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Making Chicken Fried Rice at home is easy with this simple recipe! Tender chicken, fluffy rice, and savory flavor come together in just 30 minutes for a delicious weeknight meal.

A bowl of chicken fried rice with peas, carrots, and scrambled eggs, served in a white bowl with a skillet and chopped green onions in the background—perfect for anyone making chicken fried rice at home.


 

Quick Recipe Overview

Close-up of chicken fried rice, showing chunks of chicken, diced carrots, green peas, scrambled egg, and rice all mixed together—perfect inspiration for making chicken fried rice at home.

WHAT: A savory, one-pan chicken fried rice loaded with tender chicken thighs, vegetables, and scrambled eggs.

WHY: Faster and fresher than takeout with simple ingredients you likely already have on hand.

HOW: Cook rice, stir-fry chicken with veggies, scramble eggs, then combine everything with soy sauce.

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Table of Contents

Why I Love Making Chicken Fried Rice

What I especially love is how versatile this dish is. You can use whatever vegetables you have in the fridge, swap out the protein, or adjust the seasonings to match your family’s preferences.

The sesame oil gives it that authentic nutty aroma that makes the whole kitchen smell incredible and takes it to the fake-out-take-out level. (I keep my sesame oil in the fridge so it doesn’t go rancid before I use it up!)

Plus, everything comes together in one pan in about 30 minutes. It’s become one of our favorite ways to use up leftover rice, and honestly, it tastes better than anything we’ve ordered from a restaurant. Once you master this simple technique, you’ll never look back!

Melissa in her kitchen smiling in front of the starting ingredients for the chicken the quinoa salad and skillet chicken on the wood block in front of her

🩷 Melissa

There’s a reason chicken fried rice has become a staple in our house—it’s the perfect combination of easy, delicious, and satisfying.

When those takeout cravings hit but you want something homemade, this recipe delivers all that savory, toasty flavor without the wait or the extra cost.

Prep ahead tip: Make extra rice during a meal prep session to store in the fridge for tomorrow night’s fried rice supper!

Ingredient Notes

Sesame oil: This is what gives fried rice its authentic toasty, nutty flavor. Olive oil works as a substitute but won’t have the same taste.

Fresh garlic option: If you have fresh garlic on hand, use about 3 cloves of minced garlic instead of garlic powder for a more robust flavor.

Peas and carrots: Frozen, fresh, or canned (drained) peas all work. For carrots, dice them finely so they cook through and soften properly. Or grab a bag of frozen mixed peas and carrots!

See the recipe card below for full information on ingredients and quantities.

Top-down view of bowls containing labeled ingredients for making chicken fried rice: sesame oil, soy sauce, salt, carrots, garlic & onion powder, peas, brown rice, eggs, and diced chicken thighs on a white surface.
A white bowl filled with chicken fried rice sits in front, showcasing chunks of chicken, peas, carrots, and scrambled eggs—the perfect result after making chicken fried rice. In the background are a skillet with more rice and a bowl of chopped green onions.
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Easy Chicken Fried Rice

By: Melissa Griffiths
Making Chicken Fried Rice at home is easy with this simple recipe! Tender chicken, fluffy rice, and savory flavor come together in just 30 minutes for a delicious weeknight meal.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4
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Ingredients 

  • 1 cup brown rice
  • 1 tablespoon sesame oil
  • 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup frozen peas
  • 1 cup carrots, diced
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ¾ teaspoon onion powder
  • 2 large eggs
  • ⅓ cup soy sauce

Instructions 

  • Cook the brown rice according to package directions and then set it aside.
    1 cup brown rice
  • Heat the oil in a large pan or skillet over medium-high heat. Once it's had a minute to heat up, add the chicken, peas, carrots, salt, garlic powder, and onion powder. Stir the ingredients occasionally and let the chicken cook for 5-7 minutes.
    1 tablespoon sesame oil, 2 pounds boneless, skinless chicken thighs, 1 cup frozen peas, 1 cup carrots, 1 teaspoon salt, 1 teaspoon garlic powder, ¾ teaspoon onion powder
  • Crack the eggs into a dish or cup and whisk together. Once the chicken is cooked through all the way, scoot the chicken mixture to one side of the pan and add the eggs. Cook the eggs, stirring often, to cook and scramble the eggs.
    2 large eggs
  • Scoot the scrambled eggs to the side and add the brown rice and soy sauce to the pan. Fold the rice into the chicken and veggie mixture. Adjust salt and seasonings if needed. Serve hot and enjoy!
    ⅓ cup soy sauce

Notes

Veggies: You can use frozen peas, fresh peas, or canned peas that have been drained. When it comes to the carrots, I recommend fresh or frozen. You can also get a bag of frozen mixed peas and carrots. You can also use up any extra or leftover veggies in your fridge!
Make it Gluten-Free: This dish can be adjusted to be gluten free if you use coconut aminos. The flavor of the fried rice will be exactly the same.
Other Recipe Alternatives:
  • If you have fresh garlic then you can use about 3 cloves of freshly minced garlic instead of garlic powder.
  • Sesame oil helps give the fried rice a toasty, nutty flavor. If you don’t have any sesame oil then you can use olive oil instead.
  • You can replace the chicken thighs with chicken breast.
Garnish: We like to garnish our chicken fried rice with freshly chopped green onions, sesame seeds, extra soy sauce, or sriracha sauce.

Nutrition

Serving: 1serving, Calories: 569kcal, Carbohydrates: 48g, Protein: 54g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 6g, Trans Fat: 0.05g, Cholesterol: 297mg, Sodium: 2034mg, Potassium: 935mg, Fiber: 5g, Sugar: 4g, Vitamin A: 6467IU, Vitamin C: 7mg, Calcium: 78mg, Iron: 4mg
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How To Make Chicken Fried Rice

A top-down view of ingredients in bowls on a white surface, perfect for making chicken fried rice: raw diced chicken, eggs, peas, carrots, rice, soy sauce, oil, salt, and garlic powder.

Step 1: Prepare brown rice according to package directions and set aside (or use day-old refrigerated rice).

A cast iron skillet filled with cooked diced chicken, carrots, and peas on a white marble surface—perfect ingredients for making chicken fried rice.

Step 2: Heat sesame oil in a large skillet over medium-high heat. Add chicken, peas, carrots, salt, garlic powder, and onion powder. Cook for 5-7 minutes, stirring occasionally, until chicken is cooked through.

A black skillet on a marble surface, perfect for making chicken fried rice, filled with cooked brown rice on one side and a mix of diced chicken, peas, carrots, and scrambled eggs on the other.

Step 3: Push the chicken mixture to one side of the pan. Add eggs to the empty space and scramble until fully cooked.

A skillet filled with chicken fried rice, made by making chicken fried rice with pieces of chicken, scrambled eggs, peas, carrots, and rice. Green onions, stacked plates, and a striped towel are nearby on a marble surface.

Step 4: Add the cooked rice and soy sauce to the pan. Fold everything together until the rice is evenly coated and heated through. Garnish with green onions and sesame seeds if desired. Enjoy immediately while hot!

A close-up of a bowl of chicken fried rice with peas, carrots, scrambled eggs, and green onions, showing a spoon lifting a portion—perfect for anyone interested in making chicken fried rice at home.

Chicken Fried Rice Substitutions & Variations

Protein Swaps

Try shrimp, diced pork, beef strips, or tofu for a vegetarian version.

Vegetable Additions

Add broccoli florets, diced bell peppers, snap peas, corn, or bean sprouts.

Spicy Version

Stir in sriracha, red pepper flakes, or a drizzle of chili oil for heat.

Low-Sodium Option

Use reduced-sodium soy sauce and cut the amount in half, adding more to taste.

Garnish Ideas

Top with freshly chopped green onions, sesame seeds, extra soy sauce, or a drizzle of sriracha.

FAQs for Making Chicken Fried Rice

Can I use white rice instead of brown rice?

Absolutely! White rice works perfectly and is actually more traditional for fried rice. Day-old refrigerated rice works best because it’s drier and won’t get mushy when stir-fried.

How do I make this recipe gluten-free?

Simply substitute coconut aminos for the soy sauce. The flavor will be nearly identical, and your fried rice will be completely gluten-free.

Can I use chicken breast instead of thighs?

Yes! Chicken breast works great in this recipe. Just be careful not to overcook it, as breast meat can dry out faster than thighs.

Why is my fried rice mushy?

The most common cause is using freshly cooked, warm rice. For the best texture, use rice that’s been refrigerated overnight or spread fresh rice on a baking sheet to cool and dry out before frying.

Can I add other vegetables to this recipe?

Definitely! Broccoli, bell peppers, corn, snap peas, or bean sprouts all make excellent additions. Just make sure to cut them small and adjust cooking times as needed.

A bowl of chicken fried rice with vegetables, including peas and carrots, sits on a white surface—perfect for making chicken fried rice—near green onions, a striped towel, two spoons, and a small bowl of chopped green onions.

My Best Tips for Making Chicken Fried Rice

☞ Use Day-Old Rice: Cold, refrigerated rice fries up better because the grains have dried out slightly. If using fresh rice, spread it on a sheet pan and refrigerate for 30 minutes.

☞ High Heat is Essential: Keep your pan hot throughout cooking. This creates that signature slightly charred flavor and prevents the rice from becoming soggy.

☞ Don’t Overcrowd the Pan: Cook in batches if you’re making more than the 4 servings in this recipe. Overcrowding leads to steaming rather than frying, which makes everything mushy.

☞ Scramble Eggs Separately: Push other ingredients aside and cook the eggs in their own space. This gives you nice fluffy egg pieces throughout the dish.

☞ Season at the End: Add soy sauce after combining everything so it coats the rice evenly and doesn’t burn on the hot pan.

What to Serve With Chicken Fried Rice

Chicken fried rice is hearty enough to stand on its own, but pairing it with a few sides turns a simple dinner into a full takeout-style feast. Crispy egg rolls or fried wontons add that satisfying crunch we all crave, whether you make them from scratch or grab them from the freezer section.

A warm bowl of wonton soup or silky egg drop soup rounds out the meal beautifully—the light broth balances the savory richness of the fried rice without weighing you down.

For something fresh and light, try serving an Asian cucumber salad on the side. Cool, crisp cucumbers dressed with rice vinegar and sesame oil provide a refreshing contrast to the warm rice, and it takes just minutes to throw together.

Steamed or stir-fried broccoli is another easy option that brings color and nutrition to your plate—toss it with a little garlic and sesame oil for extra flavor.

Chicken Fried Rice Storage & Reheating Tips

Store Leftover Chicken Fried Rice in the Refrigerator

Store leftovers in an airtight container for up to 4 days.

Freezer Storage for Chicken Fried Rice

Freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating Chicken Fried Rice in the Microwave

Heat individual portions for about 1 minute, stirring halfway through until heated through.

Stovetop Reheating for Chicken Fried Rice

Reheat in a skillet over medium-high heat for 5-7 minutes, stirring occasionally. Add a splash of soy sauce or water if needed to prevent sticking.

Make Ahead Tip for Making Chicken Fried Rice

Cook rice a day ahead and refrigerate—this actually improves the final texture of your fried rice!

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A close-up of making chicken fried rice in a skillet, with pieces of chicken, scrambled eggs, peas, and carrots. A wooden spoon is scooping up a portion.

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