Name: Easy Chicken Fried Rice Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 onion, peeled and diced; 1 red bell pepper, deseeded and finely chopped; 2 cloves garlic, peeled and minced; 115 g (2/3 cup) frozen peas; 1/2 bunch of spring onions/scallions, chopped; 250 g (2 cups) cooked shredded/sliced chicken; 2 eggs; 800 g (4 cups) boiled and cooled long-grain rice (about 1 1/3 cups / 300g dried rice boiled in water); 2 tbsp oil (neutral oil such as avocado oil); 1/2 tbsp sesame oil; 2 tbsp dark soy sauce; 1/4 tsp salt; Juice of 1/2 a lemon

If you’re on the hunt for a quick, satisfying dinner that feels like a warm hug, you’re going to absolutely love this Easy Chicken Fried Rice Recipe. It’s one of those go-to meals that’s packed with flavor, super versatile, and perfect for weeknights when you want something delicious on the table without fuss. I’ve made this more times than I can count, and each time it comes out spot on—whether I’m cooking just for myself or feeding a hungry crowd. Trust me, once you try this, it’ll become your new favorite way to use up leftover chicken and whip up a meal that’s better than takeout!

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Why You’ll Love This Recipe

Speedy and fuss-free: Ready in just about 25 minutes, it’s perfect for busy nights when time isn’t on your side.
Uses leftover chicken: A brilliant way to transform cooked chicken into a fresh, flavorful meal.
Balanced flavors: The subtle tang of lemon, the umami of soy sauce, and the sesame oil make every bite sing.
Customizable: Easy to tweak with what you have in the fridge, making it your own.

A close-up view of a white plate filled with fried rice, showing layers of light brown rice mixed with small pieces of white chicken, bright green chopped spring onions, and small orange-red peppers scattered throughout. The rice is lightly coated with red sauce drizzled on top, adding a glossy texture. In the background, there is a blurred white plate with more fried rice, placed on a white marbled surface. The overall colors are warm with green, red, and white contrasts. Photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken Fried Rice, quick chicken fried rice, easy fried rice recipe, homemade chicken fried rice, best chicken fried rice

Ingredients You’ll Need

These ingredients are simple, easy to find, and come together beautifully to give you that authentic fried rice taste with a chicken twist. I always recommend using long-grain rice that’s been cooked and cooled because it fries up perfectly without getting mushy.

Flat lay of a small white ceramic bowl of neutral avocado oil, a peeled and diced yellow onion, a finely chopped red bell pepper, two peeled garlic cloves, a small white bowl of fresh green frozen peas, a small pile of cooked shredded white chicken meat, a small white bowl of sesame oil, a neat mound of boiled and cooled long-grain rice, two whole uncracked brown eggs, a small white bowl of dark soy sauce, a small pinch of salt beside the bowls, half a fresh lemon cut with visible juice, and a small bunch of chopped spring onions arranged symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Easy Chicken Fried Rice, quick chicken fried rice, easy fried rice recipe, homemade chicken fried rice, best chicken fried rice

Neutral oil (like avocado oil): It has a high smoke point which is perfect for frying without burning the flavors.
Onion: Adds a sweet depth when it’s soft and translucent; don’t skip this for that foundational flavor.
Red bell pepper: Gives a pop of color and a subtle sweetness that balances the savory elements.
Garlic: One of those aromatics that instantly lifts the whole dish with its fragrant punch.
Frozen peas: A convenient vegetable addition that adds a little texture and a burst of freshness.
Cooked shredded or sliced chicken: This is the star protein and a great way to use leftovers or pre-cooked chicken.
Sesame oil: Just a little to add that irresistible nutty aroma you’d expect in takeout-style fried rice.
Boiled, cooled long-grain rice: Cooling the rice stops it from sticking and helps you get those perfect separate grains.
Eggs: Scrambled into the rice for extra protein and that classic fried rice texture.
Dark soy sauce: Packs in the richness and color—you’ll want to taste as you go to get it just right.
Salt: To enhance all the flavors without overwhelming them.
Juice of half a lemon: Adds a bright, fresh zing at the very end that makes the flavors pop.
Spring onions/scallions: For garnish—they add a fresh crunch and a little bite.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Easy Chicken Fried Rice Recipe, and you should too! It’s super easy to tailor depending on what you’ve got in the fridge or what flavor profile you’re craving.

Add heat: I often toss in a finely chopped chili or a dash of chili flakes for a spicy kick that wakes up the dish.
Veggie boost: Swap peas for mixed veggies like corn, shredded carrots, or diced zucchini—great for sneaking in extra greens.
Protein swap: Instead of chicken, you can try shrimp, tofu, or even leftover pork. Each brings a unique twist.
Low sodium: Use low-sodium soy sauce and adjust salt accordingly if you’re watching your salt intake.

How to Make Easy Chicken Fried Rice Recipe

Step 1: Sauté the aromatics to build flavor

Start by heating 1 tablespoon of neutral oil in a large wok over medium heat. Toss in your diced onion and let it cook, stirring regularly, for about 5 minutes until it’s soft and translucent. This slow softening really brings out the sweetness of the onion and sets the flavor base for the whole dish. Don’t rush this part; it makes all the difference!

Step 2: Add the veggies and garlic

Once the onion has softened, add the remaining oil, then the chopped red bell pepper, minced garlic, and frozen peas. Stir this mix for another 2 minutes so the garlic becomes fragrant but doesn’t burn, and the peppers soften just a bit. You’ll notice the kitchen starts smelling incredible at this point.

Step 3: Incorporate chicken and sesame oil

Next, add your cooked shredded chicken along with that little splash of sesame oil. Stir everything together, coating the chicken in the flavorful mixture. The sesame oil is what gives it that authentic fried rice aroma—I always keep it handy for dishes like this.

Step 4: Add rice and turn up the heat

Now add the cooled, cooked rice to the wok. Turn your heat to high and use a spatula to “toss” the rice gently, making sure it doesn’t stick to the pan. Keep things moving so the rice heats evenly and you get a slight crispiness on some grains—this is key to great fried rice. This process usually takes about 5 minutes.

Step 5: Cook the eggs directly in the wok

Push the rice mixture to one side of the wok and crack your two eggs into the empty space. Add a splash of soy sauce right on top of the eggs. Keep the eggs over the heat and stir gently until they start scrambling but still look a little runny—that’s perfect because they’ll finish cooking when you mix everything together.

Step 6: Combine everything and finish with lemon

Mix the scrambled egg into the rice thoroughly. Then pour in the rest of the soy sauce, sprinkle a pinch of salt, and stir it all up. Finally, add the juice of half a lemon and give it a taste. The lemon adds a bright zing that lifts all the other flavors, making your plate of chicken fried rice really pop. Add a bit more lemon if you feel it needs that extra freshness.

Step 7: Garnish and serve

Divide the fried rice between your bowls and sprinkle chopped spring onions on top. These little pops of green add both color and a mild oniony crunch that’s absolutely divine.

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Pro Tips for Making Easy Chicken Fried Rice Recipe

Use cold rice: Freshly cooked rice can get mushy; cold rice is firm and separates easily for that perfect fried texture.
Keep the wok hot: High heat helps fry ingredients quickly without steaming them, preserving crispness and flavor.
Don’t add too much soy sauce at once: Start with less, taste, then adjust to avoid overpowering saltiness.
Cook eggs separately in the pan space: This technique provides fluffy scrambled eggs evenly distributed without overmixing.

How to Serve Easy Chicken Fried Rice Recipe

A close-up view of a mound of fried rice on a white plate, placed on a white marbled surface. The dish has three main layers: the bottom layer is white and slightly golden rice grains, the middle layer contains shredded light brown chicken pieces mixed with small green peas, and the top layer is scattered with bright green chopped spring onions and tiny red bell pepper bits. Wooden chopsticks rest diagonally at the back of the plate. Photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken Fried Rice, quick chicken fried rice, easy fried rice recipe, homemade chicken fried rice, best chicken fried rice

Garnishes

I always top mine with chopped spring onions—they add a fresh bite and nice color contrast that makes the whole dish look inviting. Sometimes I sprinkle toasted sesame seeds or a drizzle of extra sesame oil if I’m feeling fancy. A few cilantro leaves can be great too if you want a herby twist.

Side Dishes

For sides, I love pairing this with simple steamed or roasted veggies like broccoli, bok choy, or snap peas to keep things light and balanced. A side of crispy spring rolls or dumplings also hits the spot if you want to go full Asian-inspired feast mode.

Creative Ways to Present

For special occasions, I’ve served this fried rice in individual pineapple bowls which always impress guests visually and taste-wise. Another fun idea is to mold the rice with a small bowl or cup before plating for a neat presentation that looks restaurant-style but is easy to do.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken fried rice in an airtight container in the fridge, and it keeps really well for up to 3 days. When cooled properly before refrigerating, the rice doesn’t dry out much or clump together.

Freezing

If you want to freeze this recipe, portion it out into freezer-safe bags or containers. I’ve found it freezes beautifully and makes for a super convenient meal later on. Just thaw overnight in the fridge before reheating.

Reheating

When reheating, I prefer warming the fried rice in a hot skillet or wok with a splash of water or soy sauce to add moisture back and prevent drying out. Microwave works too but stir halfway through heating to keep it even and tasty.

FAQs

Can I use freshly cooked rice instead of cold rice for this recipe?

While you can use freshly cooked rice, I highly recommend using rice that’s been cooked ahead and thoroughly cooled (even refrigerated). Freshly cooked rice tends to be too moist and can turn mushy when fried. Cold rice grains separate better and fry up with that lovely slightly crispy texture perfect for fried rice.
What’s the best way to shred leftover chicken?

For this recipe, shredded chicken works wonderfully and is super easy to do. You can use two forks to pull the cooked chicken apart or, if you have a stand mixer, pulse the cooked chicken in it for a few seconds. Just avoid chunks that are too big so they combine nicely with the rice.
Can I make this recipe vegetarian?

Absolutely! Simply omit the chicken and add more veggies or replace the chicken with tofu or tempeh cubes. You might want to add a little extra soy sauce or a drizzle of mushroom sauce to keep the umami flavor rich and satisfying.
How do I keep the rice from sticking to the wok?

The key is to use a hot wok or pan and keep the rice moving by tossing or stirring frequently with a spatula. Also, using a bit of oil helps create a barrier so the rice doesn’t stick. Avoid overcrowding the pan, too, so everything fries evenly.

Final Thoughts

I absolutely love how this Easy Chicken Fried Rice Recipe turns out every time—flavorful, comforting, and quick enough for those crazy busy days. When I first tried making fried rice at home, it felt intimidating, but this method simplified everything and gave me a restaurant-quality dish in minutes. I’m confident you’ll enjoy making it just as much as eating it, and it’s such a smart way to use up leftover chicken. So grab your wok, prep those simple ingredients, and get ready to wow your taste buds tonight!