Easy Chicken Fried Rice

Name: Easy Chicken Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 cups cooked jasmine rice; chilled overnight; 2 boneless skinless chicken breasts; diced; 2 large eggs; lightly beaten; 2 tbsp vegetable oil; divided; 1 cup frozen peas and carrots; thawed; 3 green onions; chopped (white and green separated); 2 cloves garlic; minced; 3 tbsp soy sauce (or tamari for gluten-free); 1 tbsp oyster sauce; 1 tbsp sesame oil; ½ tsp white pepper (or black pepper)

Prep Time: 10 min Cook Time: 10 min Servings: 4 Easy

Ingredients

Main

2 cups cooked jasmine rice
chilled overnight
2 boneless skinless chicken breasts
diced
2 large eggs
lightly beaten
2 tbsp vegetable oil
divided

Vegetables

1 cup frozen peas and carrots
thawed
3 green onions
chopped (white and green separated)
2 cloves garlic
minced

Sauce

3 tbsp soy sauce (or tamari for gluten-free)
1 tbsp oyster sauce
1 tbsp sesame oil
½ tsp white pepper (or black pepper)

Instructions

Cut the chicken into ½-inch cubes and season with a pinch of salt and pepper. Break up any clumps in the chilled rice with wet fingers. According to the USDA, chicken must reach an internal temperature of 165°F (74°C) to be safe to eat.

Diced raw chicken breast and chilled day-old jasmine rice on a cutting board

Heat 1 tbsp oil in a large wok or skillet over high heat. Add the chicken and stir-fry 4-5 minutes until golden and cooked through. Remove and set aside.

Stir-frying diced chicken in a wok over high heat until golden brown

Add remaining 1 tbsp oil. Pour in the beaten eggs and scramble quickly until just set, about 30 seconds. Push to the side of the wok.

Scrambling eggs in a hot wok and pushing them to the side

Add the peas, carrots, garlic, and white parts of green onion. Stir-fry 1-2 minutes until the vegetables are tender-crisp and fragrant.

Stir-frying peas, carrots, garlic and green onion in a wok

Add the chilled rice and break it up with a spatula, tossing to combine with the vegetables. Spread the rice in an even layer and let it sit for 30 seconds without stirring — this creates the slightly charred "wok hei" flavor.

Tossing chilled rice with vegetables in a wok over high heat with slight charring

Return the chicken to the wok. Pour the soy sauce, oyster sauce, sesame oil, and pepper over the rice. Toss everything together for 1-2 minutes until the rice is evenly coated and heated through. Top with green onion tops and serve immediately.

Finished chicken fried rice with soy sauce glaze, green onions and sesame in a wok

Personal Tips

re in a rush, spread hot rice on a tray and freeze for 30 minutes.", "**Cook in stages, not all at once.** Chicken first, then eggs, then vegetables, then rice, then sauce. I tried dumping everything in at once and the result was a soggy, unevenly cooked disaster. Each ingredient needs its moment at high heat.", "**High heat is everything.** If the wok isn
re steaming, not frying. I crank the burner to max and keep the ingredients moving. The 30-second pause to let the rice sit creates those coveted charred spots that taste like restaurant fried rice.", "**Don

Nutrition (per serving)

440 kcal

Calories

35g

Protein

40g

Carbs

18g

Fat

Fiber

Nutrition (per serving): 1/4 of recipe | USDA FoodData Central, calculated estimates

Frequently Asked Questions

How do you make chicken fried rice from scratch?

Cook diced chicken in hot oil until golden, set aside. Scramble eggs in the same wok. Stir-fry vegetables, add day-old chilled rice, let it char slightly, then return the chicken and toss with soy sauce, oyster sauce, sesame oil, and pepper. Total time: 20 minutes.

What is the best rice for chicken fried rice?

Day-old jasmine rice or long-grain white rice is best. Freshly cooked rice is too moist and makes fried rice mushy. Spread freshly cooked rice on a sheet pan and refrigerate for at least 2 hours, or ideally overnight. The dried-out grains fry up fluffy and separate.

Can you make chicken fried rice without a wok?

Yes. A large non-stick skillet or cast-iron pan works well. The key is high heat and not overcrowding. Cook in batches if needed — chicken first, then eggs, then vegetables, then combine. A flat bottom actually gives more contact with the heat source.

How long does homemade chicken fried rice last?

Store in an airtight container in the fridge for up to 4 days. Reheat in a hot skillet with a splash of oil for the best texture. Freeze for up to 3 months in portioned containers for meal prep.

Is chicken fried rice healthy?

One serving is approximately 440 calories, 35g protein, 18g fat, and 40g carbs. Use brown rice for extra fiber, reduce soy sauce for lower sodium, and load up on vegetables. It is naturally dairy-free and can be made gluten-free with tamari.

Dietary Restrictions

Allergens

Soy (soy sauceoyster sauce)Sesame (sesame oil)EggsWheat (soy sauce contains wheat)

Not Suitable For

Vegans
Soy-allergic
Gluten-intolerant (unless modified)
Sesame-allergic

Modifications

Use tamari instead of soy sauce for a gluten-free version. Replace oyster sauce with mushroom sauce for a vegan-adjacent version. Omit sesame oil for sesame allergy (use extra vegetable oil). The recipe is naturally dairy-free and nut-free.

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