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A vibrant bowl of homemade chicken fried rice with peas, carrots, and egg, garnished with fresh green onions.

Homemade Chicken Fried Rice

This vibrant, one-pan wonder tastes infinitely better than takeout. It features fluffy grains of rice coated in a savory sauce, studded with tender chicken, sweet vegetables, and ribbons of scrambled egg, transforming humble leftovers into a weeknight masterpiece in under 15 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked and chilled day-old rice preferably long-grain like Jasmine
  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 2 tablespoons vegetable or canola oil, divided
  • 2 large eggs, lightly beaten
  • 1/2 cup yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup frozen peas and carrots mix
  • 3 tablespoons low-sodium soy sauce, or more to taste
  • 2 green onions, thinly sliced
  • 1 teaspoon toasted sesame oil
  • Salt and black pepper to taste

Equipment

  • Wok or large skillet
  • Spatula or wok chan
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Small bowl for beating eggs
  • Plate for holding cooked ingredients

Method
 

  1. Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and cooked through. Remove the chicken and set aside.
  2. Return the wok to the heat. Add the beaten eggs and scramble quickly, breaking them into small pieces with your spatula. This should take about 30-45 seconds. Remove the eggs and set them aside with the chicken.
  3. Add the remaining tablespoon of oil to the hot wok. Add the chopped onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. Toss in the frozen peas and carrots and stir-fry for 2-3 minutes until heated through.
  4. Add the cold rice to the wok. Use your spatula to break up any clumps. Drizzle the soy sauce over the rice and stir-fry continuously for 3-4 minutes, ensuring every grain is coated and lightly toasted.
  5. Return the cooked chicken and scrambled eggs to the wok, along with the sliced green onions. Toss everything together to combine and heat through for about one minute.
  6. Remove the wok from the heat. Drizzle the toasted sesame oil over the top, give it one final toss, and serve immediately.

Notes

Expert Tips: For the best texture, using chilled, day-old rice is crucial as it prevents the dish from becoming mushy. Cook over high heat to achieve a proper stir-fry and avoid steaming the ingredients. Do not overcrowd the pan; cook in batches if doubling the recipe.
Variations: Swap chicken with shrimp, ham, or firm tofu. Add other vegetables like bell peppers, corn, or broccoli. For a gluten-free version, use tamari or coconut aminos instead of soy sauce. Add a teaspoon of sriracha for a spicy kick.