Better Than Takeout!

If you’re craving a quick, delicious, and satisfying meal that the whole family will love, look no further than this Easy Chicken Fried Rice recipe. Packed with flavor and bursting with color, this dish combines tender shredded chicken, fluffy white rice, sautéed vegetables, and savory soy sauce, all in one comforting skillet. It’s perfect for busy weeknights, picky eaters, or meal prep enthusiasts.

Whether you’re a kitchen novice looking for a foolproof recipe or a seasoned home cook who wants something simple and dependable, this chicken fried rice is guaranteed to please. It’s ready in under 30 minutes and uses common pantry staples—so there’s no need to run to the store for anything fancy.

Why You’ll Love This Easy Chicken Fried Rice Recipe

This fried rice is the definition of easy comfort food. Not only is it incredibly fast to whip up, but it’s also endlessly versatile. You can customize it with whatever you have in your fridge or pantry. Got leftover rotisserie chicken? Perfect. Want to throw in extra veggies? Go for it.

Here’s why this recipe is a winner:

Quick and easy: Done in 30 minutes or less.
Uses leftovers: Great for repurposing day-old rice and cooked chicken.
Kid-friendly: A balanced meal with protein, veggies, and carbs.
Budget-conscious: Incredibly affordable ingredients.
Restaurant quality: Tastes just like takeout—maybe better!

Ingredients You’ll Need

Here’s what you’ll need to bring this crave-worthy fried rice to life:

2 tablespoons sesame oil or vegetable oil
½ cup diced onion
½ cup diced carrots
½ cup frozen peas (no need to thaw)
2 eggs
3 cups cooked white rice (preferably day-old)
2 cups cooked chicken, shredded
3 tablespoons soy sauce
1 tablespoon butter
Salt and pepper to taste

Kitchen Equipment Needed

To make this Easy Chicken Fried Rice, you’ll need just a few essential tools:

Large frying pan or wok
Spatula or wooden spoon
Knife and cutting board
Mixing bowl (for beating eggs)
Measuring spoons and cups

Optional: A rice cooker or Instant Pot for preparing the rice ahead of time.

Step-by-Step Directions

1. Sauté the Aromatics

Heat a large frying pan or wok over medium heat. Add the sesame oil, diced onions, and carrots. Sauté for 3–4 minutes or until the vegetables begin to soften and the onions are slightly translucent.

2. Add the Peas

Stir in the frozen peas. Since they don’t need to be thawed, they’ll quickly heat up and mix seamlessly with the rest of the vegetables.

3. Scramble the Eggs

Push the vegetable mixture to one side of the pan. In a small bowl, beat the eggs with a fork. Pour the eggs into the empty side of the pan and scramble them with a spatula. Once fully cooked, mix the eggs into the vegetables.

4. Stir in the Rice and Chicken

Add the cooked rice and shredded chicken to the pan. Stir everything together thoroughly to ensure even distribution.

5. Season and Finish

Pour in the soy sauce and stir to combine. Then add the butter and stir until melted. Season with salt and pepper to taste.

6. Serve

Serve hot with a drizzle of your favorite yum-yum sauce or a sprinkle of chopped scallions.

Pro Tips for Perfect Fried Rice

Use Day-Old Rice: Freshly cooked rice can be too soft and sticky. If possible, use rice that was made the day before and stored in the fridge—this gives the best texture.
Pre-Cook the Chicken: This recipe is designed for already-cooked chicken. Use leftovers or quickly poach or roast some earlier in the day.
Don’t Overcrowd the Pan: A spacious pan or wok allows for better frying and crispier bits.
Use High Heat at the End: To get that slightly toasty, golden rice, turn up the heat for the last minute of cooking.

Recipe Variations

Looking to mix things up? Here are some easy swaps and variations:

Protein swaps: Use cooked shrimp, beef strips, tofu, or even bacon.
Add-ins: Try bell peppers, corn, green beans, or baby spinach.
Make it spicy: Add chili garlic sauce, sriracha, or crushed red pepper flakes.
Low-sodium version: Use low-sodium soy sauce and skip additional salt.
Vegan-friendly: Omit the chicken and eggs; replace with tofu and more veggies.

How to Store and Reheat Leftovers

This recipe stores beautifully for meal prep or next-day lunches.

To Store:
Transfer cooled fried rice into an airtight container and refrigerate for up to 4 days.

To Reheat:

Microwave: Heat in 1-minute intervals, stirring in between, until hot.
Stovetop: Add a splash of water or soy sauce to a pan and heat on medium, stirring occasionally.

To Freeze:
Place the rice in a freezer-safe container or zip-top bag. Freeze for up to 2 months. Reheat straight from frozen or let thaw in the fridge overnight.

Suggested Pairings

Pair your Chicken Fried Rice with any of the following for a full Asian-inspired meal:

Appetizers: Egg rolls, spring rolls, wonton soup
Beverages: Green tea, Thai iced tea, or sparkling water with lime
Sauces: Yum-yum sauce, sweet chili sauce, hoisin, or teriyaki drizzle

Frequently Asked Questions

Can I use brown rice instead of white rice?

Absolutely! Brown rice adds a nuttier flavor and extra fiber. Just ensure it’s fully cooked and preferably chilled before using.

What’s the best chicken to use?

Any cooked chicken works—grilled, roasted, or rotisserie. Shredded or diced is fine, as long as it’s bite-sized.

Can I make this recipe gluten-free?

Yes! Just make sure to use a gluten-free soy sauce or tamari.

Is this recipe good for meal prep?

Yes! It holds up well in the fridge for several days and reheats like a dream.

What if I don’t have sesame oil?

Vegetable oil works just fine. For that toasty, nutty flavor, add a tiny splash of toasted sesame oil at the end.

Final Thoughts

This Easy Chicken Fried Rice is everything a weeknight dinner should be: fast, flavorful, and flexible. It’s a tried-and-true recipe you’ll come back to over and over again—perfect for cleaning out the fridge and satisfying those takeout cravings without the wait (or the bill).

If you enjoyed this recipe, please share it with your friends and family and subscribe to the blog for more easy, high-impact meals like this. Got your own twist on fried rice? Drop a comment and let’s talk about it! 🍚✨