Chicken fried rice is the ultimate comfort food, and this version brings bold flavor with minimal effort. Tender chicken, fluffy eggs, sweet peas and carrots, and crunchy green onions come together in a symphony of textures, all coated in a savory blend of soy sauce, rich butter, and nutty sesame oil. A pinch of 5-spice powder adds a warm, aromatic twist that takes this classic dish to the next level. It’s quick, delicious, and guaranteed to satisfy your cravings!
There’s something magical about a big skillet of fried rice—it’s cozy, satisfying, and the ultimate "clean out the fridge" meal. My version? Packed with tender chicken, fluffy scrambled eggs, sweet peas, and carrots, all kissed by soy sauce and a whisper of 5-spice powder for that little extra zhush. Oh, and did I mention the buttery, sesame-oil goodness that ties it all together? It’s the dish you whip up when you’re craving takeout on a leftover budget. Plus, it’s so easy you’ll feel like a kitchen hero, even if all you have is day-old rice and a dream.
Eating fried rice always takes me back to my childhood in a (really) small Midwest town, where dining options were limited. Chinese takeout was a special kind of magic. For a kid, that little white takeout box held more than food—it held a taste of the outside world, filled with possibility.
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Why You'll Love this Fried Rice Recipe
You’re going to love this chicken fried rice recipe because it checks all the boxes: quick, easy, and ridiculously tasty!
- Budget friendly: This dish transforms leftover rice and chicken into a dish that tastes like your favorite takeout!
- Super quick: Takes literally 15 minutes from start to finish.
- Crowd pleasing: Kids, picky eaters, and grown-ups alike will clean their plates and come back for seconds.
Ingredients
This fried rice comes together with simple, flavorful ingredients.
- Rice: Long-grain rice works best, and it's best if the rice is a day old as the rice will be drier and firmer.
- Butter: While not traditional in Chinese fried rice, butter adds an amazing flavor to this dish.
- Eggs: Add extra protein and a fun texture.
- Chicken: I like to use pre-cooked chicken cut into bite-sized pieces. Rotisserie chicken works perfect here. If you only have raw chicken, season with salt and pepper and cook in a little butter or oil before adding to the dish.
- Peas and carrots: I love frozen peas and carrots in this recipe. If you don't have frozen, you will need to pre-cook the carrots in the microwave until tender before adding to the rice.
- Soy sauce: All-purpose or low-sodium soy sauce is great in this dish.
- Green onions: Bring a crisp bite, zesty flavor, and fun color to the fried rice.
- Sesame oil: I use toasted sesame oil toward the end of the cooking time to add a nutty kick.
- Garlic powder: Enhances the whole dish with savory flavor.
- Five-spice powder: Adds warm, aromatic complexity to round out the flavor.
- Salt and pepper: Use to your taste at the end of cooking. Depending on the saltiness of your soy sauce and chicken, you may not need to add any salt.
See recipe card for quantities.
How to Make Fried Rice
This is my favorite kind of recipe: Dead easy, super fast, and delicious.
- Heat a tablespoon of butter over medium heat in a large skillet or wok. Beat 2 eggs in a small bowl.
- Add the beaten eggs to the heated skillet and stir until just cooked through. Remove from skillet.
- In the same skillet, add the remaining 2 tablespoons of butter and melt. Add the 5-spice powder, garlic powder, and pepper. Cook and stir for 1 minute.
- Add the rice, frozen peas and carrots, and soy sauce. Stir and cook over medium heat for 5 minutes, until everything is combined and the carrots and peas are heated through.
5. In the meantime, chop the green onions.
6. Add the diced chicken, cooked eggs, green onions, and sesame oil. Stir to combine everything thoroughly and cook for 1-2 minutes, until everything is heated through evenly. Taste and add salt or extra soy sauce if desired. Serve immediately.
What's in Chinese 5-Spice Powder?
Chinese 5-spice powder is like the secret weapon of your spice cabinet. It has the perfect balance of sweet, savory, and a little bit of heat, all in one little jar. With cinnamon, star anise, fennel, cloves, and Sichuan peppercorns, it adds a warm, aromatic depth to dishes that you didn’t even know you were missing. Trust me, once you use it, you’ll wonder how you ever cooked without it.
Substitutions
Fried rice is awesome because it’s incredibly versatile—you can throw in any protein or vegetable you have on hand. Swap out chicken for cooked beef, shrimp, or pork. Any bite-sized vegetable would be delicious in this dish; just make sure it is pre-cooked, or give it enough time to cook through once everything is mixed together in the skillet. Fried rice is the perfect meal to clean out your fridge and make use of those leftovers!
Variations
Making your own variations on this fried rice is incredibly easy—just swap out the protein, veggies, or seasonings to match what you have on hand.
- Tropical Fried Rice: Add sweet pineapple chunks for a tropical, sweet, tangy flavor that complements the savory elements.
- Spicy Fried Rice: The original recipe I've shared here doesn't have a lot of spice for more broad appeal, but it's easy to add some heat. Stir in some chopped chili peppers, red pepper flakes, or sriracha for extra spice!
- Vegetarian Fried Rice: Skip the meat and load it up with a mix of veggies like bell peppers, mushrooms, and bok choy.
Equipment
The equipment needed for this recipe is really minimal: A large skillet or wok, measuring cups and spoons, wooden spoon for stirring, and your basic cutting board and chef's knife will get the job done.
How to Store Fried Rice
To store leftover fried rice, let it cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. When reheating, make sure to add a little water or soy sauce to help restore moisture and keep it from drying out. Fried rice will stay good in the fridge for up to 2 months, but over time it will start to lose flavor and texture.
Leftover Rice Rules
Make sure your rice is cool and a bit dry when making fried rice—day-old rice works best. Freshly cooked rice tends to be too soft and sticky, which can result in clumpy fried rice. If you’re using fresh rice, spread it out on a baking sheet to cool for about 30 minutes before frying. This helps the grains separate and ensures a better texture when you cook it.
FAQ
Leftover or day-old rice is best for this recipe because it’s drier and less sticky. If you only have fresh rice, spread it out on a baking sheet and let it dry out for about 30 minutes before using.
You can use cooked and shredded chicken, diced leftover chicken, or rotisserie chicken. If you don’t have pre-cooked chicken, quickly sauté diced chicken breast or thighs in the pan with some butter or oil before starting the recipe.
Regular soy sauce works well, but if you want a lower-sodium option, use low-sodium soy sauce. For a gluten-free version, substitute with tamari.
Break up any clumps of rice with your hands before adding it to the pan. Stir frequently while cooking to keep the grains separated.
Yes, fried rice freezes well. Let it cool completely before transferring it to a freezer-safe container or bag. Freeze for up to 2 months, and reheat directly from frozen in a skillet or microwave.
Yes! Just omit the chicken and add extra vegetables or a plant-based protein like tofu or edamame.
Add a pinch of red pepper flakes, sriracha, or chopped chili peppers while cooking for a spicy kick.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with chicken fried rice:
15-Minute Chicken Fried Rice with Egg (Better Than Takeout!)
Equipment
- large skillet or wok to cook the fried rice
- wooden spoon for stirring
- cutting board and chef's knife to chop the ingredients
- measuring cups and spoons to measure ingredients accurately
Ingredients
- 4 cups cooked white rice
- 3 tablespoons butter
- 1-½ cups diced cooked chicken
- 2 eggs lightly beaten
- ½ teaspoon black pepper
- ½ teaspoon Chinese 5-spice powder
- ½ teaspoon garlic powder
- 1 cup frozen peas and carrots
- 5 tablespoons soy sauce
- 3 green onions chopped
- 1 teaspoon sesame oil
- salt to taste
Instructions
- Heat a tablespoon of butter over medium heat in a large skillet or wok. Beat 2 eggs in a small bowl.
- Add the beaten eggs to the heated skillet and stir until just cooked through. Remove from skillet.
- In the same skillet, add the remaining 2 tablespoons of butter and melt. Add the 5-spice powder, garlic powder, and pepper. Cook and stir for 1 minute.
- Add the rice, frozen peas and carrots, and soy sauce. Stir and cook over medium-high heat for 5 minutes, until everything is combined and the carrots and peas are heated through.
- In the meantime, chop the green onions.
- Add the diced chicken, cooked eggs, green onions, and sesame oil to the skillet. Stir to combine everything thoroughly and cook for an additional 1-2 minutes, until everything is heated through evenly. Taste and add salt or extra soy sauce if desired. Serve immediately.
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