Chinese food lovers, get your chopsticks ready because this homemade Chicken Fried Rice beats takeout any day.
During busy weeknights or lazy weekend evenings, it’s so tempting to get Chinese takeout. Chicken fried rice is a staple for my friends and me when we place an order from our favorite restaurant, but once I learned how to make it from scratch, there was no going back. It only takes 30 minutes, and the only equipment you need to prepare it is a pan and a spatula. Regardless of your skill in the kitchen, this easy one-pan meal requires little to no mess or stress.
Even my picky-eater friends have savored this chicken fried rice because it takes all the classic takeout flavors and transforms them into the ultimate comfort meal. Plus, there are multiple ways to adjust the seasonings and ingredients to suit certain tastes or dietary needs. If you’re seeking a simple meal with an abundance of flavor and opportunity for experimentation, then this is the one for you.
Is Chicken Fried Rice Healthy?
Generally, takeout chicken fried rice isn’t considered healthy, but this homemade version is lower in sodium than what you’ll find at a restaurant. The chicken breast and eggs are good sources of protein and B vitamins, making it a fairly nutritious and filling meal on its own. To amp up the fiber content, consider using brown rice instead of white. If you’re cooking for vegetarians, you could replace the chicken with Crispy Baked Tofu to keep the protein content high.
Fried Rice Around The World
While this particular recipe is heavily inspired by Chinese cooking, there are many different versions of fried rice dishes around the globe. Each variation has its own unique flavor combos, such as the Japanese version, chahan, which can include egg, shiso leaves, pork and shiitake mushrooms, often garnished with nori seaweed. Meanwhile, Korean fried rice features spicy gochujang, whereas Filipino fried rice goes heavy on the garlic. While the ingredients and types of rice might vary, one thing’s for sure: fried rice has become a go-to for many different culinary cultures for good reason. Most likely, this is because it’s a cheap and easy way to repurpose leftover rice—a staple ingredient in many nations.
FAQs & Tips
Absolutely! One of the many pros of this recipe is that it comes out extra delicious when the rice is made the day before. Use this recipe to make your rice ahead of time, and then let it cool to room temperature. Refrigerate it in an airtight container for 1 to 2 days, and then incorporate it into this fried rice recipe. You’ll be glad you did! Day-old rice has a slightly firmer bite than freshly made rice, which gives the overall dish a great texture.
Use this recipe as a starting point to experiment with seasonings and other ingredients. One of my favorites to add is mirin, which can take your fried rice from “just fine” to “fine dining.” What is mirin? It’s a type of rice wine that’s quite popular in Japanese cooking, but can be used in many different Asian dishes to amplify the flavor with a subtle sweetness and tanginess that makes the mouth water.
Yes, of course. In fact, a wok is a more authentic cooking vessel to use when making Asian fried rice.
Serving Suggestions
Personally, I like a big bowl of chicken fried rice with a drizzle of soy sauce and a garnish of green onions. But if you want to round out your meal, consider adding Baked Egg Rolls, Hot and Sour Soup, Chinese Chicken Salad, or Air-Fryer Potstickers to the table. For more veggies, toss in some Roasted Broccoli or Roasted Cauliflower and Carrots. See? Who needs takeout when you have a homemade spread like this?
Chicken Fried Rice
Ingredients
- 2 tablespoons vegetable oil divided
- 1 pound boneless skinless chicken breast cut into small pieces
- Salt and pepper to taste
- 3 cloves garlic minced
- 4 green onions sliced (whites and greens separated)
- 1 1/2 cups frozen peas and carrots mix thawed
- 2 large eggs beaten
- 3 cups cooked white rice preferably day-old
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
Instructions
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Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces, season with salt and pepper, and stir-fry until cooked through, about 5–6 minutes. Remove the chicken from the pan and set aside.
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In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and white parts of the green onions. Stir-fry for 30 seconds until fragrant. Add the peas and carrots mix and cook for 2–3 minutes until tender.
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Push the vegetables to one side of the pan. Pour the beaten eggs into the other side and scramble until fully cooked.
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Add the cooked chicken back into the pan. Add the cooked rice. Pour in the soy sauce and sesame oil. Stir everything together and cook for 2–3 minutes until well combined and heated through.
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Season with additional salt and pepper if needed. Garnish with the green parts of the green onions. Serve hot.
Nutrition
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