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Easy Flavorful Chinese Chicken Fried Rice Recipe for Perfect Homemade Dinner

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A quick and easy homemade Chinese chicken fried rice recipe that uses simple pantry staples and day-old rice to create a flavorful, comforting meal perfect for busy weeknights.

Ingredients

Scale
  • 2 cups cooked chicken, diced or shredded (leftover roasted or rotisserie chicken works great)
  • 4 cups day-old cooked jasmine or long grain rice, chilled
  • 1/2 cup diced carrots
  • 1/2 cup frozen peas
  • 3 green onions, chopped
  • 2 large eggs, beaten
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon oyster sauce (optional but recommended)
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil or peanut oil
  • 1/4 teaspoon white pepper
  • Salt to taste

Instructions

  1. Prep the rice: Use rice cooked at least 6 hours earlier or day-old rice stored in the fridge. Break up any clumps gently with a fork. (5 minutes)
  2. Prepare ingredients: Dice the cooked chicken into bite-sized pieces. Chop carrots, mince garlic, and slice green onions. Beat the eggs in a small bowl. (10 minutes)
  3. Heat your wok or skillet: Add 1 tablespoon of vegetable or peanut oil and heat over medium-high until shimmering but not smoking. (2 minutes)
  4. Cook the eggs: Pour beaten eggs into the pan, scramble quickly until just cooked but still soft. Remove eggs to a plate and set aside. (2 minutes)
  5. Sauté garlic and veggies: Add another tablespoon of oil. Toss in minced garlic and diced carrots, stir-fry for 2-3 minutes until fragrant and slightly softened. Add peas and cook another minute. (3-4 minutes)
  6. Add chicken: Stir in the diced chicken just to warm through, about 2 minutes. (2 minutes)
  7. Incorporate rice: Add the chilled rice to the pan. Stir constantly, tossing and breaking up grains to coat everything evenly with the oil and veggies. This step may take 5 minutes. The rice should start to get a little crispy on the edges. (5 minutes)
  8. Season: Pour in 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and a pinch of white pepper. Stir well to combine. Taste and adjust seasoning if needed. (2 minutes)
  9. Return eggs to pan: Add the scrambled eggs back in and fold them through the rice. Stir in chopped green onions for freshness. (1 minute)
  10. Finish with sesame oil: Drizzle about 1 teaspoon toasted sesame oil over the top for aroma and flavor. Give everything a final toss. (30 seconds)

Notes

Use day-old rice to prevent mushy fried rice. Cook eggs separately for soft texture. Cook on high heat to get slight crispiness. Avoid overcrowding the pan to prevent steaming. Adjust soy sauce and oyster sauce gradually to avoid over-salting. For gluten-free, substitute tamari for soy sauce. Variations include tofu for vegetarian, shrimp for seafood, or cauliflower rice for low-carb.

Nutrition

Keywords: chicken fried rice, Chinese fried rice, easy fried rice recipe, homemade fried rice, quick dinner, leftover chicken recipe, weeknight meal

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