Chicken Fried Rice Recipe | Quick & Delicious Weeknight Meal

Classic Chicken Fried Rice Recipe with Eggs and Vegetables

The first time I cooked a Chicken Fried Rice Recipe at home, I realized how quickly a simple dish could become a full meal. My first attempt, though, wasn’t great. I used fresh rice straight from the pot, and it turned mushy instead of fluffy. That mistake taught me the secret every good fried rice needs: cold, day-old rice that fries beautifully without clumping.

This recipe is for anyone who wants a fast, protein-packed dinner perfect for busy weeknights, meal prep, or when you’re craving takeout flavors at home.

Difficulty: Easy

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Chinese

Calories: 380

Ingredients Method Video Notes

Ingredients

  

• 3 cups cooked jasmine rice day-old, loosen into separate grains
• 2 chicken breasts about 12 oz, diced into small cubes
• 2 tbsp vegetable oil divided.
• 2 eggs lightly beaten
• 2 garlic cloves minced
• 1 small onion diced
• 1 cup frozen peas and carrots
• 3 tbsp soy sauce
• 1 TBSP oyster sauce optional, for depth
• 1 tsp sesame oil
• 3 green onions sliced
• Salt & black pepper to taste

Optional: chili flakes or sriracha for spice

Method

 

1. Prep rice. Take cold, day-old rice and separate clumps with your hands or a fork.
2. Cook chicken. Heat 1 TBSP oil in a wok or skillet. Cook the chicken cubes for 5-6 minutes until browned and fully cooked. Remove it and set it aside.
3. Scramble eggs. Add a little more oil, scramble eggs lightly, then set aside.
4. Cook the aromatics. Add garlic and onion, stir-fry until fragrant.
5. Add the veggies. Toss in peas and carrots, cook 2–3 minutes.
6. Add rice. Stir in rice, fry on high heat until hot and slightly crispy.
7. Season. Add soy sauce, oyster sauce, sesame oil, salt, and pepper. Mix well.
8. Combine. Return chicken and eggs, toss everything together. Stir in the green onions.
9. Serve hot. Garnish with extra onions or chili flakes if desired.

Video

Notes

Lesson learned: Fresh rice that clumps and turns soggy after a day is essential.

Chicken tip: Dice the chicken small so it cooks quickly and evenly.

Veggies: Frozen peas and carrots are classic, but you can use any mix.

Eggs: Cooking separately keeps them fluffy instead of mushy.

Tips & Tricks

• Extra flavor: Marinate chicken in soy sauce and garlic before cooking.
• Crispy rice: Let rice sit undisturbed for 1–2 minutes for golden bits.
• Protein swaps: Works with shrimp, pork, or tofu.
• Healthy version: Use brown rice or cauliflower rice.
• Meal prep: Stores well for 2–3 days. Reheat in a skillet, not the microwave, for the best texture.

Serving Suggestions

• Main dish: Enjoy on its own with chili sauce or sriracha.
• Side dish: Serve with dumplings, spring rolls, or teriyaki chicken.
• Lunchbox: Easy to pack and reheat for school or work.
• Family meal: Double the batch for a weeknight dinner.
• Light dinner: Pair with miso soup or cucumber salad.

Nutrition (per serving)

• Calories: ~380
• Protein: 27 g
• Carbs: 44 g
• Fat: 11 g
• Fiber: 3 g