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Let’s talk about Chicken Fried Rice, people. I’ve got a recipe for you that’s better than takeout. You’ll know it’s true from your first bite!
I can’t tell you how much I love Chicken Fried Rice. It seriously makes or breaks my trip to any Chinese place.
So why not find a good recipe to make on my own? Yeah, that’s where my brain goes, haha! I can’t help it!
Imagine tender juicy chicken, fluffy white rice, and crunchy bean sprouts all mixed up with a savory sauce that’s so good, you’ll be dancing in the kitchen.
It’s got that perfect mix of salty, sweet, and garlicky goodness—yum in every bite!
I love the variety of flavors that blends together in this stuff. There are a few specialty ingredients that we’ll talk about later on.
This easy recipe is perfect for busy nights, a quick main dish, or when you want to impress the whole family without breaking a sweat.
Grab your wok, and let’s make this Chicken Fried Rice that’ll be the star of any meal. Move over orange chicken! Bring on that good, good rice.
Some of our other favorite ASIAN INSPIRED RECIPES we have on our site include: Sticky Glazed Asian Meatballs Recipe, Asian Glazed Chilean Sea Bass Recipe, and Easy Takeout Basic Orange Chicken Recipe.
WHY THIS RECIPE WORKS:
- Flavor Explosion – The oyster sauce and soy sauce mix makes every bite a best fried rice dream—tastier than a dragon’s treasure!
- Quick and Easy – Done in about 30 minutes—faster than you can say “takeout who?”—perfect for best weeknight dinners!
- Tender and Fluffy – Cooked chicken and fluffy eggs keep it juicy and soft—no dry rice disasters here!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Water
- Dark soy sauce
- Soy sauce
- Chicken better than bouillon
- Oyster sauce
- Granulated sugar
- Mirin
- Boneless skinless chicken breast
- Salt
- Pepper
- Vegetable oil
- Green onions
- Garlic
- Large eggs
- Cooked white rice
- Fresh bean sprouts
- Shredded carrot
HOW TO MAKE chicken fried rice:
- Whisk the water, dark soy, soy, chicken better than bouillon, oyster sauce, sugar, and mirin together in a small bowl, and set aside.
- In a medium-sized bowl, stir together the chicken pieces, salt, and pepper.
- Place a wok or large skillet over medium-high heat. Once hot, add 1 tablespoon of oil.
- Add the chicken and the white part of the green onion, and cook until the chicken is cooked through and lightly browned, stirring occasionally, 8-10 minutes.
- Add the garlic and cook, stirring constantly, until fragrant, 1 minute. Place on a plate.
- Add another 1 tablespoon of oil, and add the beaten egg. Cook until just set, 1-2 minutes, and place on the plate with the chicken.
- Add another 1 tablespoon of oil along with the rice, bean sprouts, and carrots. Stir to combine.
- Add the cooked chicken and egg. Stir to combine, chopping up the egg into smaller pieces.
- Finally, stream in the sauce and mix well. Continue to cook until everything is hot.
- Stir in the green part of the onion and serve.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF CHICKEN IS THE BEST TO USE?
Go for boneless skinless chicken breasts—they’re easy to chop into bite-sized pieces and cook up tender and juicy!
Chicken thighs work great too if you like a richer flavor, or grab some rotisserie chicken if you’re feeling sneaky—it’s already cooked and ready to roll!
WHERE DO I FIND SPEACIALTY INGREDIENTS?
Head to the Asian aisle at your grocery stores—that’s where oyster sauce, dark soy sauce, and mirin hide out!
If you strike out, check an Asian market or online—they’re the secret ingredients that make this taste like Chinese food magic.
No worries if you can’t find them; I’ve got subs below!
ANY ADDITIONS?
If you’re like me and you want to experiment a bit, I’ve got you covered. No worries!
- Sesame Seeds – Toss some on for a nutty crunch. That extra texture really hits the spot.
- Bell Peppers – Add diced red pepper or green ones—colorful and crispy!
- Spring Onions – Chop extra green onions. I’m a big fan of that onion flavor.
- Frozen Vegetables – Throw in peas or corn—sneaky veggies for the whole family!
- Chinese Cooking Wine – Splash it in—adds that wok hei zing!
- Hot sauce – Make it a spicy treat. Think sriracha or something similar.
- Peanut Oil – Drizzle a bit—nutty and yummy!
- Fresh Veggies – Mix in chopped broccoli—crunchy and green!
- Soy Sauce – Add more regular soy sauce. Increase that salty flavor we all love.
- Cauliflower Rice – Top with this—healthy twist for your main course!
ANY SUBSTITUTIONS?
Swap things out to your hearts content. This is now your recipe after all.
- Chicken Thighs – Use these instead of boneless skinless chicken breasts—juicier and bolder!
- Olive Oil – Swap for vegetable oil—still fries up great in your large wok!
- White Pepper – Sub for black pepper—sneaky spice with a Chinese restaurant vibe!
- Canola Oil – Use this instead of vegetable oil—smooth and slick!
- Brown Rice – Replace white rice—healthier and nutty!
- Chicken Broth – Swap for chicken better than bouillon—liquid flavor boost!
HOW TO STORE:
Refrigerator:
Pop leftovers in an airtight container and chill in the fridge for 3–4 days. Reheat it in a nonstick skillet—tastes like the next day is takeout night again!
Freezer:
Scoop it into a sealed bag and freeze for up to 2 months. Thaw it out and stir-fry it hot—still a great recipe when you’re hungry!
DANA’S TIPS AND TRICKS:
- Cool It Down – Use cold rice or day-old rice—it fries up better than a sticky mess!
- Chop Chop – Cut that chicken into bite-sized pieces—no giant chunks to wrestle!
- Oil Up – Keep that wok happy and sizzling.
- Egg Scramble – Cook those large eggs quick—fluffy eggs are the best results.
- Stir Wild – Mix it all in a large pan with a good stir. It’ll keep things broken up—no rice left behind!
- Sauce Splash – Pour that savory sauce in slow. Make sure all that flavor is spread around real good.
And there it is! Chicken Fried Rice that’s tasty, quick, and oh-so-easy!
It’s the best fried rice you’ll whip up for a main dish anytime.
Bring on the flavor!
If you like this recipe, you might also like:
Better Than Takeout Chicken Fried Rice
Ingredients
For the sauce:
- 2 tablespoons water
- 1 tablespoon dark soy sauce
- 1 tablespoon soy sauce
- 2 teaspoons chicken better than bouillon
- 1 teaspoon oyster sauce
- 1 teaspoon granulated sugar
- 1 teaspoon mirin
For assembly:
- 8 ounces boneless skinless chicken breast cut into bite sized pieces
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons vegetable oil
- 3 green onions thinly sliced, white part and green part separated, divided
- 2 cloves garlic minced
- 2 large eggs well beaten
- 3 cups cooked white rice cooled
- 1 cup fresh bean sprouts
- 1/2 cup shredded carrot
Instructions
- Whisk the water, dark soy, soy, chicken better than bouillon, oyster sauce, sugar, and mirin together in a small bowl, and set aside.2 tablespoons water, 1 tablespoon dark soy sauce, 1 tablespoon soy sauce, 2 teaspoons chicken better than bouillon, 1 teaspoon oyster sauce, 1 teaspoon granulated sugar, 1 teaspoon mirin
- In a medium-sized bowl, stir together the chicken pieces, salt, and pepper.8 ounces boneless skinless chicken breast, 1/4 teaspoon salt, 1/4 teaspoon pepper
- Place a wok or large skillet over medium-high heat. Once hot, add 1 tablespoon of oil.3 tablespoons vegetable oil
- Add the chicken and the white part of the green onion, and cook until the chicken is cooked through and lightly browned, stirring occasionally, 8-10 minutes.3 green onions
- Add the garlic and cook, stirring constantly, until fragrant, 1 minute. Place on a plate.2 cloves garlic
- Add another 1 tablespoon of oil, and add the beaten egg. Cook until just set, 1-2 minutes, and place on the plate with the chicken.2 large eggs
- Add another 1 tablespoon of oil along with the rice, bean sprouts, and carrots. Stir to combine.3 cups cooked white rice, 1 cup fresh bean sprouts, 1/2 cup shredded carrot
- Add the cooked chicken and egg. Stir to combine, chopping up the egg into smaller pieces.
- Finally, stream in the sauce and mix well. Continue to cook until everything is hot.
- Stir in the green part of the onion and serve.
Notes
- Cool It Down – Use cold rice or day-old rice—it fries up better than a sticky mess!
- Chop Chop – Cut that chicken into bite-sized pieces—no giant chunks to wrestle!
- Oil Up – Keep that wok happy and sizzling.
- Egg Scramble – Cook those large eggs quick—fluffy eggs are the best results.
- Stir Wild – Mix it all in a large pan with a good stir. It’ll keep things broken up—no rice left behind!
- Sauce Splash – Pour that savory sauce in slow. Make sure all that flavor is spread around real good.
Nutrition
Love This Recipe?
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