Perfect Chicken Fried Rice

If you ask me, fried rice is one of the best ways to use up leftover rice.

This classic chicken fried rice makes a quick weeknight dinner that’s loaded with savory flavor and satisfying bites. Tender chicken and colorful vegetables mix with cold day-old rice that gets perfectly crispy in the pan.

It’s tossed with butter, soy sauce, and sesame oil for that restaurant-style taste we all love. Scrambled eggs and a sprinkle of sesame seeds help the whole thing come together.

It’s a family-friendly dish that’s ready in under 30 minutes, perfect for those busy evenings when you need something fast and delicious.

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What Kind of Rice Should I Use?

The best rice for fried rice is actually day-old rice that’s been sitting in your fridge overnight. Fresh rice tends to be too moist and sticky, which can turn your fried rice into a mushy mess instead of getting those nice separate grains you’re looking for. Any type of white rice works great – jasmine, basmati, or regular long-grain are all solid choices. If you’re in a pinch and need to use freshly cooked rice, spread it out on a baking sheet and let it cool completely in the fridge for at least an hour before using it. Brown rice can also work if that’s what you have on hand, just know it’ll give you a chewier texture and nuttier flavor.

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Options for Substitutions

This fried rice is super adaptable, so feel free to work with what you have in your kitchen:

• Chicken breasts: You can easily swap chicken breasts for chicken thighs, which stay a bit more tender and juicy. Shrimp, pork, or even tofu work great too if you want to mix things up.
• Sesame oil: If you don’t have sesame oil, you can use all neutral oil instead, though you’ll miss out on that nutty flavor. A tiny splash of toasted sesame seeds at the end can help make up for it.
• Soy sauce: Tamari works as a one-to-one substitute if you need a gluten-free option. Coconut aminos are another alternative, though they’re a bit sweeter and less salty, so you might want to add a pinch of salt.
• Cooked rice: Day-old rice is actually best for fried rice since it’s drier and won’t get mushy. If you only have fresh rice, spread it on a baking sheet and let it cool in the fridge for 30 minutes to dry it out a bit.
• Mixed vegetables: Use whatever veggies you have on hand – peas, carrots, corn, bell peppers, or broccoli all work well. Fresh or frozen both do the job.
• Butter: You can replace butter with more neutral oil if needed, though the butter does add a nice richness to the dish.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with fried rice is using freshly cooked, warm rice, which creates a mushy, clumpy dish instead of the light, separated grains you’re after – always use day-old rice that’s been refrigerated, or spread fresh rice on a baking sheet to cool and dry out for at least 30 minutes.

Overcrowding the pan is another common error that steams your ingredients rather than frying them, so make sure your pan is hot enough that ingredients sizzle when they hit it, and cook in batches if needed.

Don’t add the soy sauce too early or let it sit too long in one spot, as this can make some parts of your rice overly salty while leaving others bland – drizzle it around the pan and toss quickly to distribute evenly.

Finally, resist the urge to constantly stir everything, since letting the rice sit undisturbed for a minute or two allows it to develop those crispy, golden bits that make fried rice so good.

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What to Serve With Chicken Fried Rice?

Chicken fried rice is pretty much a complete meal on its own, but I love serving it with a few simple sides to round things out. A light cucumber salad with rice vinegar and a pinch of sugar cuts through the richness of the fried rice perfectly, or you could go with some steamed edamame sprinkled with sea salt for an easy appetizer. If you want to make it more of a feast, add some crispy egg rolls or spring rolls on the side with sweet chili sauce for dipping. For soup lovers, a basic miso soup or hot and sour soup makes a great starter that keeps the Asian-inspired theme going.

Storage Instructions

Store: Chicken fried rice keeps really well in the fridge for up to 4 days in an airtight container. It’s one of those dishes that actually tastes great cold straight from the fridge, which makes it perfect for quick lunches throughout the week.

Freeze: You can freeze this fried rice for up to 3 months in freezer-safe containers or bags. I like to portion it out into individual servings so I can grab just what I need. Just make sure it’s completely cooled before freezing to maintain the best texture.

Reheat: The best way to reheat fried rice is in a skillet over medium heat with a splash of water or oil to keep it from drying out. You can also microwave it with a damp paper towel on top for about 2 minutes, stirring halfway through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 65-75 g
• Fat: 60-70 g
• Carbohydrates: 180-210 g

Ingredients

For the chicken:

• 2 tsp sesame oil
• 1 tbsp neutral oil (I like using avocado oil for its high smoke point)
• 0.75 lb chicken breasts (cut into 1/2-inch bite-sized pieces)
• 2.5 tbsp soy sauce
• 1.5 tbsp butter (I prefer Kerrygold salted butter for a richer flavor)
• 2 tsp lemon juice
• salt
• pepper
• 1 clove garlic, minced
• 1 tsp ginger, grated

For the fried rice:

• 1 tsp neutral oil
• 1/2 cup white onion (finely diced into 1/4-inch pieces)
• 1 cup frozen vegetables (I use Birds Eye peas and carrots)
• 2 eggs
• 4 cups cooked rice (cold, day-old rice works best for texture)
• 4 tbsp butter
• 3.5 tbsp soy sauce (I use Kikkoman Less Sodium for better salt control)
• 0.75 tsp sesame oil

For the garnish:

• sesame seeds

Step 1: Prepare Mise en Place and Cook the Chicken

• 0.75 lb chicken breasts
• 1 tbsp neutral oil
• 1 clove garlic, minced
• 1 tsp ginger, grated
• 1/2 cup white onion, finely diced
• 2.5 tbsp soy sauce
• 1.5 tbsp butter
• 2 tsp lemon juice
• salt
• pepper

Cut the chicken breasts into 1/2-inch bite-sized pieces and set aside.

Mince the garlic, grate the ginger, finely dice the onion into 1/4-inch pieces, and measure out the soy sauce, sesame oil, and butter.

Heat 1 tablespoon of neutral oil (avocado oil works great here for its high smoke point) in a large skillet or wok over medium-high heat.

Once shimmering, add the chicken pieces and cook for about 1 minute to get some color.

Add 2.5 tablespoons soy sauce, 1.5 tablespoons butter, lemon juice, and a pinch of salt and pepper.

Continue cooking for 1-3 minutes until the chicken is golden brown and cooked through, then transfer to a plate.

Step 2: Build Flavor with Aromatics and Vegetables

• 1 tsp neutral oil
• 1/2 cup white onion, finely diced
• 1 cup frozen vegetables

In the same skillet, add 1 teaspoon of neutral oil over medium-high heat.

Add the diced onion and cook for about 1 minute until it starts to soften.

Then add the frozen peas and carrots, stirring frequently, and cook for 2-3 minutes until heated through and the onions are translucent.

I like to cook the vegetables quickly to maintain their texture—they’ll continue to soften slightly when mixed with the hot rice.

Step 3: Scramble Eggs and Incorporate Rice

• 2 eggs
• 4 cups cooked rice, cold

Push the cooked vegetables to the side of the skillet, creating a clear space in the center.

Crack the 2 eggs directly into that space and scramble them until just cooked through, about 1-2 minutes.

Once the eggs are set but still slightly moist, add the 4 cups of cold, day-old rice.

Break up any clumps with your spatula or wooden spoon as you toss everything together.

The cold rice will separate more easily and won’t clump, giving you that perfect restaurant-style fried rice texture.

Step 4: Finish with Butter, Soy Sauce, and Chicken

• 4 tbsp butter
• 3.5 tbsp soy sauce
• 0.75 tsp sesame oil
• cooked chicken from Step 1

Add 4 tablespoons butter to the rice mixture and stir constantly for about 2-3 minutes, allowing the butter to coat all the rice grains evenly.

The butter will help separate the grains and add richness.

Pour in 3.5 tablespoons soy sauce and 0.75 teaspoon sesame oil, stirring well to distribute the flavors throughout.

Add the cooked chicken from Step 1 back into the skillet and toss everything together, cooking for 1-2 minutes until the chicken is warmed through and everything is well combined.

Step 5: Season and Serve

• salt
• pepper
• sesame seeds

Taste the fried rice and adjust seasoning with salt and pepper as needed.

Transfer to a serving dish and garnish generously with sesame seeds.

I find that a little sprinkle of sesame seeds adds both visual appeal and a subtle nutty flavor that really brings the whole dish together.

Perfect Chicken Fried Rice

Delicious Perfect Chicken Fried Rice recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4 servings

Calories 1600 kcal

Ingredients

  

For the chicken

• 2 tsp sesame oil
• 1 tbsp neutral oil (I like using avocado oil for its high smoke point)
• 0.75 lb chicken breasts (cut into 1/2-inch bite-sized pieces)
• 2.5 tbsp soy sauce
• 1.5 tbsp butter (I prefer Kerrygold salted butter for a richer flavor)
• 2 tsp lemon juice
• salt
• pepper
• 1 clove garlic, minced
• 1 tsp ginger, grated

For the fried rice

• 1 tsp neutral oil
• 1/2 cup white onion (finely diced into 1/4-inch pieces)
• 1 cup frozen vegetables (I use Birds Eye peas and carrots)
• 2 eggs
• 4 cups cooked rice (cold, day-old rice works best for texture)
• 4 tbsp butter
• 3.5 tbsp soy sauce (I use Kikkoman Less Sodium for better salt control)
• 0.75 tsp sesame oil

For the garnish

• sesame seeds

Instructions

 

• Cut the chicken breasts into 1/2-inch bite-sized pieces and set aside. Mince the garlic, grate the ginger, finely dice the onion into 1/4-inch pieces, and measure out the soy sauce, sesame oil, and butter. Heat 1 tablespoon of neutral oil (avocado oil works great here for its high smoke point) in a large skillet or wok over medium-high heat. Once shimmering, add the chicken pieces and cook for about 1 minute to get some color. Add 2.5 tablespoons soy sauce, 1.5 tablespoons butter, lemon juice, and a pinch of salt and pepper. Continue cooking for 1-3 minutes until the chicken is golden brown and cooked through, then transfer to a plate.
• In the same skillet, add 1 teaspoon of neutral oil over medium-high heat. Add the diced onion and cook for about 1 minute until it starts to soften. Then add the frozen peas and carrots, stirring frequently, and cook for 2-3 minutes until heated through and the onions are translucent. I like to cook the vegetables quickly to maintain their texture—they'll continue to soften slightly when mixed with the hot rice.
• Push the cooked vegetables to the side of the skillet, creating a clear space in the center. Crack the 2 eggs directly into that space and scramble them until just cooked through, about 1-2 minutes. Once the eggs are set but still slightly moist, add the 4 cups of cold, day-old rice. Break up any clumps with your spatula or wooden spoon as you toss everything together. The cold rice will separate more easily and won't clump, giving you that perfect restaurant-style fried rice texture.
• Add 4 tablespoons butter to the rice mixture and stir constantly for about 2-3 minutes, allowing the butter to coat all the rice grains evenly. The butter will help separate the grains and add richness. Pour in 3.5 tablespoons soy sauce and 0.75 teaspoon sesame oil, stirring well to distribute the flavors throughout. Add the cooked chicken from Step 1 back into the skillet and toss everything together, cooking for 1-2 minutes until the chicken is warmed through and everything is well combined.
• Taste the fried rice and adjust seasoning with salt and pepper as needed. Transfer to a serving dish and garnish generously with sesame seeds. I find that a little sprinkle of sesame seeds adds both visual appeal and a subtle nutty flavor that really brings the whole dish together.