Easy Chicken Fried Rice (Better Than Takeout)

Once you learn how to make fried rice at home, you’ll never order it from a takeout menu again. The secret that most recipes don’t tell you is that you need cold, day-old rice. Fresh rice is too wet and steamy to fry properly — it just turns into a mushy mess. But leftover rice from last night’s dinner? That’s fried rice gold.

This recipe comes together in about 15 minutes, and it’s the perfect way to use up leftover chicken and whatever vegetables are hanging out in your fridge. The soy sauce gets smoky and caramelized in the hot pan, the eggs scramble into fluffy little pockets, and every bite has that perfect balance of savory, salty, and slightly sweet.

Sarah Mitchell

Easy Chicken Fried Rice (Better Than Takeout)

Once you learn how to make fried rice at home, you'll never order it from a takeout menu again. The secret that most recipes don't tell you is that you need cold, day-old rice.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 410

Ingredients Method Notes

Ingredients

  

• 4 cups cold cooked rice (day-old is best)
• 2 cups cooked chicken, diced or shredded
• 3 large eggs, beaten
• 1 cup frozen peas and carrots
• 3 green onions, sliced
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1/2 teaspoon ginger, grated
• White pepper to taste

Method

 

1. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until smoking.
2. Add the beaten eggs and scramble quickly, breaking them into small pieces. Remove and set aside.
3. Add the remaining tablespoon of oil to the wok. Add the garlic and ginger, stirring for 15 seconds.
4. Add the frozen peas and carrots. Stir-fry for 2 minutes until thawed and heated through.
5. Add the cold rice to the wok. Press it flat against the hot surface and let it sit for 30 seconds before stirring. Repeat this process — fry, then stir — for about 4-5 minutes until the rice is heated through and slightly crispy.
6. Add the cooked chicken and toss to combine.
7. Push everything to the sides and pour the soy sauce and sesame oil into the center of the wok. Let it sizzle for a few seconds, then toss everything together.
8. Add the scrambled eggs back in along with the green onions. Toss one final time.
9. Serve immediately with extra soy sauce if desired.

Notes

The wok needs to be screaming hot — that's what gives fried rice its characteristic smoky flavor. If you don't have leftover rice, cook fresh rice and spread it on a baking sheet in the fridge for at least 2 hours. Frozen rice works great too — just microwave it briefly to break it up.