Chicken Fried Rice

By Makinze GoreUpdated: Dec 13, 2023

4.7

31 Ratings

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preview for Classic Chicken Fried Rice Is A Bite Of Leftover Heaven

If you have leftover rice hanging out in your fridge, then classic fried rice is a no-brainer. There are countless ways to bulk up this staple dinner, from beef fried rice to kimchi fried rice to pineapple fried rice. One of our favorite variations? Classic chicken fried rice. Shake up your weeknight chicken dinner by recreating the take-out staple right at home. With our easy recipe, it’s easy to make craveable fried rice at home—just how you like it.

The best rice for fried rice:
You'll often see fried rice made with medium or short grain rice—both are great options. Brown rice is also a great nutty alternative if you’re not a fan of white rice.

What else can I add or substitute to the rice?
The best part of this recipe? It’s completely versatile! Add in all your favorite mix-ins: broccoli florets, red onion, spinach, and even a nut like cashews or almonds will give your fried rice variety.

Make it ahead:
Chicken fried rice is a great recipe for meal prep. Cut your vegetables and cook off your chicken a day ahead, then combine when you’re ready to assemble for the week. It’s also important to note that some of the best fried rice is made with day-old rice—definitely make your rice a day or two ahead of time too.

Storage:
Fried rice has a decent shelf life in the fridge with or without protein added in. Keep the chicken fried rice stored in an airtight container in the fridge for up to 3 days.

If you made this recipe, we'd love to hear from you! Leave us a comment and rating down below to let us know how you liked it.

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Yields:: 6 serving(s)
Prep Time:: 10 mins
Total Time:: 40 mins
Cal/Serv:: 455

Ingredients

4 tbsp.
neutral oil, divided
3
chicken breasts (about 1 1/2 lb.)
Kosher salt
Freshly ground black pepper
1
medium onion, chopped
2
carrots, peeled and diced
3
cloves garlic, minced
1 tbsp.
freshly minced ginger
4 c.
cooked white rice (preferably leftover)
3/4 c.
frozen peas
3
large eggs, beaten
3 tbsp.
low-sodium soy sauce
2
green onions, thinly sliced

Directions

1. Step 1In a medium skillet over medium heat, heat 2 tablespoons neutral oil. Season chicken with salt and pepper on both sides, then add to skillet, and cook until golden and no longer pink, 8 minutes per side. Remove from skillet and let rest 5 minutes, then cut into bite-sized pieces.
2. Step 2To the same skillet, heat 1 tablespoon oil. Add onion and carrots and cook until soft, 5 minutes, Add garlic and ginger and cook until fragrant, 1 minute more. Stir in rice and peas and cook until warmed through, 2 minutes.
3. Step 3Push rice to one side of skillet and add remaining tablespoon oil to other side. Add egg and stir until almost fully cooked, then fold eggs into rice. Add chicken back to skillet with soy sauce and green onions and stir to combine.