Simple Chicken Fried Rice – Fast, Flavorful, and Weeknight-Friendly
Fried rice is the kind of meal that saves you on a busy night and still tastes like a treat. This version keeps things simple: tender chicken, fluffy rice, and crisp veggies, all tossed in a savory sauce. It’s quick to cook, pantry-friendly, and easy to make your own.
If you’ve got leftover rice and a couple of chicken thighs or breasts, you’re halfway there. Grab a skillet or wok, turn up the heat, and you’ll have dinner ready in about 30 minutes.
Ingredients
Method
- Prep the rice. If you’re starting with fresh rice, spread it on a sheet pan and chill it in the fridge for at least 30 minutes. Cold rice separates better and won’t turn mushy.
- Mix the sauce. In a small bowl, stir together 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon sugar, and 1/2 teaspoon sesame oil. Adjust soy sauce to taste. Set aside.
- Cut the chicken. Dice into small, bite-size pieces. Pat dry and season with a pinch of salt and pepper. Dry chicken browns better.
- Heat the pan. Place a large skillet or wok over medium-high to high heat. Add 1 tablespoon oil and swirl until shimmering.
- Cook the chicken. Add the chicken in an even layer. Let it sear for 1–2 minutes before stirring. Cook until browned and just cooked through, 4–5 minutes total. Remove to a plate.
- Scramble the eggs. Add a little more oil if the pan looks dry. Crack in the eggs, scramble quickly, and cook until just set. Slide them onto the plate with the chicken.
- Sauté aromatics. Add another teaspoon of oil. Toss in garlic and ginger. Stir for 20–30 seconds until fragrant, not browned.
- Add veggies. Stir in peas and carrots. Cook 2–3 minutes until heated through and slightly tender.
- Fry the rice. Crumble the cold rice into the pan, breaking up clumps with a spatula. Spread it out and let it sit for 30–45 seconds to get a bit of toast, then stir. Repeat once or twice for light browning.
- Combine and season. Return chicken and eggs to the pan. Pour over the sauce. Toss well to coat every grain. If you like a hint of tang, add a tiny splash of rice vinegar. Taste and adjust with more soy sauce, pepper, or a pinch of sugar.
- Finish with green onions. Stir in most of the green onions and cook 30 seconds. Turn off the heat. Drizzle a few drops of sesame oil or chili oil, if you like, and garnish with the remaining green onions.
- Serve hot. Plate right away while it’s steamy and fragrant.
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Get Your Program TodayWhy This Recipe Works
This recipe is built for speed and texture. Using day-old, chilled rice keeps the grains separate and prevents clumping.
Cooking the chicken first and setting it aside makes sure it stays juicy and doesn’t overcook while you finish the rice. High heat gives you that signature fried rice flavor, with a slight smoky edge. A short, balanced sauce—soy sauce, a touch of sesame oil, and a hint of sugar—ties everything together without overpowering the ingredients.
Shopping List
- Cooked, chilled rice (3 cups; jasmine or long-grain works best)
- Chicken (10–12 ounces; thighs for juiciness or breasts for leaner texture)
- Eggs (2 large)
- Vegetable oil (or canola/peanut oil), plus a little sesame oil for flavor
- Soy sauce (low-sodium preferred)
- Oyster sauce (optional but recommended for depth)
- Garlic (2–3 cloves, minced)
- Ginger (1-inch piece, minced or grated; optional but great)
- Frozen peas and carrots (1 cup; or any quick-cooking veg)
- Green onions (3–4, thinly sliced)
- Sugar (a pinch to balance the sauce)
- Salt and black pepper
- Rice vinegar (optional; a small splash brightens the final dish)
- Crushed red pepper or chili oil (optional, for heat)
Instructions
- Prep the rice. If you’re starting with fresh rice, spread it on a sheet pan and chill it in the fridge for at least 30 minutes.
Cold rice separates better and won’t turn mushy.
- Mix the sauce. In a small bowl, stir together 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon sugar, and 1/2 teaspoon sesame oil. Adjust soy sauce to taste. Set aside.
- Cut the chicken. Dice into small, bite-size pieces.
Pat dry and season with a pinch of salt and pepper. Dry chicken browns better.
- Heat the pan. Place a large skillet or wok over medium-high to high heat. Add 1 tablespoon oil and swirl until shimmering.
- Cook the chicken. Add the chicken in an even layer.
Let it sear for 1–2 minutes before stirring. Cook until browned and just cooked through, 4–5 minutes total. Remove to a plate.
- Scramble the eggs. Add a little more oil if the pan looks dry.
Crack in the eggs, scramble quickly, and cook until just set. Slide them onto the plate with the chicken.
- Sauté aromatics. Add another teaspoon of oil. Toss in garlic and ginger.
Stir for 20–30 seconds until fragrant, not browned.
- Add veggies. Stir in peas and carrots. Cook 2–3 minutes until heated through and slightly tender.
- Fry the rice. Crumble the cold rice into the pan, breaking up clumps with a spatula. Spread it out and let it sit for 30–45 seconds to get a bit of toast, then stir.
Repeat once or twice for light browning.
- Combine and season. Return chicken and eggs to the pan. Pour over the sauce. Toss well to coat every grain.
If you like a hint of tang, add a tiny splash of rice vinegar. Taste and adjust with more soy sauce, pepper, or a pinch of sugar.
- Finish with green onions. Stir in most of the green onions and cook 30 seconds. Turn off the heat.
Drizzle a few drops of sesame oil or chili oil, if you like, and garnish with the remaining green onions.
- Serve hot. Plate right away while it’s steamy and fragrant.
Storage Instructions
Let the fried rice cool slightly before storing. Transfer to an airtight container and refrigerate for up to 4 days. Reheat in a hot skillet with a splash of water or oil to revive the texture.
You can also microwave in short bursts, stirring in between. For longer storage, freeze portions for up to 2 months and reheat straight from frozen in a hot pan.
Why This is Good for You
- Balanced meal: You get protein from chicken and eggs, carbs from rice, and fiber plus vitamins from veggies.
- Less oil than takeout: Cooking at home means you control the oil and sodium.
- Smarter carbs: Using long-grain rice helps keep the dish light; brown rice adds extra fiber if you prefer.
- Customizable nutrition: Toss in spinach, edamame, or extra carrots to boost micronutrients without changing the flavor.
What Not to Do
- Don’t use warm, freshly cooked rice. It clumps and turns mushy. Chill it first.
- Don’t crowd the pan. Overcrowding steams the ingredients.
Cook in batches if needed.
- Don’t skip preheating. The pan needs to be hot to sear the chicken and fry the rice properly.
- Don’t drown it in sauce. Too much liquid makes soggy rice. Start small; you can always add more.
- Don’t overcook the eggs. Dry eggs break apart and disappear into the rice. Keep them soft, then fold in at the end.
Variations You Can Try
- Garlic-butter fried rice: Add a tablespoon of butter at the end for a richer finish and extra garlic.
- Pineapple chicken: Toss in small chunks of pineapple and a dash of fish sauce for sweet-savory balance.
- Spicy sriracha: Stir in sriracha or gochujang with the sauce for heat and depth.
- Veg-forward: Add bell peppers, snap peas, or shredded cabbage.
Cook briefly to keep them crisp.
- Brown rice or cauliflower rice: Swap for more fiber or a lighter option. Adjust cooking time to keep texture.
- Peanut-crunch topping: Sprinkle chopped roasted peanuts and a squeeze of lime before serving.
FAQ
Can I use fresh rice if I don’t have leftovers?
Yes, but spread it on a sheet pan and chill it for at least 30 minutes. This dries it out slightly so it fries instead of steaming.
If you can, cook the rice with a touch less water to keep the grains firm.
What’s the best chicken cut to use?
Chicken thighs stay juicy and are more forgiving. Chicken breasts work too—just avoid overcooking by searing quickly over high heat.
Do I need a wok?
No. A large, heavy skillet works great.
The important part is high heat and enough room to move the ingredients around.
How do I keep the rice from sticking?
Use a hot pan, enough oil to lightly coat the surface, and cold rice. Break up clumps with a spatula and give the rice a few undisturbed moments to toast before stirring.
Is oyster sauce necessary?
It adds savory depth, but you can skip it. Try a little extra soy sauce plus a pinch of sugar, or use hoisin in a pinch.
A few drops of fish sauce can also boost umami.
Can I make this gluten-free?
Yes. Use tamari or a certified gluten-free soy sauce, and make sure any oyster or hoisin sauce you add is gluten-free. The rest of the ingredients are naturally gluten-free.
How do I add more protein?
Increase chicken to 1 pound, or add edamame or extra egg.
Shrimp also cooks fast and pairs well—add it after the chicken, or swap entirely.
Why is my fried rice soggy?
Likely reasons: warm rice, too much sauce, or a crowded pan. Chill the rice, measure the sauce, and cook in batches if your pan is small.
Final Thoughts
Simple Chicken Fried Rice is the kind of recipe that turns leftovers into a fresh, satisfying meal. With a hot pan, cold rice, and a short ingredient list, you can make a takeout favorite at home in minutes.
Keep the method the same and swap flavors to match your mood. Once you’ve made it a couple of times, it’ll be your reliable, no-stress weeknight win.
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