The Ultimate Homemade Chicken Fried Rice: Better Than Takeout in 30 Minutes!

Have you ever craved that perfect chicken fried rice from your favorite Chinese restaurant but didn’t want to leave your house? Well, I’m about to show you how to whip up a delicious batch of chicken fried rice that’ll rival any takeout joint. Trust me, once you master this recipe, you’ll never need to order in again!

I’ve always been a huge fan of fried rice. There’s something so comforting about that savory, slightly toasty flavor combined with tender chicken, fluffy rice, and colorful veggies. The best part? You can make this classic dish in just about 30 minutes with ingredients you probably already have in your kitchen!

The Secret to Perfect Chicken Fried Rice

Before we dive into the recipe, let’s talk about the most important tip for amazing fried rice: use cold, leftover rice. This is non-negotiable, folks! Fresh rice is too moist and soft, which will give you a gummy, sticky mess instead of those perfect separate grains we’re aiming for.

As Lisa Lin from Simply Recipes learned the hard way: “The first time I tried cooking fried rice on my own, I made the mistake of using freshly cooked rice. Because it was still so moist and soft, the resulting dish was far too gummy—nothing like what my mother cooked.”

If you don’t have leftover rice don’t worry! You can

• Cook rice specifically for this recipe and spread it on a baking sheet
• Let it cool and dry out for 1-2 hours
• OR use frozen rice as a handy shortcut (like Ree Drummond suggests)

Ingredients You’ll Need

For this recipe that serves 4-6 people, gather these ingredients:

For the Chicken Marinade:

• 3/4 to 1 1/4 pounds boneless skinless chicken thighs, cut into small cubes (about 3/4-inch pieces)
• 1-2 tablespoons low-sodium soy sauce
• 1 teaspoon sugar

For the Fried Rice:

• 2-3 tablespoons vegetable or canola oil
• 3 scallions (green onions), sliced (keep dark green parts separate)
• 1-2 tablespoons fresh chopped ginger
• 2 garlic cloves, finely chopped
• 3-4 cups cold cooked rice (leftover or frozen)
• 1 10-ounce bag frozen mixed vegetables (or about 2/3 cup each of diced carrots and peas)
• 2-3 tablespoons additional low-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 3 large eggs, lightly beaten
• Salt and pepper to taste
• Optional: 1/2 teaspoon Chinese five-spice powder for extra flavor

Step-by-Step Instructions

Now let’s get cooking! This dish comes together quickly so I recommend having all your ingredients prepped and ready to go before you start.

1. Prepare the Chicken

First, we need to get our chicken ready:

• Cut boneless skinless chicken thighs into small cubes (about 3/4-inch pieces)
• Toss the chicken with 1 tablespoon soy sauce and the sugar in a bowl
• Let it sit for about 10 minutes while you prep other ingredients

Chef’s tip: I prefer using chicken thighs because they’re more flavorful and stay juicy, but chicken breasts work too if you prefer white meat!

2. Cook the Egg First

• Heat a large wok or nonstick skillet over medium-high heat
• Add 1 tablespoon of oil
• Pour in beaten eggs and season with a pinch of salt and pepper
• Let them cook until they just start to set around the edges
• Gently scramble until cooked through but still soft
• Remove the eggs and set aside on a plate

3. Cook the Chicken

• In the same pan, add another tablespoon of oil if needed
• Add the marinated chicken in a single layer
• Cook for about 5-7 minutes, tossing occasionally, until browned and cooked through
• Add the white and light green scallion parts, ginger, and garlic
• Cook for another minute until fragrant
• Remove the chicken mixture and set aside

4. Cook the Vegetables

• If the pan looks dry, add a bit more oil
• Add diced onions (if using) and cook for 1 minute until they start to soften
• Toss in carrots and cook for about 2 minutes
• Add frozen peas and any other vegetables you’re using
• Stir-fry for another minute

5. Combine Everything

• Add the cold rice to the pan with the vegetables
• Break up any clumps with your spatula
• Drizzle with remaining soy sauce and sesame oil
• Stir-fry for 5-7 minutes until the rice is hot and starts to get slightly crispy on the bottom
• Make a well in the center of the pan by pushing the rice to the sides
• If you didn’t cook the eggs separately, add them now to the center
• Once the eggs start to set, stir them into the rice
• Add the cooked chicken back to the pan
• Stir everything together until well combined and heated through

6. Finish and Serve

• Taste and adjust seasonings if needed
• Sprinkle with the dark green scallion parts
• Serve hot and enjoy!

Common Questions About Chicken Fried Rice

What kind of rice should I use?

Short or medium grain white rice works best for fried rice. Jasmine rice is my personal favorite because it has a wonderful aroma and fluffs up nicely. But really, any white rice will work!

Can I use other proteins?

Absolutely! This recipe works great with:

• Shrimp
• Pork
• Tofu
• Beef
• Or skip the protein for a vegetable fried rice

What veggies can I add?

The beauty of fried rice is its flexibility. Try these add-ins:

• Diced bell peppers
• Sliced cabbage
• Zucchini
• Mushrooms
• Bean sprouts
• Corn
• Anything else you have on hand!

Can I make it ahead of time?

Fried rice is really best eaten the day it’s made, but leftovers will keep in the fridge for up to 3 days. When reheating, sprinkle a little water over the rice and cover to help it stay moist.

Can I freeze chicken fried rice?

Yes! Chicken fried rice freezes surprisingly well. Store it in an airtight container for up to one month. Let it thaw in the fridge before reheating for best results.

Tips for the Best Chicken Fried Rice

1. Use a hot pan – A wok is traditional, but any large skillet works. Make sure it’s nice and hot before adding ingredients.

2. Don’t overcrowd the pan – If you’re doubling the recipe, cook in batches so everything has room to fry rather than steam.

3. Keep things moving – Stir-frying means constant movement. Keep ingredients moving in the pan for even cooking.

4. Season gradually – Add soy sauce and seasonings in stages rather than all at once for better flavor distribution.

5. Get creative with aromatics – The ginger-garlic-scallion combo is classic, but you can experiment with other flavors too!

Why Homemade Beats Takeout

I’ve been making this chicken fried rice recipe for years, and lemme tell you – it’s WAY better than anything you’ll get delivered. Here’s why:

• Fresher ingredients – You control the quality and freshness
• Customizable – Adjust seasonings and ingredients to your taste
• Healthier – Less oil and sodium than restaurant versions
• More chicken – Restaurants often skimp on the protein
• No MSG – Unless you want to add it!
• Cost-effective – Make a big batch for a fraction of takeout prices

My family requests this chicken fried rice at least twice a month, and it’s become one of our favorite weeknight meals. It’s perfect for using up leftover rice and any random veggies hanging out in the fridge or freezer.

Variations to Try

Once you’ve mastered the basic recipe, try these tasty variations:

Spicy Chicken Fried Rice

Add 1-2 teaspoons of sriracha or sambal oelek to the soy sauce, or toss in some red pepper flakes while cooking.

Pineapple Chicken Fried Rice

Add 1/2 cup of diced fresh or canned pineapple when you add the vegetables for a sweet-savory twist.

Kimchi Chicken Fried Rice

Add 1/2 cup of chopped kimchi along with the rice for a tangy Korean-inspired version.

Brown Rice Version

Substitute brown rice for white rice (still using cold, leftover rice) for added nutrition and a nuttier flavor.

Final Thoughts

Chicken fried rice is one of those perfect weeknight dinners that checks all the boxes – it’s quick, uses one pan for easy cleanup, and everyone in the family will love it! Plus, it’s a fantastic way to use up leftover rice and any bits of vegetables hanging out in your fridge.

The next time you’re tempted to order takeout, give this homemade chicken fried rice a try instead. I bet it’ll become a regular in your dinner rotation just like it has in mine. And don’t forget to make extra – trust me, you’ll want the leftovers for lunch tomorrow!

So what are you waiting for? Grab your wok (or skillet) and let’s get cooking! In just 30 minutes, you’ll have a delicious, better-than-takeout chicken fried rice ready to enjoy.