If there’s one dish that screams comfort food and convenience all in one, it’s this Chicken Fried Rice. Think golden, fluffy grains of rice, tender chicken pieces, sweet carrots, and vibrant peas, all coated in a savory, slightly sticky sauce with a hint of warmth from Chinese five-spice. Add scrambled eggs folded in at the end and you’ve got a plateful of pure happiness. Seriously, this dish smells like home and tastes like a restaurant takeout—without the wait or delivery fee.

Recipe Origin

Fried rice is a classic staple in Chinese cuisine, originally created to make use of leftover rice and ingredients. It’s versatile, quick, and endlessly adaptable—perfect for weeknight dinners or meal-prep magic. This version elevates it with juicy chicken, aromatic spices, and a combination of soy and oyster sauces that bring all the flavors together beautifully.

Kitchen Tools You’ll Need

• Large wok or non-stick frying pan
• Wooden spoon or spatula
• Sharp knife and chopping board
• Measuring spoons and cups
• Medium bowl for eggs

Why You’ll Love Chicken Fried Rice

Versatile: A fantastic weeknight dinner or a satisfying lunch packed in containers for work.

Budget-Friendly: Uses simple pantry staples—rice, eggs, soy sauce, and a few vegetables.

Quick and Easy: The whole dish comes together in about 30 minutes, making it perfect for busy evenings.

Customizable: Swap chicken for shrimp, tofu, or beef, or add other vegetables like bell peppers, broccoli, or baby corn.

Crowd-Pleasing: Kids, adults, and picky eaters alike love this dish—it hits all the right comfort-food notes.

Chef’s Pro Tips for Perfect Results

• Use cold, leftover rice—freshly cooked rice can get mushy when fried.
• Cut chicken into small, uniform pieces to cook quickly and evenly.
• Cook eggs separately before adding rice to prevent them from scrambling too much.
• Keep the pan hot for that authentic “wok hei” flavor.

Ingredients in Chicken Fried Rice

Here’s what makes this dish irresistible:

Cooked Rice: The canvas for all your flavors. Cold rice works best to keep it fluffy.

Olive Oil: For frying everything to golden perfection.

Onion: Adds a sweet, aromatic base.

Chicken Breasts: Tender, juicy protein that soaks up all the spices and sauces.

Carrots: Sweet, crunchy, and colorful.

Garlic: Aromatic and flavorful, giving the dish a savory punch.

Ginger: Adds warmth and a subtle zing.

Chinese Five-Spice: A touch of exotic warmth with notes of cinnamon, cloves, fennel, star anise, and Szechuan pepper.

Frozen Peas: Bright, sweet, and quick to cook.

Dark Soy Sauce: Provides umami depth and beautiful color.

Oyster Sauce: Adds richness and a subtle sweetness.

Eggs: Soft scrambled goodness folded into the rice for that classic fried rice texture.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Prepare the Eggs: Beat the eggs in a bowl and cook in a lightly oiled pan until just set. Remove and set aside.

Cook the Chicken: Heat olive oil in a wok or large pan. Add chicken pieces and cook until golden brown and cooked through. Remove and set aside.

Sauté the Aromatics: In the same pan, add onion, garlic, and ginger. Cook until fragrant and softened.

Add Vegetables: Toss in chopped carrots and frozen peas. Cook for a few minutes until vegetables are tender-crisp.

Season: Sprinkle in Chinese five-spice and stir to combine.

Add Rice and Sauces: Add cold cooked rice, dark soy sauce, and oyster sauce. Stir-fry over high heat until everything is heated through and the rice is coated evenly with sauce.

Combine with Eggs and Chicken: Return cooked chicken and scrambled eggs to the pan. Toss gently to combine, ensuring every grain of rice is coated with flavor.

Serve and Enjoy: Dish up into bowls and serve hot—optional garnishes like sliced green onions or sesame seeds add a nice touch.

Nutrition Facts

Servings: 4–6
Calories per serving: ~450–500 (depending on rice and sauce used)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

How to Serve Chicken Fried Rice

• With Spring Rolls: Perfect combo for a homemade Chinese feast.
• As a Standalone Meal: Satisfying, filling, and all in one pan.
• With Soy Sauce on the Side: Extra saltiness for those who like to tweak the flavor.
• Garnish Ideas: Sliced green onions, toasted sesame seeds, or a drizzle of chili oil.

Make-Ahead and Storage Tips

• Prep Ahead: Chop vegetables and chicken in advance to speed up cooking.
• Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheating: Reheat in a pan or wok over medium heat, stirring frequently to prevent sticking.

Variations to Try

• Swap chicken for shrimp, beef, or tofu.
• Add extra vegetables like bell peppers, mushrooms, or baby corn.
• Use brown rice for a slightly healthier twist.
• Add a splash of sesame oil at the end for authentic aroma.

Additional Tips

• Keep the wok hot to achieve the slightly smoky flavor characteristic of fried rice.
• Avoid overcrowding the pan—stir-fry in batches if needed.
• Adjust soy and oyster sauce to taste for your preferred saltiness and sweetness.

FAQ Section

Q1: Can I use freshly cooked rice?
A1: Yes, but let it cool completely first; otherwise, the rice can get mushy.

Q2: Can I make this vegetarian?
A2: Absolutely—replace chicken with tofu or extra vegetables.

Q3: Can I make it gluten-free?
A3: Use tamari instead of soy sauce and check the oyster sauce brand.

Q4: Can I freeze fried rice?
A4: Yes, but eggs and vegetables may change texture slightly. Best eaten fresh.

Q5: Can I make it spicy?
A5: Add chili flakes, fresh chilies, or a splash of sriracha.

Q6: How do I prevent the rice from sticking?
A6: Use cold rice and high heat, and don’t stir too much at once.

Q7: Can I add pineapple or other fruits?
A7: Yes! Pineapple adds a sweet-savory dimension.

Q8: Can I use frozen chicken?
A8: Thaw completely first to ensure even cooking.

Q9: Can I double the recipe?
A9: Yes, just make sure you have a large enough wok or pan.

Q10: How do I store leftovers for meal prep?
A10: Portion into airtight containers and store in the fridge for 1–2 days. Reheat thoroughly before eating.

Conclusion

This Chicken Fried Rice is your weeknight hero—quick, flavorful, and endlessly versatile. With tender chicken, crisp vegetables, soft scrambled eggs, and perfectly seasoned rice, it’s comfort food that’s satisfying and simple. Serve it solo, pair it with spring rolls, or customize it with your favorite veggies or proteins. Either way, it’s a guaranteed hit every time you make it.

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