Best Chicken Fried Rice Recipe

I finally found a way to make better chicken fried rice than my favorite takeout spot.

This recipe delivers that perfect combination of crispy rice, tender chicken, and vibrant, fresh flavors. When I think of easy family dinners, this best chicken fried rice recipe instantly comes to mind as a high-protein, satisfying option. It’s truly the ultimate easy dinner idea for busy weeknights, using up leftover rice to make something truly special for the whole family. The secret is a quick, vibrant drizzle that transforms a simple meal into a showstopper, proving that homemade food can be both quick and healthy eating. Get ready for a new family favorite that’s simple, satisfying, and far better than anything from a restaurant.

Ingredients

• Chicken and Marinade: 450 g (1 lb) boneless, skinless chicken thighs, cut into 1 cm (½ inch) pieces; 15 ml (1 tbsp) low-sodium soy sauce; 5 ml (1 tsp) sesame oil; 5 g (1 tsp) cornstarch
• Use chicken thighs for the best flavor and juiciness, as they hold up well to stir-frying without drying out. The quick marinade with soy sauce, sesame oil, and cornstarch helps tenderize the meat and create a nice crust. Ensure you cut the pieces relatively small (about ½ inch) to ensure quick and even cooking.
• For the Smoky Roasted Red Pepper Drizzle: 200 g (1 cup) jarred roasted red peppers, well-drained; 1 large clove garlic; 5 ml (1 tsp) smoked paprika; 15 ml (1 tbsp) fresh lemon juice; 30 ml (2 tbsp) olive oil; 30-45 ml (2-3 tbsp) vegetable stock or water; Pinch of salt and black pepper
• Jarred roasted red peppers provide immediate flavor and speed up prep time dramatically. Smoked paprika adds a deep, savory layer that complements the chicken and rice. The amount of vegetable stock (or water) can be adjusted to achieve the desired consistency—start with 2 tbsp and add more if needed. This drizzle is what makes this the best chicken fried rice recipe.
• Rice and Vegetables: 600 g (4 cups) cold, day-old cooked jasmine rice; 2 large eggs, lightly beaten; 1 medium carrot (about 100 g / ¾ cup), finely diced; 100 g (⅔ cup) frozen peas, thawed; 2 green onions, thinly sliced (whites and greens separated)
• Cold, day-old rice is essential for a fluffy, non-soggy fried rice texture; fresh rice contains too much moisture. Use jasmine rice for its aroma and separated grains, but long-grain white rice works in a pinch. Finely diced carrots cook quickly and integrate seamlessly into the fried rice.
• Sauce and Seasoning: 30 ml (2 tbsp) low-sodium soy sauce; 15 ml (1 tbsp) sesame oil; 2.5 ml (½ tsp) white pepper; 45 ml (3 tbsp) neutral cooking oil (canola, vegetable); 2 cloves garlic, minced; 15 g (1 tbsp) fresh ginger, grated
• Use low-sodium soy sauce to control the overall saltiness; adjust seasoning at the end if necessary. Fresh garlic and ginger add a punchy aroma that defines authentic fried rice. White pepper has a sharper, more subtle heat than black pepper, traditional for this dish.

Instructions

1. Marinate the Chicken and Prepare the Drizzle: In a medium bowl, combine the diced chicken with 15 ml (1 tbsp) soy sauce, 5 ml (1 tsp) sesame oil, and cornstarch; toss and set aside for at least 15 minutes. While the chicken marinates, prepare the Smoky Roasted Red Pepper Drizzle by blending the red peppers, garlic, smoked paprika, lemon juice, olive oil, and stock until smooth. Adjust consistency with additional stock as needed to make it pourable, and season with salt and pepper to taste.
2. Cook Eggs and Chicken: Heat 15 ml (1 tbsp) neutral oil in a large wok or skillet over medium-high heat and pour in the beaten eggs. Scramble until just set but still moist, about 1-2 minutes, then transfer them to a plate. Add another 15 ml (1 tbsp) oil to the wok and stir-fry the marinated chicken until cooked through and lightly browned on all sides (4–6 minutes). Transfer to the plate with the eggs and set aside. Avoid overcooking the chicken at this stage, as it will be reheated later with the rice.
3. Cook Vegetables and Add Rice: Heat the remaining 15 ml (1 tbsp) oil in the wok, add the diced carrot, and stir-fry for 2-3 minutes until tender-crisp. Add the minced garlic, grated ginger, and the white parts of the green onions to the wok and stir-fry for an additional minute until fragrant. Add the cold, day-old rice to the wok, breaking up any large clumps with your spatula. Stir-fry for 5-7 minutes, pressing the rice against the hot wok to create crispy edges. If the rice clumps together and won’t separate, splash in 1-2 teaspoons of neutral oil to help loosen the grains. This is key to making the best chicken fried rice recipe.
4. Combine and Serve: Return the cooked chicken, eggs, thawed peas, and green onion greens (reserving a small amount for garnish) to the wok. Add the remaining 30 ml (2 tbsp) soy sauce, 15 ml (1 tbsp) sesame oil, and 2.5 ml (½ tsp) white pepper. Toss everything together vigorously for 1-2 minutes until heated through and all ingredients are evenly coated. Serve immediately in wide, shallow bowls, generously drizzled with the Smoky Roasted Red Pepper Drizzle and garnished with reserved green onions and a dusting of smoked paprika. This best chicken fried rice recipe makes for a satisfying family dinner.

Why Day-Old Rice is Non-Negotiable for Perfect Texture

The single most important factor for achieving the perfect texture in this best chicken fried rice recipe is using cold, day-old rice. Fresh rice retains a high level of moisture, which releases during cooking and turns the dish soggy.

Day-old rice, however, has dried out slightly, allowing the individual grains to separate and develop those crispy, fried edges when they hit the hot wok. If you’re in a pinch, spread freshly cooked rice thinly on a baking sheet and pop it in the freezer for 15-20 minutes to achieve a similar result before making this high-protein, family-friendly meal.

Make-Ahead Tips and Family-Friendly Swaps

This recipe is already fast, but meal prepping makes it even easier for quick meals. The Smoky Roasted Red Pepper Drizzle holds well in the refrigerator for up to a week, letting you skip a step on busy nights. I’ve found that prepping the vegetables on Sunday makes this whole best chicken fried rice recipe come together in less than 10 minutes on a Tuesday night.

• Protein Swaps: While chicken thighs are best for flavor and juiciness, you can easily use diced chicken breast, shrimp, or firm tofu. Adjust cooking times accordingly; shrimp needs only 1-2 minutes, while chicken breast takes 3-4 minutes.
• Vegetable Swaps: Substitute or add other quick-cooking vegetables like diced bell peppers, chopped broccoli florets, or corn; cook these with the carrots.
• Spice Level Adjustments: For a bit more heat, add a pinch of chili flakes to the fried rice or a small amount of sriracha to the red pepper drizzle.

FAQs

Can I use fresh rice instead of day-old?

No, fresh rice contains too much moisture. Using day-old rice is critical for achieving that fluffy, non-soggy texture in your best chicken fried rice recipe. If you absolutely must use fresh rice, spread it out on a baking sheet and freeze it for 15 minutes before using it.

What other proteins can I use?

Chicken thighs provide the best flavor, but you can substitute them for diced chicken breast, shrimp, or firm tofu. For a vegetarian meal prep option, ensure firm tofu is pressed and dried before use to maximize absorption of the marinade.

How do I prevent the rice from clumping together?

Make sure your wok or skillet is very hot (medium-high heat) and break up any large clumps of cold rice with your spatula while stir-frying. A hot wok prevents sticking and encourages separation for a fluffier result.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat this best chicken fried rice recipe, I recommend using a skillet over medium-high heat with a little oil to re-crisp the grains, rather than microwaving it, which can make it mushy.

Can I add more vegetables?

Yes, add other quick-cooking vegetables like snow peas, bok choy, or sliced mushrooms. Stir-fry them with the carrots and garlic, ensuring they remain tender-crisp to add extra nutritional value to this best chicken fried rice recipe.

Is the red pepper drizzle necessary?

While this best chicken fried rice recipe is delicious on its own, the red pepper drizzle adds a unique, smoky layer of flavor that truly elevates the dish. It’s highly recommended for a new experience, especially if you’re looking for healthy dinner ideas beyond the usual takeout version.

Conclusion

This best chicken fried rice recipe proves that homemade comfort food can be both easy and exciting, offering a flavor profile far beyond typical takeout. Save this recipe for future easy dinner ideas by pinning it for quick reference when you need a high-protein, family-friendly meal plan.

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