Dinner · Chinese

Chicken Fried Rice

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · August 13, 2026

This is the fried rice that turns last night's leftovers into a full meal in about 20 minutes. Cold, day-old rice is the secret to those separate, chewy grains instead of a gummy clump. Tender chicken thighs, scrambled egg, and a hit of soy and sesame make it taste like takeout, only better.

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Chicken Fried Rice

Why you'll love this

  • Ready in about 30 minutes start to finish.
  • A great way to use up leftover rice.
  • Tastes better than takeout and you control the salt.
  • Easy to customize with whatever veggies you have.

EveryDayMeal recipe

Chicken Fried Rice

Prep
15m
Cook
15m
Total
30m
Serves
4
Level
Easy

Ingredients

  • 1 lb boneless, skinless chicken thighs, cut into small cubes
  • 1 tsp salt, divided
  • 3 tablespoons canola oil, divided
  • 3 large eggs, whisked
  • 2/3 cup onion, diced
  • 2 cloves garlic, minced
  • 2 tsp ground ginger
  • 1 large carrot, diced
  • 2/3 cup peas
  • 4 cups cooked jasmine rice, preferably day-old
  • 2 scallions, sliced (white and green parts kept separate)
  • 1/2 tsp Chinese five spice powder
  • 2 1/2 tablespoons soy sauce
  • 1 tsp toasted sesame oil

Equipment

  • Wok or large nonstick skillet
  • Cutting board and sharp knife
  • Spatula
  • Small bowl for whisking eggs

Instructions

  1. Cut the chicken into small 1/4-inch to 1/2-inch cubes, sprinkle with 1/2 teaspoon of the salt, and toss to coat. Let it sit for about 10 minutes while you chop the vegetables, which gives the salt time to season the meat.
  2. Heat a wok or large nonstick skillet over medium-high heat and swirl in 1 tablespoon of the oil. Pour in the whisked eggs and quickly scramble with a spatula, breaking them into small pieces as they set, then transfer to a plate.
  3. Add another 1 tablespoon oil to the pan and add the chicken. Cook for 4 to 5 minutes, stirring now and then, until cooked through and lightly browned, then move it to the plate with the eggs.
  4. Scrape or wipe out any stuck-on bits so they don't burn in the next step. Swirl in the last 1 tablespoon oil over medium-high heat and add the onion. Cook for about 1 minute until it starts to soften.
  5. Stir in the garlic and ginger and cook for about 30 seconds, just until fragrant. Add the carrot and cook for 2 minutes, stirring often, then add the remaining 1/2 teaspoon salt and the peas and stir to combine.
  6. Add the rice on top of the vegetables and stir to mix, using the back of your spatula to break up any clumps. Add the white parts of the scallions and the five spice powder and stir. Add a splash more oil if the rice sticks.
  7. Drizzle the soy sauce and sesame oil over everything and stir to coat evenly. Return the chicken and eggs to the pan, add the green scallion tops, and cook 1 to 2 minutes more until everything is hot.
  8. Taste and add more soy sauce if needed, then serve right away while it's steaming.

Tips from the kitchen

  • Use rice that has been refrigerated overnight. If you only have fresh rice, spread it on a baking sheet and let it dry out for 1 to 2 hours first.
  • Cook over medium-high to high heat and keep things moving so the rice toasts rather than steams.
  • Have everything chopped and ready before you turn on the heat, since this dish comes together fast.

Estimated nutrition per serving: 480 cal · 28g protein · 52g carbs · 17g fat

Make it your own

  • Swap the chicken for shrimp, diced pork, or extra egg for a vegetarian version.
  • Use frozen mixed vegetables in place of the carrot and peas for even less prep.
  • Add a squirt of sriracha or a spoonful of chili crisp for heat.

Storing & make-ahead

Cool leftovers and refrigerate in an airtight container up to 4 days. Reheat in a hot skillet with a splash of oil until steaming. Not ideal for freezing, as the rice texture suffers.

Good to know

Can I use fresh rice?
You can, but let it dry out first. Spread cooked rice on a baking sheet for 1 to 2 hours so it firms up, otherwise it turns gummy in the pan.
What rice works best?
Jasmine is great, but any long-grain white rice works well. Day-old and cold is what matters most.
Can I use chicken breast instead of thighs?
Yes. Breast works fine, just watch the timing since it cooks a bit faster and can dry out.
Do I need a wok?
No. A large nonstick skillet or well-seasoned cast iron pan does the job. Just don't crowd the pan.

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