Chicken Fried Rice (Better Than Takeout, 22 Minutes)

Homemade chicken fried rice is faster than waiting for delivery, and you control the oil and salt. The single most important trick is to use cold, cooked rice: fresh rice is too moist and turns mushy in the pan.

Everything is cooked in stages in a very hot pan, then tossed together at the end with soy sauce and a few drops of sesame oil.

Why you will love this chicken fried rice

• 22 minutes from fridge to table.
• Uses leftovers: rice, cooked chicken, frozen vegetables.
• Customizable: shrimp, tofu or extra vegetables.
• Protein packed: chicken and eggs.

Ingredients and swaps

• Rice: long-grain or jasmine, cooked and chilled for at least 6 hours (day-old is best).
• Chicken: thigh or breast, diced small. Leftover roast chicken works; add it at the end.
• Soy sauce: light or all-purpose soy sauce. Tamari for gluten free.
• Sesame oil: toasted sesame oil, added off the heat for aroma.
• White pepper: optional, but it gives that classic takeout taste.

How to make chicken fried rice

Heat a wok or large skillet until very hot. Cook the chicken in a little oil until golden and cooked through, then set it aside. Scramble the eggs softly and set them aside too.

Add the remaining oil, the garlic and green onion whites, then the peas and carrots. Add the cold rice and press out any clumps, then stir-fry for 3 minutes until hot and slightly toasty.

Return the chicken and eggs, add the soy sauce and white pepper, and toss for a minute. Finish with sesame oil and green onion tops.

Tips for the best result

• Get the pan really hot before adding the rice.
• Do not overcrowd: for a double batch, cook in two rounds.
• Break up cold rice with your hands before cooking.
• If the rice sticks, add a little oil rather than water.

Easy variations

• Shrimp fried rice: swap the chicken for shrimp, cooked 2 minutes.
• Vegetarian: use crispy tofu and extra vegetables.
• Pineapple: add diced pineapple and cashews.

What to serve with it

Cucumber salad, steamed greens with garlic, or a simple egg drop soup.

Storage and reheating

Cool quickly and refrigerate within 1 hour of cooking. Eat within 1 to 2 days and reheat until steaming hot all the way through.

You might also like: Honey Garlic Air Fryer Salmon Bites (18 Minutes) · One-Pan Lemon Garlic Chicken Thighs (30 Minutes)

recipe card

Chicken Fried Rice (Better Than Takeout, 22 Minutes)

Day-old rice stir-fried with chicken, egg, peas and carrots, soy sauce and sesame oil.

Tried & tested

Prep10 min

Cook12 min

Total22 min

Makes4 servings

CuisineChinese-inspired

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Ingredients −

4

+ servings

• 3 cups (about 500 g) cooked, cold rice
• 2 tbsp neutral oil, divided
• 350 g (12 oz) chicken breast or thigh, diced small
• 1/4 tsp salt
• 3 large eggs, beaten
• 1 cup (140 g) frozen peas and carrots
• 3 green onions, whites and greens separated
• 2 garlic cloves, minced
• 3 tbsp soy sauce
• 1 pinch white pepper
• 1 tsp toasted sesame oil

Steps

1. Heat 1 tbsp oil in a wok or large skillet over high heat. Cook the chicken with the salt for 4 to 5 minutes, until cooked through. Set aside.
2. Scramble the eggs in the pan until just set. Set aside.
3. Add the remaining oil, the garlic and green onion whites. Stir 30 seconds.
4. Add the peas and carrots and stir-fry 2 minutes.
5. Add the rice, break up clumps and stir-fry 3 minutes until hot.
6. Return the chicken and eggs. Add the soy sauce and white pepper and toss 1 to 2 minutes.
7. Off the heat, stir in the sesame oil and green onion tops.

Calories420

Protein29 g

Carbs39 g

Fat14 g

Fiber2 g

Sodium920 mg

Nutrition per serving, estimated from standard ingredient data. It varies with brands and portions.

Cook's notes

• Fresh rice: spread it on a tray and chill uncovered for at least 1 hour before cooking.