Chicken Fried Rice is one of the best weeknight dinners around! It’s a homemade version of my favorite take-out classic. We all had that ham fried rice growing up but move over ham because the chicken variation is 100 times better!
The whole family will love this protein packed, hearty chicken and brown rice combo.
The BEST Chicken Fried Rice Recipe
This chicken fried rice will easily become one of your go-to dinners! It’s easy, it calls for basic ingredients, it’s hearty and filling and it’s perfectly flavorful.
Plus it’s quick to make and clean up is a breeze. It also makes perfectly delicious leftovers if you are lucky enough to have any left, or make it ahead for meal prep for the next couple of days.
It’s also an easy recipe to customize and swap out with another protein and you could even add in other vegetables.
Watch the Chicken Fried Rice Video:
What Ingredients go into Chicken Fried Rice?
- Brown rice – leftover rice from the day before works best. White rice will work great here too.
- Chicken breasts – I like to dice the chicken into very small pieces about 1/2 – 3/4-inch, it makes it the perfect size for this fried rice.
- Toasted sesame oil – this oil is very strong and a little goes a long way. This ingredient adds lots of flavor to this dish.
- Vegetable oil (or canola oil) – this is used for sautéing (along with the sesame oil so you won’t use to much of that and sesame oil on it’s own has a low smoke point).
- Frozen peas and carrots blend – I like to use the frozen vegetable here to save time, but fresh will work too you’ll just have to longer so they’ll become tender enough.
- Green onions – feel free to add more green onions to taste.
- Garlic – only use fresh garlic here for best flavor.
- Eggs – you can add 3 eggs here to stretch the recipe a bit. If it’s easier for you, you can stir in a bowl with a fork first then add to the skillet.
- Low-sodium soy sauce – if you have regular sodium soy sauce that will work too, just start with 2 Tbsp and add more if needed.
How to Make Chicken Fried Rice
- In a large non-stick wok or skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of the canola oil over medium-high heat.
- Add chicken pieces, season lightly with salt and pepper and saute until cooked through, about 5 – 6 minutes.
- Transfer chicken to a plate or a piece of foil and set aside.
- Return skillet to medium-high heat, add remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil.
- Add peas and carrots blend and green onions and saute 1 minute, then add garlic and saute 1 minute longer.
- Push veggies to edges of pan.
- Add eggs in center and cook and scramble until just set.
- Return chicken to skillet along with rice.
- Add in soy sauce and season with salt and pepper to taste.
- Toss everything together and serve warm with Sriracha to taste if desired.
How is this Healthier than Traditional Fried Rice?
This is healthier than the traditional fried rice since uses brown rice and chicken in place of the traditional white rice and ham. Plus it uses low sodium soy sauce instead of the higher salt content traditional soy sauce.
Can I Make it with Cauliflower Rice?
I actually have a delicious Cauliflower Chicken Fried “Rice” recipe HERE for a lower carb option.
Can I Substitute Chicken Thighs?
Boneless skinless chicken thighs will work great here too, you’ll just need to add a couple of extra minutes cook time to the chicken. As always test the center temperature to 165 degrees on an instant read thermometer to test for doneness.
Can I Use Shrimp or Ham instead of Chicken?
Yes. Shrimp or ham can be used here as well. If using shrimp use small shrimp and you’ll only need to cook about 1 minute per side, and if using ham use 1 1/2 cups and i will only needed to be heated through since it’s pre-cooked.
How Much Dry Rice to Equal Prepared Rice?
You’ll want to start with about 1 1/4 cups dry brown rice to equal 3 cups cooked rice. But if you’re like me you’ll just make extra to have for another meal.
More Chinese Take-Out Recipes You’ll Love:
- Chicken Chow Mein
- Chinese Orange Chicken
- Honey Garlic Steak Bites
- Chicken and Broccoli Stir Fry
- Easy Teriyaki Chicken
- General Tso’s Chicken
Follow Cooking Classy
Chicken Fried Rice
- 3 cups cooked long-grain brown rice (preferably left over rice. White is fine too)
- 3/4 lb bonelss skinless chicken breasts , diced into 3/4-inch pieces
- 1 Tbsp toasted sesame oil , divided
- 1 Tbsp canola oil , divided
- 1 1/3 cups frozen peas and carrots blend
- 3 green onions chopped
- 2 cloves garlic , minced
- 2 large eggs
- 3 Tbsp low-sodium soy sauce
- Salt and freshly ground black pepper
- Sriracha , for serving (optional)
- In a large non-stick wok or skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of the canola oil over medium-high heat. Once hot, add chicken pieces, season lightly with salt and pepper and saute until cooked through, about 5 - 6 minutes. Transfer chicken to a plate and set aside.
- Return skillet to medium-high heat, add remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil. Add peas and carrots blend and green onions and saute 1 minute, then add garlic and saute 1 minute longer. Push veggies to edges of pan, add eggs in center and cook and scramble.
- Return chicken to skillet along with rice. Add in soy sauce and season with salt and pepper to taste. Serve warm with Sriracha to taste if desired.
- Recipe Source: adapted with slight changes from Rachel Schultz