This quick and easy Chicken Fried Rice recipe is always a good idea for dinner! Use up any leftover rice you have in the fridge by cooking it in a skillet with bites of chicken, a medley of veggies, and just the right amount of soy sauce to create the best flavor. You can easily customize it to fit your preferences!

A skillet is filled with cooked chicken fried rice.

Chicken Fried Rice

Need to clean out your fridge? I’ve got you covered. Chicken fried rice is the BEST recipe for using up any leftover white rice you may have on hand! It’s also a great recipe for using up any chicken you may have sitting around as well. And while I only typically use carrots and peas as the veggies in my chicken fried rice recipe, you can always feel free to toss in so many more veggies. More info on that below!

Soy sauce, rice vinegar, sesame oil, garlic and ginger are the stars of the show here for flavor. They all work together to create that signature fried rice flavor we all know and love! With that being said… this homemade recipe is far better than any take-out I’ve ever had! It’s more flavorful and less greasy than what you can usually find waiting for you in that little red and white paper box.

What else puts this recipe a step above take-out is how quick and easy it is to make. Lately, I feel like I wait WAY too long for take-out to be delivered! When my family is really hungry, I love utilizing recipes like this. Essentially, all you need to do it toss everything into a wok or skillet and fry it up until it’s hot and ready to eat. Quick, easy, and flavorful as can be – this fried rice recipe really has it all!

Half of a skillet is shown in the photo. It is filled with chicken fried rice.

How to Make Chicken Fried Rice

Here’s how to make chicken fried rice that’s even better than take-out. Yes, really!

  1. Cook the chicken. Skip this step if you’re using leftover chicken, of course! If you’re cooking the chicken, simply season it with salt and pepper and add it to a pan over high heat with a little bit of oil. Cook until no longer pink, then transfer to a pan to keep warm.
  2. Cook the veggies. Add more oil to the pan and toss in the onions. Cook until softened, then stir in the carrots and keep cooking until they’re also nice and soft. Add in the garlic and ginger and cook for just about 1 more minute.
  3. Add the rice. Stir in the white rice and cook for 2-3 minutes.
  4. Scramble the egg. Push the rice to the side of the dish, creating a little well in the middle. Crack the egg in the center of that well and stir to scramble it. Once cooked, stir it into the veggie and rice mixture.
  5. Make it flavorful. Add the peas, soy sauce, rice vinegar and sesame oil to the rice and stir it all together to combine. Cook for a minute or two just to warm everything through.
  6. Serve. Add the chicken back into the pan and let it warm through. Serve right away with chopped scallions, and enjoy!
A blue and white bowl is filled with chicken fried rice.

Ingredient Notes for Chicken Fried Rice

For the full list of ingredients with their exact measurements, keep on scrolling to the recipe card!

  • Oil – You’ll need a neutral oil like vegetable or canola to cook the chicken and veggies.
  • Chicken Breast – You can use thighs instead if you’d like.
  • Onion – A white or yellow onion both work well.
  • Carrots – I like using fresh carrots rather than frozen because I find that they have a nicer texture when cooked. However, frozen works just fine in a pinch.
  • Garlic – Pre-minced garlic will get the job done, but fresh garlic is preferred for the best flavor.
  • Ginger – This is my not-so-secret ingredient for the very best flavor!
  • White Rice – It needs to be cooked and cooled in the refrigerator prior to using.
  • Egg – I only use one egg, but you can add more if you’d like.
  • Frozen Peas – Let them thaw before cooking.
  • Soy Sauce – You can use tamari or coconut aminos as gluten-free substitutes.
  • Rice Vinegar – This adds the best subtle tangy flavor that really compliments the soy sauce.
  • Sesame Oil – I absolutely love the rich nutty flavor this provides!

More Fried Rice Additions

Feel free to toss in more veggies like baby carrots, water chestnuts, green beans, broccoli, or whatever else sounds good to you! You can also add more flavor to the sauce with hoisin sauce, fish sauce, or even some spicy red pepper flakes.

Chopsticks are placed on the edge of a bowl filled with chicken fried rice.

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Half of a skillet is shown in the photo. It is filled with chicken fried rice.

Get the Recipe: Chicken Fried Rice Recipe

Faster, and better, than take out, Chicken Fried Rice makes short work of leftover rice. Loaded with tender chicken, veggies and egg, this is a quick, one pot dinner the whole family will love.
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  • 2 tablespoons canola or vegetable oil
  • 1 lb boneless skinless chicken breast, cut into bite sized pieces
  • 1 cup diced onion
  • 1 cup finely diced carrot
  • 2 garlic cloves, minced
  • 1 teaspoon peeled and minced fresh ginger
  • 3 cups cooked white rice
  • 1 large egg
  • 1/2 cup frozen peas, thawed
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1/2 tablespoon sesame oil


  • 1 wok or skillet


  • Heat 1 tablespoon oil in a large non-stick skillet or wok over high heat.
  • Season the chicken with salt and pepper then add the chicken to the pan.
Cook the chicken until cooked through and no longer pink. Transfer the cooked chicken to a plate and keep warm.
  • Set aside.
 Add the remaining oil to the pan and stir in the onions. Cook the onions until softened, approximately 3 minutes.
 Stir in the carrots and cook for an additional 3 minutes or until softened. Add the garlic and ginger cooking until fragrant.
  • Stir in the white rice and cook for 2 to 3 minutes or until the rice is crisp.
 Push the rice to the side of the pan making a well in the middle. Crack the egg in the middle of the pan and stir to scramble. Cook the egg and then begin to stir into the rice mixture.
  • Add the peas, soy sauce, rice vinegar and sesame oil to the rice stirring to combine. Cook for an additional 1 to 2 minutes.
  • Stir in the chicken and cook for an additional minute to warm through.
  • Serve immediately topped with chopped scallions, if desired.


Chicken Fried Rice can be stored in the refrigerator for up to 4 days in an airtight container.
Calories: 248kcal, Carbohydrates: 30g, Protein: 21g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 76mg, Sodium: 498mg, Potassium: 497mg, Fiber: 2g, Sugar: 3g, Vitamin A: 3719IU, Vitamin C: 9mg, Calcium: 37mg, Iron: 1mg