Name: Chicken Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: Oil (peanut, vegetable, or canola); 2 eggs, lightly whisked; 1 chicken breast, finely sliced; 2 garlic cloves, minced; 1 small onion, finely chopped; 1 carrot, peeled and diced; 1/2 cup frozen corn; 1/2 cup frozen peas; 3 cups cooked white rice (preferably day-old); 2 green onions, finely sliced; 1 tbsp Chinese cooking wine or substitute (see note); 1 tbsp oyster sauce or substitute (see note); 1 tbsp light soy sauce; 1/2 tsp sesame oil (optional); 1/8 tsp white pepper (optional)

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A classic takeout favorite turned weeknight hero, this Chicken Fried Rice is a fully loaded one-pan meal featuring tender marinated chicken, fluffy scrambled eggs, crisp vegetables, and a perfectly balanced savory sauce. With every bite bursting with flavor, it’s a satisfying and wholesome dish you can whip up in just 20 minutes.

Why You’ll Love This Recipe

Quick and easy: Ready in just 20 minutes, perfect for busy weeknights.
One-pan meal: Convenient and minimal cleanup.
Wholesome and satisfying: Packed with protein and veggies for a balanced dish.
Flavorful sauce: Made with traditional seasonings for authentic taste.
Fully customizable: Easily adapt to your ingredients and preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

oil (peanut, vegetable, or canola)
eggs, lightly whisked
chicken breast, finely sliced
garlic cloves, minced
onion, finely chopped
carrot, peeled and diced
frozen corn
frozen peas
cooked white rice, day-old
green onions, finely sliced

For the Sauce:

Chinese cooking wine alternative (see note)
oyster sauce alternative (see note)
light soy sauce
sesame oil (optional)
white pepper (optional)

Directions

Marinate the Chicken: In a bowl, mix the sauce ingredients. Set aside 2 teaspoons and toss with the sliced chicken. Let marinate for 10 minutes.
Cook the Eggs: Heat oil in a large skillet or wok over medium heat. Scramble the eggs until just set but still moist. Remove and set aside.
Sauté Aromatics: Add more oil if needed. Sauté the onion and garlic over high heat until fragrant and lightly golden.
Add Vegetables: Add the diced carrot, corn, and peas. Cook for about 1 minute until slightly tender.
Cook Chicken: Add the marinated chicken and stir-fry until it turns white and is mostly cooked through, about 1½ minutes.
Add Rice and Sauce: Stir in the rice and remaining sauce. Stir-fry for 1½ minutes, breaking up any clumps and evenly distributing the sauce.
Finish: Add the scrambled eggs and green onions. Toss to combine. Remove from heat and serve hot.

Servings and timing

This recipe serves 4 to 5 people and takes approximately 20 minutes in total—10 minutes of prep and 10 minutes of cook time. It’s ideal for a fast and hearty meal.

Variations

Protein alternatives: Use tofu, shrimp, or more vegetables in place of chicken.
Vegetarian version: Omit the chicken and use extra vegetables or plant-based protein.
Spicy version: Add chili flakes or a splash of chili sauce.
Low-carb twist: Use riced cauliflower instead of white rice.
Fresh twist: Add a handful of bean sprouts or finely shredded cabbage.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze in individual portions for up to 1 month. Thaw overnight in the fridge.
Reheating: Reheat in a microwave with a sprinkle of water, or in a skillet over medium heat.

FAQs

How do I keep fried rice from becoming mushy?

Use cold, day-old rice that’s been refrigerated. It will be dry and crumbly, ideal for frying.

Can I make this ahead of time?

Yes, it stores and reheats well, making it perfect for meal prep.

What type of rice works best?

Long grain white rice is best, but jasmine or basmati work well too, as long as they’re cold and dry.

Can I skip the oyster sauce?

Yes, substitute with a mix of soy sauce and a bit of hoisin sauce or mushroom sauce for depth.

What can I use instead of Chinese cooking wine?

Use water with a pinch of stock powder if avoiding all cooking wines.

How do I make this gluten-free?

Use gluten-free soy sauce and an appropriate oyster sauce substitute. Always check product labels.

Can I add more vegetables?

Absolutely. Bell peppers, snap peas, or zucchini make great additions.

Is this recipe spicy?

Not as written. You can add chili oil or sliced chili if you prefer heat.

Do I need a wok to make fried rice?

No. A large nonstick or cast iron skillet works perfectly fine.

Can I use freshly cooked rice?

It’s not ideal. Fresh rice is too moist—spread it out on a tray and cool in the fridge or freezer first.

Conclusion

This Chicken Fried Rice is your go-to recipe for a quick, satisfying meal that doesn’t compromise on flavor. With simple ingredients and easy preparation, it’s perfect for busy nights or when you’re craving a homemade alternative to takeout. Versatile, nourishing, and completely delicious—this dish deserves a spot in your weekly dinner rotation.