Chicken Fried Rice Recipe – Better than takeout! This easy homemade Chicken Fried Rice is packed with juicy chicken, scrambled eggs, veggies, and perfectly seasoned rice. Ready in under 30 minutes and loaded with flavor. Great for busy weeknights or meal prep!
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Better Than Takeout Chicken Fried Rice
This chicken fried rice is pure comfort in a bowl. Every bite is packed with tender bites of chicken, fluffy eggs, rice, and a savory mix of garlic, green onions, and veggies all tied together with a splash of soy sauce and a touch of sesame oil. It’s got that irresistible takeout-style taste but made fresh at home—warm, hearty, and perfect for satisfying any weeknight craving.
How to Make Chicken Fried Rice
This dish is super easy to make with only a few simple ingredients. Add vegetable oil to a large non-stick skillet or wok over medium-high heat. Once the oil is hot, add the chicken and cook until the chicken is no longer pink. Transfer the chicken to a plate and set it aside.
Melt butter in the skillet. Add eggs and scramble until just set. Transfer to a plate and set aside.
Add more sesame oil and vegetable oil to the skillet. Add frozen peas and carrots mix along with the green onions and sauté for about a minute. Stir in the garlic and cook for another minute.
Add the cooked chicken and scrambled eggs back to the pan, then stir in the rice. Drizzle with soy sauce and season with kosher salt and black pepper to taste. Serve warm.
Helpful Tips & Frequently Asked Questions
- I use boneless chicken breasts cut into bite-sized pieces in this dish. You can use any cut of chicken that you enjoy- boneless skinless chicken thighs, or chicken tenderloins.
- This is a great recipe to use up any leftover grilled chicken.
- Can substitute rotisserie chicken.
- This recipe works best with day-old rice. You can use any cooked rice that you have on hand. I made this recipe with long grain white rice.
- I recommend using low-sodium soy sauce.
- Variations/Additions:
- mushrooms
- broccoli
- corn
- bacon
- pork
- shrimp
- Is Chicken Fried Rice gluten-free? For a gluten-free meal, make sure to use a gluten-free soy sauce.
- Store leftovers in an airtight container in the fridge.
What to Serve with Easy Chicken Fried Rice
This recipe is delicious! I make it at least twice a month and the whole family gobbles it up. Chicken fried rice is a meal on its own, but if you’re looking to round things out, there are plenty of tasty ways to build a full spread.
- You can’t go wrong with a side of egg rolls or crispy potstickers—perfect for dipping in soy sauce or sweet chili sauce.
- A bowl of hot and sour soup or miso soup adds a cozy touch, especially on chilly nights.
- If you’re feeling like you need more vegetables, a quick stir-fry with broccoli, snap peas, or baby bok choy makes a great pairing.
- And for something light and crunchy, try a simple cucumber salad with a splash of rice vinegar and sesame seeds.
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Chicken Fried Rice
Yield: 4 people
Chicken Fried Rice Recipe – Better than takeout! This easy homemade Chicken Fried Rice is packed with juicy chicken, scrambled eggs, veggies, and perfectly seasoned rice. Ready in under 30 minutes and loaded with flavor. Great for busy weeknights or meal prep!
- ¾ lb boneless skinless chicken breasts cut into bite-sized pieces
- 1 Tbsp vegetable oil
- 2 Tbsp butter
- 3 cups cooked rice
- 1 Tbsp toasted sesame oil
- 1⅓ cups frozen peas and carrots blend
- 3 green onions chopped
- 2 cloves garlic minced
- 3 large eggs
- 3 Tbsp low-sodium soy sauce
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Heat vegetable oil in a large non-stick skillet or wok over medium-high heat. Once the oil is hot, add the chicken and cook until the chicken is no longer pink. Transfer the chicken to a plate and set it aside.
-
Melt butter in the skillet. Add eggs and scramble until just set. Transfer eggs to a plate and set aside.
-
Add sesame oil and frozen peas and carrots mix, and green onions to the skillet and sauté for about a minute. Stir in the garlic and cook for another minute.
-
Add the cooked chicken and scrambled eggs back to the pan, then stir in the rice. Drizzle with soy sauce and season with kosher salt and black pepper to taste. Cook for 3 to 5 minutes, until warm.
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- Store leftovers in an airtight container in the refrigerator.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
