Name: Chicken Fried Rice Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 500 g cooked and chilled long-grain rice (Jasmine rice works wonderfully); 300 g skinless (boneless chicken breasts (about 2), cut into 2cm cubes); 2 large free-range eggs (lightly beaten); 3 tbsp 45ml light soy sauce; 1 tbsp 15ml dark soy sauce; 1 tsp 5ml toasted sesame oil; 2 tbsp 30ml groundnut or vegetable oil, for frying; 3 garlic cloves (finely minced); 2 cm piece of fresh ginger (peeled and finely grated); 4 spring onions (sliced, whites and greens separated); 100 g frozen peas; 100 g frozen sweetcorn; A generous pinch of white pepper

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There’s something deeply satisfying about the sizzle and aroma that fills the kitchen when you’re making fried rice. It’s a dish that promises speed, flavour, and a fantastic way to transform leftovers into something truly special. This particular Chicken Fried Rice Recipe is one I’ve tweaked and perfected over many years. It’s a far cry from the sometimes greasy, underwhelming versions you might get from a takeaway. Here, every grain of rice is distinct, coated in a savoury-sweet sauce, and studded with tender pieces of chicken, scrambled egg, and vibrant vegetables.

This is my go-to recipe when I need something quick but impressive. It’s born from a desire to create a restaurant-quality dish at home, one that doesn’t rely on mysterious packets of seasoning but on fresh, simple ingredients that work in harmony. The key is in the technique: the high heat of the wok, the day-old rice, and the specific order in which you add the ingredients. It’s a method that ensures the rice gets that slightly smoky char, often referred to as wok hei, which is the signature of exceptional fried rice.

This dish works beautifully for a busy weeknight meal when time is short but you still want a wholesome, home-cooked dinner. It’s also brilliant for clearing out the fridge, using up that leftover Sunday roast chicken or any spare vegetables you have on hand. Everyone seems to love this version, from the little ones who pick out the sweetcorn to the grown-ups who appreciate the depth of flavour from the garlic, ginger, and sesame.

Recipe Overview

This Chicken Fried Rice is a balanced one-pan meal, featuring succulent chicken, fluffy eggs, and a medley of vegetables tossed in a perfectly seasoned sauce. The flavour is savoury and rich from the soy sauce, with a fragrant lift from fresh ginger and garlic, and a nutty finish from toasted sesame oil. The secret I’ve found is to use both light and dark soy sauce; the light for salt and flavour, the dark for a beautiful, appetising colour. Expect a dish where you can taste each component, all coming together in a wonderfully coherent way.

Prep Time: 15 minutes (using pre-cooked rice)
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Difficulty: Easy

Why You’ll Love This Chicken Fried Rice Recipe

Genuine Flavour: This recipe layers flavours carefully. You get the sharp aromatics of garlic and ginger, the salty depth of good soy sauce, the tender bite of chicken, and sweet pops from the peas and sweetcorn, all tied together with a final drizzle of nutty toasted sesame oil.
Ready in Under 30 Minutes: From chopping the ingredients to serving, this entire meal comes together in about half an hour, making it ideal for those hectic evenings.
Flexible Recipe: Don’t have chicken? Use prawns instead for a delicious seafood twist, much like in my Savory Garlic Butter Shrimp recipe. You can also throw in other vegetables like diced carrots, bell peppers, or chopped broccoli.
Great for Using Leftovers: This recipe is a champion for reducing food waste. It’s specifically designed for leftover, day-old rice and is a brilliant way to use up any cooked chicken you have.
Family Tested: My family adores this meal. It’s one of the few dinners that requires no negotiation with the children, and it always gets compliments when friends come over for a casual meal.

Chicken Fried Rice Recipe

⏱️ 15 min prep • 🍳 15 min cook • 👥 4 servings

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Ingredients You’ll Need

For the best results, having all your ingredients prepped and ready to go (a process called mise en place) is key, as the cooking process is very fast. I always recommend using a good quality soy sauce like Kikkoman or Lee Kum Kee, as it truly makes a difference to the final taste. The rice must be cold and preferably a day old.

500g cooked and chilled long-grain rice (Jasmine rice works wonderfully)
300g skinless, boneless chicken breasts (about 2), cut into 2cm cubes
2 large free-range eggs, lightly beaten
3 tbsp (45ml) light soy sauce
1 tbsp (15ml) dark soy sauce
1 tsp (5ml) toasted sesame oil
2 tbsp (30ml) groundnut or vegetable oil, for frying
3 garlic cloves, finely minced
2 cm piece of fresh ginger, peeled and finely grated
4 spring onions, sliced, whites and greens separated
100g frozen peas
100g frozen sweetcorn
A generous pinch of white pepper

Elena’s Tip: Don’t be tempted to use freshly cooked, warm rice. It holds too much moisture and will steam in the pan, resulting in a clumpy, stodgy texture. If you’re in a pinch, cook the rice, spread it thinly on a baking tray, and place it in the freezer for 15-20 minutes to cool and dry out rapidly.

How to Make Chicken Fried Rice Recipe

The process is all about high heat and constant movement. A wok is ideal due to its shape and heat distribution, but a large, heavy-based frying pan will also work well. Just make sure it’s screaming hot before you begin.

Prepare the Chicken: Pat the chicken pieces dry with a paper towel and season lightly with a pinch of salt and white pepper. Set aside.
Heat the Wok: Place your wok or large frying pan over a high heat. Add 1 tablespoon of the oil and swirl to coat the surface. Once the oil is shimmering, add the chicken pieces in a single layer. Stir-fry for 4-5 minutes, until the chicken is golden brown and cooked through. Remove the chicken from the wok and set aside on a plate.
Cook the Aromatics: Add the remaining tablespoon of oil to the wok. Add the minced garlic, grated ginger, and the white parts of the spring onions. Stir-fry for about 30 seconds until incredibly fragrant, being careful not to let the garlic burn.
Scramble the Eggs: Push the aromatics to one side of the wok. Pour the beaten eggs into the empty space. Let them set for about 20-30 seconds, then gently scramble them with your spatula until they are just cooked. Mix them in with the aromatics.
Add the Rice: Add the cold, cooked rice to the wok. What works best for me is using the back of a large spoon or spatula to press down and break up any large clumps. Toss everything together continuously for about 3 minutes, ensuring each grain of rice is separated and heated through.
Combine and Sauce: Return the cooked chicken to the wok along with the frozen peas and sweetcorn. Stir-fry for another 2 minutes until the vegetables are hot. Pour the light and dark soy sauces over the rice, add a good pinch of white pepper, and toss everything vigorously to coat evenly.
Finishing Touches: Turn off the heat. Drizzle the toasted sesame oil over the rice and add most of the green parts of the spring onions. Give it one final toss to combine.
Serve Immediately: Divide the chicken fried rice between four bowls. Garnish with the remaining spring onion greens and serve straight away while it’s piping hot.

Tips From My Kitchen

Temperature Control: The single most important factor for great fried rice is a searingly hot pan. This high heat toasts the individual grains of rice rather than steaming them, preventing stickiness and creating that authentic, slightly smoky flavour known as wok hei. Don’t be afraid to turn the hob up to its highest setting.
The Secret Step: I learned that drizzling the soy sauce around the hot perimeter of the wok, rather than directly onto the rice, makes a huge difference. It allows the sauce to sizzle and caramelise for a split second before it coats the rice, adding a much deeper, more complex savoury flavour.
Make-Ahead: The components can be prepared in advance to make the final cooking even faster. Cook the rice a day or two before. Chop the chicken and vegetables and store them in airtight containers in the fridge. You can also mix the soy sauces together in a small bowl.
Storage: Leftover chicken fried rice can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can either stir-fry it in a hot pan with a splash of water or microwave it until piping hot. According to the Food Standards Agency, rice should be cooled quickly and reheated thoroughly only once.

Delicious Variations to Try

One of the best things about this recipe is how adaptable it is. Feel free to experiment based on what you have and what you love.

Spicy Version: Add one finely chopped red chilli along with the garlic and ginger for a fiery kick, or simply drizzle with sriracha sauce just before serving.
Vegetarian/Vegan Option: For a plant-based meal, swap the chicken for cubed firm tofu (press it first!) or a mix of mushrooms and edamame beans. Omit the egg for a vegan version and ensure you’re using a vegan-friendly soy sauce. For more ideas, check out my Healthy Veggie Fried Rice Recipe.
Different Protein: This recipe works brilliantly with king prawns, thinly sliced pork, or even leftover beef from a Sunday roast. Just adjust the initial cooking time for your chosen protein.

What to Serve With Chicken Fried Rice Recipe

While this is a satisfying meal on its own, a few small additions can turn it into a more substantial feast.

Steamed Greens: A side of steamed or blanched pak choi or Chinese broccoli (gai lan) drizzled with a little oyster sauce offers a fresh, clean contrast.
Crispy Wontons: For added texture, serving some crispy fried wontons or spring rolls on the side is always a welcome treat.
Drink Pairing: A cold, crisp lager like Tsingtao or Asahi complements the savoury flavours perfectly. For a non-alcoholic option, a chilled jasmine green tea is beautifully refreshing.

Frequently Asked Questions

Can I make this ahead of time?

Yes, you can make the entire dish ahead of time. Cool it down as quickly as possible (within one hour) and store it in the fridge. I find it reheats best in a hot wok with a tablespoon of water to help it steam and prevent it from drying out. However, for the very best texture, it’s unbeatable when served fresh from the pan.

Why is my fried rice sticky or mushy?

This is the most common issue, and it almost always comes down to the rice. Using warm, freshly cooked rice is the main culprit. It’s too moist and soft, so it clumps together and turns mushy. Using chilled, day-old rice is the solution. The grains are drier and firmer, allowing them to separate and fry properly in the hot wok. Overcrowding the pan can also cause ingredients to steam instead of fry, so cook in batches if your pan isn’t large enough.

How do I store leftovers?

Allow the fried rice to cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for up to 3 days. Do not leave it at room temperature for more than two hours. When reheating, ensure it is heated until steaming hot all the way through. Do not reheat more than once.

Can I use brown rice or other types of rice?

Absolutely. Brown rice works well and will give the dish a nuttier flavour and a chewier texture. Basmati rice is also a good option. The key principle remains the same for any type of rice: it must be cooked and thoroughly chilled before you begin stir-frying.

Can I make this recipe without a wok?

Yes, you certainly can. A large, heavy-bottomed frying pan or skillet is a great alternative. The most important thing is to get the pan very hot and to avoid overcrowding it, which might mean cooking the rice in two batches. This ensures everything fries nicely instead of steaming.

Chicken Fried Rice Recipe

A classic and flavorful stir-fry combining tender chicken, fluffy rice, and fresh vegetables in a savory soy-ginger sauce. A perfect and satisfying weeknight meal.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Main Course

Cuisine: Asian

Calories: 450

Ingredients Method Notes

Ingredients

500 g cooked and chilled long-grain rice Jasmine rice works wonderfully
300 g skinless boneless chicken breasts (about 2), cut into 2cm cubes
2 large free-range eggs lightly beaten
3 tbsp 45ml light soy sauce
1 tbsp 15ml dark soy sauce
1 tsp 5ml toasted sesame oil
2 tbsp 30ml groundnut or vegetable oil, for frying
3 garlic cloves finely minced
2 cm piece of fresh ginger peeled and finely grated
4 spring onions sliced, whites and greens separated
100 g frozen peas
100 g frozen sweetcorn
A generous pinch of white pepper

Method

Prepare the Chicken: Pat the chicken pieces dry with a paper towel and season lightly with a pinch of salt and white pepper. Set aside.
Heat the Wok: Place your wok or large frying pan over a high heat. Add 1 tablespoon of the oil and swirl to coat the surface. Once the oil is shimmering, add the chicken pieces in a single layer. Stir-fry for 4-5 minutes, until the chicken is golden brown and cooked through. Remove the chicken from the wok and set aside on a plate.
Cook the Aromatics: Add the remaining tablespoon of oil to the wok. Add the minced garlic, grated ginger, and the white parts of the spring onions. Stir-fry for about 30 seconds until incredibly fragrant, being careful not to let the garlic burn.
Scramble the Eggs: Push the aromatics to one side of the wok. Pour the beaten eggs into the empty space. Let them set for about 20-30 seconds, then gently scramble them with your spatula until they are just cooked. Mix them in with the aromatics.
Add the Rice: Add the cold, cooked rice to the wok. What works best for me is using the back of a large spoon or spatula to press down and break up any large clumps. Toss everything together continuously for about 3 minutes, ensuring each grain of rice is separated and heated through.
Combine and Sauce: Return the cooked chicken to the wok along with the frozen peas and sweetcorn. Stir-fry for another 2 minutes until the vegetables are hot. Pour the light and dark soy sauces over the rice, add a good pinch of white pepper, and toss everything vigorously to coat evenly.
Finishing Touches: Turn off the heat. Drizzle the toasted sesame oil over the rice and add most of the green parts of the spring onions. Give it one final toss to combine.
Serve Immediately: Divide the chicken fried rice between four bowls. Garnish with the remaining spring onion greens and serve straight away while it’s piping hot.

Notes

For best results, use day-old, chilled rice to prevent it from becoming mushy and to ensure the grains stay separate when frying.

I really hope you give this Chicken Fried Rice Recipe a go in your own kitchen. It’s a dependable, delicious, and satisfying meal that has brought a lot of joy to my dinner table over the years. It proves that sometimes the most memorable dishes are the ones that are straightforward to make. Let me know how it turns out for you in the comments below – I’d love to hear about your experience!

– Elena Rodriguez