Easy Chicken Fried Rice

This easy Chicken Fried Rice is packed with tender golden-brown chicken, sweet onions, colorful carrots, peas, fluffy eggs, and fresh green onions, all tossed with perfectly seasoned rice. Quick, flavorful, and satisfying, it’s the perfect homemade dinner when you’re craving takeout-style fried rice without leaving the house.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4–6

Ingredients

• 3 cups cooked and chilled long-grain white rice
• 450 g boneless, skinless chicken breast, cut into small bite-sized pieces
• 2 tablespoons vegetable oil, divided
• 1 small yellow onion, finely diced
• 2 carrots, peeled and finely diced
• 1 cup frozen peas
• 2 large eggs, lightly beaten
• 3 green onions, sliced
• 3 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• ½ teaspoon ground black pepper
• ½ teaspoon salt, or to taste

Instructions

1. Prepare the Rice

For the best fried rice, use rice that has been cooked and completely chilled. Cold, day-old rice works especially well because the grains stay separate when stir-fried.

Break up any large clumps of rice before cooking.

2. Cook the Chicken

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Add the chicken pieces and season lightly with salt and black pepper. Cook for 5–7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.

Transfer the chicken to a plate and set aside.

3. Cook the Vegetables

Add the remaining tablespoon of oil to the same skillet.

Add the diced onion and carrots. Stir-fry for 3–4 minutes, until the vegetables begin to soften.

Add the garlic and frozen peas and cook for another 1–2 minutes.

4. Scramble the Eggs

Push the vegetables to one side of the skillet.

Pour the beaten eggs into the empty side and scramble for about 1–2 minutes, until just cooked.

Break the eggs into small pieces and mix them with the vegetables.

5. Add the Rice

Add the chilled cooked rice to the skillet.

Increase the heat to medium-high and stir-fry everything together for 3–5 minutes, tossing frequently so the rice becomes hot and lightly toasted.

6. Season the Fried Rice

Add the soy sauce, oyster sauce, sesame oil, and black pepper.

Stir well until all the rice is evenly coated and the flavors are combined.

7. Add the Chicken

Return the cooked chicken to the skillet and toss everything together.

Cook for another 2 minutes, allowing the chicken to heat through and the flavors to blend.

8. Finish and Serve

Turn off the heat and stir in the sliced green onions.

Taste and adjust the seasoning if needed.

Serve hot and garnish with additional green onions if desired.

Helpful Tips

• Cold rice is key: Freshly cooked rice can become soft and sticky. Chilled leftover rice gives you the best texture.
• Cut the chicken and vegetables into similar-sized pieces so everything cooks evenly.
• Use a large skillet or wok and avoid overcrowding it.
• Cook over medium-high to high heat for that classic fried-rice flavor.
• Add the soy sauce gradually so the rice doesn’t become too salty.
• For extra flavor, add a little freshly grated ginger or a pinch of red pepper flakes.

Optional Add-Ins

You can customize this fried rice with your favorite ingredients, such as:

• Diced bell peppers
• Mushrooms
• Corn
• Bean sprouts
• Fresh ginger
• Red pepper flakes
• Cooked shrimp
• Extra scrambled egg

Serve this easy Chicken Fried Rice hot for a delicious homemade dinner that tastes just like your favorite takeout—but even better!