Chicken Fried Rice Recipe

Okay, real talk: you open the fridge, see leftover rice and some chicken, and suddenly you’re one pan away from the best dinner of your life. No sad takeout container, no $18 delivery fee—just pure, greasy, golden happiness. This chicken fried rice so good it’ll ruin all other fried rice for you. Ready? Let’s make magic.

Why This Recipe is Awesome

This isn’t just fried rice—this is the fried rice that shows up to the party in sunglasses and immediately owns the room. It’s fast (done in under 30 minutes if your rice is already cooked), cheap (uses whatever sad veggies are hiding in your freezer), and stupidly delicious. It’s also idiot-proof—I’ve made this drunk, hungover, and half-asleep and it still slaps. You literally cannot mess this up unless you try.

Ingredients You’ll Need

• 2 cups cooked rice (day-old, cold jasmine rice is the GOAT—fresh rice gets mushy and we don’t do mushy here)
• 1 lb boneless chicken thighs or breast, cut into bite-sized pieces (thighs = juicier, fight me)
• 2 eggs, beaten (free range if you’re fancy, whatever if you’re me
• 1 cup frozen mixed veggies (peas, carrots, corn—the holy trinity)
• 3–4 green onions, sliced (white parts for cooking, green for garnish because we’re classy)
• 3 cloves garlic, minced (or more, I’m not your mom)
• 1–2 tbsp soy sauce (low-sodium if you’re watching salt, but taste as you go)
• 1 tbsp oyster sauce (secret weapon, don’t skip unless you hate flavor)
• 1 tsp sesame oil (for that nutty vibe)
• 2–3 tbsp neutral oil (vegetable, canola, whatever)
• Salt, pepper, and a pinch of sugar (yes, sugar—trust the process)
• Optional flex: splash of fish sauce or shaoxing wine if you’re extra

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Step-by-Step Instructions

1. Get your wok or biggest pan screaming hot. Like, “I’m scared it’s gonna explode” hot. Add 1 tbsp oil, swirl, then toss in the chicken. Season with salt and pepper. Cook until golden and just cooked through—about 4–5 minutes. Don’t overcook it or you’ll have chicken jerky. Remove and set aside like the precious baby it is.
2. Same pan, add a little more oil if it looks dry. Pour in the beaten eggs and scramble them fast—like you’re late for a date. Break them into small pieces, then scoop them out and hang out with the chicken.
3. Still the same pan (one-pan gang rise up!), add another tbsp oil. Throw in garlic and the white parts of green onions. Let them dance for 15 seconds until your kitchen smells like heaven.
4. Dump in the frozen veggies. No need to thaw— they’ll steam and get happy in the pan. Stir-fry 2–3 minutes until they’re no longer icy.
5. Now the star: add the cold rice. Spread it out, let it sit for 20–30 seconds to get crispy edges (this is the good stuff), then toss everything together. Pro tip: use the back of your spatula to break up rice clumps. No prisoners.
6. Add the chicken and eggs back in. Pour soy sauce, oyster sauce, sesame oil, and that sneaky pinch of sugar all over. Toss like you’re mad at it for 2 minutes on high heat. Everything should be steaming, fragrant, and making you hungry all over again.
7. Taste it. Need more soy? More sesame? Go wild. When it’s perfect, throw in the green onion tops, give one last toss, and get it on a plate before you eat it straight from the pan (we’ve all been there).

Common Mistakes to Avoid

• Using warm, fresh rice → instant sadness paste
• Cooking on low heat → steamed rice, not fried rice
• Overcrowding the pan → everything steams and nothing gets crispy
• Skipping oyster sauce → you’re just making soy rice at that point
• Not tasting as you go → seasoning is personal, babe

Alternatives & Substitutions

• Vegetarian? Skip chicken, double eggs, add tofu or just go full veggie mode
• Got shrimp? Use it instead—cooks faster, tastes bougie
• No oyster sauce? Hoisin or extra soy + a bit of sugar works
• Brown rice? Sure, but it’s chewier and takes longer to crisp
• Low-carb life? Cauliflower rice works surprisingly well (I said what I said)

FAQs

Can I use freshly cooked rice?

You can, but it’ll be gummy. Spread hot rice on a tray, cool it in the fridge for 30 min, or just plan ahead like an adult.

Is chicken thigh really better than breast?

Yes. Thigh stays juicy, breast can go dry faster than my dating life. But breast works if that’s what you have.

Can I make this ahead?

Hell yes. It reheats like a dream. In fact, it’s even better the next day.

What if I don’t have a wok?

Big nonstick pan or cast iron works. Just keep the heat high and don’t crowd it.

Too salty? Help!

Add more rice or a squeeze of lime. Or just own it—salty fried rice hits different at 2 a.m.

Can I add pineapple or other weird stuff?

Look, I won’t stop you… but we’re not making Hawaiian rice here. Keep it classic first, then go rogue.

Final Thoughts

There it is—your new go-to, better-than-takeout, make-it-weekly chicken fried rice. It’s cozy, it’s chaotic, it’s delicious, and it loves you even when you’re wearing sweatpants with a hole in the crotch. Now go make it, take a terrible photo for Instagram, and tag me (kidding, I don’t have Instagram… or do I?). You’ve got this. Dinner’s waiting.