There’s something timeless about a big bowl of chicken fried rice. It’s the kind of dish that feels right on a busy weeknight when you’re staring into the fridge wondering what to do with that lone chicken breast and leftover rice. This version? It’s simple, packed with juicy chicken and crisp vegetables, and tastes just like the kind you’d hope for from takeout—but with more of the good stuff and none of the mystery oil.
This has become one of our go-to recipes when we want something quick, hearty, and comforting. You can make it with what’s already in your fridge, and once you’ve done it once, you’ll get faster and more creative with your add-ins every time.
Why This Fried Rice is Different From Takeout
When you order fried rice from most restaurants, the protein is usually sparse and the vegetables barely noticeable. That’s where this recipe stands out. We’re generous with the chicken and make sure the veggies add crunch and flavor—not just color.
I love using this recipe when I’ve got a chicken breast sitting in the freezer and some rice from the night before. It’s one of those “clean out the fridge” meals that ends up tasting like something you’d order from a great Chinese restaurant. Plus, it’s a great intro to stir-frying if you’re still getting used to cooking with high heat.
Make It Your Own: Customization Ideas
This recipe is just a base—you can play around with it depending on what you’ve got. Sometimes I’ll add:
- Sliced mushrooms
- Frozen peas or diced carrots
- Extra garlic
- Chili flakes for heat
And if you’re not a fan of onions? Leave them out. Like more egg? Scramble in an extra one. Want it spicier? Serve with chili oil on the side or stir it right in.
The key is to cook it once just the way it’s written. After that, go ahead and experiment. Fried rice is all about flexibility.
Here’s How I Make It, Step-by-Step
1. Marinate the Chicken
Cut your chicken into bite-sized chunks and toss it with soy sauce, sesame oil, cornstarch, and a bit of neutral oil. Let it sit while you prep everything else. This little marinade gives it flavor and keeps the chicken tender.
2. Make the Sauce
In a small bowl, mix hot water with sugar, light and dark soy sauce, salt, and a pinch of white pepper. It’s a simple sauce but balances the whole dish beautifully. Having this ready before you start cooking makes everything smoother.
3. Prepare the Rice
If you’re using day-old rice, try to break it up with your hands or a fork. If it’s fresh, let it cool a bit so it doesn’t steam in the pan. I’ve even laid it out on a baking sheet for a few minutes to dry out slightly.
4. Scramble the Eggs
Heat a bit of oil in your wok or large pan and scramble the eggs just until they’re set. Don’t overcook them—they’ll go back into the rice later and finish cooking there. Set them aside for now.
5. Cook the Chicken
Crank up the heat, add oil, and spread the chicken out in a single layer. Let it sear for a few seconds before stirring. Cook until it’s about 80% done, then remove and set aside.
6. Sauté the Onions
Add more oil if needed, then sauté chopped onions until soft and fragrant. This is when your kitchen starts smelling amazing.
7. Add the Rice
Toss in the rice and use a spatula to press down and break up any clumps. Stir-fry until warmed through and slightly crispy in places.
8. Mix in the Sauce
Pour in your sauce and stir to coat every grain. It’s easier if your rice is hot, so give it a few minutes if it’s straight from the fridge.
9. Finish with Chicken and Veggies
Add the chicken back along with any juices it released. Stir-fry for another minute. Then toss in your cooked eggs, bean sprouts, and scallions. Stir everything together until evenly mixed.
10. Wok Hei Touch (Optional)
Gather the rice in the center of the pan and heat the edges. Pour a splash of Shaoxing wine around the sides and stir it in quickly. It adds that smoky, restaurant-style aroma that’s hard to beat.
Rice Tips from My Kitchen
- Leftover rice works best. It’s drier and gives you that classic fried rice texture.
- No rice cooker? That’s fine. I often make stovetop rice—just let it cool before using.
- Too sticky? A light sprinkle of water can help loosen cold rice before cooking.
- Fresher rice? Make sure it’s not too moist, or it’ll steam instead of fry.
Serving Ideas
We usually eat this straight from the pan with a spoonful of chili oil on top. But here are a few other ways I like to serve it:
- As a quick weeknight meal with miso soup on the side
- Packed into a thermos for lunch—still tastes great hours later
- Topped with extra scallions and sesame seeds for a little flair
- With a fried egg on top for breakfast-style fried rice
Helpful Tips for Success
- High heat is key. Don’t be afraid to let the pan get really hot—that’s how you get that toasted flavor in the rice.
- Have everything ready. Once you start cooking, things move fast. Chop and mix everything before you turn on the stove.
- Use a large pan or wok. Crowding the pan makes everything steam. Give your rice room to breathe.
Leftovers and Reheating
This fried rice keeps really well in the fridge for a couple of days. I often make extra and reheat it in a pan for lunch. Just add a tiny splash of water before reheating to refresh the texture.
If you’re freezing it, portion it into bags or containers and freeze flat. Reheat straight from frozen in a hot pan, stirring often.
Chinese Chicken Fried Rice
There’s something about a sizzling wok of fried rice that brings instant comfort. This chicken fried rice is the kind of quick and satisfying dish I turn to when I have leftover rice and a few staples in the fridge.
Ingredients
For the Chicken Marinade:
- 8 oz chicken breast (diced into ½-inch cubes)
- 1 tsp light soy sauce
- ½ tsp sesame oil
- 1 tsp oil
- 1 tsp cornstarch
For the Sauce:
- 1 tbsp hot water
- 1 tbsp light soy sauce (adjust to taste)
- 1 tsp dark soy sauce
- ¼ tsp sugar
- 1 tsp salt (or to taste)
- ⅛ tsp white pepper
For the Fried Rice:
- 5 cups cooked rice (preferably day-old)
- 3 tbsp canola oil (divided)
- 2 eggs, beaten
- 1 medium onion, diced
- 1 scallion, chopped
- 1 cup mung bean sprouts
- 1 tbsp Shaoxing wine
Instructions
- Start by marinating the chicken. In a bowl, mix the diced chicken with light soy sauce, sesame oil, oil, and cornstarch. Let it sit while you prep everything else.
- In a separate small bowl, stir together the sauce ingredients—hot water, both soy sauces, sugar, salt, and white pepper. Set that aside.
- Take your cooked rice and gently loosen it with your fingers or a fork. If it’s cold from the fridge, break up any clumps so it fries evenly.
- Heat a wok or large skillet over medium-high heat. Add a tablespoon of oil and pour in the beaten eggs. Scramble them just until they’re set, then remove them from the pan and set aside.
- Add another tablespoon of oil to the hot wok. Spread the marinated chicken in a single layer and sear briefly—about 20 seconds. Then stir-fry until it’s nearly cooked through, and transfer it to a plate.
- Add the last tablespoon of oil to the wok and toss in the diced onion. Cook until they turn soft and translucent. Now add the rice. Flatten it with your spatula and break up any stubborn clumps. Stir-fry for a few minutes until the rice is hot. (If using freshly cooked rice, this will be quicker.)
- Once the rice is hot and separated, pour in the sauce mixture. Stir constantly using a scooping motion so the sauce coats the rice evenly and the color looks uniform.
- Return the chicken (with any juices) to the wok and stir it into the rice for about a minute.
- Finally, add the scrambled eggs, bean sprouts, and chopped scallions. Give everything a good toss for another 30 seconds.
- To finish, gather the rice into the center of the wok and let the outer edges heat up. Splash the Shaoxing wine around the sides of the wok and stir-fry for another 20 seconds to give it that classic “wok hei” flavor.
- Serve it hot straight from the wok—fragrant, savory, and loaded with texture in every bite.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 348Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 94mgSodium: 734mgCarbohydrates: 41gFiber: 1gSugar: 2gProtein: 18g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This chicken fried rice is one of those recipes you’ll make once and keep coming back to. It’s comforting, easy to customize, and tastes even better than takeout. Whether you’re cooking for one or feeding the whole family, it’s a dish that checks every box.
Try other Chinese recipes:
