Chicken Fried Rice

Last Wednesday, I was grading papers with the usual hum of life around me—kids arguing over snacks, my husband asking if we had clean socks, and my stomach making sure I didn’t forget dinner. I was tired. I needed comfort. But I also didn’t want to spend more than 20 minutes at the stove. That’s when I remembered the container of cold rice sitting quietly in the fridge. You know the one.

Chicken fried rice has always been my “reset button” kind of meal. When life feels full and I feel empty, this dish fills me up in all the right ways. It’s warm, savory, and full of those cozy, familiar flavors that remind me of weekend takeout nights—except I get to control the ingredients (and the salt!).

What I love most? It’s endlessly flexible. I’ve made it with leftover roast chicken, with no bacon, or with extra peas because that’s all we had. And every time, it works.

What Is Chicken Fried Rice?

Chicken fried rice is a quick stir-fried dish made with cold, day-old white rice, juicy chicken breast, vegetables like carrots, peas, and corn, plus scrambled eggs and crispy bacon bits. It’s tossed in a savory sauce made from light soy, oyster sauce, and Chinese cooking wine.

This dish is ideal for weeknight dinners, weekend cravings, or anytime you want a comforting, one-pan meal using things you probably already have in your fridge.

Why You’ll Love This Recipe

This is the kind of meal that tastes like you put in a lot of effort—but you didn’t. It’s:

• Quick to make – done in under 30 minutes
  
• Great for leftovers – the rice must be cold, making this perfect for using up last night’s batch
  
• Kid-friendly and flexible – customize it with the veggies and meat your family prefers
  
• Deeply satisfying – that magical combo of egg, rice, and umami-packed sauce just hits right
  

This recipe is my go-to when I want real food without fuss.

Ingredients

Main Ingredients

• 2 tbsp oil (peanut, vegetable, or canola)
  
• 2 eggs, lightly whisked
  
• 150g (5 oz) chicken breast, sliced thin
  
• 2 garlic cloves, minced
  
• ½ onion, finely chopped
  
• 120g (4 oz) bacon, chopped (fat trimmed)
  
• 1 small carrot, diced into â…“” cubes
  
• ½ cup frozen corn (can use fresh or canned)
  
• ½ cup frozen peas
  
• 2 cups cold cooked white rice (day-old preferred)
  
• ¾ cup green onions, finely sliced
  

Sauce

• 2.5 tbsp Chinese cooking wine or mirin
  
• 1 tbsp oyster sauce
  
• 3 tbsp light soy sauce
  
• ½ tsp sesame oil (optional)
  
• ¼ tsp white pepper (optional)
  

Tools & Equipment

• Wok or large non-stick skillet
  
• Spatula or wooden spoon
  
• Cutting board and knife
  
• Mixing bowl
  

Step-by-Step Instructions

Step 1: Marinate the Chicken
Mix all the sauce ingredients in a small bowl. Take 2 teaspoons of it and toss with the chicken in a separate bowl. Let it sit for 10 minutes while you prep the other ingredients.

Step 2: Scramble the Eggs
Heat 1 tablespoon of oil in your skillet over medium heat. Pour in the eggs and gently scramble until just set but still slightly soft. Remove to a plate and set aside.

Step 3: Cook the Bacon, Onion & Garlic
Increase the heat to high. Add the remaining 1 tbsp oil and bacon. Stir-fry for 1 minute until it starts to crisp, then add onion and garlic. Cook for about 1½ minutes or until the bacon is golden.

Step 4: Add Veggies & Chicken
Toss in your diced carrot, peas, and corn—no need to thaw. Cook for 1 minute. Then add the marinated chicken and stir-fry until no longer pink (around 1½ minutes).

Step 5: Add Rice & Sauce
Add the cold rice and pour in the rest of the sauce. Stir constantly for 1–2 minutes, making sure everything is evenly coated and heated through.

Step 6: Finish with Egg & Green Onion
Add the scrambled eggs and green onion. Toss everything together just to combine, then remove from heat. Serve hot.

Pro Tip: Use a fork to break apart clumped cold rice before adding it to the skillet for easier tossing.

Notes & Variations

• No bacon? Skip it or sub with diced ham or turkey.
  
• Veggie-packed: Add chopped bell peppers, broccoli, or baby spinach.
  
• Gluten-free: Use tamari instead of soy sauce and ensure your oyster sauce is gluten-free.
  
• Rice Tip: Always use cold, day-old rice for best texture. Fresh rice will get mushy and clump.
  
• Avoid overcooking: Stir quickly and don’t leave the rice sitting too long or it will dry out or stick.
  

Storage & Reheating

Leftover chicken fried rice can be stored in an airtight container in the fridge for up to 3 days. When reheating, I like to sprinkle just a tablespoon of water over it and reheat in a hot skillet for 3–4 minutes, stirring frequently. This keeps the rice moist and prevents it from drying out.

Microwave works too—just cover with a damp paper towel and reheat on medium for about 2 minutes, stirring halfway through.

Serving and Pairing Suggestions

Serve your chicken fried rice piping hot straight from the skillet. It pairs beautifully with:

• A side of chili oil or sriracha for heat
  
• Quick cucumber salad or pickled veggies for crunch
  
• Miso soup or egg drop soup on cooler nights
  

It’s a perfect all-in-one meal, but also makes a great side for grilled meats or a bigger Asian-style dinner spread.

FAQs

1. Can I use leftover rotisserie chicken?
Yes! Just shred it and skip the marinating step. Add it at the same time as the rice.

2. Do I have to use Chinese cooking wine?
Nope. Mirin works, or just leave it out and add a splash of water and a pinch of sugar.

3. Can I freeze chicken fried rice?
Yes, but the texture may suffer slightly. Freeze in a sealed container for up to 1 month. Thaw in the fridge and reheat in a skillet.

4. Can I make this vegetarian?
Definitely—skip the bacon and chicken, and add tofu or extra vegetables like mushrooms or edamame.

5. Why does my fried rice turn out mushy?
Most likely you’re using freshly cooked rice. Always use rice that’s been chilled for at least a few hours.

Final Thoughts

This chicken fried rice is the kind of dish that always saves the day. Whether you’re dealing with a chaotic evening or just need something that tastes like a warm hug, it delivers.