Quick & Easy Chicken Fried Rice Recipe

If you’re anything like me and craving a meal that’s both super tasty and fast to whip up, this Quick & Easy Chicken Fried Rice Recipe is your new best friend. I absolutely love how this dish comes together in under half an hour and feels like comfort food from the get-go. Whether it’s a busy weeknight or you’re just looking for something that pleases everyone at the table, you’ll find that this fried rice is packed with flavor, has a lovely balance of textures, and is downright addictive.

this Recipe

Ingredients You’ll Need

The beauty of this Quick & Easy Chicken Fried Rice Recipe is how the ingredients not only work in harmony but are easy to find and manage. Day-old cooked rice is a must-have here for that perfect fried rice texture, and the mix of veggies keeps it colorful and nutritious.

• Cooked jasmine rice: Using cold, day-old rice helps prevent mushiness, giving you those beautifully separated grains.
• Skinless boneless chicken thighs: They stay juicy and tender, much better than chicken breast in my opinion.
• Frozen peas and carrots (or mixed veggies): Frozen veggies are convenient and keep the dish colorful and fresh-tasting.
• Eggs: Adding eggs gives a great protein boost and silky texture.
• Shallot (or onion): Tiny diced shallots bring a subtle sweet onion flavor that I adore.
• Garlic cloves: Minced garlic really wakes up the whole dish—don’t skip it!
• Vegetable oil: Neutral tasting oil works best for stir frying without overpowering flavors.
• Soy sauce (regular and dark): A combo of light and dark soy sauce adds layers of savory umami and color.
• Sesame oil: Just a small amount brings that classic nutty aroma.
• Chicken bouillon powder: Boosts the savory taste in place of extra broth or stock.
• Shaoxing cooking wine (or substitute): Adds depth and a subtle fragrance; dry sherry or chicken broth are good swaps.
• Cornstarch: Helps tenderize the chicken and create a smooth coating.
• White or black pepper: Just a pinch for gentle heat and seasoning balance.

Variations

I love how flexible this Quick & Easy Chicken Fried Rice Recipe is. Feel free to tweak it to match what you have on hand or the way you prefer it — it’s a kitchen playground!

• Using different proteins: I’ve swapped chicken for shrimp or tofu to suit dietary needs, and it works wonderfully each time.
• Adding heat: If you like spice, tossing in some sliced chilies or a dash of chili oil amps up the flavor beautifully.
• Veggie boosts: Tried adding diced bell peppers or baby corn for extra color and crunch—always a hit.
• Low sodium adjustment: Simply use low-sodium soy sauce and reduce added salt for a healthier spin.

How to Make Quick & Easy Chicken Fried Rice Recipe

Step 1: Marinate the Chicken

Start by thinly slicing your chicken thighs — this helps them cook quickly and absorb flavor better. Toss the slices with soy sauce, Shaoxing cooking wine (or your substitute), cornstarch, and a bit of vegetable oil. I usually let it sit for about 5 to 10 minutes; this little rest gives the chicken tenderness and depth.

Step 2: Mix Up Your Sauce

While the chicken marinates, combine your regular soy sauce, dark soy sauce, sesame oil, chicken bouillon powder, and white or black pepper in a small bowl. Set this aside — you’ll add it later to bring all the flavors together. This sauce blend is what really transforms simple ingredients into something special.

Step 3: Cook the Chicken

Heat a teaspoon of vegetable oil in a large pan or wok over medium-high heat. Stir-fry your marinated chicken slices until fully cooked and nicely browned, which usually takes about 4-5 minutes depending on your stove. Once done, remove the chicken and set it aside — don’t clean the pan because the bits left behind will add flavor.

Step 4: Sauté Aromatics and Veggies

Add another teaspoon of oil to the same pan, then quickly sauté minced garlic and diced shallots for about 10 seconds — just until fragrant. Then toss in your frozen peas and carrots, frying everything for another 10 seconds. I like to push these to the side of the pan to make room for the eggs, so nothing gets overcrowded.

Step 5: Scramble the Eggs

Pour the remaining oil into the empty spot in your pan and add the beaten eggs. Let them sit undisturbed for about 20 seconds so they start to set nicely, then gently scramble and break into bite-sized pieces. Once cooked, toss the eggs together with the veggies — this step adds softness and richness to the dish.

Step 6: Combine Rice, Chicken, and Sauce

Add the cold jasmine rice and cooked chicken back into the pan. Toss everything to combine evenly. Then pour the sauce around the edges of the pan or over the rice, letting it toast for about 5 seconds before mixing in. This little toast adds incredible depth and coats each grain with that savory goodness. Keep tossing until all the rice turns a lovely golden-brown, and you’re ready to serve!

How to Serve Quick & Easy Chicken Fried Rice Recipe

Garnishes

I usually sprinkle chopped green onions on top because they add a fresh, sharp crunch that balances the savory rice. Sometimes I also add a handful of toasted sesame seeds—they bring an extra nutty flavor I find irresistible. A drizzle of sriracha or a few chili flakes can also brighten things up if you like heat.

Side Dishes

When I serve this chicken fried rice, I like pairing it with steamed or stir-fried greens like bok choy or broccoli to keep the meal balanced. Crispy spring rolls or a simple cucumber salad also complement the dish wonderfully, adding crunch and freshness.

Creative Ways to Present

For small dinner parties, I love serving this quick & easy chicken fried rice in individual pineapple halves— it’s fun, adds a tropical flair, and all my guests always ask for seconds! Also, packing it into lettuce cups for a hand-held version is a hit during casual lunches or potlucks.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken fried rice in airtight containers in the fridge where it keeps well for up to 3 days. Make sure it cools completely before sealing the container to keep it fresh and safe.

Freezing

Freezing leftovers is definitely possible, and I’ve done this when I prepped extra batches. I portion it out into freezer-safe bags or containers, and it keeps well for up to 2 months. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, I prefer using a hot pan or wok with a splash of oil to bring back that fresh-fried texture. Microwave works too—just cover loosely and heat in short bursts, stirring in between to prevent sogginess.

FAQs

Final Thoughts

This Quick & Easy Chicken Fried Rice Recipe has become such a staple in my kitchen because it’s reliable, flavorful, and super quick. It’s the kind of dish I keep coming back to when I want a comforting meal that doesn’t mean hours in the kitchen. I really encourage you to give it a try—you’ll notice how the right marinade and sauces elevate simple ingredients into a satisfying plate of fried rice that everyone will ask for again. Happy cooking!

Print