Easy Chicken Fried Rice
Quick chicken fried rice with peas, carrots, egg, and savory soy sauce.
Updated: Oct 7, 2026
Why you'll like it
- Ready in about 30 min.
- Serves 4 — easy to halve or double.
- Easy level — everyday equipment only.
- Stays juicy when cooked to 165°F (74°C).
- Storage, freezing and reheating covered below.
Ready in 30 min, this easy Chicken Fried Rice serves 4. Chicken fried rice is the best way to turn leftover rice into a fast satisfying dinner.
Helpful guides
Instructions
Dice chicken in small even pieces and season with salt and pepper. Cold rice should be broken into separate grains before cooking. This prep keeps stir frying fast and prevents clumping in the hot pan.
Scramble eggs in hot oil over high heat for 60 seconds until just set, then remove. Next sear chicken 5 minutes until golden with no pink. Cook to 165°F internal temperature for safe juicy bites.
Add peas, carrots, and white parts of green onions to the skillet. Stir fry 3 minutes until crisp tender. Add garlic and cook 30 seconds more until fragrant.
Keep heat high so vegetables char lightly.
Add cold rice and drizzle soy sauce around the pan edges so it sizzles. Toss and press rice against hot metal for 4 minutes until heated through with light crisp spots. Break any clumps with a spatula.
Return chicken and egg to the pan and toss 2 minutes to combine. Drizzle sesame oil and add green tops. Taste and adjust soy sauce carefully because different brands vary in saltiness.
Work steadily and keep tools nearby so each stage flows smoothly without rushing.
Serve hot in bowls with extra green onions and chili sauce if desired. Cool leftovers quickly in shallow containers. Reheat in a hot skillet with a splash of water until steaming throughout.
Work steadily and keep tools nearby so each stage flows smoothly without rushing.
Troubleshooting — fixes, not repeats
- If rice turns mushy, it was freshly cooked; use day old chilled rice for firm separate grains.
- If pan steams, it was overcrowded; stir fry in two batches over high heat.
- If flavor is bland, add more soy one teaspoon at a time and finish with sesame oil.
- If eggs turn rubbery, you overcooked them; scramble quickly and remove while soft.
Make it your way
- Spicier version: For a spicy version, add sriracha, chili crisp, or diced jalapeno with the vegetables for heat.
- For a large dawat: For a veggie version, double peas, carrots, and edamame and skip meat.
- For a shrimp version, replace half the chicken with peeled shrimp added during the last three minutes.
- Leftovers work well for lunches because flavors meld overnight in the fridge.
- Pack sauce separately when possible so reheated portions taste fresh and textures stay appealing for the next day.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat in a skillet or microwave until rice and chicken reach 165°F internal temperature.
FAQ
Why use day old rice?
Chilled rice is drier and fries into separate grains. Fresh rice steams and turns sticky and soft. Start with the suggested amount, then adjust to suit your taste and equipment.
Can I use rotisserie chicken?
Yes, add shredded chicken at the end just to warm through. Reduce initial sear time. Start with the suggested amount, then adjust to suit your taste and equipment.
How do I add more veggies?
Add bell pepper, corn, broccoli, or edamame. Keep pieces small so they cook fast and evenly. Start with the suggested amount, then adjust to suit your taste and equipment.