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Chicken Fried Rice

A hearty fried rice with chicken and vegetables.
Chicken Fried Rice

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Servings: 4
Total Time: 30 minutes plus 12 hours to chill rice
Recipe by: Frankie


3 TBSP peanut oil,divided
1 pound boneless skinless chicken breasts, cut into 1/8-inch slices
3 cups cooked jasmine rice, chilled for 12 hours
1 medium onion, finely chopped
1 medium carrot, peeled and diced small
2 medium garlic cloves, minced
1/2 cup frozen peas
3 large eggs, lightly beaten
1 TBSP sesame oil
3 TBSP soy sauce
4 green onions, thinly sliced


1. Heat the peanut oil in a wok or large non-stick skillet over high heat. Make sure you let the wok or pan get very hot before proceeding.

2. If necessary, gently unclump the rice using your hands. Add 1 cup of the rice to the pan and cook while tossing and stirring until rice is lightly browned, about 3 minutes. Transfer the cooked rice to a bowl. Continue with the rest of the rice cooking 1 cup of rice at a time. Set all the cooked rice aside for later.

3. Reduce the heat to medium-high. Add the chicken to the pan, toss and stir until cooked through, 4 to 5 minutes. Transfer the cooked chicken and any juices to a plate and set aside.

4. Keep the pan over medium-high heat and add the onions, carrots, and garlic. Cook, stirring often, until vegetables are softened, 4 to 5 minutes.

5. Stir in the peas then push all the vegetables to one side and pour the beaten eggs on the empty side of the pan. Scramble the eggs until cooked then mix them in with the vegetables.

6. Stir the chicken (with any juices), rice, sesame oil, soy sauce, and green onions into the pan and cook for about 1 more minute.

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Chicken Fried Rice

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