This chicken fried rice is ready in about 25 minutes and is the perfect way to use up leftover rice and odds and ends of vegetables. One pan, no deep-frying, and better than takeaway.
Why this chicken fried rice recipe works
- Cold, day-old rice fries up separate and slightly chewy, instead of clumping or turning mushy.
- Cooking the egg separately first keeps it in distinct pieces rather than disappearing into the rice.
- High heat and a hot pan give the rice a light char, similar to a Chinese takeaway.
- Ready in about 25 minutes, using ingredients you likely already have.
Looking for more quick dinners? Browse our one-pot meals, or try our keto beef and broccoli stir-fry next.
Recipe details
- Serves: 4
- Preparation: 10 minutes
- Cooking: 15 minutes
Ingredients
- 500 g cooked, cooled rice (ideally made the day before)
- 2 boneless, skinless chicken breasts, diced small
- 2 tablespoons neutral oil, divided
- 2 large eggs, beaten
- 150 g frozen peas, carrots and sweetcorn
- 3 spring onions, sliced, whites and greens separated
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
How to make chicken fried rice
1. Cook the egg
Heat ½ tablespoon of oil in a large pan or wok over medium-high heat. Pour in the beaten eggs and scramble until just set. Remove and set aside.
2. Cook the chicken
Add another ½ tablespoon of oil and cook the diced chicken for 5 to 6 minutes, until cooked through and lightly golden. Remove and set aside with the egg.
3. Cook the vegetables and aromatics
Add the remaining oil, then the frozen vegetables, spring onion whites, garlic and ginger. Cook for 3 to 4 minutes until the vegetables have thawed and softened slightly.
4. Add the rice
Increase the heat to high. Add the cold rice, breaking up any clumps, and stir-fry for 3 to 4 minutes until heated through and starting to catch slightly at the edges.
5. Combine and finish
Return the chicken and egg to the pan. Add the soy sauce and sesame oil, and toss everything together for 1 to 2 minutes. Stir through the spring onion greens and serve immediately.
Tips for the best texture
- Use rice that has been cooked and refrigerated for at least a few hours, ideally overnight. Freshly cooked rice is too moist and turns gluey.
- Break up clumps of cold rice with your hands or a fork before adding it to the pan.
- Do not overcrowd the pan; cook in two batches if using a smaller wok, so the rice fries rather than steams.
- Have all ingredients prepped before you start, as the cooking itself moves quickly.
Variations
- Prawn fried rice: swap the chicken for peeled, cooked prawns added in the last 2 minutes.
- Vegetable fried rice: leave out the chicken and add extra vegetables, such as diced bell pepper or mushrooms.
- Spicy fried rice: add ½ to 1 teaspoon chilli flakes or a spoonful of chilli garlic sauce with the soy sauce.
- Egg fried rice: skip the chicken entirely and add an extra egg for a simpler, faster version.
Storage and reheating
Cooked chicken fried rice is best eaten straight away, but leftovers can be cooled quickly and refrigerated for up to a day. When reheating rice dishes, always reheat until steaming hot all the way through, and only reheat once; rice that is cooled slowly or reheated repeatedly carries a real food-poisoning risk from bacteria that can survive cooking.
Frequently asked questions
Can I use freshly cooked rice?
You can, but spread it out on a tray to cool and dry slightly first. Day-old, refrigerated rice still gives the best, least sticky result.
Is it safe to reheat leftover fried rice?
Yes, as long as it was cooled quickly after cooking, refrigerated promptly, and is reheated until steaming hot throughout. Only reheat it once.
Can I use brown rice instead of white?
Yes, cooked and cooled brown rice works well and adds a nuttier flavour, though it will have a slightly chewier texture.
Why is my fried rice mushy?
This usually means the rice was too fresh or too moist, or the pan was overcrowded so the rice steamed instead of frying. Use cold, dry rice and cook in batches if needed.
Can I make this ahead for meal prep?
Yes. It keeps in the refrigerator for up to a day and reheats well in a hot pan or microwave, though it is best made fresh when possible.
For more quick dinners, see our quick and easy recipes.