Chicken Fried Rice is a great option for weeknight dinners! It's a homemade version of the classic take-out favorite. While we all enjoyed ham fried rice growing up, the chicken variation is even better!
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🛒Ingredients For Chicken Fried Rice
- Chicken - cut into small pieces and cooked in a skillet or wok. Chicken thighs or tender cuts work well too.
- Soy sauce - an authentic Chinese sauce that enhances the flavor of the dish. For GF option, coconut aminos could work as well but tend to be more on the sweeter side.
- Cooked rice - use pre-cook rice ahead of time or use leftover rice chilled in the fridge. Jasmine rice is my preferred choice for its long grains.
- Sesame oil - adds a subtle, rich umami flavor to the sauce, especially when combined with fish sauce.
- Onion - yellow onion and green onions add depth to the dish.
- Frozen veggies - use your favorite mixed vegetable package for convenience.
- Sweet and sour sauce - adds deliciousness and a mild spiciness to the sauce. For extra heat, consider using hot sauces like Valentina, Frank's Red Hot, or Tabasco.
- Eggs - lightly beaten and added to the wok for extra flavor and texture.
For the full list of ingredients, please scroll down to where you'll find the recipe card.
🥘 How To Make Chicken Fried Rice
1. Combine the sauce ingredients in a bowl. Marinate the chicken by pouring 2 tablespoons of the sauce mixture over diced chicken in a bowl. Stir well to coat evenly, then set aside.
2. Cook the rice by boiling 2 cups of chicken broth in a saucepan. Add the rice, ensuring it's fully submerged, and return to a boil.
Cover and simmer over medium-low heat for 15 minutes. Uncover and check for doneness.
If needed, continue cooking for 5 more minutes. Once done, spread the cooked rice on a tray and refrigerate to cool completely for crispiness.
3. Season the chicken with salt and black pepper and cook over medium high heat with 1 tablespoon of oil for 3-4 minutes on each side until cooked through. Remove and set aside.
4. In the same skillet, add more oil and cook onions and garlic for 2-3 minutes, then add frozen veggies and cook for an additional 3 minutes.
Push veggies to the side and pour whisked eggs into the skillet. Cook until just set, then set aside.
5. Add chilled rice and remaining sauce to the skillet.
Increase heat and toss continuously for about 3 minutes until rice is browned and sauce is absorbed.
6. Return cooked chicken to the skillet, add 2 tablespoons of green onions, and cook until heated through.
Serve with additional green onions on top.
This recipe yields about 6 smaller servings or 4 normal-sized meal portions.
📋Tips
- Short on time? Grab two pouches of ready-to-serve rice for a quick solution!
- When making your own rice, consider preparing it a day in advance or using slightly less water than usual. This ensures the rice absorbs the soy sauce well without becoming overly crunchy. That's why day-old rice works perfectly for stir-frying!
- No need to thaw the frozen veggies before adding them to the skillet. Just toss them in straight from the freezer!
- Opt for high heat to thoroughly fry and brown the rice and vegetables. Prevent excessive steaming or clumping by stirring frequently in the pan.
BEST RICE: Day-old cooked rice from the fridge is ideal for fried rice. Its drier texture ensures it stays crumbly, preventing clumping and mushiness.
Storage Instructions
- 🍱To Store. Place the leftovers in a spacious food container, ensuring not to pack the rice tightly. Seal it properly and store it in the fridge for 2-3 days.
- 🥶Freezing. Transfer the fried rice into an airtight, freezer-safe container and freeze it for up to 3 months. Thaw it overnight in the refrigerator before reheating.
- 🔥To Reheat. Place leftover rice in a skillet, add water, and set to medium heat. Stir, breaking up clumps, until warmed through, about 3 minutes.
👪What To Serve With Fried Rice
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📖Recipe
Chicken Fried Rice Recipe
Ingredients
For Rice
- 1 cup uncooked long grain rice
- 2 cups broth or water
For Stir Fry
- 10 ounce chicken breast, about 1 chicken breast, diced into ½ inch pieces
- 1 cup yellow onion, diced
- 2 teaspoon garlic, minced
- 1 ½ cup frozen veggie mix
- 2 large eggs, lightly whisked
- 2 tablespoon green onions, + more for garnish
- salt to taste
- black pepper to taste
- 1-2 tablespoons oil for cooking
For Sauce
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 1 teaspoon lime juice
- 1 tablespoon brown sugar, or a drizzle of honey or maple syrup
- 1-2 tablespoon of sweet and sour sauce , or hot sauce
Instructions
- Combine the sauce ingredients. Marinate the chicken by pouring 2 tablespoons of the sauce mixture over diced chicken in a bowl. Stir well to coat evenly, then set aside.10 ounce chicken breast, 3 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon sesame oil, 1 teaspoon lime juice, 1 tablespoon brown sugar, 1-2 tablespoon of sweet and sour sauce
- Cook the rice by boiling 2 cups of chicken broth in a saucepan. Add the rice, ensuring it's fully submerged, and return to a boil. Cover and simmer over medium-low heat for 15 minutes. Uncover and check for doneness. If needed, continue cooking for 5 more minutes. Once done, spread the cooked rice on a tray and refrigerate to cool completely for crispiness.2 cups broth or water, 1 cup uncooked long grain rice
- Season the chicken with salt and black pepper and cook over medium high heat with 1 tablespoon of oil for 3-4 minutes on each side until cooked through. Remove and set aside.salt to taste, black pepper to taste, 1-2 tablespoons oil for cooking
- In the same skillet, add more oil and cook onions and garlic for 2-3 minutes, then add frozen veggies and cook for an additional 3 minutes. Push veggies to the side and pour whisked eggs into the skillet. Cook until just set, then set aside.1 cup yellow onion, 2 teaspoon garlic, 1 ½ cup frozen veggie mix, 2 large eggs
- Add chilled rice and remaining sauce to the skillet. Increase heat and toss continuously for about 3 minutes until rice is browned and sauce is absorbed.
- Return cooked chicken to the skillet, add 2 tablespoons of green onions, and cook until heated through.2 tablespoon green onions
- Serve with additional green onions on top. This recipe yields about 6 smaller servings or 4 normal-sized meal portions.
Notes
- For Storage: Place the leftover fried rice in a spacious food container, ensuring not to compress it tightly. Seal the container properly and store it in the refrigerator for 2-3 days.
- For Freezing: Transfer the fried rice into an airtight, freezer-safe container and freeze it for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Nutrition
❤️Did you make this recipe? Please be sure to leave a rating and a comment below. Thank you!❤️
Rita
easy and delicious healthier chicken fried rice. So much better than takeout!