Chicken Fried Rice Recipe

If you’ve ever craved a dish that’s bursting with savory goodness, packed with vibrant veggies, tender chicken, and just the right touch of umami, then this Chicken Fried Rice Recipe is made for you. It’s that perfect weeknight meal that feels like a treat yet comes together surprisingly quickly, blending simple ingredients into a harmonious, satisfying dish everyone at your table will love.

Ingredients You’ll Need

This Chicken Fried Rice Recipe shines because of its straightforward, easy-to-find ingredients that each play a crucial role in building flavor, texture, and color. From the juicy chicken thighs to the aromatic garlic and fresh vegetables, every element is essential in creating this dish’s incredible depth.

• Oyster sauce: Adds a rich, savory umami that’s the backbone of the flavor.
• Rice vinegar: Provides a subtle tang that balances the richness perfectly.
• Crushed red pepper flakes: A pinch brings just a hint of heat for some lively flavor.
• Boneless, skinless chicken thighs: Tender and juicy, these offer great texture and flavor.
• Kosher salt and freshly ground black pepper: Essential for seasoning and enhancing all other flavors.
• Vegetable oil: Ideal for sautéing without overpowering other ingredients.
• Small onion, diced: Brings a natural sweetness and crunch.
• Shiitake mushrooms: Earthy and meaty, they add wonderful depth.
• Medium carrots, diced: Brighten the dish with a pop of color and a gentle sweetness.
• Garlic, minced: Infuses every bite with its aromatic punch.
• Freshly grated ginger: Offers a fresh and slightly spicy lift.
• Frozen green peas: Adds bursts of sweetness and vibrant green zest.
• Toasted sesame oil: Delivers that nutty aroma and signature Asian flair.
• Leftover white or brown rice: Best if day-old, so it fries up perfectly without getting mushy.
• Large eggs, beaten: Creates the silky egg ribbons throughout the rice.
• Green onions, thinly sliced: For fresh brightness and crunch as a finish.
• Toasted sesame seeds: Adds subtle crunch and a toasty flavor boost at the end.

How to Make Chicken Fried Rice Recipe

Step 1: Make the Sauce

Start by whisking together oyster sauce, rice vinegar, and crushed red pepper flakes in a small bowl. This sauce will coat the rice and chicken, infusing every bite with a perfect balance of salty, tangy, and slightly spicy notes that anchor the dish.

Step 2: Season the Chicken

Generously season your bite-sized chicken pieces with kosher salt and freshly ground black pepper. This simple step guarantees the chicken will be flavorful and juicy once cooked, creating a great foundation for the dish.

Step 3: Cook the Chicken

Heat 1 tablespoon of vegetable oil in a large cast iron skillet over medium-high heat. Add the chicken in batches to avoid overcrowding, cooking until it turns golden brown and is cooked through, about 7 to 8 minutes. Once done, set the chicken aside to keep warm.

Step 4: Sauté the Vegetables

In the same skillet, toss in the diced onion, chopped shiitake mushrooms, and carrots. Sauté these until they soften and their flavors deepen, roughly 3 to 4 minutes, creating a colorful and hearty vegetable base.

Step 5: Add Garlic and Ginger

Mix in minced garlic and freshly grated ginger. Stir them constantly just until their irresistible aroma fills your kitchen and they turn slightly golden, about 1 minute—this is where the flavor really starts to pop.

Step 6: Stir in Green Peas

Fold in the frozen green peas, cooking until they warm through in about 1 to 2 minutes, adding inviting pops of sweetness and bright green that brighten the dish visually and in flavor.

Step 7: Cook the Rice

Pour in the remaining vegetable oil and toasted sesame oil, heating them over medium-high. Spread the leftover rice evenly on one side of the skillet and allow it to fry undisturbed for 2 minutes, then flip and cook for another 2 minutes to develop that signature slight crispness.

Step 8: Make the Egg Fried Rice

Push the cooked rice to one side of the skillet and pour the beaten eggs into the other side. Stir frequently, scrambling gently until the eggs are fully cooked but still tender, about 2 to 3 minutes. This technique adds luscious ribbons of egg throughout the rice.

Step 9: Combine Everything

Return the cooked chicken and vegetables to the skillet, then pour in the oyster sauce mixture. Stir thoroughly and cook for 3 to 5 minutes, allowing all the ingredients to mingle and absorb the vibrant sauce. This final step brings harmony, making every forkful a delicious celebration.

How to Serve Chicken Fried Rice Recipe

Garnishes

To finish this Chicken Fried Rice Recipe, sprinkle thinly sliced green onions and toasted sesame seeds on top. They add a refreshing crunch and a subtle nutty flavor that elevates the dish’s presentation and taste to restaurant quality.

Side Dishes

This fried rice is delightful on its own but pairs beautifully with a light cucumber salad or steamed bok choy for a balanced meal. Adding some pickled vegetables on the side complements the savory richness and adds freshness.

Creative Ways to Present

Try serving your Chicken Fried Rice Recipe in hollowed bell peppers or crispy lettuce cups for a fun, interactive meal. These creative presentations not only look impressive but also add an extra layer of texture and flavor to your dining experience.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Because this recipe uses cooked rice and chicken, it holds up well overnight, making it perfect for quick lunches or dinner the next day.

Freezing

This Chicken Fried Rice Recipe freezes beautifully. Portion it into freezer-safe containers, and it will keep for up to 2 months. Just be sure to cool it completely before freezing to maintain texture and freshness.

Reheating

Reheat your leftovers gently in a skillet over medium heat, adding a splash of water or oil to prevent sticking. Stir frequently until heated through, or microwave covered in 1-minute intervals, stirring in between to ensure even warmth without drying out.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! While chicken thighs stay tender and juicy thanks to their higher fat content, chicken breast can be used if you prefer a leaner option. Just be careful not to overcook it to avoid dryness.

Is it necessary to use day-old rice?

Using leftover rice from the day before is ideal because it’s drier and fries up better, preventing clumps. If you must use freshly cooked rice, spread it out on a baking sheet to cool and dry slightly before frying.

Can I make this recipe vegetarian?

Yes! Simply omit the chicken and substitute with firm tofu or extra mushrooms. Swap oyster sauce for a vegetarian stir-fry sauce or tamari to keep the umami flavor intact.

How spicy is this Chicken Fried Rice Recipe?

It has a gentle kick from the crushed red pepper flakes, but the heat is mild and balanced. Feel free to adjust the amount or omit it according to your spice preference.

What kind of rice works best for this recipe?

Long-grain white or brown rice works wonderfully in this recipe. The key is to use rice that isn’t sticky so it can fry up evenly and absorb all those great flavors.

Final Thoughts

This Chicken Fried Rice Recipe is truly a one-pan wonder that manages to combine simplicity, flavor, and comfort all in one dish. Once you experience its perfect balance of textures and tastes, it’s bound to become one of your go-to meals. I encourage you to give it a try—it’s a delicious way to bring a little joy to your dinner table with every bite.

Chicken Fried Rice Recipe

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3.9 from 55 reviews

• Author: admin
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This Chicken Fried Rice recipe is a flavorful and hearty meal that combines tender chicken thighs with a medley of vegetables and perfectly cooked rice, all tossed in a savory oyster sauce mixture. Ideal for using leftover rice, this dish is quick to prepare and packed with classic Asian-inspired flavors balanced by a touch of heat from red pepper flakes and a hint of ginger and garlic.

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Ingredients

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Sauce

• 1/3 cup oyster sauce
• 2 tablespoons rice vinegar
• 1/4 teaspoon crushed red pepper flakes

Chicken

• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• Kosher salt and freshly ground black pepper, to taste

Vegetables & Aromatics

• 2 tablespoons vegetable oil
• 1 small onion, diced
• 1 (3.5-ounce) package shiitake mushrooms, stemmed and chopped
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1/2 cup frozen green peas
• 1 tablespoon toasted sesame oil

Rice & Eggs

• 4 cups leftover white or brown rice
• 3 large eggs, beaten

Garnish

• 2 green onions, thinly sliced
• 2 teaspoons toasted sesame seeds

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Instructions

1. Make the sauce: In a small bowl, whisk together oyster sauce, rice vinegar, and crushed red pepper flakes until well combined. Set aside to blend flavors.
2. Season the chicken: Pat the chicken thighs dry and season them evenly with kosher salt and freshly ground black pepper to enhance taste before cooking.
3. Cook the chicken: Heat 1 tablespoon of vegetable oil in a large cast iron skillet over medium-high heat. Add the chicken in batches to avoid overcrowding. Cook each batch, stirring occasionally, until the chicken pieces are golden brown and cooked through, approximately 7-8 minutes. Remove cooked chicken from the skillet and set aside.
4. Sauté vegetables: In the same skillet, add the diced onion, chopped shiitake mushrooms, and diced carrots. Cook, stirring occasionally, until the vegetables are tender and softened, about 3-4 minutes.
5. Add garlic and ginger: Stir in the minced garlic and freshly grated ginger, cooking until fragrant, approximately 1 minute, which brings out their aromatic flavors.
6. Add green peas: Incorporate the frozen green peas into the skillet and stir continuously until heated through, which should take about 1-2 minutes.
7. Cook the rice: Push the vegetables to the side of the skillet. Add the remaining 1 tablespoon of vegetable oil along with the toasted sesame oil. Spread the leftover rice evenly across the skillet and allow it to cook undisturbed for 2 minutes to develop a slight crispness. Flip the rice and cook for an additional 2 minutes.
8. Make egg fried rice: Push the rice mixture to one side of the skillet. Pour the beaten eggs onto the cleared side and cook while stirring frequently, until the eggs are thickened and no liquid remains, about 2-3 minutes.
9. Combine ingredients: Return the cooked chicken to the skillet. Stir in the sautéed vegetables, the prepared oyster sauce mixture, and thoroughly combine everything with the rice and eggs. Cook for another 3-5 minutes to meld all the flavors together.
10. Serve: Immediately plate the chicken fried rice and garnish with thinly sliced green onions and toasted sesame seeds for added flavor and texture.

Notes

• For best results, use leftover rice that has been refrigerated overnight to avoid clumping.
• You can substitute chicken thighs with chicken breast if preferred, but thighs remain juicier.
• Add additional vegetables like bell peppers or snap peas for more nutrition and color.
• If a spicier dish is desired, increase the amount of crushed red pepper flakes or add a drizzle of chili oil.
• To make the recipe gluten-free, ensure that the oyster sauce used is gluten-free.
• Leftover fried rice can be refrigerated for up to 2 days and reheated thoroughly before consuming.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian