Genuine Asian-Inspired Chicken Fried Rice Recipe for Dinnertime

Weeknight dinners demand quick, delicious solutions that satisfy hunger and delight taste buds with this authentic chicken fried rice packed with incredible flavors.

Home cooks love how simple ingredients create such a memorable meal.

Traditional Asian kitchens have perfected this comfort classic over generations.

Tender chicken pieces blend seamlessly with fragrant rice and crisp vegetables.

Each bite delivers a perfect balance of savory and subtle spices.

Colorful vegetables add nutrition and vibrant appeal to the plate.

Serve this restaurant-quality dish that comes together faster than ordering takeout and watch everyone’s faces light up with excitement.

Serve Fried Rice as a Main or Side

• Family-Style Feast: Serve this fried rice in a large, colorful serving bowl at the center of the table, letting everyone scoop their own portion for a fun, interactive meal.
• Protein Power-Up: Top each serving with additional sliced grilled chicken, crispy tofu, or a fried egg for extra protein and a restaurant-style presentation.
• Veggie Boost: Garnish with fresh chopped cilantro, sliced green onions, or a sprinkle of sesame seeds to add brightness, crunch, and extra flavor layers to the dish.
• Spice Lover's Twist: Offer hot sauce, chili oil, or crushed red pepper flakes on the side, allowing each person to customize their heat level and enjoy a personalized dining experience.

How to Pack and Reheat for Later Meals

• Cook extra chicken and rice during initial preparation, storing separately in airtight containers for quick future meals within 34 days.
• Store completed chicken fried rice in sealed containers, consuming within 35 days for optimal taste and food safety, keeping refrigerator temperature below 40°F.
• Allow dish to cool completely before transferring to freezer-safe containers, maintaining quality for up to 2 months. Thaw overnight in refrigerator and reheat thoroughly in skillet.
• Revive leftover fried rice using medium-high skillet heat, adding small splash of oil to restore moisture and prevent dryness. Stir consistently for even warming, ensuring internal temperature reaches 165°F for safe consumption.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: 350 kcal

Servings: 5

Ingredients List for Better-Than-Takeout Chicken Fried Rice

• Chicken: Lean protein that adds savory depth and substance to the fried rice, choose boneless skinless breasts or thighs for tender texture.
• Eggs: Provides rich, silky texture and extra protein, select fresh farm eggs for best flavor and color.

• White Rice: Serves as the foundational grain, use day-old cold rice for perfect texture and preventing mushiness during stir-frying.

• Soy Sauce: Adds umami and deep seasoning, opt for low-sodium versions to control salt intake.
• Oyster Sauce: Brings complex sweetness and glossy finish, select high-quality brands for authentic taste.
• Sesame Oil: Introduces nutty aroma and authentic Asian flavor, use sparingly for intense impact.

• Peas: Adds sweet pop of color and subtle sweetness, choose frozen for consistent quality.
• Carrots: Provides crunch and vibrant orange color, select fresh crisp carrots for best texture.
• Green Onions: Delivers fresh, sharp finish and bright garnish, use both white and green parts.

• Cooking Oil: Creates non-stick surface and enables high-heat cooking, use neutral oils like vegetable or canola.
• Salt and Pepper: Fundamental seasonings for enhancing natural flavors, use freshly ground black pepper for best taste.

Cooking Tools That Make Fried Rice Easier

• Large Skillet or Wok: Essential for stir-frying and cooking all ingredients evenly.
• Spatula: Perfect for breaking up rice and stirring ingredients without scratching the pan.
• Cutting Board: Needed for preparing chicken and chopping green onions.
• Sharp Knife: Used for cutting chicken and slicing green onions precisely.
• Measuring Spoons: Helps accurately measure oil, soy sauce, and seasonings.
• Wooden Spoon or Tongs: Great for mixing and turning ingredients while cooking.

How to Prep and Stir-Fry Chicken Fried Rice

Whip Up Sizzling Restaurant-Style Chicken Fried Rice

• Crack and Scramble Golden Eggs

Heat a skillet with a touch of oil. Gently whisk eggs until they’re fluffy and just set. Scoop them out and set aside for later magic.

• Sear Juicy Chicken Chunks

Drizzle more oil into the pan. Toss chicken pieces with a sprinkle of seasoning. Cook until they’re beautifully golden and thoroughly done. Pull them out and keep warm.

• Transform Cold Rice Into Crispy Perfection

Pour remaining oil into the skillet. Spread rice across the surface, breaking up any clumps. Toss in colorful vegetables and let everything sizzle and dance together.

• Reunite All Flavor Heroes

Return eggs and chicken to the pan. Splash in savory sauces that’ll make your taste buds sing. Stir everything until perfectly heated and wonderfully combined.

• Garnish and Devour

Sprinkle fresh green onions on top. Give a quick taste and adjust seasonings. Serve piping hot and watch everyone’s eyes light up with excitement!

Ideas to Customize with Veggies or Proteins

• Use day-old cold rice for the best texture and prevent mushy fried rice; refrigerated rice separates easily and gets crispy edges.
• Swap chicken with tofu, shrimp, beef, or keep it vegetarian by adding extra vegetables like bell peppers or edamame.
• This dish stores brilliantly in airtight containers for 34 days in the refrigerator; reheat in a skillet for renewed crispiness.
• Replace traditional soy sauce with tamari or coconut aminos to make the recipe completely gluten-free without losing flavor intensity.
• Add sriracha, chili flakes, or gochujang for heat lovers; keep it mild for kids by serving hot sauce on the side.

Authentic Chicken Fried Rice Recipe

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4.6 from 12 reviews

• Total Time: 25 minutes
• Yield: 5 1x

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Description

Sizzling woks of magic bring Better-than-Takeout Chicken Fried Rice from home kitchens straight to dinner tables. Quick and flavorful ingredients dance together, creating a classic Asian-inspired meal packed with savory comfort that satisfies hungry appetites.

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Ingredients

Scale 1x2x3x

• 3 cups (710 ml) cold cooked rice (day-old rice works best)
• 1 lb (454 g) boneless, skinless chicken breasts or thighs, diced
• 2 tablespoons vegetable oil (divided)
• 2 eggs, lightly beaten
• 1 cup (150 g) frozen peas and carrots (or any mixed veggies)
• 3 green onions, sliced
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional, for extra flavor)
• 1 teaspoon sesame oil (optional)
• Salt and pepper, to taste

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Instructions

1. Egg Preparation: Warm a large skillet over medium heat with oil, gently scramble eggs until barely set, then transfer to a separate plate.
2. Protein Searing: Introduce additional oil to the pan, season chicken with salt and pepper, sauté until golden and thoroughly cooked, then remove from heat.
3. Rice and Vegetable Fusion: Incorporate remaining oil into the skillet, introduce cold rice and break into individual grains, blend in peas and carrots, heating thoroughly for a few minutes.
4. Flavor Integration: Reintroduce scrambled eggs and cooked chicken to the pan, drizzle soy sauce, oyster sauce, and sesame oil, stirring consistently to distribute flavors evenly and warm ingredients.
5. Final Touch and Plating: Sprinkle chopped green onions throughout the mixture, taste and adjust seasoning if necessary, then transfer to serving dishes while piping hot.

Notes

• Use day-old, cold rice for the best texture and prevent soggy, mushy fried rice that sticks together.
• Cook ingredients on high heat to achieve that classic restaurant-style wok-seared flavor and prevent ingredients from becoming soft or watery.
• Stir-fry each ingredient separately and quickly to maintain individual ingredient textures and prevent overcooking.
• Add sauces gradually and taste while mixing to control saltiness and ensure perfect seasoning without overwhelming the dish’s natural flavors.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Snacks
• Method: Sautéing
• Cuisine: Chinese

Nutrition

• Serving Size: 5
• Calories: 350
• Sugar: 2g
• Sodium: 800mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 150mg