We’re all guilty of ordering Chinese takeout on a desperate night. But with this chicken fried rice recipe, you won’t have to go back to that! Make delicious, ultra-flavorful chicken fried rice that tastes even better than takeout—and costs less, too. Easily use leftover rice and a single chicken breast to make an affordable and filling meal the whole family will love!
What is Chicken Fried Rice?
Chicken fried rice is a Chinese dish of boiled rice stir-fried in a wok with chicken, vegetables and eggs and seasoned with a savory sauce. It’s extremely flexible and affordable, which is why we love this dish! The following recipe is an American adaptation, using a skillet instead of a wok and ingredients easily found in most American grocery stores. If you are vegetarian, you can make this without chicken or try our Vegetable Fried Rice recipe!
Do I need a wok?
This recipe is designed to be easily prepared in a regular skillet. However, we strongly recommend using a non-stick pan instead of a stainless steel pan. During testing, we found that some of the eggs stuck to the bottom of the stainless steel pan and burned, giving the entire dish an unpleasant taste.
Here’s what you’ll need to make chicken fried rice:
- Chicken breast: For this recipe you will need 1 large boneless, skinless chicken breast (about 2/3 pound).
- Oil: Toasted sesame oil adds a warm and nutty flavor, while cooking oil (we like canola or vegetable) ensures everything cooks without burning.
- I am Willow: Adds a rich, salty, umami flavor. If you are gluten-free, you can use tamari or coconut aminos instead.
- Garlic: Creates a savory and earthy flavor base.
- Ginger: Fresh ginger provides the best flavor, but paste or powder also work.
- Vegetables: We used green onions, carrots, red peppers and frozen peas.
- Eggs: Scrambled eggs help elevate this recipe and add extra protein and healthy fats.
- Cooked and chilled rice: To avoid fried rice becoming lumpy or rubbery, use previously cooked and completely cooled rice.
What else can I put in chicken fried rice?
If you have leftover vegetables from previous dinners, you can chop them up and add them to this delicious chicken fried rice. It’s also easy to grab a bag of frozen mixed vegetables (carrots, peas, corn, and green beans) to save prep time!
How to store leftovers
Store leftover chicken fried rice in an airtight container in the refrigerator for up to 3 days. Heat in a pot over medium-low heat and add a little water to rehydrate the rice. You can also sprinkle some water over individual portions and microwave in 30-second increments until warmed through.
Fried rice with chicken
Make delicious, ultra-flavorful chicken fried rice that tastes even better than takeout—and costs less, too.
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- 2 cloves Garlic, chopped ($0.16)
- 1 TL grated fresh ginger ($0.10)
- 3 Spring onions, sliced ($0.30)
- 1 Carrot, diced small ($0.16)
- 1 red pepper, diced ($1.50)
- 1 Cup frozen peas ($0.50)
- 1 large boneless, skinless chicken breast ($2.62)
- 2 Big eggs ($0.46)
- 3 tablespoon Cooking oil, divided ($0.13)
- 3 tablespoon toasted sesame oil ($0.96)
- 3 tablespoon I am willow ($0.15)
- 3 cups cooked and cooled rice ($0.62)
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Prepare the vegetables in advance so that they are ready to use when needed. Chop the garlic, grate the ginger, dice the carrot and bell pepper, slice the green onions (separating the green ends from the white ends), and measure out the frozen peas.
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On a separate, clean cutting board, cut your chicken into ½ inch pieces so you get some in each bite. Set aside (and wash your hands!)
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Lightly whisk the eggs in a small bowl. Heat a large skillet over medium-high heat. Once hot, add 2 Add a tablespoon of cooking oil and stir to coat the surface. Add the eggs and stir gently until cooked. Place the boiled eggs in a clean bowl or place them on a plate.
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Increase heat to medium-high. Add the diced carrots, stir and cook for about two minutes. Next, add the bell peppers and the white tight ends of the scallions. Cook and stir for another minute. Finally, add the frozen peas and stir and cook until heated through. Place the vegetables in a clean bowl or plate.
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Add the rest 1 Add a tablespoon of cooking oil to the pan and swirl to coat the surface. Add the ½-inch chicken pieces and cook until fully cooked, about 4 minutes. Once the chicken is about halfway cooked (2-3 minutes), add the garlic and ginger and cook for another 2-3 minutes.
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Then add the cooked and cooled rice to the pan. Stir the chicken and rice together and cook for about 2 minutes or until the rice is heated through. Pour soy sauce and toasted sesame oil over the rice. Stir rice and sauce until evenly mixed. Turn off the heating.
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Add the eggs and vegetables back to the pan along with the chicken and rice and stir to combine. Let the residual heat warm everything through. Top with the remaining green ends of the sliced ​​scallions. Taste the soy sauce or sesame oil and adjust to your taste.
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Portion: 1portionCalories: 500kcalCarbohydrates: 44GProtein: 23GFat: 26GSodium: 875mgFiber: 4G
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How to make chicken fried rice – step by step photos
Prepare the vegetables in advance so that they are ready to use when needed. Mince 2 garlic cloves, grate 1 teaspoon fresh ginger, dice 1 carrot and 1 bell pepper, slice 3 green onions (separate green ends from white ends), and measure 1 cup frozen peas.
On a separate, clean cutting board, cut 1 large boneless, skinless chicken breast into ½-inch pieces, allowing some to come out in each bite. Set aside (and wash your hands!)
Lightly beat 2 large eggs in a small bowl. Heat a large skillet over medium-high heat. Once hot, add 2 tablespoons cooking oil and stir to coat the surface. Add the eggs and stir gently until cooked. Place the boiled eggs in a clean bowl or place them on a plate.
Increase heat to medium-high. Add the diced carrots, stir and cook for about two minutes. Next, add the bell peppers and the white tight ends of the scallions. Cook and stir for another minute. Finally, add the frozen peas and stir and cook until heated through. Place the vegetables in a clean bowl or plate.
Add the remaining 1 tablespoon cooking oil to the skillet and swirl until the surface is coated. Add the ½-inch chicken pieces and cook until fully cooked, about 4 minutes. Once the chicken is about halfway cooked (2-3 minutes), add the 2 cloves of garlic and 1 teaspoon of ginger and cook for another 2-3 minutes.
Then add 3 cups of cooked and cooled rice to the pan. Stir the chicken and rice together and cook for about 2 minutes or until the rice is heated through. Pour 3 tablespoons soy sauce and 3 tablespoons toasted sesame oil over the rice. Stir rice and sauce until evenly mixed. Turn off the heating.
Add the eggs and vegetables back to the pan along with the chicken and rice and stir to combine. Let the residual heat warm everything through. Top with the remaining green ends of the sliced ​​scallions. Taste the soy sauce or sesame oil and adjust to your taste.
This spicy chicken fried rice is so much better than takeout!