Quick and Tasty Chicken Fried Rice (Better Than Takeout at Home)

Dry rice, hot pan, quick moves, that’s my rule for the best chicken fried rice. I cook the chicken fast so it stays juicy, add eggs at the right moment, and toss everything hard and quick so the rice stays crisp, not steamy. This is homemade Chinese food I can count on for a weeknight win.

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The secret to perfect fried rice is simple: use cold, day-old rice. Cold rice keeps the grains separate and prevents sogginess, giving you that classic restaurant-style texture. This quick Chinese fried rice recipe is endlessly customizable, making it a great way to use leftover rice and whatever protein or vegetables you have on hand.

Why You Will Love This Chicken Fried Rice Recipe

• It’s quick, satisfying, and made with simple ingredients you probably already have.
• You get that classic takeout taste at home because the chicken browns well and the rice stays fluffy.
• Day-old rice works best, so it’s a smart way to use leftovers rather than waste them.
• It works for dinner, and it also doubles as solid lunch ideas with chicken because it reheats well and keeps its texture.
• Everything cooks in one pan, so cleanup stays easy, and your kitchen won’t feel trashed.
• You can tweak it fast, add more garlic, use frozen veggies, or turn up the heat.

Ingredients

How To Make Chicken Fried Rice

Step 1: Heat 2 teaspoons of coconut oil in a wok or large skillet over medium-high heat.
Add cubed chicken and season lightly with salt. Stir-fry until fully cooked and no longer pink. Transfer chicken to a plate and set aside. Add 1 tablespoon of coconut oil to the same pan. Stir-fry onion, garlic, and ginger for 1-2 minutes until fragrant.

Step 2: Add diced carrots and peas. Cook for 2-3 minutes until slightly softened but still vibrant. Add cold cooked rice to the pan. Break up any clumps with a spatula and stir-fry until warmed through.

Step 3: Push rice to the sides of the pan, creating an empty space in the center. Add the remaining teaspoon of coconut oil, then pour in the whisked eggs. Scramble until just set, then mix into the rice.

Step 4: Stir in soy sauce and sesame oil. Return cooked chicken to the pan and mix well. Remove from heat and top with sliced scallions and sesame seeds. Serve hot.

Expert Tips to make

• Start with cold, day-old rice, as fresh rice tends to turn gummy. Break up the rice clumps before it hits the pan.
• Get your wok or skillet ripping hot, add a thin coat of oil, and keep everything moving so it browns, not steams.
• Cook in batches if needed, since overcrowding traps moisture and kills that toasted flavor.
• Use high-heat oils (coconut, peanut, canola, avocado), and add aromatics like garlic, ginger, and scallion whites early, but don’t let them burn.
• Keep veggies small and dry (peas, carrots, onions), and pre-cook watery ones so they don’t soften the rice.
• Finish strong with scallion greens and white pepper, and serve right away since fried rice goes soft as it sits.
• Leftovers can be stored for up to 3 days. It reheats well and holds its texture better than many chicken and rice dishes.

Serving Ideas & Variations

• If you ever wonder what to eat with fried rice, keep it light and crisp. Serve it with sautéed bok choy, garlic green beans, or a simple cucumber salad for balance.
• Add egg drop soup or hot and sour soup for a full takeout-style dinner built around this Chinese fried rice recipe.
• Swap chicken thighs for chicken breast if you prefer leaner meat.
• Turn this into a seafood version of Chinese fried rice with chicken by adding shrimp during the last few minutes of cooking.
• Add diced bell peppers, corn, or mushrooms to stretch the vegetables and make this an even more flexible, easy fried rice recipe that fits into practical, quick cooking recipes for busy weeks.

Tried these Quick & Tasty Chicken Fried Rice? Please rate the recipe and leave a comment below to let us know how they turned out. Your feedback helps others find and enjoy it too!

Chicken Fried Rice

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Chicken fried rice is a fast, one-pan dinner made with tender chicken, fluffy cold rice, scrambled eggs, and simple vegetables. This easy fried rice recipe delivers classic homemade Chinese flavor in under 30 minutes and works just as well for weeknight dinners as it does for next-day lunches.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Serving Size 4

Equipment

• Large wok or a large skillet with high sides
• Wooden spoon or spatula
• Sharp knife and cutting board
• Small bowl for whisking eggs
• Measuring cups and spoons

Ingredients

• 2 tablespoons coconut oil divided (if unavailable, substitute another high heat oil)
• ½ lb boneless skinless chicken thighs, cubed
• 1 small onion diced
• 2 medium garlic cloves minced
• 1 teaspoon ginger minced
• 1 medium carrot diced
• ½ cup frozen peas thawed and patted dry
• 4 cups cold cooked long-grain rice
• 2 large eggs whisked
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 2 scallions thinly sliced
• 2 tablespoons sesame seeds
• Sea salt and black pepper to taste

Instructions

• Heat 2 teaspoons of coconut oil in a wok or a large skillet with high sides over medium-high heat.
• Add cubed chicken and season to taste with salt. Stir-fry until the chicken is cooked through and no longer pink. Transfer to a plate and set aside.
• Heat 1 tablespoon of coconut oil in the same wok and add onion, garlic and ginger. Stir-fry until it is very fragrant, 1-2 minutes.
• Add diced carrots and frozen peas. Stir-fry for another 2-3 minutes. Add rice and cook until warmed through. Break up any clumps of rice using a spatula.
• Once the rice has heated through, push towards the sides leaving an open area in the center of the wok then add the last teaspoon of coconut oil. Pour the eggs into the indent and scramble. Once scrambled, mix in with the rice and vegetables.
• Add soy sauce and sesame oil. Mix well and remove from heat. Stir in the cooked chicken pieces. Serve sprinkled with fresh scallions and sesame seeds. Enjoy!

Notes

• Use cold, day-old rice for the best texture. Freshly cooked rice can turn soft and clumpy. If using fresh rice, spread it on a baking sheet and chill for at least 30 minutes before cooking.
• Pat thawed peas dry before adding. Excess moisture can make the rice soggy.
• Cut chicken into small, even cubes so it cooks quickly and evenly.
• Cook over medium-high heat to get that classic fried rice texture. Lower heat can steam the rice instead of lightly frying it.
• You can swap chicken thighs for boneless skinless chicken breasts if preferred, but thighs stay more tender.
• If you like a deeper color, add an extra teaspoon of soy sauce at the end and toss quickly.
• This recipe reheats well. Store in an airtight container in the refrigerator for up to 3 days.

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