This easy chicken fried rice comes together in under 30 minutes and is a perfect way to turn leftovers into a flavorful weeknight meal. Minimal prep but big on taste—customize with extra vegetables or proteins to make it a family favorite.
I hate wasting food, and this easy chicken fried rice is one of my top solutions for using up leftover rice, chicken, or vegetables. Rather than reheating the same items, transform them into a satisfying meal everyone will enjoy.
No strict rules here—use what you have and adjust flavors to your taste.
Why We Love This Easy Chicken Fried Rice Recipe
- Great for using leftovers. Leftover rice, shredded rotisserie chicken, or cooked vegetables all work beautifully. This recipe reinvents what’s in your fridge with little extra effort.
- Balanced and filling. Eggs, chicken, and vegetables make this a complete meal that’s quick and satisfying.
- Flexible and customizable. Add broccoli, bacon, fresh ginger, extra chili, or swap proteins—this fried rice adapts easily to what you have on hand.
- One-pan convenience. Everything cooks in a single skillet or wok, minimizing cleanup while maximizing flavor.
Ingredient Notes
See the recipe card below for exact measurements.
- Use low-sodium soy sauce. It prevents the dish from becoming overly salty; use tamari for a gluten-free option.
- Leftover rice works best. Day-old rice fries better because it’s drier and separates easily. Different rice varieties absorb sauces differently—have extra soy sauce or oil on hand.
- Best rice types. Jasmine, basmati, or medium-to-long grain white rice are ideal because they don’t clump and crisp up nicely.
- Rotisserie chicken is convenient. Shred or dice it for quick addition to the fried rice.
Recipe Variations
- Change the vegetables: use frozen mixed veggies, add broccoli, mushrooms, or bell peppers.
- Add fresh ginger (about 1 tsp minced) for extra depth.
- Make it spicy with sriracha, chili oil, or extra red pepper flakes.
- Swap or add proteins: cooked shrimp, ham, or another leftover meat work well.
Step-By-Step Instructions
Step 1: Heat butter in a large nonstick skillet or wok over medium-high heat. Add whisked eggs and scramble until set. Transfer the eggs to a plate and set aside.
Step 2: Add 1 Tbsp sesame oil and heat until shimmering. Sauté the diced onion for 3–5 minutes until translucent.
Step 3: Add cooked rice, breaking up any clumps. Pour 4 Tbsp low-sodium soy sauce and the remaining tablespoon of sesame oil over the rice, toss, then press the rice into the pan and cook for 3–5 minutes, stirring occasionally so some grains crisp.
Step 4: Stir in the cooked chicken, frozen peas and carrots, minced garlic, pepper, and red chili flakes. Season with salt to taste and heat until everything is warmed through.
Step 5: Remove from heat and fold the scrambled eggs back into the rice.
Step 6: Adjust with more soy sauce or sesame oil if the rice seems dry, taste and tweak seasonings, then serve. Garnish with chopped green onions and a drizzle of sriracha if desired.
Recipe Tips
- Rice absorbs sauces differently. Keep extra soy sauce and sesame oil nearby and add in small amounts so you don’t oversalt the dish.
- Using fresh carrots? Sauté them with the onions so they soften before adding the rice and other ingredients.
- Choose the right pan. A 12-inch skillet or wok gives you room to stir comfortably; a smaller pan will be crowded.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. Sprinkle a little water over the rice before reheating to restore moisture.
To freeze, place in a freezer-safe container for up to 3 months; thaw in the refrigerator before reheating.
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Easy Chicken Fried Rice
Ingredients
- 3 large eggs, whisked
- 1 Tbsp butter
- 2 Tbsp sesame oil, separated
- 1 onion, small diced
- 4 c cooked rice
- 4 Tbsp low sodium soy sauce
- 3-4 garlic cloves, minced
- 2 c frozen peas and carrots
- 2 c cooked chicken, rotisserie works well
- ½ tsp red chili flakes
- ½ tsp pepper
- Salt to taste
- Chopped green onions, optional for serving
Instructions
-
Heat butter in a large nonstick skillet or wok over medium-high heat. Add whisked eggs and scramble until cooked. Transfer the eggs to a plate and set aside.
-
Add 1 Tbsp sesame oil to the pan and heat. Sauté the diced onion for 3–5 minutes until translucent.
-
Add cooked rice, breaking up large clumps. Pour soy sauce and the remaining sesame oil over the rice, toss, then press the rice into the pan and cook for 3–5 minutes to allow some crisping, stirring occasionally.
-
Stir in the chicken, peas and carrots, garlic, pepper, and red chili flakes. Season with salt and heat until everything is warmed through.
-
Remove from heat and fold the scrambled eggs into the rice. Add additional soy sauce or sesame oil if needed, adjust seasonings, then serve with green onions and sriracha if desired.
Notes
Tip: Different rices absorb liquid differently. Start with the listed amount of soy sauce and add more as needed to avoid oversalting.
Tip: If using fresh chopped carrots, sauté them with the onions so they soften before adding the rice.
Tip: Use a large pan (12 inches recommended) for easier stirring and even cooking.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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