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 have attempted so many different recipes since I was 15 and fell in love with Chicken helper chicken fried rice, making it weekly, and they stopped making it or carrying it where I live and this is the first recipe I feel so hopeful for!! If anyone has any suggestions on any additional ingredients to make it more similar to their flavors I’m all ears, I’m almost 40 now 😂 And Still trying to find something close to the flavor. Tysm! I don’t have sesame alone but a combo oil and I’m trying this tonight😊
I hope it lived up to the recipe you used to love – I know that feeling!! (RIP Suddenly Salad 🤣)
Easy chicken fried rice is my kind of weeknight dinner hero! 🌟🍗 Not only is it quick to whip up, but it’s also packed with flavor and customizable with whatever ingredients I have on hand. The tender chicken, fluffy rice, and colorful veggies all come together in a wok for a deliciously satisfying meal. Plus, it’s a fantastic way to use up leftover rice and veggies, minimizing food waste. Who else loves the simplicity and versatility of a good chicken fried rice recipe?
Wow…delicious! I used liquid aminos because I didn’t have any low sodium soy and garlic paste because Aldi was out of garlic. This recipe is a keeper! Ty!
Fabulous!! So glad you enjoyed, KB – thank you so much for your feedback and recipe rating!
This was so easy and so yummy! For some reason I thought fried rice was one of those things you could never make right at home without some talent I didn’t have. This worked great!
I couldn’t have dreamed up a better reply, Robin! I’m so, so glad you found this easy to make at home – thank you so much for your feedback and recipe rating!
just want to say this is the only fried rice recipe ive yet to try that i actually like. other recipes never turned out flavor-wise, but this is definitely a keeper for me ! my only note is that sesame oil is a strong smell/flavor for me so i dont use NEARLY as much and/or replace some of it with vegetable oil. otherwise i love this recipe
That totally makes sense – my husband is very sensitive to the flavor of sesame oil as well, while I’m in “the more sesame oil the better” camp. This is an easy recipe to adjust to your preferred flavor. So glad this will become a go-to for you!!
Me, my husband, and my brother in law absolutely love this recipe. I’ll double the butter and use a lot more soy sauce for us, but the men are always thrilled if I’m making this for dinner.
That’s awesome -I’m so glad to hear it, Rachel!! Thank you so much for your feedback and recipe rating!
The family loved it and barely left me any. Made it last week and they want more this week. Thanks for the easy version of the recipe.
So glad this recipe was a hit with your family, Nate! Thank you so much for your feedback and recipe rating!
Your Asian noodle bowl recipe is excellent, I make it all the time.
So happy to hear that, Talitha! Thank you so much for your feedback and recipe rating!
So, I didn’t really measure anything but I followed the ingredient list and the instructions on how you do this rice. I did change a couple things such as using bacon grease to sauté the veggies in. For the meat I used chicken and left over bacon and I also added some yellow squash in the veggies (I know, I’m weird). I did the butter thing at the end against my better judgment and OMG it really is good!!!
YES!! So glad you loved it and gave the butter a chance. ;) Loving the bacon ideas too!
Everything is guesswork. No amounts given at any point I could see. I added a bit of fish sauce and Shriratcha and it turned out tasty.
John, did you read the recipe? There is amounts listed for each ingredient.
i am 86 and i love it that it short and to the point with the cooking time.—that said, for me it was lacking in flavor. sorry. any suggestions?
lo
I’m so sorry to hear that! I would add more tamari/soy sauce to your liking, and/or add salt and pepper. I hope that helps for next time!
I love your simple fried rice recipe. So quick and easy. Thank you
THANK YOU FOR YOUR PRECISE INSTRUCTIONS AND YOUR INSIGHT!
I’m of Latin descent and I have never been able to cook rice perfectly to save my life. It was a bit of a downer, given my heritage – but your easy step by step guide helped me make my first perfect rice in 20 years!
Thank you again!