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Easy Chicken Fried Rice Recipe

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4.9 from 117 reviews

A flavorful and easy Chicken Fried Rice recipe featuring tender chicken, crisp vegetables, and perfectly cooked rice, all stir-fried in a savory blend of soy and oyster sauces. This homemade classic is quick to prepare and ideal for using leftover rice.

Ingredients

Chicken

  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • Salt and pepper, to taste

Rice & Vegetables

  • 3 cups cooked and chilled white rice (from about 1 cup uncooked rice, prepared 1 day ahead)
  • 4 cloves garlic, minced
  • 1 cup frozen peas and carrots
  • 3 green onions, sliced

Sauce & Seasoning

  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon sriracha (optional, for heat)

Other

  • 2 large eggs, beaten
  • 2 tablespoons vegetable oil, divided (1 tbsp for chicken, 1 tbsp for rice)

Instructions

  1. Season and cook chicken: Season the chicken pieces generously with salt and pepper. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1-2 minutes. Add the chicken in a single layer, leaving some space between pieces. Cook for 5-7 minutes, stirring occasionally, until golden brown and the internal temperature reaches 165°F. Remove chicken and set aside.
  2. Sauté garlic: Add the remaining tablespoon of vegetable oil to the same skillet. Toss in the minced garlic and cook for 30 seconds until fragrant, being careful not to brown it.
  3. Cook the rice: Add the chilled cooked rice, spreading it evenly across the skillet. Press it down gently and let it cook undisturbed for 2-3 minutes to allow the bottom to get crispy.
  4. Scramble eggs: Push the rice to one side of the skillet. Pour the beaten eggs into the empty side and scramble for 30-45 seconds until just set but still soft. Then mix the eggs into the rice thoroughly.
  5. Add sauces: Pour in the soy sauce, oyster sauce, and sesame oil. Stir constantly to coat the rice and eggs evenly with the sauces.
  6. Combine chicken and vegetables: Return the cooked chicken to the skillet along with the frozen peas and carrots, and the sliced green onions. Stir-fry everything together for 3-4 minutes until the vegetables are heated through.
  7. Adjust seasoning and serve: Taste the fried rice and adjust salt and pepper as needed. Add sriracha if desired for heat. Serve hot immediately, enjoying the crispy texture and savory flavors.

Notes

  • Use day-old cooked rice chilled in the refrigerator for best texture; freshly cooked rice may become mushy.
  • If cooking chicken in batches, keep cooked pieces warm in a low oven while finishing the rest.
  • Feel free to swap vegetables for bell peppers, corn, or bean sprouts based on preference.
  • For a gluten-free version, use tamari or gluten-free soy sauce instead of regular soy sauce.
  • Adjust the amount of sriracha according to your desired spice level.

Find it online: https://oliviabakes.com/easy-chicken-fried-rice-recipe/