Chicken Fried Rice
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Skip the takeout and make this easy chicken fried rice at home! It’s high-protein and comes together in one pan. Perfect for meal prep or busy weeknights.
I’ve always loved chicken fried rice, but I don’t love the heavy, greasy feeling that usually comes after takeout.
I wanted a version that still had all the flavor and comfort of the classic, just made with better ingredients and more protein. This homemade version hits all the right notes and leaves you feeling satisfied, not sluggish!
Table of Contents
Why I Love This Chicken Fried Rice
- Better than takeout: It has all the flavor and satisfaction of restaurant fried rice without the greasy, heavy feeling afterward. Plus, it’s cheaper to make at home!
- High in protein: Packed with lean chicken and eggs to keep you full and energized. One serving has over 40g of protein!
- Quick and easy: Once your rice is prepped, everything cooks up fast in one pan for minimal cleanup.
- Perfect for meal prep: It reheats beautifully, making it great for lunches or busy weeknights.
- Family favorite: Even my kids love this dish and it’s easy to sneak in extra veggies. Win win!
“This was a great quick dinner! I had made rice the other night so this came together so quickly and with very little mess. I will definitely make this again.”
Ingredients Needed
You only need a handful of simple ingredients to make this chicken fried rice at home.
- chicken breast — lean, high-protein and cooks quickly. Dice into bite-sized pieces so it cooks evenly.
- yellow onion — adds a little sweetness and depth of flavor.
- garlic and fresh ginger — key for that classic fried rice flavor. Don’t skip them!
- frozen mixed vegetables — a quick and colorful shortcut. I like a blend with peas, carrots, corn and green beans.
- eggs — scrambled right into the pan for extra protein and texture.
- jasmine rice — you want to use chilled and cooked rice. Cold rice fries up perfectly without getting mushy. Day-old rice works best!
- low-sodium soy sauce or tamari — adds that salty, umami goodness. Use tamari for a gluten-free option. I like using low-sodium so I can better control the sodium content.
- butter — gives the rice a rich flavor and helps create those crispy bits.
- green onions — stir some in and sprinkle more on top for a pop of freshness.
Find the full ingredient list with measurements in the recipe card below.
Easy Recipe Substitutions
- Protein: Swap the chicken for shrimp, pork, tofu or even tempeh for a vegetarian option.
- Rice: Jasmine rice gives that classic flavor, but brown rice, basmati rice, or even cauliflower rice work too. You could also try my cauliflower fried rice or quinoa fried rice.
- Veggies: Use whatever you have on hand! Try broccoli, bell peppers, edamame or diced zucchini.
- Butter: Swap for ghee or a plant-based butter if you’re dairy-free.
- Spice it up: Add sriracha, chili garlic sauce or a pinch of red pepper flakes for heat.
How to Make Chicken Fried Rice
Step 1: Heat oil in a large skillet over medium-high heat. Add the diced chicken, season with salt and pepper and cook until golden and cooked through. Remove from the pan and set aside.
Step 2: Melt a little butter in the same pan, then add onion, garli and ginger with a pinch of salt. Cook for a few minutes until fragrant and softened.
Step 3: Add the frozen veggies and cook until tender.
Step 4: Push the veggies to one side of the pan, add the beaten eggs, and scramble until just set. Transfer the eggs and veggies to the plate with the chicken.
Step 5: Add the remaining butter to the pan. Increase the heat to medium-high, then add the cold, cooked rice. Spread it out into an even layer and let it cook undisturbed for a few minutes to crisp up the bottom. Stir, flip, and repeat until you get those golden, toasty bits.
Step 6: Add the chicken, eggs, and veggies back into the pan. Stir in soy sauce and green onions, tossing everything until heated through. Taste and adjust seasoning as needed. Enjoy!
Brittany’s Recipe Tips
- Use cold rice: Day-old rice fries up best and gives you that perfect crispy texture. Fresh, warm rice tends to get mushy.
- Don’t overcrowd the pan: Cook the chicken and rice in batches if needed so everything browns instead of steaming.
- Be patient for crispy rice: Spread the rice out in an even layer and let it cook undisturbed for 2–3 minutes before stirring. This helps it get those golden, toasty bits. Resist the urge to move it around too much!
- Taste as you go: Add more soy sauce or a pinch of salt at the end if needed.
How to Store & Reheat
- Fridge: Let the fried rice cool completely, then transfer it to an airtight container and store in the fridge for up to 4 days.
- Freezer: You can freeze leftovers in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
- To reheat: Warm it in a skillet over medium heat with a splash of water or soy sauce to loosen it up, or microwave in short bursts, stirring occasionally. Add a little extra butter or soy sauce if it needs freshening up.
Frequently Asked Questions
Yes, but it won’t crisp up quite the same. If you’re short on time, spread freshly cooked rice on a baking sheet and pop it in the fridge for at least 30–60 minutes to cool and dry out before using.
Absolutely! Brown rice adds more fiber, and cauliflower rice is a great low-carb option. Just note that cauliflower rice won’t get as crispy as regular rice.
Yes, as long as you use tamari or coconut aminos instead of regular soy sauce.
Yes! Just swap the butter for avocado oil, olive oil, or a dairy-free butter alternative. It still tastes delicious and you’ll get those same golden, crispy bits in the rice.
More Easy Dinner Recipes
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Chicken Fried Rice
Ingredients
- ½ Tablespoon avocado oil, or olive oil
- 1.25 lbs boneless skinless chicken breast, diced into bite-sized pieces
- ½ yellow onion, diced
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, minced
- ¾ teaspoon salt, divided
- ¼ teaspoon black pepper
- 12 oz bag frozen mixed veggies, about 3 cups – I did a mix of peas, carrots, corn, green beans
- 4 eggs, beaten
- 4 cups chilled cooked jasmine rice, about 1 cup uncooked
- ½ cup low-sodium soy sauce, or tamari
- 2 Tablespoons unsalted butter, divided
- ⅓ – ½ cup sliced green onions, plus more for topping
- Optional: sriracha or red pepper flakes for heat
Instructions
- Heat ½ Tablespoon oil in a large skillet or wok over medium-high heat. Add the chicken, season with ½ tsp salt and ¼ tsp pepper, and cook until golden and cooked through, about 7–8 minutes. If the chicken releases liquid while cooking, turn up the heat a bit so it will evaporate and the chicken can get golden brown. Remove from the pan and set aside.
- Melt ½ Tablespoon butter in the same pan. Add onion, garlic, and ginger with remaining ¼ teaspoon salt, and cook for 4–5 minutes, until fragrant and softened. Toss in your veggies and cook until tender, another 4–5 minutes.
- Push the veggies to one side of the pan. If needed, add a bit more oil, then pour in the beaten eggs. Scramble until just set, then transfer eggs and veggies to the plate with the chicken.
- Add the remaining 1 ½ Tablespoons butter to the pan. Increase heat to medium-high, add the chilled rice, and spread it into an even layer. Let it cook undisturbed for 2–3 minutes to crisp up the bottom. Stir, flip, and repeat once or twice for extra crispy bits. Don’t rush it. Patience = crunch.
- Add the chicken, eggs and veggies back into the pan with the rice. Add green onions and soy sauce, and stir-fry everything together until well combined and heated through. Taste and adjust seasoning as needed.
- Top with extra green onions and a drizzle of sriracha. Serve hot and enjoy!
Notes
- Storing: Let leftovers cool completely before transferring to an airtight container. Store in the fridge for up to 4 days or freeze for up to 3 months.
- Reheating: Warm in a skillet with a splash of soy sauce or water to freshen it up.
- Dairy-free: Swap butter for avocado oil, olive oil, or a dairy-free butter alternative.
- Gluten-free: Use tamari or coconut aminos in place of soy sauce.
- Crispy rice tip: Use cold, day-old rice for the best texture. Spread it in an even layer and let it cook undisturbed for a few minutes before stirring. Cold rice = crispy rice. Fresh hot rice = mushy rice.
- Protein swaps: Try shrimp, pork, tofu, or tempeh instead of chicken.
- Veggie variations: Mix in any veggies you have on hand like broccoli, bell peppers, edamame, or zucchini.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Love this! And healthy
Thanks, Dawn! So happy you love it! 🙂
This was a great quick dinner! I had made rice the other night so this came together so quickly and with very little mess. I will definitely make this again.
Yay! So glad you loved this recipe. Thanks for making it and for coming back to leave a review. I so appreciate it!