Chinese Chicken Fried Rice

Chinese Chicken Fried Rice is one of those classic comfort meals I never get tired of. It’s savory, satisfying, and packed with tender chicken, fluffy rice, scrambled eggs, and crisp vegetables—all tossed in a rich, umami-packed sauce. It’s one of my favorite ways to turn leftover rice into a complete meal.

Why You’ll Love This Recipe

I love how quick and customizable this recipe is. It’s perfect for using up what I already have in the fridge, and it comes together in one pan with minimal cleanup. The flavors are just like takeout, but I get to control the ingredients and seasoning. Plus, it’s great for meal prep or a fast weeknight dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups cooked and cooled white rice (preferably day-old)

• 1 cup cooked chicken breast or thigh, diced or shredded

• 2 eggs, lightly beaten

• 1/2 cup diced carrots

• 1/2 cup peas (fresh or frozen)

• 1/4 cup chopped green onions

• 2–3 tablespoons soy sauce (to taste)

• 1 tablespoon oyster sauce (optional for extra depth)

• 2 teaspoons sesame oil

• 2 tablespoons vegetable oil

• Salt and pepper, to taste

Directions

Prepare the Ingredients:

1. I make sure the rice is cold and separated—this helps keep it from turning mushy.

2. I prep all ingredients before cooking, since the process moves fast.

Cook the Eggs:

3. I heat 1 tablespoon of oil in a large skillet or wok over medium heat.

4. I pour in the beaten eggs and scramble them until just set. Then I transfer them to a plate and set aside.

Stir-Fry the Veggies and Chicken:

5. In the same pan, I add the remaining oil and sauté the carrots and peas for 2–3 minutes until just tender.

6. I stir in the cooked chicken and heat it through.

Add the Rice:

7. I add the cold rice to the pan, breaking up any clumps with a spatula.

8. I stir-fry everything together for 2–3 minutes, letting the rice get a little toasty.

Season and Finish:

9. I add the soy sauce, oyster sauce (if using), and sesame oil, stirring to coat everything evenly.

10. I return the scrambled eggs to the pan and mix them in, then finish with chopped green onions.

11. I taste and adjust with extra soy sauce, salt, or pepper as needed.

Servings and timing

• Servings: 3–4 servings

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

• Calories: Around 350–400 kcal per serving

Variations

I like to swap the chicken for shrimp, pork, or tofu depending on what I have on hand. Sometimes I throw in bell peppers, broccoli, or baby corn for extra veggies. If I want a spicy version, I add a spoonful of chili garlic sauce or a sprinkle of crushed red pepper. Brown rice or cauliflower rice also work great if I want a lighter option.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a skillet over medium heat with a splash of water or broth to loosen it up. It also reheats well in the microwave, but I prefer the stove to keep the texture right. This recipe isn’t ideal for freezing, as the rice can get mushy.

FAQs

Can I use freshly cooked rice?

I prefer day-old rice because it’s drier and won’t clump. If I need to use fresh rice, I spread it on a baking sheet and chill it in the fridge for 30–60 minutes first.

What’s the best chicken to use?

I usually use leftover roasted or grilled chicken, but cooked thighs or even rotisserie chicken work perfectly. It just needs to be cooked and chopped.

Is oyster sauce necessary?

Not at all—it just adds extra depth. I leave it out when I want a lighter, soy-forward flavor or replace it with hoisin or a bit of extra soy sauce.

Can I make it vegetarian?

Yes, I skip the chicken and add extra veggies or tofu. I sometimes also add more egg for protein.

What’s the secret to restaurant-style fried rice?

For me, it’s all about using cold rice, high heat, and not overcrowding the pan. Cooking in batches helps keep the rice from steaming instead of frying.

Conclusion

Chinese Chicken Fried Rice is one of my favorite back-pocket meals—fast, flavorful, and endlessly flexible. Whether I’m using up leftovers or planning a quick dinner, this recipe gives me everything I love in a single skillet. Once I start making it at home, takeout just doesn’t compare.