Chicken Fried Rice
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Wok-style fried rice with tender chicken, egg, and vegetables in a savory soy glaze. The secret is cold day-old rice, which fries up separate and golden instead of mushy.
By Mia HartwellUpdated February 21, 2026
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- A great way to use leftover rice and chicken
- Better than takeout for a fraction of the cost
- On the table in about 30 minutes
- Endlessly flexible with whatever vegetables you have
Chicken Fried Rice
30 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 430kcal
- Protein
- 28g
- Carbs
- 52g
- Fat
- 13g
- Fiber
- 3g
- Sugar
- 4g
Step-by-Step Instructions
- 1
Heat 1 tbsp oil in a large skillet or wok over high heat. Cook the diced chicken 5-6 minutes until browned and at 165°F (74°C). Remove to a plate.
- 2
Add the beaten eggs to the pan and scramble until just set, then move them to the plate with the chicken.
- 3
Add the remaining oil and the peas and carrots; stir-fry 2 minutes. Add the garlic and cook 30 seconds.
- 4
Add the cold rice, breaking up clumps, and stir-fry 3-4 minutes until heated through and lightly toasted.
- 5
Return the chicken and eggs. Pour in the soy sauce, oyster sauce, and sesame oil, tossing until evenly coated and hot.
- 6
Stir in the green onions, taste for salt, and serve.
Pro Tips for the Best Results
- Cold, day-old rice is the key — fresh warm rice steams and clumps into mush.
- Cook over high heat and keep the rice moving so it toasts and fries rather than steams.
- Push ingredients to the side and cook the egg separately so it stays in fluffy curds.
- Add the sauces at the end so they coat everything without burning off.
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How to Cook Chicken Fried Rice
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Start with cold, dry rice
The single biggest factor in good fried rice is the rice itself. Freshly cooked rice is moist and sticky and will clump and steam in the pan. Cold day-old rice has dried out and firmed up, so the grains separate and fry into golden, slightly chewy bites. If you forgot to plan ahead, spread fresh rice on a tray and chill it.
Cook components separately
Brown the chicken to 165°F (74°C) and scramble the eggs on their own, then set both aside. Cooking each element separately keeps the egg fluffy and the chicken seared rather than gray and rubbery. A hot pan throughout is what gives fried rice its characteristic toasty flavor.
Fry, then sauce
Toast the rice in the hot pan to drive off moisture and develop flavor before everything comes back together. Add the sauces only at the end so they coat the rice evenly and don't scorch or evaporate. Finish with green onions and sesame oil for aroma.
Storage & Make-Ahead
Store in an airtight container in the fridge for up to 4 days. Reheat in a hot skillet with a touch of oil to bring back the texture. Freezes well for up to 2 months.
Serving Suggestions
This chicken fried rice pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
I don't have day-old rice — what can I do?+
Spread freshly cooked rice on a sheet pan and chill it in the fridge for 30-60 minutes (or the freezer for 20) to dry it out before frying.
Can I use other vegetables?+
Yes. Diced bell pepper, corn, edamame, or chopped broccoli all work — add firmer vegetables earlier so they soften.
Is this good for meal prep?+
Very. It reheats well in a hot skillet and keeps for up to 4 days in the fridge.
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