🍚 Chicken Fried Rice Recipe | Quick & Easy Restaurant-Style Fried Rice

Chicken Fried Rice is one of the most loved Asian chicken recipes across the globe. Packed with tender chicken, scrambled eggs, colorful veggies, and aromatic sauces tossed into perfectly stir-fried rice—this dish is a delicious one-pot meal that you can whip up in minutes. Whether you’re craving a Chinese chicken fried rice, Indian-style fried rice, or healthy meal prep chicken rice, this recipe checks every box!

📝 Ingredients

🔹 For Fried Rice:

• Cooked rice (preferably day-old, long grain or basmati) – 3 cups

• Boneless chicken breast/thigh – 250g (cut into small cubes)

• Eggs – 2

• Onion – 1 small (finely chopped)

• Carrot – ½ cup (finely diced)

• Capsicum (green bell pepper) – ½ cup (sliced)

• Spring onions – ½ cup (chopped, both white and green parts)

• Garlic – 1 tbsp (finely chopped)

• Soy sauce – 1 tbsp

• Green chili sauce – 1 tsp

• Vinegar – 1 tsp

• Black pepper – ½ tsp

• Salt – to taste

• Oil (vegetable or sesame) – 2–3 tbsp

👨‍🍳 Make Chicken Fried Rice – Step-by-Step

🔸 Step 1: Prepare the Chicken

1. Heat 1 tbsp oil in a wok or large pan over high heat.

2. Add chicken pieces with a pinch of salt and pepper.

3. Stir-fry for 4–5 minutes until the chicken is fully cooked and slightly browned.

4. Remove and set aside.

💡 Using leftover grilled chicken or roast chicken works great too!

🔸 Step 2: Scramble the Eggs

1. In the same pan, add a little oil and crack in two eggs.

2. Scramble them quickly over medium-high heat.

3. Once done, remove and set aside with the chicken.

🔸 Step 3: Stir-Fry the Vegetables

1. Add more oil if needed, then sauté garlic until aromatic.

2. Add onions, carrots, and capsicum.

3. Stir-fry on high heat for 2–3 minutes to retain crunch.

🔸 Step 4: Combine All Ingredients

1. Add the cooked rice and toss with veggies for 1–2 minutes.

2. Mix in cooked chicken, scrambled eggs, soy sauce, chili sauce, vinegar, salt, and pepper.

3. Stir everything well for another 2–3 minutes to allow flavors to blend.

🔸 Step 5: Garnish and Serve

• Turn off the heat and garnish with chopped green onions.

• Serve hot with chili garlic sauce or a side of sweet corn soup.

🕑 Best Occasions to Serve Chicken Fried Rice

This dish is ideal for:

• Quick weekday dinners

• Lunchbox meals for kids and adults

• Weekend takeout alternative

• Party potlucks and gatherings

• Meal prep for busy schedules

Whether you’re preparing a cozy family dinner or looking for a high-protein, one-bowl meal, this recipe is a winner!

🧮 Nutrition Facts (Per Serving – 1½ cups approx.)

✅ For a lower-calorie version, use brown rice and less oil.

❓ Frequently Asked Questions

Q1. Can I use freshly cooked rice?

You can, but day-old refrigerated rice gives the best texture as it’s less sticky.

Q2. Is chicken fried rice healthy?

Yes! It’s high in protein and customizable. Use minimal oil, lean meat, and add veggies to boost nutrition.

Q3. Can I make chicken fried rice ahead of time?

Absolutely. It’s great for meal prep and stays good in the fridge for up to 3 days.

Q4. What sauces are best for chicken fried rice?

Soy sauce, vinegar, and a dash of chili sauce are standard. You can also try hoisin or oyster sauce for depth.

💡 Pro Tips for the Best Fried Rice

• Always use cold, pre-cooked rice to avoid sogginess.

• High heat cooking is essential to get that smoky, “wok hei” flavor.

• Don’t overcrowd the pan — work in batches if necessary.

• Chop all ingredients in advance for smooth stir-frying.

• Add a pinch of sugar to balance sauces, especially if using spicy chili sauce.

📝 Interesting Facts

This easy chicken fried rice recipe is not only budget-friendly and quick to make but also satisfies cravings for a restaurant-style Chinese meal at home. With just a handful of pantry staples and fresh ingredients, you can have a protein-packed, one-pot chicken meal on the table in under 30 minutes.

Perfect for beginners and seasoned cooks alike, this homemade fried rice with chicken and egg is a guaranteed crowd-pleaser. Serve it with soups, Manchurian, or just on its own—it’s that good!