Chicken Fried Rice
Chicken Fried Rice That Tastes Like Takeout (But Better)
Let’s be real — some nights you just want dinner to come together fast. Not boring-fast, though. I’m talking about that sizzling, flavor-packed kind of fast that makes you feel like you ordered takeout but without waiting for delivery. Enter: chicken fried rice.
Here’s the scene: I had leftover rice sitting in the fridge, a couple of chicken breasts looking lonely, and honestly, zero motivation to make a “serious” meal. I threw everything into the wok, added soy sauce and garlic, and babe… I swear I heard the angels sing when that first spoonful hit my mouth.
This dish is cozy, colorful, and ridiculously simple. The kind of recipe that makes you say, “Whoa, I made this? Yes girl, yes you did.”
Why I Love This Chicken Fried Rice Recipe
- It’s quick — like 20 minutes quick.
- It’s budget-friendly and uses pantry staples.
- It’s a one-pan wonder, meaning fewer dishes (bless).
- It’s customizable. Toss in whatever veggies you’ve got.
And the best part? It actually tastes better than takeout because you control the seasoning, the freshness, and the chicken-to-rice ratio (no skimpy portions here).
Ingredients You’ll Need
Chicken Fried Rice Ingredients
- 2 cups cooked rice (preferably day-old for that perfect fried texture)
- 2 chicken breasts, diced into small cubes
- 2 tbsp vegetable oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 cup frozen peas and carrots (thawed)
- 2 large eggs, lightly beaten
- 3 tbsp soy sauce
- 1 tsp sesame oil (optional, but adds magic)
- Salt and pepper, to taste
- Green onions, sliced (for garnish)
Optional Add-Ins
- Chili flakes or sriracha for heat
- Extra veggies like bell peppers, corn, or mushrooms
- A drizzle of sweet chili sauce for a fun twist
Step-by-Step Instructions
1. Cook the Chicken
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the chicken cubes, season lightly with salt and pepper, and cook until golden and fully done. Transfer to a plate — don’t nibble too much, we still need it.
2. Sauté the Aromatics
In the same pan, add the remaining oil. Toss in onions and garlic, and let them get fragrant. You’ll smell that sizzle and instantly feel like a pro chef.
3. Add Veggies
Stir in peas and carrots (or any veggies you’re using). Cook until they’re just tender but still bright and happy-looking.
4. Scramble the Eggs
Push the veggies to one side of the pan, pour in the beaten eggs on the other side, and scramble quickly. Mix them into the veggies once cooked.
5. Toss in Rice & Chicken
Now the fun part. Add your cold rice and cooked chicken back into the pan. Break up clumps with your spatula and stir everything together.
6. Season & Finish
Drizzle in soy sauce and sesame oil. Toss until every grain of rice is glossy and coated. Sprinkle with green onions for a final pop.
Serve hot, straight from the pan. Yes, you can grab a spoon and eat standing up — no judgment here.
Tips for the Perfect Chicken Fried Rice
- Cold rice is key: Fresh rice gets mushy. Day-old rice gives that magical “fried” texture.
- High heat = flavor: Don’t be shy; let the wok get nice and hot.
- Don’t drown it in soy sauce: A little goes a long way. Add slowly, taste often.
- Chop small: Tiny chicken and veggie pieces cook quicker and mix better.
Variations You’ll Love
- Garlic Butter Fried Rice: Swap sesame oil for butter and load up on extra garlic.
- Spicy Kick: Add chili oil or sriracha for that fiery vibe.
- Veggie-Loaded: Skip the chicken and bulk it up with broccoli, zucchini, or snap peas.
- Egg Lovers’ Dream: Throw in an extra egg or two for extra fluffiness.
Serving Suggestions
Pair your chicken fried rice with:
- A side of crispy spring rolls or dumplings
- A fresh cucumber salad for crunch
- Iced green tea or a tall glass of lemonade to cool things down
Honestly though, it’s so satisfying on its own, you might not even need sides.
This chicken fried rice is the ultimate “lazy genius” meal — quick, cozy, and packed with flavor. Next time you’ve got leftover rice, make this instead of ordering takeout. You’ll save money, skip the wait, and impress yourself big time.
So, babe, grab that wok, toss in those veggies, and let’s fry up some happiness. You’ll be doing your own little kitchen dance after the first bite — I guarantee it.
Chicken Fried Rice
Ingredients
Chicken Fried Rice Ingredients
- 2 cups cooked rice preferably day-old for that perfect fried texture
- 2 chicken breasts diced into small cubes
- 2 tbsp vegetable oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 cup frozen peas and carrots thawed
- 2 large eggs lightly beaten
- 3 tbsp soy sauce
- 1 tsp sesame oil optional, but adds magic
- Salt and pepper to taste
- Green onions sliced (for garnish)
Optional Add-Ins
- Chili flakes or sriracha for heat
- Extra veggies like bell peppers corn, or mushrooms
- A drizzle of sweet chili sauce for a fun twist
Instructions
Cook the Chicken
- Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the chicken cubes, season lightly with salt and pepper, and cook until golden and fully done. Transfer to a plate — don’t nibble too much, we still need it.
Sauté the Aromatics
- In the same pan, add the remaining oil. Toss in onions and garlic, and let them get fragrant. You’ll smell that sizzle and instantly feel like a pro chef.
Add Veggies
- Stir in peas and carrots (or any veggies you’re using). Cook until they’re just tender but still bright and happy-looking.
Scramble the Eggs
- Push the veggies to one side of the pan, pour in the beaten eggs on the other side, and scramble quickly. Mix them into the veggies once cooked.
Toss in Rice & Chicken
- Now the fun part. Add your cold rice and cooked chicken back into the pan. Break up clumps with your spatula and stir everything together.
Season & Finish
- Drizzle in soy sauce and sesame oil. Toss until every grain of rice is glossy and coated. Sprinkle with green onions for a final pop.
- Serve hot, straight from the pan. Yes, you can grab a spoon and eat standing up — no judgment here.
Notes
- Best with cold, day-old rice for that perfect fried texture.
- Feel free to swap veggies with whatever you’ve got in the fridge — it’s a forgiving recipe.
- Want extra flavor? Add a splash of oyster sauce or a drizzle of chili oil at the end.
- Leftovers keep well in the fridge for up to 3 days. Reheat in a hot pan (not the microwave) for the best taste.
