Chicken Fried Rice
This homemade chicken fried rice is better than takeout — full of flavor, perfectly seasoned, and loaded with tender chicken, fluffy rice, vegetables, and scrambled eggs. It’s the perfect way to use leftover rice and comes together quickly in one pan. Every bite is savory, slightly smoky, and packed with texture.
Ingredients
3 cups cooked and chilled long-grain rice (preferably day-old)
2 cups cooked chicken breast, diced or sliced
2 tablespoons vegetable oil (divided)
2 eggs, lightly beaten
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup carrots, diced small
1/2 cup green peas
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1/2 teaspoon black pepper
2 green onions, sliced
Salt to taste
Optional additions
1/2 cup bean sprouts
1 tablespoon butter for extra richness
A pinch of chili flakes for heat
Method
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
Pour in the beaten eggs and scramble quickly until just set. Remove from the pan and set aside.
Add the remaining oil to the pan. Add the onions and cook for 2 to 3 minutes until soft and slightly golden.
Stir in the garlic and cook for 30 seconds until fragrant.
Add the diced carrots and cook for about 2 minutes. Then add the peas and cook another minute.
Add the cooked chicken and stir-fry for 2 to 3 minutes until heated through.
Increase the heat to high. Add the chilled rice, breaking up any clumps with a spatula. Stir-fry for 3 to 5 minutes so the rice gets slightly toasted and heated evenly.
Pour in the soy sauce, oyster sauce, sesame oil, and black pepper. Toss everything together until the rice is evenly coated and turns a beautiful golden brown color.
Return the scrambled eggs to the pan and mix gently.
Add green onions and stir for one final minute. Taste and adjust salt if needed.
Tips for Perfect Fried Rice
Always use cold, day-old rice. Fresh rice is too soft and will become mushy.
Cook on high heat to achieve that slightly smoky, restaurant-style flavor.
Do not overcrowd the pan — this helps the rice fry instead of steam.
You can swap chicken with shrimp, beef, or keep it vegetarian.
Serving Suggestions
Serve hot as a main dish or side. Pair it with spring rolls, stir-fried vegetables, or sweet and sour chicken for a complete meal.
Conclusion
This chicken fried rice is simple, satisfying, and incredibly versatile. With basic ingredients and one pan, you can create a comforting dish that tastes just like your favorite takeout — maybe even better. Once you master this recipe, you can customize it endless ways to make it your own.