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Chicken Fried Rice Recipe

Chicken Fried Rice
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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.

Ingredients

Scale
  • 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

1. Cook the Aromatics:

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.

2. Stir-Fry the Veggies:

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.

3. Add the Chicken:

Stir in the shredded chicken and sesame oil. Mix well to combine flavors and heat through.

4. Fry the Rice:

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!

5. Scramble the Eggs:

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.

6. Combine and Season:

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.

7. Garnish and Serve:

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.

Find it online: https://indianrecipe.info/chicken-fried-rice/