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.
I just happened to have all of these ingredients in my refrigerator which needed to be used up. This was such a quick, easy, and delicious meal! Definitely a keeper. Thank you!
Love love love this!!! So easy and delicious
I add a splash of sriracha and fresh ginger too
3 days in a row the dinner is fried rice …
Thank you!!
Definitely easy, definitely tasty (don’t modify the egg direction, whatever you do) and definitely not greasy-feeling.
I just maded it and it’s fantastic and so simple!
Do you have to use sesame oil? We don’t have any and I’d hate to stop at the store for just that.
It will still taste great without the sesame oil. If you have peanut oil, I’d use that instead!
HI!
I have been stuck on this sweet & sour chicken recipe I found, but it takes FOREVER to make. So, I had some extra chicken in my fridge and found your recipe. I made it before I checked responses from others, and I’m anxious to take my first bite! I’ll tell you what my daughter and I think…
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YAY!
Two thumbs up from my 3 year old and I!!!!
Thanks for the recipe!
My four girls, aged 15 months to eight years, are just about the pickiest eaters on the face of the planet. They actually CLEANED their plates when I fed them this AND they asked for seconds AND they asked me to make it again tomorrow night! Thanks for the awesome recipe!
This was amazing! The recipe was very accurate. The veggies that I chose were frozen corn, peas, and green pepper. I also just frozen a second batch of this so we will see how it freezes. Thanks for a great recipe!
the sesame chicken easy stir fry what a delight husband and i just enjoyed it so much
since we have to watch the salt and sugar this was perfect. i changed one thing
the yellow onion for the green. we like this better. didn’t change the taste.
Hi, this recipe looks absolutely amazing, I have some left-over rice and I’ve been searching for a good fried rice recipe. One question, can I use fresh vegetables? I have some fresh vegetables that need using up and unfortunately I don’t buy frozen vegetables
Definitely!
Thanks for sharing your recipe. I made some tonight and it’s great! :)
Made your rice this evening and it was delicious. It was so easy that my little girl helped me by adding the ingredients. And not to forget the bonus points for using leftovers. Thank you for charging!
Hi Kristen, I’m loving trying your recipes! This is on my to-make list, and I was wondering whether you ever sub a different kind of meat for the chicken. I love chicken and have it on hand, but I’ve also got pork and stew beef in the freezer if either of those are likely to work well.
You bet – you can use whatever you have on hand! :)