Dinner · Chinese

Chicken Fried Rice

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · September 28, 2026

This is the fried rice that turns last night's leftovers into a fast, satisfying dinner. Tender chicken thighs, fluffy day-old rice, and a splash of soy sauce and sesame oil come together in one pan in about half an hour. Once you learn the order of operations, you will make it on repeat.

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Chicken Fried Rice

Why you'll love this

  • Ready in about 30 minutes from start to finish.
  • A great way to use up leftover rice and odds and ends.
  • Everything cooks in one pan for easy cleanup.
  • Better than takeout and you control the salt.

EveryDayMeal recipe

Chicken Fried Rice

Prep
15m
Cook
15m
Total
30m
Serves
4
Level
Easy

Ingredients

  • 1 lb boneless, skinless chicken thighs, cut into small cubes
  • 1 tsp salt, divided
  • 3 tbsp canola oil
  • 3 large eggs, whisked
  • 2/3 cup onion, diced
  • 2 cloves garlic, minced
  • 2 tsp ground ginger
  • 1 large carrot, diced
  • 2/3 cup peas (fresh or frozen)
  • 4 cups cooked and cooled jasmine rice, preferably day-old
  • 2 scallions, sliced (white and green parts kept separate)
  • 1/2 tsp Chinese five spice powder
  • 2 1/2 tbsp soy sauce, plus more to taste
  • 1 tsp toasted sesame oil

Equipment

  • Wok or large nonstick skillet
  • Sharp knife
  • Cutting board
  • Spatula
  • Small bowl for whisking eggs

Instructions

  1. Cut the chicken into small cubes, about 1/4 to 1/2 inch, so they cook fast and fit on a spoonful of rice. Sprinkle with 1/2 teaspoon salt, toss to coat, and let sit 10 minutes while you chop the vegetables.
  2. Heat a wok or large nonstick skillet over medium-high heat. Swirl in 1 tablespoon oil, pour in the whisked eggs, and scramble quickly with a spatula, breaking them into small curds. Once just set, slide them onto a plate.
  3. Add another tablespoon of oil to the pan. Add the chicken and cook 4 to 5 minutes, stirring occasionally, until cooked through and lightly browned. Transfer to a plate and scrape off any stuck bits so they do not burn later.
  4. Swirl the last tablespoon of oil into the pan over medium-high heat. Add the onion and cook 1 minute until it starts to soften. Stir in the garlic and ginger and cook about 30 seconds, just until fragrant.
  5. Add the carrot and cook 2 minutes, stirring often, until slightly tender. Stir in the peas and the remaining 1/2 teaspoon salt.
  6. Add the rice on top of the vegetables and stir to combine, using the back of your spatula to smash any clumps apart. Stir in the white parts of the scallions and the five spice powder. Add a little more oil if the rice sticks.
  7. Drizzle the soy sauce and sesame oil over the rice and toss to coat evenly. Fold in the cooked chicken, scrambled eggs, and green parts of the scallions. Cook 1 to 2 minutes more to heat through.
  8. Taste and add more soy sauce if needed. Serve immediately while hot.

Tips from the kitchen

  • Use day-old rice. Fresh rice is too moist and turns gummy in the pan. In a pinch, spread just-cooked rice on a sheet pan and let it dry 1 to 2 hours.
  • Get your pan hot and keep it moving. A wok, cast iron, or good nonstick pan all work, just add a splash more oil if things stick.
  • Have everything chopped and ready before you start cooking. Fried rice moves fast once the pan is hot.

Estimated nutrition per serving: 480 cal · 28g protein · 52g carbs · 17g fat

Make it your own

  • Swap the chicken for shrimp, diced pork, or extra egg for a vegetarian version.
  • Add a pinch of red pepper flakes or a drizzle of chili oil for heat.
  • Stir in other quick-cooking vegetables like corn, bell pepper, or bean sprouts.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet with a splash of oil until steaming, or microwave in short bursts, stirring between them.

Good to know

Can I use fresh rice?
You can, but it works best if you spread it on a sheet pan and let it dry for 1 to 2 hours first. Day-old refrigerated rice is ideal because it is drier and fries up separate instead of gummy.
What kind of rice is best?
Jasmine rice is used here for its fragrance, but any long-grain white rice works well. Avoid short-grain or sticky rice, which clumps.
Can I make this vegetarian?
Yes. Leave out the chicken and add more egg, tofu, or extra vegetables. The five spice and soy sauce still carry plenty of flavor.
Why does my rice stick to the pan?
The pan may not be hot enough or needs a little more oil. Keep the heat medium-high, add a splash of oil, and keep the rice moving.

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