Chicken fried rice is a quick and easy dinner recipe made with cooked rice, shredded chicken, vegetables, eggs, and soy sauce. Perfect for using leftovers, this homemade takeout-style meal comes together in under 30 minutes. Great for busy weeknights, it’s budget-friendly, family-approved, and full of flavor. Serve it as a main course or a side dish with spring onions and your favorite Asian sauces. Ideal for meal prep or a simple one-pan dish that’s customizable with different proteins and vegetables.

This easy chicken fried rice recipe is packed with tender chicken, vibrant vegetables, fluffy eggs, and perfectly seasoned rice. It’s fast, family-friendly, and ideal for using up leftovers—perfect as a main dish or a side.

Table of Contents

Ingredients

Main Ingredients:

2 tbsp vegetable oil
1 onion, peeled and diced
1 red bell pepper, deseeded and finely chopped
2 cloves garlic, minced
115 g (⅔ cup) frozen peas
250 g (2 cups) cooked chicken, shredded or sliced
½ tbsp sesame oil
800 g (4 cups) cooked and cooled long-grain rice (about 1 ⅓ cups or 300 g dried rice)
2 eggs
2 tbsp dark soy sauce
¼ tsp salt
Juice of ½ lemon

To Serve:

½ bunch spring onions (scallions), chopped

Instructions

1. Cook the Aromatics
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium heat. Add the diced onion and cook for about 5 minutes, stirring frequently, until soft and translucent.

2. Add Vegetables
Add the remaining oil along with the red bell pepper, garlic, and frozen peas. Stir-fry for 2 minutes until slightly softened.

3. Add Chicken and Rice
Stir in the cooked chicken and sesame oil. Then add the boiled and cooled rice. Turn the heat to high and toss everything together using a spatula. Stir constantly to reheat the rice evenly and prevent it from sticking.

4. Cook the Eggs
Once the rice is hot (about 5 minutes), push it to one side of the wok. Crack the eggs into the empty space and add a splash of soy sauce. Let the eggs begin to scramble, stirring gently until just set but still slightly soft.

5. Combine and Season
Mix the scrambled eggs into the rice. Pour over the remaining soy sauce, sprinkle with salt, and stir well to combine. Add the lemon juice, stir, and taste. Add more lemon juice if desired.

6. Serve
Divide into four bowls and garnish with chopped spring onions.

Tips

Use cold, day-old rice for the best texture. Fresh rice can make the dish mushy.
High heat is key to getting a good stir-fry texture—don’t be afraid to turn up the heat once the rice is added.
Use a nonstick wok or skillet to avoid sticking and help with even browning.

Variations and Substitutions

Protein: Swap chicken for prawns, leftover beef, ham, or tofu.
Vegetables: Add corn, carrots, broccoli, or bean sprouts.
Rice: Jasmine, basmati, or even brown rice all work well.
Gluten-free: Use tamari or a certified gluten-free soy sauce.

FAQs

Can I use freshly cooked rice?
It’s best to use cold, cooked rice. If you only have fresh rice, spread it out on a tray to cool and dry for 20–30 minutes before using.

Can I make this ahead of time?
Yes, it reheats well. Store in the fridge for up to 3 days and reheat in a wok or microwave.

Is it freezer-friendly?
Yes, freeze in airtight containers for up to one month. Thaw in the fridge overnight before reheating.

Serving Suggestions

Serve on its own for a complete meal.
Add a drizzle of hot sauce, chili oil, or a spoonful of crispy shallots on top.
Pair with a side of dumplings, spring rolls, or steamed greens.

Why You’ll Love This Recipe

Quick and easy with minimal prep
Great way to use up leftover rice and chicken
Packed with protein and vegetables
Customizable with what you have on hand
Budget-friendly and ideal for weeknight dinners