Chicken Fried Rice

by Jess - Budget Bytes
5 from 2 votes
Pin RecipeJump to recipe →

This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.

We’re all guilty of ordering Chinese takeout on a desperate night. But with this Chicken Fried Rice recipe, you won’t have to resort to that any longer! Make delicious, ultra-flavorful chicken fried rice that tastes even better than takeout– and costs less too. Easily stretch leftover rice and a single chicken breast into a budget-friendly and satisfying meal the whole family will love!

overhead view of chicken fried rice in a frying pan.

What is Chicken Fried Rice?

Chicken fried rice is a Chinese dish made with cooked rice that is stir-fried in a wok with chicken, vegetables, and eggs, and seasoned with a savory sauce. It’s extremely flexible and budget-friendly, which is why we love this dish! The recipe below is an American adaptation, using a skillet instead of a wok and ingredients that are easily sourced in most American grocery stores. If you are vegetarian, you can make this without the chicken, or try our Vegetable Fried Rice recipe!

Do I Need a Wok?

This recipe is designed to be made easily in a regular pan; however, we highly recommend using a nonstick pan over stainless steel. We found in testing that some of the eggs stuck to the bottom of the stainless steel pan and burned, adding an unpleasant flavor to the whole dish.

Ingredients for Chicken Fried Rice

Here’s what you’ll need to make chicken fried rice:

  • Chicken Breast: You’ll need 1 large boneless skinless chicken breast (about 2/3 lb.) for this recipe.
  • Oil: Toasted sesame oil adds a warm and nutty flavor, while cooking oil (we like canola or vegetable) helps everything cook without burning.
  • Soy Sauce: Adds rich, salty, umami flavor. If you’re gluten-free, you can use tamari or coconut aminos instead.
  • Garlic: Creates a savory and earthy base of flavor.
  • Ginger: Fresh ginger will create the best flavor, but paste or powder will also work.
  • Vegetables: We used green onions, carrot, red bell pepper, and frozen peas.
  • Eggs: Scrambled eggs help stretch this recipe, adding extra protein and healthy fats.
  • Cooked and Cooled Rice: To avoid clumpy or gummy fried rice, use rice that has been previously cooked and completely cooled.

What Else Can I Put In Chicken Fried Rice?

If you have any leftover veggies from previous dinners, you can chop them up and toss them in this tasty chicken fried rice. It’s also easy to grab a bag of frozen mixed vegetables (carrots, peas, corn, and green beans) to save on prep time!

How To Store Leftovers

Store leftover chicken fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat with a little bit of water added to rehydrate the rice. You can also sprinkle some water over individual portions and microwave in 30-second increments until warmed through.

chopsticks grabbing chicken fried rice from a black plate.
Share this recipe

Chicken Fried Rice

5 from 2 votes
Make delicious, ultra-flavorful chicken fried rice that tastes even better than takeout– and costs less too.
chopsticks grabbing a bite of chicken fried rice from a black plate.
Servings 4
Prep 15 minutes
Cook 20 minutes
Total 35 minutes

Ingredients

  • 2 cloves garlic, minced ($0.16)
  • 1 tsp grated fresh ginger ($0.10)
  • 3 green onions, sliced ($0.30)
  • 1 carrot, diced small ($0.16)
  • 1 red bell pepper, diced ($1.50)
  • 1 cup frozen peas ($0.50)
  • 1 large boneless skinless chicken breast ($2.62)
  • 2 large eggs ($0.46)
  • 3 Tbsp cooking oil, divided ($0.13)
  • 3 Tbsp toasted sesame oil ($0.96)
  • 3 Tbsp soy sauce ($0.15)
  • 3 cups cooked and cooled rice ($0.62)

Instructions 

  • Prepare the vegetables beforehand so they’re ready to go when needed. Mince the garlic, grate the ginger, dice the carrot and bell pepper, slice the green onions (separate the green ends from the white ends), and measure the frozen peas.
  • On a separate, clean cutting board, cut your chicken into ½ inch pieces so you get a little in every bite. Set aside (and wash your hands!)
  • Lightly whisk the eggs in a small bowl. Heat a large skillet over medium heat. Once hot, add 2 Tbsp of cooking oil and swirl to coat the surface. Add the eggs and gently scramble until cooked through. Transfer the cooked eggs to a clean bowl or plate off to the side.
  • Turn the heat up to medium-high. Add the diced carrots, stir, and cook for about two minutes. Next, add the bell pepper and the white firm ends of the green onions. Cook and stir for one minute more. Finally, add the frozen peas and stir and cook until heated through. Transfer the vegetables to a clean bowl or plate.
  • Add the remaining 1 Tbsp cooking oil to the skillet and swirl to coat the surface. Add the ½ inch pieces of chicken and completely cook through, about 4 minutes. Once the chicken is about ½ of the way cooked through (2-3 minutes), add the garlic and ginger and cook for an additional 2-3 minutes.
  • Then, add the cooked and cooled rice to the skillet. Stir and cook the chicken and rice together for about 2 minutes, or until the rice is heated through. Pour the soy sauce and toasted sesame oil over the rice. Stir the rice and sauce together until evenly combined. Turn the heat off.
  • Add the eggs and vegetables back to the skillet with the chicken and rice and stir to combine. Allow the residual heat to heat everything through. Top with the remaining green ends of the sliced green onions. Taste and adjust the soy sauce or sesame oil to your liking.

See how we calculate recipe costs here.


Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 44gProtein: 23gFat: 26gSodium: 875mgFiber: 4g
Read our full nutrition disclaimer here.
Email Me This Recipe
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
close-up overhead view of chicken fried rice in a frying pan.

how to make Chicken Fried Rice – step by step photos

chopped vegetables for chicken fried rice on a cutting board.

Prepare the vegetables beforehand so they’re ready to go when needed. Mince 2 garlic cloves, grate 1 tsp fresh ginger, dice 1 carrot and 1 bell pepper, slice 3 green onions (separate the green ends from the white ends), and measure 1 cup of frozen peas.

cubed chicken on an orange cutting board.

On a separate, clean cutting board, cut 1 large boneless, skinless chicken breast into ½ inch pieces so you get a little in every bite. Set aside (and wash your hands!)

cooked scrambled eggs in a frying pan.

Lightly whisk 2 large eggs in a small bowl. Heat a large skillet over medium heat. Once hot, add 2 Tbsp of cooking oil and swirl to coat the surface. Add the eggs and gently scramble until cooked through. Transfer the cooked eggs to a clean bowl or plate off to the side.

diced vegetables in a frying pan.

Turn the heat up to medium-high. Add the diced carrots, stir, and cook for about two minutes. Next, add the bell pepper and the white firm ends of the green onions. Cook and stir for one minute more. Finally, add the frozen peas and stir and cook until heated through. Transfer the vegetables to a clean bowl or plate.

cooked cubed chicken in a frying pan.

Add the remaining 1 Tbsp cooking oil to the skillet and swirl to coat the surface. Add the ½ inch pieces of chicken and completely cook through, about 4 minutes. Once the chicken is about ½ of the way cooked through (2-3 minutes), add the 2 cloves of garlic and 1 tsp ginger and cook for an additional 2-3 minutes.

pouring soy sauce over cooked rice in a frying pan.

Then, add 3 cups cooked and cooled rice to the skillet. Stir and cook the chicken and rice together for about 2 minutes, or until the rice is heated through. Pour the 3 Tbsp soy sauce and 3 Tbsp toasted sesame oil over the rice. Stir the rice and sauce together until evenly combined. Turn the heat off.

sprinkling salt over chicken fried rice in a frying pan.

Add the eggs and vegetables back to the skillet with the chicken and rice and stir to combine. Allow the residual heat to heat everything through. Top with the remaining green ends of the sliced green onions. Taste and adjust the soy sauce or sesame oil to your liking.

chopsticks grabbing a bite of chicken fried rice from a black plate.

This flavorful chicken fried rice is so much better than takeout!

Share this recipe

Posted in: , , , , , , , , , ,

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

Leave a Comment
  1. This was delicious! I substituted the soy sauce with Coconut Aminos and it was still wonderful. Thank you for yet another meal to add to the rotation!

    1. Yum! I love coconut aminos when I need a lower sodium option. The flavor is great. Nice move!

  2. Could you give us a ballpark figure how large in terms of weight the chicken breast is?

  3. I think I will probably adapt this to use leftover rotisserie chicken. That shouldn’t be too difficult, right?

    1. Katie, that is what I did….I had some leftover Costco rotisserie chicken to use! I just added it at the end :). Enjoy!

    2. That’s a genius move. Let us know if you tried it and how it worked out. Thanks for the great suggestion, Katie.