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Chicken Fried Rice

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This homemade chicken fried rice recipe is better than take out as it combines tender chicken pieces, peas, carrots, eggs and rice that is cooked together with a delicious flavorful sauce with a little bit of curry flavor. Once you make this fried rice recipe, you will find yourself making it rather than ordering take out every single time. 

Chicken Fried Rice

Chicken fried rice is one of those dishes that everyone loves, especially moms! With literally just a couple minutes of prep and less than 20 minutes to cook you will have a nice hot wok full of chicken fried rice ready to feed your very hungry family in no time! 

Chicken Fried Rice

Pair this with some Air Fryer Crab Rangoons for the perfect combination.

What is the secret to perfect fried rice?

To make perfect chicken fried rice at home you want to be sure to follow these secrets! 

  • Use cold, leftover rice.
  • Use a medium or long grain rice. 
  • You want to use a super hot wok or hot skillet and plenty of oil to prevent sticking. 
  • Do not overcrowd your pan. 
Chicken fried rice

How to Make Chicken Fried Rice

Step 1:

Heat medium-large non-stick skillet or wok on medium heat.  Add half the sesame oil.  Sprinkle both sides of chicken breast with salt, pepper, and half the curry powder.  Cook 5-7 minutes or until done.  Cut into cubes and set aside.

Step 2:

In the same skillet on medium heat, add the remaining sesame oil, carrots, and peas.  Saute 3-4 minutes or until barely tender.  (Leaving slightly underdone will allow for more cook time without making veggies too soft.)  While vegetables are cooking, scramble eggs in a dish.  Once vegetables are cooked, move to one side of the skillet, add eggs, and scramble until just cooked.

Step 3:

Add rice, remaining curry seasoning, soy sauce, and chicken.  Make a well in the middle and add butter.  Stir to combine and just until heated through (about 1-2 minutes).  Garnish with green onions (optional).  

Tips Tricks and FAQs

  • Cold rice works best for this recipe and prevents sticky or mushy rice.  Leftover rice can be used or you will want to cook rice in advance and keep it refrigerated until you are ready to use. 
  • For a healthier option, use brown rice. 
  • If you forget to prepare your rice ahead of time, don’t worry, just cook it, and spread it on a plate or baking dish. Place it in the refrigerator while you’re cooking the chicken and vegetables.  This will give it time to cool.
  • As a shortcut, leftover chicken can be used.  Just cube, season, and warm in the skillet.  
  • Shelled edamame makes a great alternative to peas and offers good protein and fiber.
  • This recipe has a mild curry flavor.  If you prefer a bolder taste, just add more curry powder.  
  • You can easily add in any of your favorite vegetables. 
Chicken fried rice

Storage

You will want to store your leftover chicken fried rice in the fridge in an airtight container for up to 2 days.  

chicken fried rice pin

To reheat, place the desired amount in the microwave and heat it to your desired temperature. 

What is the best oil to make fried rice?

I like to use sesame oil when making fried rice, but you can also use peanut oil, avocado oil, or canola oil. You want to be sure to pick an oil that has a high smoke point that can get really hot. 

Chicken fried rice

Chicken Fried Rice

Prep Time: 2 minutes
Cook Time: 18 minutes
Total Time: 20 minutes

This homemade chicken fried rice recipe is better than take out as it combines tender chicken pieces, peas, carrots,eggs and rice that is cooked together with a delicious flavorful sauce with a little bit of curry flavor. Once you make this fried rice recipe, you will find yourself making it rather than ordering take out every single time.

Ingredients

  • 2 cups cooked white rice, cold
  • 6-8 ounces chicken breast
  • 1 tablespoon sesame oil, divided
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 tablespoon curry powder, divided
  • ½ cup carrots, diced
  • ½ cup frozen peas
  • 1 ounce low sodium soy sauce
  • 2 large eggs
  • 1 tablespoon butter
  • 2 tablespoons diced green onions (optional garnish)

Instructions

    Step 1:

Heat medium-large non-stick skillet or wok on medium heat.  Add half the sesame oil.  Sprinkle both sides of chicken breast with salt, pepper, and half the curry powder.  Cook 5-7 minutes or until done.  Cut into cubes and set aside.

Step 2:

In same skillet on medium heat, add the remaining sesame oil, carrots, and peas.  Saute 3-4 minutes or until barely tender.  (Leaving slightly underdone will allow for more cook time without making veggies too soft.)  While vegetables are cooking, scramble eggs in a dish.  Once vegetables are cooked, move to one side of skillet, add eggs, and scramble until just cooked.

Step 3:

Add rice, remaining curry seasoning, soy sauce, and chicken.  Make a well in the middle and add butter.  Stir to combine and just until heated through (about 1-2 minutes).  Garnish with green onions (optional). 

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 525Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 260mgSodium: 483mgCarbohydrates: 19gFiber: 2gSugar: 1gProtein: 75g

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