Let’s talk about Chicken Fried Rice. It’s comforting, easy to make, and packed with flavor. But here’s the cool part — this dish has roots going all the way back to ancient China during the Sui Dynasty (589–618 CE). Back then, it was the ultimate leftover makeover. People would turn day-old rice, veggies, and just about any scraps of meat into something delicious and satisfying.
Fast forward to today, and Chicken Fried Rice is a go-to meal across the globe. My version? It’s a nod to tradition with a modern twist—like a splash of fresh lemon juice to keep things bright. Whether you’re trying to recreate your favorite takeout or looking for an easy weeknight dinner, this recipe has you covered.
Why You’ll Love It:
- Quick & Easy: Done in just 30 minutes.
- Versatile: Perfect for cleaning out your fridge.
- Beginner-Friendly: No fancy skills needed.
Quick Recipe Snapshot
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Serves: 4 generous portions
- Skill Level: Super easy
What You’ll Need:
- Gear: A large wok or skillet, spatula, sharp knife, cutting board, and measuring tools.
- Pro Tip: Use rice that’s been cooked and chilled overnight. It’s firmer and won’t turn into a sticky mess when frying.
Ingredients
The Basics:
- 2 tbsp vegetable oil (divided)
- 1 onion, diced
- 1 red bell pepper, finely chopped
- 2 garlic cloves, minced
- 2/3 cup frozen peas
- 2 cups cooked chicken (shredded or sliced)
- ½ tbsp sesame oil
- 4 cups cooked, cooled rice (about 1⅓ cups uncooked)
- 2 eggs
- 2 tbsp dark soy sauce
- ¼ tsp salt
- Juice of ½ a lemon
- To Serve: Chopped green onions
Swaps & Options:
- No chicken? Use shrimp, tofu, or mushrooms.
- Gluten-free? Sub in tamari or coconut aminos.
- Need veggies? Throw in carrots, corn, or snap peas.
Pro Tip: Cooking your rice in chicken stock gives it extra flavor!
Step-by-Step Instructions
1. Start with the Aromatics
Heat 1 tbsp oil in a wok. Add diced onion and cook for about 5 minutes until soft. Don’t let it brown—stir often.
2. Add the Veggies
Scoot the onions to the side. Add the rest of the oil, then toss in the red bell pepper, garlic, and frozen peas. Stir-fry for 2 minutes. Keep it colorful and crunchy.
3. Toss in the Chicken
Add in the chicken and a drizzle of sesame oil. Stir to coat everything in those delicious flavors.
4. Bring in the Rice
Turn up the heat and add the cooled rice. Use a spatula to mix, break up clumps, and keep things moving. Let it cook for about 5 minutes.
Pro Tip: High heat is key to that smoky, restaurant-style fried rice flavor.
5. Cook the Eggs
Push the rice to one side of the wok. Crack in two eggs and pour a little soy sauce over them. Scramble lightly, keeping them soft.
6. Mix It Up
Stir the eggs into the rice mixture. Add the rest of the soy sauce and sprinkle with salt. Toss everything together until evenly coated.
7. The Finishing Touch
Squeeze half a lemon over the rice. Taste, adjust the seasoning, and give it one last stir.
8. Serve and Enjoy
Scoop into bowls and sprinkle green onions on top. It’s ready to impress!
Tips & Customizations
- Want more heat? Add chili flakes, sriracha, or finely chopped chilies.
- Make it fancy: Add shrimp or scallops for a special occasion.
- Vegetarian option? Use tofu or skip the meat entirely.
Seasonal Twist: Try zucchini or fresh summer corn in warm months, or hearty kale and broccoli in winter.
Storage & Reheating
Got leftovers? No problem:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Spread rice out on a baking sheet to cool quickly, then freeze for up to 3 months. Thaw in the fridge before reheating.
- To Reheat: Heat in a wok with a splash of oil until hot. Add a squeeze of lemon to revive the flavors.
Chicken Fried Rice isn’t just a meal—it’s a life-saver. Whether you’re clearing out the fridge or whipping up something fast, it always hits the mark. Plus, the mix of fresh veggies, tender chicken, and zesty lemon is hard to beat.
Give it a try tonight. You’ll love it!
PrintChicken Fried Rice Recipe
This easy chicken fried rice is a quick and flavorful one-pan meal perfect for weeknight dinners. Made with day-old rice, tender chicken, and fresh vegetables, it’s a great way to use up leftovers while still delivering bold, delicious Asian-inspired flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 hearty portions 1x
- Category: Main Course
- Cuisine: Asian
Ingredients
- 2 tbsp vegetable oil (divided)
- 1 medium onion (diced)
- 1 red bell pepper (deseeded, finely chopped)
- 2 garlic cloves (minced)
- ⅔ cup frozen peas
- 2 cups cooked chicken (shredded or sliced, leftover works great)
- ½ tbsp sesame oil
- 4 cups cooked, cooled rice (day-old rice for the best texture)
- 2 large eggs
- 2 tbsp dark soy sauce
- ¼ tsp salt
- Juice of ½ a lemon
- Optional garnish: Chopped green onions
Instructions
Heat 1 tbsp of oil in a large skillet or wok over medium heat. Add the diced onion and cook for 3–5 minutes until softened.
Push the onions to the side and add another tbsp of oil. Toss in the red bell pepper, garlic, and peas. Stir-fry for 2–3 minutes until crisp-tender.
Stir in the shredded chicken and sesame oil. Mix well to combine flavors and heat through.
Increase the heat to high and add the cooked rice. Break up any clumps using a spatula while tossing everything together. Stir constantly for 4–5 minutes to heat the rice evenly and get that slightly crispy texture.
Tip: High heat is key for that smoky “wok hei” flavor!
Push the rice mixture to the side of the skillet. Crack the eggs into the open space, drizzle with a bit of soy sauce, and scramble until just set.
Mix the scrambled eggs into the rice. Add the remaining soy sauce, salt, and a squeeze of fresh lemon juice. Toss everything well and cook for another 1–2 minutes to combine the flavors.
Plate the fried rice and top with chopped green onions for extra freshness. Serve immediately while hot!
Notes
Serving Suggestions:
- Pair with egg rolls, wonton soup, or steamed dumplings for a full meal.
- Add a drizzle of sriracha or sprinkle of chili flakes for a spicy twist.
Tips & Tricks:
- Use day-old rice for the best results—it’s less sticky and fries up beautifully.
- Don’t overcrowd the wok! Cook in batches if needed to ensure even frying.
- Cooking rice in chicken broth instead of water adds more depth of flavor.
Storage & Reheating:
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in individual portions for up to 3 months.
- Reheating: Reheat in a skillet over medium heat with a splash of oil. A squeeze of fresh lemon can revive the flavor.
