ▢ 3 stalks celery , chopped
• ▢ ¾ teaspoon salt
• ▢ ½ teaspoon ground pepper
• ▢ 1 cup frozen mixed peas and carrots
• ▢ 3 garlic cloves, minced
• ▢ 2 tablespoons grated fresh ginger
• ▢ 4 cups cooked rice, cold
• ▢ 1 ½ cups cooked chicken, diced
• ▢ ½ cup chopped scallions

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Instructions 

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Make the Sauce:

• In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, fish sauce, and sesame oil. Set aside.

Cook the Eggs:

• Heat the butter in a large nonstick skillet over medium heat. Crack the eggs into a bowl and lightly whisk.

  Pour the eggs into the skillet and scramble just until set. Remove from the skillet, chop into bite-sized pieces, and set aside.
  

Sauté the Vegetables

• In the same skillet, heat the olive oil over medium-high heat. Add the onion, celery, salt, and pepper. Cook for 3–4 minutes, until softened.
  
• Stir in the garlic, ginger, and frozen peas and carrots. Cook for another 2–4 minutes, until the vegetables are tender and the aromatics are fragrant.
  

Add Rice, Chicken & Sauce:

• Add the cold rice, diced chicken, and prepared sauce to the skillet. Stir well to combine, breaking up any large clumps of rice with a wooden spoon or spatula. Cook for 3–5 minutes, until everything is heated through.
  
• Remove from the heat and stir in the chopped scrambled egg and scallions. Taste and adjust seasoning with a pinch of salt or pepper if needed. Serve hot.

Notes

Use cold rice: Day-old rice gives the best texture. Fresh rice is too moist and can turn mushy. In a pinch, spread freshly cooked rice on a tray and refrigerate for a few hours.

Mix up the veggies: Add whatever you have on hand; bell peppers, broccoli, or baby corn all work well.

Make it gluten-free: Swap regular soy sauce for tamari or a certified gluten-free soy sauce.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Warm in a skillet over medium heat or in the microwave. Add a splash of water or soy sauce to moisten if needed.

Nutrition

Serving: 1serving, Calories: 167kcal, Carbohydrates: 7g, Protein: 14g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 113mg, Sodium: 1009mg, Potassium: 218mg, Fiber: 1g, Sugar: 1g, Vitamin A: 2418IU, Vitamin C: 4mg, Calcium: 34mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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