There’s something comforting about a sizzling pan of chicken fried rice—it’s savory, satisfying, and comes together fast with just a few pantry staples.
This version features juicy chicken thighs, fluffy white rice, scrambled eggs, and colorful vegetables tossed in a flavorful soy-sesame sauce.
Why You’ll Love This Recipe
Better than takeout: With fresh ingredients and full control over seasoning, this homemade fried rice beats your favorite restaurant version.
Fast & simple: Ready in under 30 minutes using leftover rice.
Customizable: Swap in any vegetables or proteins you have on hand.
One-pan meal: Easy prep, easy cleanup.
Perfect for meal prep: It reheats beautifully for lunch the next day.
What You’ll Need (Ingredient Highlights)
Chicken thighs: Boneless, skinless, and trimmed for juicy bites.
Cold cooked rice: Chilled rice helps prevent clumping and creates that signature fried texture.
Soy sauce & sesame oil: The classic combo adds depth and umami.
Frozen peas and carrots: Add color and nutrition—no chopping required.
Eggs: Scrambled for texture and protein.
Green onions: Bright, fresh flavor right at the end.
Pro Tips Before You Start
Use cold rice: Fresh rice tends to clump—chill it in the fridge for a few hours or overnight before frying.
Prep everything first: This recipe moves quickly, so have all ingredients chopped and ready before the heat is on.
Don’t overcrowd the pan: Use a large wok or skillet to allow the rice to fry properly.
Cook eggs and chicken separately: This helps everything stay tender and flavorful.
Sizzle = flavor: Let the rice toast a bit to develop that irresistible golden crust.
How to Make Chicken Fried Rice (Step-by-Step)
Step 1 – Prep the Ingredients
Trim and dice the chicken thighs into bite-size pieces.
Season with salt and pepper. In a separate bowl, beat the eggs.
Make sure all your ingredients are ready before heating the skillet.
Step 2 – Cook the Chicken
Heat 1 tablespoon of oil in a large non-stick skillet or wok over medium-high heat.
Add the chicken and cook for 4–5 minutes, stirring occasionally, until fully cooked.
Transfer to a plate.
Step 3 – Scramble the Eggs
Lower the heat to medium. Add another tablespoon of oil and pour in the beaten eggs.
Stir and scramble for about 1 minute, breaking up the curds with your spatula.
Once set, remove and place with the cooked chicken.
Step 4 – Fry the Rice
Wipe the skillet clean with a paper towel using tongs.
Add the remaining tablespoon of oil, swirl to coat, and spread the chilled rice in an even layer.
Let it cook undisturbed for 1–2 minutes to develop a bit of crisp, then stir and cook another 1–2 minutes.
Step 5 – Add Flavor and Veggies
Drizzle the soy sauce and sesame oil over the rice.
Stir well to coat evenly. Add the thawed peas and carrots and stir until combined and hot.
Step 6 – Combine and Finish
Return the chicken and eggs to the skillet.
Add the chopped green onions and stir everything together.
Cook until everything is heated through and sizzling.
Taste and adjust seasoning with more soy sauce or sesame oil if desired.
What to Serve It With
Chili garlic sauce or sriracha for some heat.
Egg drop soup for a takeout-style dinner at home.
Asian cucumber salad for a refreshing crunch.
Spring rolls or dumplings for a full spread.
Fresh lime wedges for a citrusy punch.
Variations / Substitutions
Use leftover rotisserie chicken for an even faster meal.
Try brown rice or quinoa for a healthier twist.
Make it vegetarian by omitting the chicken and adding tofu or more veggies.
Add pineapple for a sweet-savory fusion.
Use tamari or coconut aminos for a gluten-free version.
Storage & Leftovers
Refrigerate: Store in an airtight container for up to 4 days.
Reheat: Use a skillet with a splash of oil or microwave with a damp paper towel over the top.
Freeze: Cool completely, then freeze in portions for up to 2 months.
FAQs
Can I use chicken breast instead of thighs?
Yes, but thighs tend to stay juicier and more flavorful when stir-fried.
What’s the best rice for fried rice?
Jasmine or medium-grain rice works best, especially when it’s a day old and chilled.
Can I add other veggies?
Absolutely! Bell peppers, corn, edamame, or broccoli are great additions.
Why is my rice mushy?
It’s likely from using hot, fresh rice. Cold rice is key for texture.
Is sesame oil necessary?
It adds great aroma and flavor, but if you don’t have it, use a neutral oil and add extra green onions for a fresh lift.
Can I meal prep this dish?
Yes, it’s perfect for meal prep and holds up well in the fridge or freezer.
Can I double the recipe?
You can, but cook in batches to avoid overcrowding the pan.
Final Thoughts
This Chicken Fried Rice is the ultimate weeknight winner—fast, flavorful, and full of comfort.
Whether you’re using up leftover rice or craving a quick stir-fry, this easy recipe hits the spot every time.
Customize it with your favorite add-ins and enjoy a delicious homemade version that rivals takeout.
Chicken Fried Rice
Ingredients
- 1 lb chicken thighs boneless, skinless, trimmed
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 3 Tbsp extra light olive oil or high heat cooking oil
- 4 large eggs
- 5 cups cooked white rice chilled
- 2 Tbsp soy sauce or gluten-free tamari
- 1 1/2 tsp sesame oil
- 12 oz frozen peas and carrots thawed
- 1/4 cup green onions chopped
Instructions
- Dice chicken and season with salt and pepper. Beat the eggs in a bowl.
- In a skillet over medium-high heat, cook chicken in 1 Tbsp oil until done. Remove.
- Add 1 Tbsp oil and scramble eggs. Remove once cooked.
- Wipe skillet, add 1 Tbsp oil, and fry rice 1–2 minutes undisturbed, then stir.
- Drizzle soy sauce and sesame oil over rice, stir in peas and carrots.
- See full steps with tips & photos → https://mischacrossing.com/chicken-fried-rice/
Notes
- Chilled rice works best—it fries better and doesn’t clump.
- Add a bit of sriracha or chili oil for heat.
- Swap in leftover rotisserie chicken to make it even faster.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.
