Easy & Tasty Chicken Fried Rice Recipe
Chicken fried rice recipe lovers, this one is for you. If you’ve ever craved that cozy, takeout-style bowl of fried rice that feels both comforting and fresh, this homemade version hits all the right notes while staying incredibly easy and weeknight-friendly.
This chicken fried rice recipe is built around simple ingredients, smart timing, and one pan. It’s the kind of meal you can throw together after a long day, but it also feels special enough to serve when friends or family are over. I make this on repeat, and once you try it, I think you will too.
Why This Chicken Fried Rice Recipe Always Works
I love recipes that don’t overcomplicate things, and this chicken fried rice recipe is exactly that. It relies on cold, leftover rice, a handful of vegetables, tender chicken, and just enough seasoning to let everything shine.
This is the kind of dish I reach for when:
- I need dinner on the table fast
- I have leftover rice sitting in the fridge
- I want something filling but not heavy
- I’m craving comfort food without ordering takeout
It’s flexible, forgiving, and endlessly customizable, which makes it perfect for busy weeks or lazy weekends.
When I Recommend Making This Recipe
This chicken fried rice recipe fits beautifully into so many moments.
It’s ideal for weeknight dinners because it comes together in under 30 minutes. It’s also great for meal prep since it reheats well and stays flavorful for days.
I also love making this recipe when I’m already cooking rice for another meal. I’ll intentionally cook extra rice, knowing that fried rice is waiting for me later in the week. Planning ahead like that makes life easier, and honestly, future-me is always grateful.
What Makes This Chicken Fried Rice Recipe Special
There are a few key details that make this recipe consistently delicious.
First, the chicken stays juicy because we cook it quickly over medium-high heat and remove it before it dries out. Using chicken thighs instead of breasts helps too.
Second, the aromatics matter. Onion, garlic, and ginger create that familiar takeout-style base flavor without overpowering the dish.
Finally, the rice technique makes all the difference. Cold rice fries instead of steaming, which gives you separate grains and that classic fried rice texture.
Chicken Fried Rice Recipe
Ingredients You’ll Need
This chicken fried rice recipe uses pantry-friendly ingredients.
Main Ingredients
- 2 tablespoons coconut oil, divided
(or another high-heat oil like avocado oil) - 1/2 pound boneless, skinless chicken thighs, cubed (about 225 g)
- Sea salt and black pepper, to taste
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon minced fresh ginger
- 1 medium carrot, finely diced
- 1/2 cup frozen peas, thawed and patted dry (about 75 g)
- 4 cups cold cooked long-grain rice (about 700 g)
- 2 large eggs, whisked
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 scallions, thinly sliced
- 2 tablespoons sesame seeds
These measurements work perfectly for four generous servings.
Why Cold Rice Is Non-Negotiable
If there’s one rule you shouldn’t break with a chicken fried rice recipe, it’s this: always use cold rice.
Warm or freshly cooked rice releases steam in the pan, which turns fried rice mushy instead of lightly crisped. Cold rice holds its structure, absorbs flavor better, and fries instead of clumping.
If you don’t already have cold rice, you can cook it earlier in the day and refrigerate it uncovered for a few hours.
Step-by-Step Chicken Fried Rice Recipe
This method keeps everything simple and organized, so nothing overcooks.
Step 1: Cook the Chicken
Heat 2 teaspoons of coconut oil in a wok or large skillet over medium-high heat.
Add the cubed chicken and season lightly with salt and black pepper. Stir-fry until the chicken is fully cooked and no longer pink, about 4–5 minutes.
Transfer the chicken to a plate and set it aside.
Step 2: Build the Flavor Base
Add 1 tablespoon of coconut oil to the same pan.
Stir in the diced onion, minced garlic, and ginger. Cook for 1–2 minutes, just until everything smells fragrant and the onion softens slightly.
This step sets the foundation for the entire dish, so don’t rush it.
Step 3: Add the Vegetables
Add the diced carrots and peas to the pan.
Stir-fry for another 2–3 minutes, letting the carrots soften slightly while keeping some texture.
At this point, the pan should look colorful and smell incredible.
Step 4: Fry the Rice
Add the cold cooked rice to the pan.
Use a spatula to break up any clumps and spread the rice evenly across the surface. Let it sit for short moments so it can lightly fry before stirring again.
Cook until the rice is warmed through and slightly golden in spots.
Step 5: Scramble the Eggs
Push the rice toward the edges of the pan, creating an open space in the center.
Add the remaining teaspoon of coconut oil, then pour in the whisked eggs. Scramble gently until just set.
Once cooked, fold the eggs into the rice mixture.
Step 6: Season and Finish
Drizzle in the soy sauce and sesame oil. Stir well so everything is evenly coated.
Return the cooked chicken to the pan and mix until fully combined.
Remove from heat and sprinkle with sliced scallions and sesame seeds before serving.
Tips for the Best Chicken Fried Rice Recipe
A few small tweaks can make a big difference.
- Don’t overcrowd the pan. If your skillet is small, cook in batches.
- Keep the heat at medium-high for proper frying.
- Taste before adding more soy sauce to avoid oversalting.
- Prep all ingredients before turning on the stove for smooth cooking.
These habits keep the process stress-free and the results consistent.
Storage and Reheating Tips
This chicken fried rice recipe stores beautifully, which makes it perfect for leftovers.
How to Store
- Store in an airtight container in the refrigerator
- Keeps well for up to 3–4 days
How to Reheat
- Reheat in a skillet over medium heat with a splash of oil
- Or microwave in short intervals, stirring in between
Avoid reheating multiple times for the best texture and flavor.
What to Serve With Chicken Fried Rice
This dish works well on its own, but it also pairs nicely with lighter sides or appetizers.
If you’re building a full meal, I highly recommend checking out these recipes from my site:
- Mason Jar 7 Layer Salad – fresh, crunchy, and perfect on the side
- One Pot Chicken and Dumplings – cozy comfort food for colder days
- Easy Bacon Wrapped Pineapple Chicken – sweet, savory, and great for entertaining
Each of these recipes complements the flavors and vibe of this chicken fried rice recipe in a slightly different way.
Don’t Miss New Recipes
If you enjoy recipes like this chicken fried rice recipe, I share all my new dishes on Pinterest.
You can follow me here to stay inspired and save your favorites for later:
DailyAppetizer Pinterest
I regularly post quick dinners, comfort food, appetizers, and easy recipes that fit real life.
Final Thoughts
This chicken fried rice recipe is one of those dependable dishes you’ll come back to again and again. It’s fast, flavorful, and flexible enough to match whatever ingredients you have on hand.
Whether you’re cooking for yourself, feeding a family, or planning leftovers for the week, this recipe fits effortlessly into everyday life.
If you’re looking for a homemade alternative to takeout that actually feels doable, this chicken fried rice recipe deserves a spot in your rotation. Once you make it the first time, it’s only a matter of time before it becomes a regular favorite.
Chicken Fried Rice Recipe
Chicken fried rice recipe lovers, this one is for you. If you’ve ever craved that cozy, takeout-style bowl of fried rice that feels both comforting and fresh, this homemade version hits all the right notes while staying incredibly easy and weeknight-friendly.
This chicken fried rice recipe is built around simple ingredients, smart timing, and one pan. It’s the kind of meal you can throw together after a long day, but it also feels special enough to serve when friends or family are over. I make this on repeat, and once you try it, I think you will too.
Ingredients
- 2 tablespoons coconut oil, divided (or another high-heat oil like avocado oil)
- 1/2 pound boneless, skinless chicken thighs, cubed (about 225 g)
- Sea salt and black pepper, to taste
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon minced fresh ginger
- 1 medium carrot, finely diced
- 1/2 cup frozen peas, thawed and patted dry (about 75 g)
- 4 cups cold cooked long-grain rice (about 700 g)
- 2 large eggs, whisked
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 scallions, thinly sliced
- 2 tablespoons sesame seeds
Instructions
Step 1: Cook the Chicken
Heat 2 teaspoons of coconut oil in a wok or large skillet over medium-high heat.
Add the cubed chicken and season lightly with salt and black pepper. Stir-fry until the chicken is fully cooked and no longer pink, about 4–5 minutes.
Transfer the chicken to a plate and set it aside.
Step 2: Build the Flavor Base
Add 1 tablespoon of coconut oil to the same pan.
Stir in the diced onion, minced garlic, and ginger. Cook for 1–2 minutes, just until everything smells fragrant and the onion softens slightly.
This step sets the foundation for the entire dish, so don’t rush it.
Step 3: Add the Vegetables
Add the diced carrots and peas to the pan.
Stir-fry for another 2–3 minutes, letting the carrots soften slightly while keeping some texture.
At this point, the pan should look colorful and smell incredible.
Step 4: Fry the Rice
Add the cold cooked rice to the pan.
Use a spatula to break up any clumps and spread the rice evenly across the surface. Let it sit for short moments so it can lightly fry before stirring again.
Cook until the rice is warmed through and slightly golden in spots.
Step 5: Scramble the Eggs
Push the rice toward the edges of the pan, creating an open space in the center.
Add the remaining teaspoon of coconut oil, then pour in the whisked eggs. Scramble gently until just set.
Once cooked, fold the eggs into the rice mixture.
Step 6: Season and Finish
Drizzle in the soy sauce and sesame oil. Stir well so everything is evenly coated.
Return the cooked chicken to the pan and mix until fully combined.
Remove from heat and sprinkle with sliced scallions and sesame seeds before serving.
Notes
Why Cold Rice Is Non-Negotiable
If there’s one rule you shouldn’t break with a chicken fried rice recipe, it’s this: always use cold rice.
Warm or freshly cooked rice releases steam in the pan, which turns fried rice mushy instead of lightly crisped. Cold rice holds its structure, absorbs flavor better, and fries instead of clumping.
If you don’t already have cold rice, you can cook it earlier in the day and refrigerate it uncovered for a few hours.
Tips for the Best Chicken Fried Rice Recipe
A few small tweaks can make a big difference.
- Don’t overcrowd the pan. If your skillet is small, cook in batches.
- Keep the heat at medium-high for proper frying.
- Taste before adding more soy sauce to avoid oversalting.
- Prep all ingredients before turning on the stove for smooth cooking.
These habits keep the process stress-free and the results consistent.
