I’m so excited to share my Chicken Fried Rice recipe with you! This is a quick, comforting one-pan meal that tastes better than takeout — tender chicken, fluffy grains of rice, a soft scrambled egg, and savory soy flavor all stir-fried together. It’s fast, simple, and great for using up leftovers.
Level: Easy
Total Time: 15 minutes
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 4 servings
Course: Main / Dinner
Cuisine: Chinese-American
I make this Chicken Fried Rice when I want a full meal on the table in under 20 minutes. The trick is using cold, pre-cooked rice so the grains stay separate and don’t get mushy. A little egg folded in gives the dish a soft, silky texture while cooked chicken adds protein and heartiness. The whole thing comes together in one skillet — stir, season, and serve.
This recipe is forgiving: you can add veggies you have on hand, swap white rice for brown, or use rotisserie chicken if that’s what’s available. I’ll explain every step in plain language so even beginners can follow along.
How to Make Chicken Fried Rice
This fried rice is made in a few simple stages:
• Cook a quick scrambled egg and set it aside.
• Sauté aromatics (onion) in oil until soft.
• Add cold cooked rice and chopped cooked chicken.
• Stir in soy sauce and pepper, heat through.
• Fold the shredded egg back in and serve hot.
It’s fast, flexible, and tastes like a takeout classic.
Ingredients
• 1 large egg
• 1 tablespoon water
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 cups cooked white rice, cold (leftover rice is best)
• 1 cup cooked, chopped chicken meat (rotisserie or leftover chicken works well)
• 2 tablespoons soy sauce (more or less to taste)
• 1 teaspoon ground black pepper (or to taste)
• Optional: ½ cup frozen peas and carrots or diced vegetables for color and nutrition
Directions
- Beat the egg: In a small bowl, beat the egg with 1 tablespoon of water. This keeps the egg tender when cooked.
- Cook the egg: Heat a large skillet or wok over medium-low heat. Melt 1 tablespoon butter. Pour in the egg and let it set without stirring for 1–2 minutes, then remove and cut/scramble into shreds. Transfer to a small plate and set aside.
- Sauté the onion: Add 1 tablespoon vegetable oil to the same pan and raise heat to medium. Add the chopped onion and cook, stirring, until soft, about 3 minutes. If using frozen peas/carrots, add them now and cook another minute or two.
- Add rice and chicken: Add the cold rice and chopped chicken to the pan. Break up any clumps of rice with your spatula and stir to combine.
- Season and heat through: Pour 2 tablespoons soy sauce over the rice, sprinkle in the ground black pepper, and stir-fry for about 4–5 minutes until everything is hot and well mixed.
- Fold in the egg: Stir the shredded egg back into the rice, mix until evenly distributed, taste, and add more soy sauce or pepper if needed. Serve immediately.
Process Details
• Why cold rice? Freshly cooked rice has moisture that makes fried rice sticky. Cold rice firms up, so individual grains stay separate when stir-frying.
• Egg method: Cooking the egg alone first gives you soft, ribbon-like pieces that coat the rice nicely.
• Using cooked chicken: This recipe assumes the chicken is already cooked — quick, safe, and perfect for using leftovers. If you’re starting with raw chicken, cook it first and set aside.
• Soy sauce timing: Add the soy sauce once the rice is hot so it distributes evenly and flavors the grains without making the pan soggy.
• Vegetable add-ins: Peas, carrots, bell peppers, or scallions are easy ways to add color and nutrients; add them while sautéing the onion.
Tips for Success
• Use day-old rice if you can — it gives the best texture. If you must use fresh rice, spread it on a tray and cool it quickly in the fridge.
• Don’t overcrowd the pan. If your skillet is small, cook in two batches so everything fries rather than steams.
• Keep heat fairly high while stir-frying to get a slight sear and to cook quickly.
• Taste as you go. Soy sauce levels vary by brand — add a little, taste, and adjust.
• Add sesame oil (a few drops at the end) for a toasty finish if you like that flavor.
• Make it a one-pan meal by tossing in leftover veggies or even pineapple for a different twist.
Serving Ideas
• Serve with a simple side of steamed broccoli or a cucumber salad.
• Top with sliced green onions and toasted sesame seeds for extra flavor and crunch.
• Pair with potstickers or simple steamed dumplings for an easy Asian-inspired meal.
• Make it part of a buffet — fried rice holds up well and reheats nicely.
Storage & Freezing
• Refrigerator: Cool to room temperature, transfer to an airtight container, and refrigerate up to 3–4 days. Reheat in a skillet or microwave, adding a splash of water if it seems dry.
• Freezing: You can freeze cooked fried rice for up to 2 months. Thaw overnight in the fridge and reheat in a pan, stirring often; texture may be slightly softer after freezing.
Nutrition Info (Approximate per serving — 1 of 4)
• Calories: ~255
• Total Fat: 10 g
• Carbohydrates: 26 g
• Protein: 14 g
• Sodium: varies with soy sauce (estimate ~516 mg)
(Values are estimates based on the ingredient amounts and may change with different brands or substitutions.)
My Chicken Fried Rice is a quick, comforting dish that comes together using simple pantry items and leftover rice. It’s forgiving, fast, and perfect for weeknights when you want something tasty without fuss. I hope you enjoy making (and eating!) this easy takeout-style favorite as much as I do.