Chicken Fried Rice

5 from 1 vote

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.

Prep Time15

Cook Time12

Course: Main Course

Cuisine: Asian

Keyword: chicken fried rice, fried rice with chicken

Servings: servings

Author: Dahn Boquist

Ingredients

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

Instructions

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