Craving something quick and packed with flavor?
A Quick, Better-Than-Takeout Dinner
Craving chicken fried rice but don’t want to wait for delivery?
This easy homemade chicken fried rice comes together in just 20 minutes in one pan, with tender chicken,
fluffy rice, vegetables, scrambled eggs, and savory soy sauce.
It’s a simple weeknight meal that delivers all the comforting flavors you love without the takeout wait.
Why You’ll Love This Recipe
- Ready in 20 minutes: Perfect when you need a quick dinner on a busy night.
- One-pan meal: The chicken, vegetables, eggs, and rice all come together in one skillet or wok.
- Better than takeout: You get a freshly cooked meal with control over the ingredients and seasoning.
- Simple ingredients: Frozen peas and carrots, cooked rice, chicken, eggs, and pantry staples make this easy to pull together.
- Great for leftovers: Store extra portions for an easy lunch or dinner later in the week.
- Easy to customize: You can adjust the vegetables, chicken, or spice level while keeping the base recipe intact.
For Chicken Fried Rice
- Chicken – Boneless, skinless chicken breasts, diced into ½-inch pieces. You can also use thighs if you prefer dark meat.
- Sesame Oil – Adds a nutty flavor to the dish.
- Canola or Vegetable Oil – For cooking the chicken and vegetables.
- Frozen Peas and Carrots – Use straight from the freezer for convenience.
- Green Onions – Provides freshness and a mild onion flavor.
- Garlic – Adds a savory depth of flavor to the dish.
- Eggs – Lightly beaten, scrambled for texture.
- Cooked Rice – White rice is ideal, but brown rice can also work. For a shortcut, use pre-cooked rice pouches.
- Soy Sauce – A savory, umami-packed addition. Use low-sodium for a healthier version.
- Salt and Pepper – To taste, for additional seasoning.
Step-by-Step Instructions
1. Cook the Chicken
Heat the sesame oil and canola oil in a large non-stick skillet or wok over medium-high heat. Add the chicken pieces and cook for 3-5 minutes, flipping occasionally until evenly browned. The exact cooking time will depend on the thickness of your chicken pieces.
2. Set Aside the Chicken
Remove the cooked chicken from the skillet with a slotted spoon, leaving the oils and any remaining juices behind. Place the chicken on a plate and set it aside.
3. Cook the Vegetables
In the same skillet, add the frozen peas and carrots along with the sliced green onions. Stir-fry for about 2 minutes until the vegetables soften.
4. Add Garlic and Scramble the Eggs
Add the minced garlic to the skillet and cook for 1 minute, stirring occasionally. Push the vegetables to one side of the skillet and pour the beaten eggs onto the other side. Scramble the eggs, stirring as needed until fully cooked.
5. Combine Everything
Add the cooked chicken back into the skillet, then add the cooked rice. Drizzle with soy sauce and add salt and pepper to taste, if desired. Stir everything together and cook for another 2 minutes to ensure everything is well-mixed and heated through.
Expert Tips
Use cold or chilled rice when possible
Leftover rice is especially useful for fried rice because the grains tend to stay separate instead of becoming soft or mushy. If you’re using freshly cooked rice, chilling it before cooking can help give it a better fried-rice texture.
Cut the chicken into even pieces
The recipe uses ½-inch chicken pieces. Keeping the pieces similar in size helps them cook more evenly and makes every bite easy to combine with the rice and vegetables.
Keep the vegetables frozen
There’s no need to thaw the peas and carrots first. Using them directly from the freezer makes this recipe faster and helps keep the preparation simple.
Have everything ready before cooking
Fried rice moves quickly once you start cooking. Have the chicken, vegetables, garlic, eggs, rice, and soy sauce ready so you can add each component without stopping.
Don’t overdo the soy sauce
Start with the amount called for in the recipe and adjust seasoning to taste. Since soy sauce provides plenty of savory flavor, you can always add more at the end if needed.
Recipe Variations
Use chicken thighs
For a darker, richer chicken flavor, substitute boneless, skinless chicken thighs for the chicken breasts while keeping the rest of the recipe the same.
Make it with brown rice
Brown rice works well when you want a heartier fried rice. The recipe card already allows for either white long-grain or brown rice.
Add more vegetables
Bell peppers, corn, mushrooms, or additional peas can be added for more vegetables. Cut larger vegetables into small pieces so they cook quickly and blend easily with the rice.
Add some heat
For spicy chicken fried rice, serve it with hot sauce or add chopped fresh chili, sriracha, or chili flakes to your portion.
Use cooked chicken
Pre-cooked or rotisserie chicken can be used as a convenient shortcut. Chop it into bite-sized pieces and add it when combining the chicken, rice, and vegetables.
Storage & Reheating
Chicken fried rice is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze the fried rice for up to 4 months in a suitable airtight freezer container.
When reheating, warm the rice gently until heated through. If reheating from frozen, thawing it in the refrigerator first can help it heat more evenly.
For the best texture, avoid repeatedly reheating the same portion. Instead, portion leftovers into individual servings before storing.
Serving Suggestions
This chicken fried rice works well as a complete meal on its own, thanks to the combination of chicken, rice, vegetables, and eggs.
For a larger meal, serve it alongside:
- Steamed vegetables
- A simple cucumber salad
- Spring rolls or egg rolls
- Steamed or roasted broccoli
- Extra green onions
- Your favorite hot sauce or chili sauce
For an easy weeknight dinner, simply spoon the hot fried rice into bowls and finish with a few sliced green onions.
Frequently Asked Questions
Can I use leftover rice for fried rice?
Absolutely! Leftover rice is perfect for fried rice. It keeps the grains separate and avoids the mushiness that can happen with fresh rice. If you’re in a pinch, spread freshly cooked rice on a baking sheet and chill it for 30 minutes to mimic that leftover texture.
What kind of rice works best for fried rice?
Long-grain white rice is your best bet for fried rice, but brown rice works too if you’re looking for something heartier. The key is to let the rice cool before frying it so it doesn’t get soggy in the pan.
Can I use pre-cooked chicken or rotisserie chicken?
Yes, using pre-cooked or rotisserie chicken is a major time-saver. Just chop it up and toss it in with the rice and veggies when you’re ready. It’s an easy way to get that delicious chicken flavor without the extra cooking time.
How do I make this spicier?
If you love a bit of heat, try adding some chopped fresh chili or a drizzle of hot sauce. You can also toss in a bit of sriracha or chili flakes to give it an extra kick.
Can I add other vegetables to the fried rice?
Definitely! Customize your fried rice with whatever vegetables you have on hand. Bell peppers, corn, peas, or mushrooms all work beautifully. Just make sure to chop them into small pieces and sauté them before adding the rice for a perfectly balanced dish.
Homemade Chicken Fried Rice (Better Than Takeout)
Ingredients
- 2 tbsp sesame oil
- 2 tbsp canola or vegetable oil
- ¾ to 1 pound boneless, skinless chicken breasts, cut into ½-inch cubes
- 1½ cups frozen peas and diced carrots blend (no need to thaw, use directly from the freezer)
- 3 green onions, trimmed and thinly sliced
- 2 to 3 garlic cloves, minced
- 3 large eggs, lightly beaten
- 4 cups cooked rice (white long-grain or brown rice works; for a shortcut, use two 8.8-ounce pouches of ready-to-serve rice)
- 3-4 tbsp low-sodium soy sauce
- Salt and pepper, to taste (optional)
Instructions
Cook the Chicken:
- Heat the sesame oil and canola oil in a large non-stick skillet or wok over medium-high heat. Add the chicken pieces and cook for 3-5 minutes, flipping occasionally until evenly browned. The exact cooking time will depend on the thickness of your chicken pieces.
Set Aside the Chicken:
- Remove the cooked chicken from the skillet with a slotted spoon, leaving the oils and any remaining juices behind. Place the chicken on a plate and set it aside.
Cook the Vegetables:
- In the same skillet, add the frozen peas and carrots along with the sliced green onions. Stir-fry for about 2 minutes until the vegetables soften.
Add Garlic and Scramble the Eggs:
- Add the minced garlic to the skillet and cook for 1 minute, stirring occasionally. Push the vegetables to one side of the skillet and pour the beaten eggs onto the other side. Scramble the eggs, stirring as needed until fully cooked.
Combine Everything:
- Add the cooked chicken back into the skillet, then add the cooked rice. Drizzle with soy sauce and add salt and pepper to taste, if desired. Stir everything together and cook for another 2 minutes to ensure everything is well-mixed and heated through.
