This chicken fried rice recipe delivers flavorful protein that makes for a heartier side dish. Long-grain white rice is stir-fried until lightly browned, then tossed with colorful vegetables and savory seasonings.
For more variations of this dish, check out my shrimp fried rice and classic fried rice.
Jessica’s Recipe Science
- Dried white rice has a light film of starch on the grain’s surface. If not washed away, it will swell and become sticky, causing the pieces to clump together.
- Marinating the chicken in soy sauce, sesame oil, and ginger seasons the meat while tenderizing the surface proteins.
- Frying the rice in short intervals evaporates excess moisture, giving the grains a firmer texture and a lightly nutty flavor.
Featured Comment 12
“I am relatively new to cooking Asian inspired dishes. I first tried this recipe because it was listed as a toddler friendly meal. My grandson did enjoy and even asked for seconds! I have since made it for my husband and I. I highly recommend it for the wonderful mix of flavors in the dish!”—Cane
Why It Works
You don’t have to order takeout from a Chinese restaurant to enjoy a big bowl of chicken fried rice. Just use my simple stir-frying technique. This dish is one of my favorite ways to use up leftovers in the fridge and turn them into a delicious meal that my kids love! I’ll even show you how to quickly make a pot of steamed rice if leftover grains aren’t available.
I’ve taken my easy fried rice recipe and added lean chicken breast to increase the dish’s protein level. Marinating the poultry infuses more flavor before it even hits the wok. Vibrant peas and carrots, plus fluffy pieces of scrambled egg, add more nutrition and flavor to each serving.
Jump To a Section
Ingredients You’ll Need
- Rice: When cooked, long grain rice is better at staying separate compared to clingy shorter grains. This makes it easier to maneuver in the pan when stir-frying. I prefer Jasmine rice because it has a lovely floral aroma and is less sticky and drier in texture.
- Chicken: I use lean, boneless, skinless chicken breasts as the protein source for the fried rice. It’s marinated in soy sauce, sesame oil, ginger, salt, and black pepper.
- Oil: Nutty sesame oil seasons the chicken and eggs. Vegetable oil is used to stir-fry the chicken, cooked rice, and vegetables.
- Vegetables: I use a combination of minced white onion, fresh garlic, diced carrots, frozen peas, and sliced green onions for garnish.
- Eggs: Scrambled eggs add a boost of protein. The soft, fluffy curds add a welcome contrast to the denser rice ingredients.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This chicken fried rice recipe is easy to customize! Try these delicious options:
- Rice Options: Other types of rice can be used, such as brown rice. However, if a medium grain like Calrose is added, it will clump more. Day-old rice is the preferred option because the grains are slightly firmer and easier to stir-fry. You can even try quinoa, broccoli rice, or cauliflower rice.
- Meat Swaps: Try adding boneless skinless chicken thighs for more flavor, turkey breast, pork tenderloin, diced ham, bacon, or SPAM. Tofu is a vegetarian option.
- Veggies: Add yellow onion, bell peppers, peas, carrots, corn, edamame, or green beans using fresh, frozen, or canned options.
- Oil Swaps: Use a neutral-tasting, high smoke-point oil such as peanut, canola, avocado, or light olive oil.
- Soy Sauce Substitute: Use gluten-free soy sauce, tamari, or coconut aminos. Use low-sodium soy sauce for a less salty taste.
How to Make Chicken Fried Rice
Step 1: Wash the Rice
It’s ideal to use leftover rice for stir-frying in fried rice recipes, as the grains are stiffer and less sticky. Although when the craving hits, making steamed white rice is quick and easy.
We want to avoid excess starches as much as possible when making fried rice. If left in the pot, the grains will clump together, especially with heavy stirring during stir-frying. A quick solution is to rinse the rice with cold water. You’ll see the water become cloudy as the starches release into it. Drain and repeat the process until the water runs clear.
Step 2: Cook the Rice
Bring the rice to a boil, then cover and simmer until all of the water is absorbed and the grains are fluffy, about 15 minutes. I then like to let the rice sit, covered, off the heat for 10 minutes to fully hydrate and soften.
Step 3: Cool the Rice
It’s essential to let the hot rice cool before using. This process makes it firmer and easier to cook. Factor in about 30 minutes of cook time to prepare the rice from scratch.
Step 4: Marinate the Chicken
I use boneless, skinless chicken breasts in the recipe. Cut them down into ½-inch pieces for quicker marinating and cooking. To yield tender and juicy bites, let the meat marinate in soy sauce, sesame oil, and freshly chopped ginger. This combination layers more umami flavor onto the neutral-tasting poultry. 15 minutes is all you need.
Step 5: Cook the Chicken
Place the marinated chicken in a single layer inside the hot wok. I let it sear for a few minutes, lightly browning the surface for more flavor. Resist the urge to stir; let it sit undisturbed, then sauté until cooked through. Because there’s not much fat in this cut of meat, it can dry out quickly. You’ll need to take it out of the pan while making the rest of the dish.
Step 6: Stir-Fry the Rice
Lightly brown and toast the rice in the wok to add more texture and flavor to the dish. Let it sit in a thin layer for 30-second intervals, stirring, then repeating for a few minutes to give the grains more exposure to the heat.
Tips for Perfect Execution: Add the soy sauce at the end of cooking to deepen the color and umami, but it’s not the primary way the rice changes in appearance.
Step 7: Cook the Vegetables
Small green peas and diced carrots make the dish pop with color and add a hint of sweetness, making it more flavorful. The carrots are sautéed with chopped white onions and ginger, adding intense earthy aromatics to the rice. Add the peas last because they are delicate and just need to be warmed.
Step 8: Scramble the Egg
Soft, fluffy curds of scrambled eggs provide additional protein. Whisk the eggs, then move the rice and form a well in the center of the pan. Let the liquid sit until you can stir it and clumps start to form. You can make the pieces as small or big as you like, then stir them into the rice mixture.
Step 9: Season the Chicken Fried Rice
Add the chicken back to the pan along with the peas and stir fry until they’re both warm. You don’t want to overcook the chicken, or it will dry out. Make sure to taste the rice and season with more salt and white pepper, or soy sauce if desired. White pepper is a common ingredient in Chinese cuisine. It’s much spicier, so a little goes a long way.
Pro Tip: Right before serving, garnish with thinly sliced pieces of green onions. It adds a nice freshness to the dish without the sharp pungent notes of raw onions.
Frequently Asked Questions
Yes! Substitute 3 cups of cold, cooked long-grain rice for the 1 cup of uncooked rice called for in the recipe. If the rice is clumpy, gently break it apart with your fingers before adding it to the pan so it cooks evenly.
Leftover rice is ideal for fried rice because the grains are drier and separate more easily. Chilling reduces surface moisture and firms the starch structure, helping the rice stay fluffy instead of becoming soft or mushy when stir-fried.
Absolutely! You can substitute chicken breast with chicken thighs if you prefer dark meat. For cooked poultry, such as turkey, rotisserie chicken, or leftover grilled chicken, dice or shred it into bite-sized pieces and add it toward the end of cooking to warm it through without drying it out. It’s a great way to use up leftovers from a previous meal.
Serve This With
If you tried this Chicken Fried Rice, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Chicken Fried Rice
Ingredients
- 1 cup uncooked jasmine rice, or long grain white rice
- 1 ½ cups water
- 1 pound boneless skinless chicken breast, cut into ½" pieces
- 2 tablespoons soy sauce, divided
- 2 teaspoons sesame oil, divided
- 1 teaspoon minced ginger
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper, or black pepper
- 3 tablespoons vegetable oil, divided
- ¼ cup minced white onion
- 1 tablespoon minced garlic
- ½ cup diced carrots, ¼" dice
- 2 large eggs, whisked
- ½ cup frozen peas, defrosted
- 2 tablespoons thinly sliced green onions
Instructions
- Wash the Rice – Add rice to a fine-meshed strainer. Rinse and wash under cool running water until the water runs clear, scrubbing the rice between your fingers several times, about 1 minute. Shake and press with hands to thoroughly drain. Alternatively, add the rice to the saucepan used for cooking it, cover with cool water, scrub with your hands, drain, and repeat 2 to 3 times until the water runs clear. Drain off excess water very well.
- Cook the Rice – In a 3-quart-sized saucepan, add washed rice and water. Bring to a boil over high heat, then reduce to a simmer over low heat and cover with a lid. Simmer until all of the water is absorbed and the rice is tender, about 15 minutes. Turn off the heat and let the rice sit covered, off the heat, for 10 minutes.
- Cool the Rice – Fluff the rice with a fork, then spread it evenly on a baking sheet. Transfer to the refrigerator until completely cooled, about 15 to 20 minutes. Meanwhile, prepare the chicken.
- Marinate the Chicken – In a medium bowl, combine diced chicken, 1 tablespoon soy sauce, 1 teaspoon sesame oil, ginger, ½ teaspoon salt, and pepper. Marinate for at least 15 minutes while the rice is cooling.
- Cook the Chicken – Heat a wok or large skillet over high heat. Add 1 tablespoon of vegetable oil. Once hot, add the chicken in a single layer. Cook without stirring for 2 minutes, allowing the surface to lightly brown. Stir-fry until no longer pink, about 2 minutes. Transfer to a clean plate. Carefully wipe the wok with a paper towel to remove excess moisture.
- Stir-Fry the Rice – Add 1 tablespoon of vegetable oil. Once hot, add the rice. Stir-fry until evenly coated with oil, then spread and lightly press around the pan. Allow to cook for 30-seconds, then stir. Repeat the spreading and stirring every 30-seconds for 5 minutes total to encourage some light browning on the rice.
- Cook the Vegetables – Push the rice to the sides of the wok to make a large well, and add 2 teaspoons of vegetable oil. Add onion, garlic, and carrots. Stir-fry in the center of the pan for 1 minute, then combine with the rice.
- Scramble the Egg – Make another large well in the center, add 1 teaspoon vegetable oil and 1 teaspoon sesame oil. Pour in the whisked eggs, allow to sit for about 30 seconds, then gradually stir to create small scrambled egg pieces, and stir to combine with the rice.
- Season the Chicken Fried Rice – Add 1 tablespoon soy sauce, stir to combine. Add peas and chicken, stir to combine, and cook until warmed through, about 2 minutes. Season to taste with salt, white pepper, and more soy sauce as desired. Garnish with green onions and serve immediately.
Recipe Video
Notes
- Recipe Yield: 6 cups
- Serving Size: 1 cup
- Using Leftover Rice: Substitute 3 cups of cold cooked rice for the 1 cup of uncooked long grain rice. If clumpy, break into pieces with your fingers before adding to the pot.
- For Larger Pieces of Egg: Cook before the chicken in 1 tablespoon of oil, breaking into the desired size. Transfer to a plate and reserve, then add back at the end of cooking, right before serving.
- Make it Gluten-Free: Use gluten-free tamari or coconut aminos instead of soy sauce.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
CANE says
I am relatively new to cooking Asian inspired dishes. I first tried this recipe because it was listed as a toddler friendly meal. My grandson did enjoy and even asked for seconds! I have since made it for my husband and I. I highly recommend it for the wonderful mix of flavors in the dish!
Jessica Gavin says
Thrilled to hear that your family enjoyed the fried rice!
Susan says
Can you marinate the chicken over night?
Jessica Gavin says
Yes, you can marinate the chicken overnight, but I wouldn’t got longer than 1 day.
Kassidyemery says
Making this tonight and super excited! Should I rinse the frozen peas under cold water to defrost or lay out before cooking ?
Thanks!
Maria says
Made this again last night. This time I used some refrigerator ingredients and didn’t worry so much about the recipe. I had leftover chicken, a leek, and celery along with peas, carrots, garlic, ginger and onion and green onion garnish. Husband pulled out some cashews and I added cilantro to mine. We both enjoyed our dinner. Buying a carbon steel wok was one of my really good ideas. I use it often. Thanks to you my stir frying tastes good. I had given up.
Jessica Gavin says
I love the stir-fry improvisation! You’re an incredible chef Maria!
Esther says
Love that you add the recipe science to your recipes – tried the chicken fried rice recipe and absolutely loved it…it reminded me of the fried rice that my Mom used to make as we were growing up (well over 50 years ago!) and somehow was never able to replicate it. This one is a keeper.
Dave says
Made it tonight. Very Good!!!!! I’m 66 years old and was easily able to follow the instructions. Another great job Jessica!
Jessica Gavin says
Great job, Dave! Thrilled to hear that you enjoyed the fried rice recipe.
Maria Terry says
Had this for dinner tonight. Husband said people pay big money in fancy restaurants for fried rice this good. It was easy and it was our dinner along with an egg roll. I had some greens on the side. I planned ahead, marinating my chicken and cutting up any vegetables in advance. I followed the recipe, no additions or subtractions. It went fast. Great flavor, especially from browning the rice a bit. Will make this again. I got to use my wok! I managed to get visible chunks of scrambled egg! All I had was petite baby carrots so I sliced some of those, worked out fine. I had everything else.
Jessica Gavin says
Great job, Maria! I love that you paired it with egg rolls and even prepped the recipe advance. You’re a dinner rockstar!