What You’ll Love About This Recipe
This homemade chicken fried rice is a game-changer, bringing restaurant-quality flavor right to your kitchen with minimal effort. You’ll love how easy and delicious it is, perfect for busy weeknights or lazy weekends.
Quick & Easy – Ready in under 30 minutes, making it ideal for last-minute dinners.
Customizable – Swap veggies or proteins to match what’s in your fridge.
Better Than Takeout – Fresh, flavorful, and way more satisfying than delivery.
Recipe
Chicken fried rice is a popular and versatile dish that combines tender chicken, fluffy rice, and a mix of vegetables for a flavorful and satisfying meal. Perfect for using up leftover rice, this recipe is quick, easy, and customizable to your taste preferences.
Ingredients:
- 2 cups cooked and cooled white rice (preferably day-old)
- 1 cup cooked chicken (shredded or diced)
- 1 cup mixed vegetables (e.g., peas, carrots, corn)
- 2 large eggs
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 2 cloves garlic (minced)
- 1 small onion (finely chopped)
- 2 green onions (sliced)
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions:
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Add eggs, scramble until cooked, then remove and set aside.
- Add the remaining oil to the skillet, then sauté garlic and onion until fragrant.
- Add mixed vegetables and cook until tender.
- Stir in the cooked chicken and heat through.
- Add the rice, breaking up any clumps, and mix well.
- Pour in soy sauce and oyster sauce, stirring to combine evenly.
- Return the scrambled eggs to the skillet and mix gently.
- Garnish with green onions and adjust seasoning with salt and pepper if needed.
- Serve hot.
Notes: Use day-old rice for best results to prevent the dish from becoming mushy. Customize with your favorite vegetables or protein.
Equipment: Large skillet or wok, spatula, knife, cutting board.
Time: Prep time: 10 minutes, Cooking time: 15 minutes.
Cuisine: Asian-inspired.
Serving: Serves 4.
Nutrition
This homemade chicken fried rice is both delicious and nutritious. Here’s the nutritional breakdown per serving:
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 18 g |
| Fat | 10 g |
| Carbohydrates | 35 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 520 mg |
What To Serve With It
I love pairing my homemade chicken fried rice with other rice varieties like jasmine or brown rice for variety. Side dishes like steamed vegetables, egg rolls, or a tangy cucumber salad add freshness and balance. It’s a fun way to create a complete, satisfying meal that everyone enjoys.
Rice Varieties
Whenever I make chicken fried rice, I find that the type of rice I use really makes a difference. I prefer long-grain rice like jasmine or basmati because they’re fluffy and don’t clump together. Short-grain rice can get too sticky, which isn’t ideal for frying. I always cook the rice a day ahead and let it chill in the fridge—it dries out a bit, which helps it fry up perfectly. Brown rice works, too, if you want something healthier, but it has a nuttier flavor. Just remember, the rice sets the stage for the dish, so it’s worth choosing wisely!
Side Dishes
Since chicken fried rice is already packed with flavor, you’ll want side dishes that complement it without stealing the spotlight. I love pairing it with simple steamed vegetables, like broccoli or snap peas—they add a fresh crunch. A light cucumber salad with sesame dressing is another favorite of mine—it’s invigorating and balances the richness. Egg drop soup is a classic choice that feels comforting without being heavy. If I’m craving something crispy, spring rolls or pot stickers do the trick. Whatever you choose, keep it light and fresh so the fried rice remains the star of the meal.
