Craving Chicken Fried Rice? But you want to be able to make it at home, whenever you want. Save this now so you can find it next time! This recipe has SPOT ON flavor, it tastes just like your favorite take-out. You are going to love it. It has the perfect balance of slightly crisped rice with tender chicken, veggies and a savory fried rice sauce. When you have leftover rice in your fridge THIS Chicken and Veg Fried Rice is the perfect recipe for dinner!

One of my favorite parts of this recipe is the “sauce”… we are not just using soy sauce to flavor the Chicken Fried Rice. It is a more authentic blend of soy sauce, Shaoxing cooking wine, sesame oil and oyster sauce. It has a restaurant quality taste you will love!

Ingredients For Chicken Fried Rice

Chicken – boneless skinless chicken breast or chicken thighs… or a combo of the two will work just fine. Cut it into bite sized pieces that will cook fast and will mix right into the rice.

Long Grain Rice – to get the very best fried rice you want to use leftover rice that is slightly dried out. If you don’t happen to have leftovers, cook up some rice and cool to room temperature and then spread it out on a large sheet pan, breaking up large clumps into more individual grains. Refrigerate overnight, uncovered, so that the grains of rice can “dry” out making for an authentic crispier fried rice. 

Sugar – just a little sugar balances the saltiness of the soy sauce.

Soy Sauce – Kikkoman’s or other standard store brands can be used…however if you can find the following brands they will have a more “authentic” taste: Pearl River Bridge or Lee Kum Kee.

Canola or Veg Oil – these have a nice high smoke point that will work well when making fried rice.

2 Eggs – traditionally any type of fried rice has egg scrambled throughout the rice.

Onion – yellow or white onion will work.

Carrot – make sure you finely dice the carrot so it will soften quickly in the skillet. A little smaller than the size of the peas.

Frozen Peas – to thaw the frozen peas place them in a bowl of hot water. They will defrost perfectly, and remain “crisp” and bright green. Drain the water before adding to the skillet.

Garlic Cloves – infuses a very traditional flavor into the Chicken Fried Rice.

Bean Sprouts – these are optional, I love the texture they add to the fried rice, but it will be just as delicious without them too.

Shaoxing Wine or cooking sherry – this is a type of Chinese cooking wine, it is also used in Lo Mein and Chicken Lo Mein. You can find it in Asian or International grocery stores or in the Asian foods aisle. If you can’t find Shaoxing Wine you can use cooking sherry.

Sesame Oil – just a dash of sesame oil at the end of cooking adds a really beautiful flavor!

Oyster Sauce – this adds a nice umami flavor to the chicken fried rice. It is rich and thick… but I promise it doesn’t taste like oysters or fish.

Scallions – sliced green onions add a great texture and flavor to the fried rice.

How To Make Chicken Fried Rice

This is a quick over view of how to make Chicken Fried Rice, for more detailed instructions, pop down to the recipe card below.

Step 1

Cook the chicken.

Step 2

Cook the egg.

Step 3

Soften the carrot and onions. Add in the garlic.

Step 4

Add the rice and press into an even layer. After it cooks add the egg and chicken back to the skillet.

Step 5

Add a soy sauce/sugar mixture to the pan and stir to coat.

Step 6

Add in the salt/pepper, peas, and bean sprouts. Push to the venter and add the Shaoxing Wine to the pan.

Step 7

Remove from the heat and add the sesame oil, oyster sauce and scallions.

Time to eat!

Storing Leftovers

You can keep leftover Chicken Fried Rice in the fridge, in a covered container, for up to 4 days. It makes an amazing lunch the next day!

You can also freeze your Chicken Fried Rice! Pop it in a freezer safe container and keep it frozen for up to 3 months. When you are ready to eat it, add a few tablespoons of oil to a skillet, put the frozen chicken fried rice in the skillet, with a lid on, and cook for a few minutes, stirring occasionally.

Chicken Fried Rice tips

1. Use long grain white rice or a combination of 2 parts long grain white rice to 1 part jasmine rice for the most authentic blend
2. Wash rice in a fine mesh sieve before cooking – this removes the surface starch for a less sticky rice –you don’t want sticky clumps of rice when making fried rice or the rice will steam vs. fry and it will be soggy. The more individual grains of rice you have the better it will fry. Break up large clumps before adding to the pan.
3. Cold rice is necessary for fried rice. Use day old rice that has been refrigerated or make cooked rice – cool to room temperature and then spread it out on a large sheet pan, breaking up large clumps into more individual grains. Refrigerate overnight uncovered so that the grains of rice can “dry” out making for a crispier fried rice. 
4. You want to dehydrate the rice so it absorbs the flavors while frying but does not become soggy or steam vs. fry.
5. For fried rice made at home it is best to cook everything separately and then bring it all together at the end. This ensures that every ingredient is cooked properly since home cooktops do not have the same high heat level that restaurants do.
6. For soy sauce – Kikkomans or other standard store brands can be used…however if you can find the following brands they will have a more “authentic” taste: Pearl River Bridge or Lee Kum Kee.
7. Have all of your ingredients measured out and prepared before cooking as the “stir fry” cooking process goes very fast.

More Asian Inspired Dinner Recipes

Chicken and Veg Fried Rice

Skip the take-out and make this Chicken Fried Rice at home! It’s the perfect mix of tender chicken, crisp veggies, slightly golden rice, and a savory sauce—especially delicious when you’ve got leftover rice waiting in the fridge.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 people

Calories: 409kcal

Author: Susie Weinrich

Equipment

• ▢
  large skillet or wok

Ingredients

• ▢ ½ – 1 lb chicken breast or thighs - sliced thin and cut into ¼-½ inch pieces
• ▢ 2 ½ cups cooked long grain white rice - cooled and refrigerated uncovered overnight on a sheet pan
• ▢ 1 Tbsp. soy sauce
• ▢ ½ teaspoon sugar
• ▢ ¾ tsp. kosher salt
• ▢ ½ tsp. pepper
• ▢ 4 Tbsp. canola or vegetable oil - divided
• ▢ 2 eggs - beaten
• ▢ 2 garlic cloves - chopped
• ▢ ½ cup yellow or white onion - chopped
• ▢ ½ cup carrot - finely diced
• ▢ ¼ cup frozen peas - defrosted completely
• ▢ Handful bean sprouts - (optional)
• ▢ 2 tsp. Shaoxing wine - or cooking sherry
• ▢ 1 tsp. toasted sesame oil
• ▢ 1 tsp. oyster sauce
• ▢ ⅓ cup scallions - thinly sliced

Instructions

 

PREP

• Once this recipe starts it goes quickly and you are cooking over high heat. I recommend chopping and measuring everything before getting started.
• In a small bowl, combine the sugar and the soy sauce and stir until the sugar has dissolved. Set aside
  1 Tbsp. soy sauce, ½ teaspoon sugar
• In another small bowl combine the kosher salt and pepper. Set aside
  ¾ tsp. kosher salt, ½ tsp. pepper
• Beat the 2 eggs in a bowl with a pinch of salt and set aside.
  2 eggs
• Put the frozen peas in a bowl of hot water to defrost, drain before adding to the fried rice.

CHICKEN AND EGGS

• In a large skillet or wok, heat 1 Tablespoon of oil over medium high heat. Once the oil is hot and shimmering, add in the chicken pieces and cook until they are cooked through, remove to a plate and set aside.
  ½ – 1 lb chicken breast or thighs
  
• Turn the heat up to high. Add another 1 Tablespoon oil to the empty skillet. Once the oil is hot and shimmering, add in the 2 beaten eggs and allow to sit in the oil for 15 seconds. They should puff up.
• Then lightly stir to scramble – remove from the heat before fully cooked and place on a plate and set aside.
  

FRIED RICE

• Wipe out the skillet or wok and place back on high heat. Add in 1 Tbsp. oil. Once hot add in the onion and carrot. Sauté for 2 minutes until the onion starts to become translucent (stir constantly as it can burn easily).
  ½ cup yellow or white onion, ½ cup carrot
  
• Add in the chopped garlic and saute for 15 seconds.
  2 garlic cloves
• Add in 1 more Tbsp. oil and add the cold rice. Press the rice down into a single layer and allow to cook undisturbed for 30 seconds – 1 min
  2 ½ cups cooked long grain white rice
  
• Stir rice mixture and add the lightly scrambled egg and cooked chicken back in.

  Push ingredients to the center of the pan and pour the soy sauce mixture around the edge. Toss ingredients together.
  
• Add in the salt-pepper mixture, defrosted peas and a handful of bean sprouts. Toss together and push mixture to the center of the pan again.
  ¼ cup frozen peas, Handful bean sprouts
• Deglaze the pan by pouring the 2 tsp. Shaoxing wine around the edge of the mixture. Then stir together.
  2 tsp. Shaoxing wine
  
• Remove from heat and add in the toasted sesame oil, oyster sauce and sliced scallions. Toss and serve immediately.
  1 tsp. toasted sesame oil, 1 tsp. oyster sauce, ⅓ cup scallions
  

Recipe Tips and Notes:

 

• Use long grain white rice or a combination of 2 parts long grain white rice to 1 part jasmine rice for the most authentic blend
• Wash rice in a fine mesh sieve before cooking – this removes the surface starch for a less sticky rice –you don’t want sticky clumps of rice when making fried rice or the rice will steam vs. fry and it will be soggy. The more individual grains of rice you have the better it will fry. Break up large clumps before adding to the pan.
• Cold rice is necessary for fried rice. Use day old rice that has been refrigerated or make cooked rice – cool to room temperature and then spread it out on a large sheet pan, breaking up large clumps into more individual grains. Refrigerate overnight uncovered so that the grains of rice can “dry” out making for a crispier fried rice. 
• You want to dehydrate the rice so it absorbs the flavors while frying but does not become soggy or steam vs. fry.
• For fried rice made at home it is best to cook everything separately and then bring it all together at the end. This ensures that every ingredient is cooked properly since home cooktops do not have the same high heat level that restaurants do.
• For soy sauce – Kikkomans or other standard store brands can be used…however if you can find the following brands they will have a more “authentic” taste: Pearl River Bridge or Lee Kum Kee.
• Have all of your ingredients measured out and prepared before cooking as the “stir fry” cooking process goes very fast.

Did you make this recipe?Connect with me and let me know by commenting below!

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Serving: 1serving | Calories: 409kcal | Carbohydrates: 30g | Protein: 31g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 154mg | Sodium: 776mg | Potassium: 626mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2982IU | Vitamin C: 9mg | Calcium: 51mg | Iron: 1mg