Chicken Fried Rice Recipe
Chicken Fried Rice is a quick, satisfying dish packed with savory goodness, tender chicken, and colorful vegetables tossed through fluffy day-old rice. It’s a classic that turns humble ingredients into pure comfort.
Perfect as a weeknight dinner or a hearty side, Chicken Fried Rice bursts with rich umami flavors from bacon, soy, and oyster sauce, with pops of sweetness from peas and corn.
What You’ll Need for Chicken Fried Rice
- Chicken breast – The star protein, adding lean, tender bites throughout.
- Cooked white rice – Day-old rice is key for that signature separated, slightly chewy texture.
- Eggs – Lightly scrambled for pockets of soft richness.
- Bacon – Smoky depth and extra savory notes that elevate the whole dish.
- Garlic & onion – The aromatic base that ties all flavors together.
- Carrot, peas, corn – Pops of sweetness and color that balance the salty, savory elements.
- Green onions – Fresh bite and a bright finishing touch.
- Soy sauce & oyster sauce – The umami backbone, bringing all the flavors together.
- Chinese cooking wine or Mirin – Infuses authentic depth like your favorite takeout version.
How to Make Chicken Fried Rice
Start by mixing the sauce and tossing it with the sliced chicken to soak up flavor. Scramble the eggs gently until just set, then cook the bacon until the fat begins to render.
Add garlic and onion to build aroma, followed by vegetables, then stir-fry until they’re crisp-tender. Add the marinated chicken, letting it cook through quickly. Toss in the day-old rice with the remaining sauce, stirring well to coat each grain.
Finish with the scrambled eggs and fresh green onions, mixing everything so every bite bursts with texture and flavor. Serve it steaming hot, straight from the wok.
Flavor Boosters & Tasty Twists
For extra flavor, use leftover roast chicken instead of fresh breast or swap bacon with diced ham or Chinese sausage for a more authentic twist.
Always use cold, day-old rice to avoid mushy fried rice—this step keeps the grains firm and separate. A splash of sesame oil right before serving adds a nutty aroma, while a sprinkle of white pepper gives a subtle kick.
If you like heat, stir in some finely chopped fresh chili or a dash of chili oil. This recipe is also perfect for cleaning out the fridge—add diced bell peppers, bean sprouts, or cabbage for a new spin every time.
Keeping Your Chicken Fried Rice Fresh
Chicken Fried Rice stays tasty for up to three days in the fridge. Store it in an airtight container and reheat it in the microwave, adding a splash of water to prevent it from drying out.
It also freezes beautifully—pack portions into freezer-safe bags, then thaw overnight and warm through in a skillet or microwave until piping hot.
Chicken Fried Rice Recipe
Ingredients
- 3 tbsp light soy sauce
- 2 garlic cloves minced
- 1/4 tsp white pepper optional
- 120 g 4oz bacon, trimmed and chopped
- 2 eggs lightly whisked
- 1 small carrot peeled and diced (0.75cm)
- 1 tbsp oyster sauce
- 1/2 onion finely chopped
- 2 tbsp oil peanut, vegetable or canola
- 1/2 cup frozen corn or fresh/canned
- 3/4 cup green onions finely sliced
- 2 cups cooked white rice day-old, packed
- 150 g 5oz chicken breast, thinly sliced
- 2.5 tbsp Chinese cooking wine or Mirin
- 1/2 cup frozen peas
- 1/2 tsp sesame oil optional
Instructions
- Combine the sauce ingredients in a bowl. Drizzle 2 teaspoons of the sauce over the chicken, mix to coat thoroughly, and set aside to marinate for 10 minutes. Warm 1 tablespoon of oil in a wok or large skillet over medium heat, pour in the whisked eggs, scramble until barely set yet still slightly moist, then transfer to a plate. Increase the heat to high, add the remaining oil and bacon into the same pan, and cook for about 1 minute until the fat begins to render. Stir in the onion and garlic, sauté until the bacon is lightly golden, about 1½ minutes. Incorporate the diced carrot, corn, and peas—cooking straight from frozen is acceptable—and stir-fry for another minute. Introduce the marinated chicken and cook until it turns white, approximately 1½ minutes. Add the rice and remaining sauce, tossing briskly for about 1½ minutes until the grains are well coated and heated through. Return the scrambled eggs and green onions to the pan, fold everything together to combine evenly, then remove from heat. Serve immediately while steaming hot.
