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Home » Main Dish » Chicken and Poultry » Homemade Chicken Fried Rice: Say Goodbye to Takeout

Homemade Chicken Fried Rice: Say Goodbye to Takeout

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Ready to skip the takeout and make some seriously tasty chicken fried rice at home? Whether you love a classic fried rice or just want to shake up your dinner routine, this recipe is the perfect addition. 

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

A serving plate with chicken fried rice.

Here is Why This Chicken Fried Rice Recipe Works

  • Efficient and Effective: Utilizes everyday ingredients and leftover rice, turning them into a flavor-packed meal that’s both convenient and economical.
  • Versatile and customizable: You can use whatever veggies you have on hand, making it the perfect fridge-clearing meal. Plus it is easy to modify to suit your dietary restrictions. 
  • Time Savor: Ready faster than your local takeout can deliver; you can prepare this recipe in under 30 minutes. 
  • Family Favorite: It’s a surefire way to please the crowd without spending hours in the kitchen.

A serving of chicken vegetable fried rice.

The Ingredients for This Chicken Fried Medley

  • Meat: Chicken (we used leftover chicken breast but any part of the chicken will work)
  • Produce: Yellow onion, celery, garlic, ginger, frozen mixed veggies, scallions
  • Pantry: Cooked rice
  • Pantry Seasonings: Salt, ground pepper
  • Condiments: Soy sauce or tamari, rice vinegar, hoisin sauce, fish sauce, toasted sesame oil

Ingredient Substitutions

  • Soy Sauce/Tamari: Coconut aminos make a great gluten-free and lower sodium alternative.
  • Hoisin Sauce: A mix of soy, peanut butter, honey, and a dash of garlic powder can substitute in a pinch.

You can also check out our recipe for fried rice sauce for a large batch of sauce to keep on hand for quick meals.

Ingredients used to make chicken fried rice.

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.
Chopping the scrambled eggs.

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!

How to Make This Recipe with Fresh Rice

If you don’t have day-old rice on hand, don’t worry! You can still make this recipe. Here’s how to do it:

  1. Begin by cooking your rice as you normally would, but add slightly less water (10% less). 
  2. Once cooked, spread it out on a baking sheet. This will help it cool down and dry out a bit, which is crucial for achieving that distinct fried texture.
  3. When it is no longer warm, place it in the refrigerator for a few hours to help it firm up. This step is essential because it stops the grains from sticking together when you fry them.

Storing Leftovers

Fridge: Store leftover chicken fried rice in an airtight container in the refrigerator for up to three days. For best results, reheat in a saute pan over medium heat, adding a splash of water or extra soy sauce to refresh the flavors.

Freezer: Allow the fried rice to cool completely to room temperature before freezing. Store in freezer-safe containers for up to three months.

A serving plate with chicken fried rice.

Chicken fried rice in a small bowl.

This chicken fried rice is a fantastic way to bring a little flair to your weeknight meals, saving you both time and money. It’s simple enough for beginners but can be jazzed up for more adventurous palates.

Whether you’re feeding a family or just looking to prep some meals, this recipe has you covered. If you make this recipe, please leave a comment below and share it on Pinterest.

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A bowl of chicken fried rice next to some chopped scallions.

Chicken Fried Rice

Make this Chicken Fried Rice and declare victory over takeout cravings. This recipe packs a punch with a savory sauce tossed with hearty veggies and tender chicken. Not only is it a brilliant way to use up leftovers, but it's quick enough to make on a weeknight. Perfect for when you want to impress with minimal fuss or just need to feed your crew something hearty and satisfying.
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Prep Time: 15 minutes
Cook Time: 12 minutes
Servings: 6 servings
Calories: 167kcal

Ingredients

  • 1 tablespoon butter
  • 3 eggs
  • 1 tablespoon olive oil
  • ½ yellow onion chopped
  • 3 celery ribs chopped
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon hoisin sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon toasted sesame oil
  • 1 cup frozen mixed peas and carrots
  • 3 cloves garlic minced
  • 2 tablespoons fresh ginger grated
  • 4 heaping cups cooked rice cold
  • 1-½ cups cooked chicken diced
  • ½ cup chopped scallions

Instructions

  • Heat the butter in a large, non-stick skillet over medium heat. Crack the eggs into a bowl, gently whisk them, then pour them into the bottom of the skillet and scramble. Remove when cooked. Chop the eggs and set aside for later.
  • Add the olive oil to the skillet over medium-high heat, then add the onion, celery, salt and pepper, and cook for 3-4 minutes to soften.
  • In a small dish, whisk together the soy sauce, rice vinegar, hoisin sauce, fish sauce, and sesame oil. Set aside.
  • Stir the frozen peas and carrots, garlic, and ginger into the vegetable mixture and cook another 2-4 minutes.
  • Add the rice, chicken and sauce to the skillet. Stir to combine, breaking up any big pieces of rice with a wooden spoon or spatula. Cook for 3-5 more minutes, or until the rice is heated through.
  • Remove the rice from the heat and add the scrambled egg to the skillet along with the chopped green onions. Taste and add a dash of salt and pepper, if needed.

Notes

  • For the best texture, use cold, day-old rice. Freshly cooked rice can be too moist and may turn mushy when fried. If in a rush, spread freshly cooked rice on a tray and let it cool in the refrigerator for a few hours before using.
  • Add any vegetables you like or have left in the fridge. Bell peppers, broccoli, or baby corn make excellent additions.
  • For a gluten-free version, ensure that tamari or a gluten-free soy sauce is used instead of regular soy sauce.
  • Storage Tips: Leftover fried rice can be stored in an airtight container in the refrigerator for up to three days. Reheat it in a skillet over medium heat or in the microwave, adding a little water or additional soy sauce to moisten the rice.

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

Dahn Boquist

Dahn is a retired nurse, recipe creator, home cook, baker, and self-proclaimed foodie. She loves creating in the kitchen and cooking for family and friends. She lives in Washington State with her husband and dog. When she isn't cooking or baking, you can usually find her spending time with her grandchildren or exploring the beautiful Pacific Northwest.

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Recipe Rating




angiesrecipes

Friday 3rd of May 2024

So colourful and appetizing! Grow up eating tons of plain and fried rice....haven't had them in like a decade.

Dahn Boquist

Friday 3rd of May 2024

Thanks Angie

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