Name: Chinese Chicken Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 3 cups cooked and cooled white rice (preferably day-old); 1 lb boneless, skinless chicken breast or thighs, diced; 2 eggs; 3 green onions, chopped; 1/2 cup diced carrots; 1/2 cup peas (frozen or fresh); 2 cloves garlic, minced; 3 tbsp soy sauce; 1 tsp sesame oil; 2 tbsp vegetable oil, divided; Salt and pepper to taste; Optional: 1 tbsp oyster sauce or hoisin sauce for added depth

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This Chinese chicken fried rice is fast, flavorful, and better than takeout. It’s packed with tender chicken, fluffy rice, crisp veggies, and savory sauce — all stir-fried together in one skillet. I make it anytime I want a satisfying, no-fuss meal.

Why You’ll Love This Recipe

I love how quickly this comes together, especially if I already have leftover rice. It’s versatile, filling, and tastes just like the kind of fried rice I get at a good Chinese restaurant. Plus, I can make it exactly how I like — with extra veggies, spice, or even a fried egg on top. Chinese Chicken Fried Rice

Ingredients

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

cooked and cooled white rice (preferably day-old)
boneless, skinless chicken breast or thighs, diced
eggs
green onions, chopped
carrots, diced
peas (frozen or fresh)
garlic, minced
soy sauce
sesame oil
vegetable oil
salt and pepper
optional: oyster sauce or hoisin sauce for extra depth

Directions

I heat oil in a large skillet or wok over medium-high heat and cook the diced chicken until browned and cooked through. I season it lightly with salt and pepper and then remove it from the pan.
In the same pan, I add a bit more oil and scramble the eggs. Once cooked, I break them into pieces and push them aside.
I add garlic, carrots, and peas, stir-frying until the veggies are just tender.
I add the cold rice to the pan and break up any clumps. I stir-fry everything together for a few minutes until the rice is hot and slightly crispy.
I return the chicken to the pan and add soy sauce, sesame oil, and optional sauces like oyster or hoisin.
I toss everything well to coat, then stir in green onions just before serving.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

For more heat, I add chili oil or red pepper flakes.
I’ve swapped in cauliflower rice for a low-carb version.
Adding chopped bok choy, broccoli, or bell peppers boosts the veggie content.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. To reheat, I stir-fry the rice again with a splash of water or soy sauce to bring back moisture. The microwave works too, but I prefer the pan for crispier texture.

FAQs

Why use day-old rice?

Cold, cooked rice is firmer and drier, which helps it fry without turning mushy. Fresh rice tends to clump and get soggy.

Can I make this ahead of time?

Yes. I cook the rice and chicken ahead, then assemble everything fresh in the skillet when I’m ready.

What’s the best soy sauce to use?

I like low-sodium soy sauce so I can control the saltiness. For a deeper flavor, I sometimes add a dash of dark soy sauce.

Can I make this gluten-free?

Yes, I just use gluten-free soy sauce or tamari and skip the oyster sauce or use a GF version.

Do I need a wok?

Not at all. A large nonstick or stainless-steel skillet works great — I just make sure it’s hot enough.

Conclusion

Chinese chicken fried rice is one of my favorite quick dinners. It’s comforting, customizable, and a great way to use up leftovers. Once I learned to make it myself, I stopped ordering takeout as often — this version hits all the same notes, and then some.