Chicken Fried Rice

5 from 1 vote

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.

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

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