Chicken Fried Rice Recipe

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4

2 tablespoons sesame oil or vegetable oil (for authentic flavor, sesame is recommended)
½ cup onion, finely diced
½ cup carrots, peeled and diced
½ cup frozen peas, no need to thaw
2 large eggs, beaten
3 cups cooked white rice, preferably day-old for better texture
2 cups cooked chicken, shredded or diced
3 tablespoons soy sauce, or to taste
1 tablespoon butter, unsalted
Salt and pepper, to taste

Heat the pan
Place a large frying pan, skillet, or wok over medium-high heat. Add the sesame oil and allow it to heat up for about 30 seconds.
Sauté vegetables
Add the diced onions and carrots to the pan. Stir-fry for 3–4 minutes, or until the carrots begin to soften and the onions are translucent.
Add peas
Toss in the frozen peas, stirring occasionally. Cook for another 2 minutes, ensuring the vegetables are evenly heated.
Cook the eggs
Push the vegetables to one side of the pan. Pour the beaten eggs into the empty side. Use a spatula to scramble the eggs until fully cooked. Mix the scrambled eggs back into the vegetables.
Add rice and chicken
Add the cooked white rice to the pan, breaking apart any clumps with the spatula. Toss in the shredded chicken and mix everything thoroughly.
Flavor with soy sauce
Drizzle the soy sauce evenly over the mixture. Stir-fry everything for another 3–5 minutes, ensuring the soy sauce is well-distributed and the ingredients are heated through.
Finish with butter
Add the butter to the pan and stir until it melts and coats the fried rice, giving it a silky texture and extra flavor.
Season and serve
Taste the fried rice and adjust the seasoning with salt and pepper, if needed. Serve hot with your favorite dipping sauce, such as “yum-yum” sauce or sriracha.

Rice: For the best texture, use leftover, chilled rice. Freshly cooked rice can be too sticky.
Chicken Variations: Swap chicken for shrimp, beef, or tofu for a different protein.
Add-Ins: Customize with other vegetables like bell peppers, corn, or mushrooms.

Here are some additional ideas to elevate your Chicken Fried Rice:

Garlic and Ginger: Sauté 1-2 minced garlic cloves and 1 teaspoon grated ginger with the onions for an aromatic base.
Green Onions: Toss in some sliced green onions at the end for a fresh, mild onion flavor.
Chili Sauce or Powder: Add a spicy kick with sriracha, chili flakes, or a dash of gochujang (Korean chili paste).
Oyster Sauce: A tablespoon of oyster sauce adds depth and a touch of sweetness to the dish.
Sesame Seeds: Sprinkle toasted sesame seeds on top for extra nuttiness.

Shrimp: Replace chicken with cooked shrimp for a seafood version.
Pork or Beef: Use thinly sliced pork or beef for a heartier alternative.
Eggs Only: Skip the meat entirely and double the eggs for a vegetarian option.

Spring Rolls: Pair with crispy vegetable or chicken spring rolls.
Soup: Serve alongside a light soup like hot and sour soup or miso soup.
Asian Slaw: A tangy slaw with sesame dressing complements the dish beautifully.

Stir-fry the chicken in the same pan first with a little oil, garlic, and soy sauce, then set it aside before proceeding with the vegetables. This saves time and reduces cleanup.

Double the Recipe: This fried rice stores well for up to 3–4 days in the fridge, making it perfect for meal prep.
Freeze Portions: Pack leftovers in airtight containers and freeze for up to 3 months. Reheat straight from frozen in a pan or microwave.

These enhancements and ideas can transform a simple dish into a show-stopping meal! Would you like help incorporating any of these into your recipe?

Enjoy your delicious homemade Chicken Fried Rice!