Chinese Chicken Fried Rice

A bowl of fried rice with chicken, peas, carrots, and green onions, accompanied by black chopsticks.

I make Chinese Chicken Fried Rice whenever I want something satisfying, flavorful, and ready without a lot of fuss. The sesame oil and fresh ginger give it that signature savory depth, while the scrambled eggs and crispy rice make every spoonful genuinely delicious. It's the kind of one-pan meal that comes together easily and tastes like something you'd order from your favorite spot. I make it for busy weeknights, lazy weekend lunches, and anytime someone needs a comforting, filling dinner without the delivery wait. Leftovers stay fresh in the fridge for up to 2 days or in the freezer for up to 3 months, and reheat easily on the stovetop or in the microwave.

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Prep Time: 15

Cook Time: 20

Total Time: 35

Course: Main Course

Cuisine: Chinese

Keyword: chicken fried rice, Chinese Chicken Fried Rice

Servings:

Calories: 550kcal

Author: Mandy Applegate

Equipment

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

US Customary - Metric

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

Here are a few things I've learned that make this dish come out perfectly every time.

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

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