Easy Chicken Fried Rice is a cinch to make at home with a few kitchen staples. This simple, 20 minute dish tastes just like take out!
“This was easy and delicious! I’ve never had great luck with trying to come up with my own version of fried rice, but this was excellent. Will make again for sure.”
On nights when I don’t feel like making dinner, but want to save picking up take out for the end of the week or weekend, I make Easy Chicken Fried Rice.
This customizable dish is SO quick, SO easy and, although I’m showing you how to make chicken fried rice, I usually use whatever we’ve got on hand in the fridge or freezer.
We blaze through a wok of it incredibly fast – it’s delicious, inexpensive, and did I mention quick? It takes longer for it to cool down to a temperature that my children don’t consider “spicy” than it does to actually cook!
Watch How to Make It
Chicken Fried Rice Ingredients
I can say with 99% certainty that you’ve already got all the ingredients needed to make a batch of fried rice on hand in your refrigerator and cupboards. You’ll need:
- White rice
- Frozen vegetables
- Garlic
- Sesame or wok oil
- Chicken breast or thighs
- Eggs
- Butter (yes, BUTTER!)
- Gluten free tamari, or traditional soy sauce if you don’t need to eat gluten free.
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Pin ItTips for Making Fried Rice
- Use leftover rice. Cold leftover rice works great for fried rice, so don’t toss extra cooked rice if you’ve got it from a meal during the week. I’ll show you my go-to method for cooking rice fresh below.
- No chicken? No problem! This recipe is great when made with chopped shrimp, leftover steak, shredded pork, smoked rib meat, or chopped kielbasa. Or, go meatless and double up on the vegetables.
- Pump up the veggies. If you want to pump up the nutrition of this recipe even more, you can replace some of the white rice with cauliflower rice in a 1:1 ratio. Add it when sauting the frozen vegetables.
- Gluten free? If you need to eat gluten free, be sure to use gluten free soy sauce, ie gluten free tamari. My favorite brand is San-J and I prefer their low-sodium variety.
How to Make Chicken Fried Rice
Step 1: Prepare the Rice
Start by making the rice, or you can use 3 cups leftover cooked rice.
To a small saucepan add long grain white rice (I like Lundberg Farms) plus water, a drizzle of extra virgin olive oil, and a pinch of salt. Bring to a bubble then turn the heat down to medium-low, place a lid on top, and simmer for 10 minutes. The water should just BARELY be bubbling.
Remove the pan from the heat then let it sit with the lid on for 5 minutes before fluffing the rice with a fork and spreading it out onto a plate. Rice = done!
Step 2: Stir Fry the Chicken
Heat a large wok or skillet over high heat then add sesame or wok oil. Once hot, add chopped chicken breast seasoned with salt and white pepper then stir fry until cooked through, 2-3 minutes. Remove to a plate then set aside.
Step 3: Stir Fry the Vegetables
Heat an additional teaspoon oil then, once hot, add frozen vegetables and stir fry until tender. Again, use whatever you’ve got in the freezer – I usually use peas and sweet corn.
Add minced garlic then stir fry for another 30 seconds or so, being careful to not let it burn.
Step 4: Scramble the Egg
Scoot the vegetables to the side of the wok then add an egg whisked with sesame oil into the center and scramble.
Step 5: Add Butter (Trust Me)
Add a couple pats of butter then allow it to melt. I know, I know – butter in fried rice? Trust me – it’s DELISH!
Once melted, add the cooked chicken and rice then toss to combine and heat everything through.
Step 6: Drizzle in GF Tamari or Soy Sauce
Last step is to drizzle in reduced sodium gluten free Tamari (or soy sauce if you don’t need to eat gluten free) then toss again to combine.
That’s all she wrote! I like to let the fried rice cool a little before serving as you can taste the ingredients so much better when it’s not piping hot. I hope you love this super simple, quick and easy weeknight dinner recipe – enjoy!
What’s the Best Wok for Fried Rice?
The unique shape of a wok allows for quick, even cooking — a must when it comes to making fried rice! I love this Calphalon Signature Hard-Anodized Nonstick Wok because, unlike a traditional wok, it has a flat bottom so you don’t have to worry about it tipping over. This wok is available for ~$106.
For a more affordable option, the Kenmore Hammond Flat Bottom Carbon Steel Wok is another great option at less than $40.
More Take-Out Inspired Recipes
- Chicken Shawarma Bowls
- Chicken and Broccoli Stir Fry
- Beef and Broccoli
- Potsticker Noodle Bowls
- Sesame Peanut Sauce Noodles
- Chicken Pad Thai
- Thai Sweet Potato Curry
- Vietnamese-Style Caramelized Pork Bowls
- Spicy Shrimp Soup
Equipment
- Large wok (I love the flat bottom on this Calphalon one)
Ingredients
- 3 cups prepared long grain rice, see notes
- 1 chicken breast, ~1/2lb, cut into bite-sized pieces
- salt and white pepper
- 1 cup frozen mixed vegetables
- 2 cloves garlic, pressed or minced
- 1 egg
- 3 teaspoons sesame oil or wok oil, divided
- 1-1/2 Tablespoons butter or vegan butter
- 3 – 4 Tablespoons gluten-free reduced sodium Tamari, or soy sauce if not GF
Directions
- Whisk egg with 1 teaspoon oil in a small dish then set aside.
- Heat another teaspoon oil in a large wok or skillet over high heat. Season chicken with white pepper and salt then add to hot wok and stir fry until cooked through. Remove to a plate then set aside.
- Heat remaining teaspoon oil in the wok then add frozen vegetables. Stir fry until tender, 1-2 minutes, then add garlic and stir fry for 30 more seconds being careful not to let it burn. Push vegetables to the side of the wok then add egg and sesame oil mixture into the center and scramble.
- Add butter then, once melted, add cooked chicken and rice and then toss to combine. Drizzle in tamari, toss to combine, then serve.
Notes
- How I make my rice: add 1 cup long grain white rice (I like Lundberg Farms) 1-3/4 cup water, a drizzle of extra virgin olive oil, and pinch of salt to a small saucepan. Bring to a simmer then place a lid on top and turn heat down to low — the water should barely be bubbling. Cook for 10 minutes then remove pan from the heat and let sit with the lid on for 5 minutes. Fluff rice with a fork then spread out onto a plate to cool. Yields: 3 cups cooked rice.https://amzn.to/3zgQvak
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
This looks like a great way to still eat “Chinese” food but cut out a LOT of sodium!
I’m trying to cut back on meat but I think making this with sprouts would be PHENOMENAL!
This looks super tasty, but I’m not gonna lie, it makes me want to stop at Happy Wok on my way home from work tonight. ;) I have a big baking project in store for the evening, a hubby out of town & guess what?! 5 episodes of Awkward on my DVR. Thanks for the reminder, I freakin’ love that show!!
Ummm, that seriously sounds like a perfect night!
That looks fantastic!!! What kind of wok do you have?
It’s a Curtis Stone Non-Stick Wok that is seriously the most nonstick pan I have ever used. Love it! (Tragic back story as to how I acquired it here: https://iowagirleats.com/2012/03/25/the-time-curtis-stone-made-me-dance-in-front-of-500-people/)
I love Awkward also!! That show is very under rated. I don’t know if it is her crazy fast talking red head friend or if it is Sadie with her ridiculously rude comments but I can’t get enough of that show. Each character is more awesome then the next.
When we do have take out we really try and be as healthy as possible and just have the plain white chicken with broccoli or green beans. Although that mu shu chicken always calls my name I try and resist.
I love making homemade fried rice. It is so easy and can taste the same if not better than the restaurant version. Plus it is cheaper and healthier. Its a win-win-win-win situations. Yours looks yummy! This would be the perfect end to my Friday!
What a great simple meal :)
I love making my own fried rice, with a heap of vegetables and tofu – it is really not that big of a deal like a lot of people think and it doesn’t need to be greasy (I never use more than a teaspoon of oil and probably some drizzle of sesame oil for taste) and it always turns out great, as long as the pan is hot enough. Nice to see you do it the same way ;)
Love the witty name!!
In all seriousness, I’ve been looking for a good fried rice recipe to use up some of the rice in our fridge. Thanks!
I made this tonight and it was great! I used white rice and then frozen corn and peas because that’s what I had in the freezer. I also added some chili garlic sauce at the end. I will be making this again for sure!
Great idea with the chili garlic sauce! I added a bunch of red chili pepper flakes for Ben’s portion!
Thank you Meghan:) You are so nice. I can’t wait to try out this idea on my husband the next time he is home.
This looks good! Also, I made your Fresh Cherry Crisp tonight for dessert. It was completely great and so simple to put together! (Although pitting cherries is…well, the pits.)
Never seen Awkward, I’ll have to check that out. I’m with you, I love to cook, but as it gets later in the week I just want something super quick. This looks simple, yet delicious!
mmm! Looks delicious!