Quick Chicken Fried Rice

This classic chicken fried rice transforms leftover rice and chicken into a restaurant-quality dish in under 30 minutes. The perfect balance of savory soy sauce, tender vegetables, fluffy eggs, and satisfying chunks of chicken creates a complete meal that needs no side dish.

I started making this recipe when my children were young and picky eaters. What began as a way to repurpose leftovers has become our Friday night tradition, with everyone gathering around the table fighting over the last bits in the pan.

• Sesame oil: Adds authentic Asian flavor and a nutty aroma that elevates the entire dish
• Onions and carrots: Create a flavorful foundation and add color
• Frozen peas: Provide bright color and sweetness with zero prep work
• Eggs: Add protein and create those signature tender bits throughout
• Day old white rice: Works best as fresh rice tends to become mushy
• Leftover cooked chicken: Brings protein and makes this a complete meal
• Soy sauce: Delivers that umami flavor that makes fried rice irresistible
• Butter: May seem unusual but creates a silky richness that restaurant versions have

How To Make Chicken Fried Rice

Sauté the aromatics:

Heat your oil in a large frying pan or wok until it shimmers. Add diced onions and carrots, cooking for about 3 minutes until they begin to soften but still maintain some bite. The vegetables should take on a slight translucent quality while maintaining their shape.

Add frozen vegetables:

Toss in the frozen peas directly from the freezer. The residual heat from the pan will quickly thaw them while maintaining their bright green color and preventing them from becoming mushy. Stir constantly for about 1 minute to incorporate them with the other vegetables.

Cook the eggs:

Push all vegetables to one side of the pan creating a clear space. Pour beaten eggs into this empty space and let them set slightly before using your spatula to gently scramble them into soft curds. This takes approximately 1 minute. Once eggs are just set but still glossy, mix them with the vegetables.

Incorporate rice and chicken:

Add your cold leftover rice to the pan, breaking up any clumps with your spatula. Fold in the shredded chicken. Maintain high heat while stirring continuously for about 2 minutes until everything is well combined and heated through.

Season the dish:

Drizzle soy sauce around the perimeter of the pan which allows it to hit the hot surface first, enhancing its flavor before it coats the rice. Add the butter in small pieces across the surface of the rice mixture and fold everything together until the butter melts completely and creates a glossy finish.

Final touches:

Taste and adjust seasoning with salt and pepper if needed, though the soy sauce often provides sufficient saltiness. Serve immediately while hot for the best texture and flavor experience.

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My grandmother taught me to add the butter at the end, a trick she learned from a Chinese restaurant owner in San Francisco in the 1960s. It seems unconventional, but that small amount of butter is what transforms homemade fried rice from good to exceptional.

Rice Selection Matters

The type of rice you choose significantly impacts your final dish. Long grain white rice like jasmine or basmati works best for fried rice because the grains remain separate when cooked. Short grain varieties tend to stick together and can become mushy during stir frying. Always cook your rice a day ahead and refrigerate it uncovered for a few hours to allow moisture to evaporate. This creates the perfect dry texture needed for authentic fried rice. In a pinch, freshly cooked rice spread on a baking sheet and refrigerated for 30 minutes can work as a substitute.

Creative Variations

This recipe serves as an excellent base for countless variations. For a spicy kick, add sriracha or red pepper flakes. Swap chicken for shrimp, beef, or tofu to change the protein. Experiment with different vegetable combinations like bell peppers, snow peas, broccoli, or corn. For a traditional Chinese restaurant flavor, add a tablespoon of oyster sauce along with the soy sauce. Make it Indonesian by including a teaspoon of sambal oelek. The possibilities are endless, making this recipe adaptable to whatever ingredients you have available or whatever cuisine inspires you that day.

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Serving Suggestions

While this dish stands perfectly on its own as a complete meal, a few simple sides can transform it into a more elaborate dining experience. Serve with a simple cucumber salad dressed with rice vinegar for a cooling contrast. A side of store bought or homemade egg rolls creates a takeout style feast. For authentic flair, offer small dishes of additional condiments like sweet chili sauce, extra soy sauce, or chili oil so everyone can customize their plate. Leftover fried rice also makes an excellent next day lunch, either reheated or served cold.

Frequently Asked Questions

→ Can I use brown rice instead of white rice?

Yes! Brown rice works well and adds a nutty flavor. Just make sure it's cooked and cooled before frying.

→ What can I use instead of chicken?

You can substitute chicken with shrimp, tofu, or even leftover pork or beef to suit your preference.

→ How can I prevent the rice from clumping?

Use day-old rice or freshly cooked rice that's cooled, as it will separate better during cooking.

→ Can I add extra vegetables?

Absolutely! Broccoli, bell peppers, scallions, or mushrooms make great additions to the dish.

→ What is the best way to store leftovers?

Refrigerate leftovers in an airtight container for up to 3 days. Reheat thoroughly in a pan or microwave before serving.

→ What sauce can I serve on the side?

Popular options include yum-yum sauce, sriracha, or soy sauce for extra flavor.