Chicken Fried Rice

Easy fried chicken rice recipe

The Spruce / Zorica Lakonic

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
299 Calories
9g Fat
35g Carbs
18g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 299
% Daily Value*
Total Fat 9g 12%
Saturated Fat 2g 12%
Cholesterol 104mg 35%
Sodium 661mg 29%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 18g
Vitamin C 6mg 30%
Calcium 43mg 3%
Iron 2mg 10%
Potassium 278mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chicken fried rice, the take-out classic, started out as a way of using leftover rice. It is popular in Chinese, Thai, Japanese as well as in other Asian cuisines. 

There is nothing complicated about chicken fried rice. Once you see how easy it is to make this stir fry, next time you crave this Asian comfort food for a weeknight dinner, consider making it yourself instead of ordering takeout. 

The nice thing about this takeout copycat recipe is that it is so versatile. You can use virtually any type of vegetables you happen to have on hand—this dish is also great way to use those stray leftover veggies in your crisper. The harder and bigger the vegetable, such as broccoli or cauliflower florets, the longer it will need to cook, so allow extra time if necessary. 

You can use any type of cooked rice but unless you have leftover rice, when you cook rice just to make this recipe, medium- or short-grain rice is the better option. Long-grain rice such as plain long-grain rice, basmati, or jasmine rice is high in amylose starch, the grains separate more and the rice is firmer and drier. Medium-grain and short-grain rice has a higher content of amylopectin starch, which makes it stickier. 

Instead of shredded cooked chicken, you can also use cooked shrimp. Or, for a vegetarian version, you can use fried tofu cubes. You can also skip the protein altogether and serve it as a side dish. And if you have a smaller amount of leftover rice, you can easily cut the recipe in half.

Ingredients

  • 2 teaspoons olive oil, divided

  • 2 large eggs, beaten

  • 1 tablespoon minced garlic

  • 1 cup frozen peas and carrots, thawed

  • 4 cups cooked rice, cold

  • 2 cups cooked chicken, shredded

  • 1/4 cup soy sauce

  • 1/4 cup spring onions

  • 1 cup fresh bean sprouts

Steps to Make It

  1. Gather the ingredients.

    Ingredients for easy chicken fried rice
    ​The Spruce / Zorica Lakonic
  2. Heat a wok or large skillet over high heat. Add 1 teaspoon of the oil and swirl to coat the bottom of the pan.

    Heat a wok
    ​The Spruce / Zorica Lakonic
  3. Add the eggs, scramble, then transfer to a bowl.

    Add the eggs
    ​The Spruce / Zorica Lakonic
  4. Wipe out the wok with a paper towel.

    Wipe out wok
    ​The Spruce / Zorica Lakonic
  5. Add the remaining teaspoon of oil to the wok. Add the garlic and stir-fry for about 20 seconds.

    Add remaining teaspoon to wok
    ​The Spruce / Zorica Lakonic
  6. Add the peas and carrots, stir-frying until softened.

    Add peas and carrots
    ​The Spruce / Zorica Lakonic
  7. Add the rice and chicken and stir-fry, breaking up the clumps of rice with a wooden spoon or spatula.

    Add rice and chicken
    ​The Spruce / Zorica Lakonic
  8. Add the soy sauce and stir-fry until the flavors come together, about 1 minute.

    Stir chicken fried rice
    ​The Spruce / Zorica Lakonic
  9. Stir in the spring onions, bean sprouts, and cooked egg. Stir-fry another minute or so.

    Chicken fried rice
    ​The Spruce / Zorica Lakonic
  10. Serve immediately and enjoy!

    Easy chicken fried rice
    ​The Spruce / Zorica Lakonic

Recipe Variations

  • For an extra boost of fiber, try using brown rice instead of white rice for this recipe.