Chinese Chicken Fried Rice
Add Preferred SourceEvery grain of rice in Chinese Chicken Fried Rice gets coated in sesame oil and soy sauce, and that skillet heat turns it perfectly golden and crispy in a way that’s hard to stop eating. The ginger and garlic hit you the moment they go in the pan, and the whole thing comes together in one wok or skillet with very minimal cleanup.
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Weeknight dinners, quick lunches, meal prep, and even casual get-togethers are all great reasons to make a big batch. It keeps well in the fridge for up to 2 days, freezes beautifully for up to 3 months, and reheats easily in a skillet or microwave, so leftovers are genuinely something my whole family looks forward to.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Chicken Fried Rice with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Chinese chicken fried rice recipe is easier than you’d think, and once you’ve made it at home, takeout versions won’t quite compare.
Slice and Season Chicken
On a large wooden cutting board and using a sharp chef’s knife, dice the chicken breast into bite-sized pieces. If you want, you can also use boneless skinless chicken thighs instead if you want juicier chicken.
Season the sliced chicken with salt and pepper. Go light on the salt here because the soy sauce added later carries a lot of seasoning on its own, even when it’s low-sodium.
Cook Chicken Until Browned
Heat your wok or large nonstick skillet over medium-high heat and add the toasted sesame oil. For a neutral base or if you don’t have sesame oil on hand, vegetable oil works, too.
Once the oil is hot and shimmering, add chicken and cook until it’s lightly browned on every side. Set it aside while you build the rest of the dish.
Sauté the Aromatics and Vegetables
In the same skillet, add garlic and ginger and let them cook for a couple of minutes until fragrant. Toss in a pinch of red pepper flakes with the fresh garlic if you want a little heat. Add the frozen peas, frozen carrots, red bell pepper, and green onions.
No need to defrost the frozen vegetables, or they might get mushy. You can also add frozen corn for added sweetness or frozen mixed veggies if you need diced carrots with peas and corn quick.
Sauté everything together for 5 to 7 minutes until the vegetables are tender and the aromatics are deeply cooked into the mix. A long heat-resistant wooden spoon or silicone spatula keeps everything moving without scratching your pan.
Scramble the Eggs
Push vegetables to one side of the skillet and add eggs to the empty side. Scramble them right there in the pan until fully cooked, then mix them into the vegetables.
Doing it this way lets the eggs cook properly before getting tossed with everything else, so you end up with fluffy, scrambled egg pieces throughout.
Combine Everything
Add the cooked white rice, the reserved cooked chicken, and the low-sodium soy sauce to the skillet. I use long-grain white rice like Basmati rice and pre-cook it in a rice cooker, but you can also use brown rice for a nuttier flavor and chewier texture.
Leftover rice or cold rice from the fridge works best because the grains stay separate and don’t clump together. For the soy sauce, you can swap in gluten-free soy sauce to keep the whole dish gluten-free. Feel free to add bean sprouts for crunch if you like.
You may even add a small splash of oyster sauce or hoisin sauce alongside the soy sauce to layer in extra umami and a hint of sweetness, or replace the regular soy sauce with a mix of light soy sauce and dark soy sauce to deepen the color and flavor.
Toss everything together and stir fry until the rice is crispy and golden and fully combined with the rest of the ingredients. Press the cooked rice down occasionally and let it sit undisturbed for a minute or so to get the best fried rice taste and crust.
Garnish and Serve
Spoon into bowls and top with fresh sliced green onions. Serve hot straight from the skillet. Enjoy!
Chicken fried rice travels really well, which makes it a great recipe for potlucks, work lunches, and casual get-togethers. Pack it in a tightly sealed food container, tucked in an insulated carrier to keep it warm on the way there.
Do not leave it out at room temperature for more than 2 hours to prevent the growth of harmful bacteria and to keep it safe for everyone.
Equipment
- Wok or
- Insulated carrier if transporting
Ingredients
- 1 chicken breast diced small
- Salt and pepper
- 2 tablespoons sesame oil
- 2 garlic cloves minced
- 2 tablespoons ginger minced
- 1 cup frozen peas
- ½ cup frozen carrots
- ½ red bell peppers chopped
- 3 green onions sliced
- 2 large eggs
- 2 cups long white rice cooked (basmati style)
- 3 tablespoons low-sodium soy sauce
- Fresh green onions for serving
Instructions
- Season the chicken breast with salt and pepper (don’t go heavy on the salt, since the rice has soy sauce which can be very salty).1 chicken breast, Salt and pepper
- Heat a wok or non-stick skillet to medium-high and add the sesame oil. Once it’s hot, cook the chicken until it is browned on every side. Reserve.2 tablespoons sesame oil
- Add garlic and ginger to the same skillet and cook for a couple of minutes. Then add the rest of the veggies and sauté everything together for 5-7 minutes.2 garlic cloves, 2 tablespoons ginger, 1 cup frozen peas, ½ cup frozen carrots, ½ red bell peppers, 3 green onions
- Push all the veggies to one side of the skillet and break the eggs in the other side, scramble them until they are cooked and mix with the rest of the veggies.2 large eggs
- Add the rice, chicken and soy sauce to the skillet and cook until the rice is crispy and everything’s combined.2 cups long white rice, 3 tablespoons low-sodium soy sauce
- Serve with fresh green onions.Fresh green onions for serving
Notes
- Season lightly before cooking: Salt the chicken with a light hand since the soy sauce will add significant seasoning to the whole dish later.
- Get the oil hot first: Let the sesame oil heat fully before adding the chicken so it sears and browns rather than steams.
- Don’t skip the sear on the chicken: Browning the chicken on every side before setting it aside builds flavor that carries through the entire dish.
- Let the vegetables cook fully: Give the garlic, ginger, and veggies the full 5 to 7 minutes so everything is tender and the aromatics have time to mellow and deepen.
- Press the rice and let it sit: Once the rice goes in, press it flat against the skillet and let it cook undisturbed for a minute before tossing so it develops a crispy crust.
- Store properly: Immediately refrigerate cooled leftovers and consume within 2 days or freeze for up to 3 months. Thaw in the fridge overnight and reheat in a hot skillet or microwave before serving.
Nutrition
How to Store Leftovers
Let the chicken fried rice cool completely before storing. Transfer leftovers into an airtight container and refrigerate for up to 2 days. Reheat in a skillet over medium heat for the best texture, or microwave in 30-second intervals, stirring in between.
For longer storage, freeze portions in airtight freezer containers for up to 3 months. Thaw overnight in the fridge and reheat in a hot skillet to bring back some of the crispiness.
What to Serve With Chicken Fried Rice
Chicken fried rice is filling on its own, but it’s also absolutely delicious with simple sides that complement the soy and sesame flavors. Egg rolls, potstickers, or crispy spring rolls are always a crowd favorite alongside it.
A simple cucumber salad or an Asian-style slaw with a light sesame dressing balances out the richness of the rice perfectly. Steamed edamame or roasted broccoli with a drizzle of soy sauce rounds out the meal without a lot of extra effort.
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About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
