Chinese Chicken Fried Rice – Easy Recipe

This Chinese Chicken Fried Rice is one of my go-to comfort meals. It’s quick, flavorful, and always hits the spot after a long day! I love how the tender chicken, crisp vegetables, and golden rice come together in perfect harmony. It’s the kind of dish that feels like takeout but tastes even fresher made right at home.

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Today’s chicken fried rice brings up the common question, “Does cold rice really make a difference?” The short answer is yes it does. Using cold, day-old rice keeps the grains firm and prevents clumping while stir-frying. It helps every bite stay perfectly separate and slightly crisp, giving that authentic restaurant-style texture everyone loves.

Why You’ll Love This Recipe

Chinese Chicken Fried Rice is the ultimate quick meal that never disappoints.

Fast and easy: Everything cooks in one pan and comes together in less than 30 minutes.

Perfect texture: Light, fluffy rice with bits of tender chicken and crisp veggies in every bite.

Customizable: Add shrimp, beef, or extra vegetables for your own twist.

Great for leftovers: Cold, day-old rice works best, making this ideal for using up what’s in the fridge.

Better than takeout: You get all that delicious flavor without leaving home.

Family favorite: Everyone loves it, and you can easily adjust the seasoning to taste.

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Ingredients

For the Fried Rice:

• 3 cups cooked jasmine rice (cold or day-old)
  
• 2 tablespoons vegetable oil
  
• 1 pound boneless chicken breast or thighs, diced
  
• 1 small onion, finely chopped
  
• 2 garlic cloves, minced
  
• 1 cup mixed vegetables (peas, carrots, corn)
  
• 2 eggs, lightly beaten
  
• 3 tablespoons soy sauce (adjust to taste)
  
• 1 tablespoon oyster sauce (optional for depth)
  
• 1 teaspoon sesame oil
  
• Salt and pepper to taste
  
• 2 green onions, sliced (for garnish)
  

Optional Add-ins:

• A dash of chili flakes or hot sauce for spice
  
• A handful of bean sprouts for crunch
  
• Extra scrambled eggs for more protein
  

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Step-by-Step Instructions

1. Prep the Ingredients

Start by gathering and chopping everything before cooking. Cold rice works best for fried rice, so if possible, use leftover rice from the fridge. Dice the chicken into small, even pieces, and make sure your veggies and seasonings are ready to go.

2. Cook the Chicken

Heat a wok or large skillet over medium-high heat. Add oil, then toss in the diced chicken. Season lightly with salt and pepper. Stir-fry until golden and cooked through, about 5–7 minutes. Once done, remove it from the pan and set it aside.

3. Scramble the Eggs

In the same pan, pour in the beaten eggs. Stir quickly to scramble until just cooked, then remove and set aside with the chicken.

4. Sauté the Veggies

Add a little more oil if needed, then toss in the chopped onion and garlic. Cook until fragrant, about 1 minute. Add mixed vegetables and stir-fry for 2–3 minutes until they soften slightly but still keep a bit of crunch.

5. Add the Rice

Turn the heat to high and add your cold rice. Break up any clumps with a spatula and toss everything together. Stir constantly so the rice heats evenly and soaks up the flavors.

6. Mix in the Sauce and Chicken

Add the cooked chicken and eggs back into the pan. Pour in soy sauce, oyster sauce, and sesame oil. Toss everything until well combined and the rice looks evenly coated and lightly browned.

7. Garnish and Serve

Turn off the heat and sprinkle with green onions. Serve hot straight from the pan. The result is a comforting, flavorful dish that’s ready to eat in minutes.

Tips & Variations

• Cold rice trick: Always use cold rice, it fries better and doesn’t turn mushy.
• Protein swap: Try shrimp, beef, or tofu instead of chicken.
• Add more veggies: Bell peppers, cabbage, or broccoli add great color and crunch.
• Boost flavor: A splash of soy sauce or fish sauce at the end gives a deeper taste.
• Healthier version: Use brown rice or cauliflower rice for a lighter twist.
• Meal prep: Store leftovers in an airtight container and reheat in a skillet to keep it crisp.

Serving Suggestions

Chinese Chicken Fried Rice pairs beautifully with other simple Asian-style dishes. Serve it alongside egg rolls, dumplings, or steamed vegetables for a complete meal. For a lighter option, enjoy it with a crisp cucumber salad or a bowl of hot-and-sour soup.

When I make this for dinner, I like topping each serving with a fried egg and a sprinkle of sesame seeds. It feels indulgent but still easy to pull together on a weeknight.

Frequently Asked Questions

Can I use freshly cooked rice?

You can, but it won’t have the same texture. Spread it on a tray and cool it completely before frying to reduce moisture.

What kind of chicken works best?

Boneless chicken breast or thighs both work great. Thighs stay juicier and add a bit more flavor.

Can I make it vegetarian?

Yes! Skip the chicken and use extra vegetables or tofu instead.

How do I store leftovers?

Keep them in the fridge for up to 3 days. Reheat in a skillet with a splash of oil or water to freshen it up.

Can I freeze fried rice?

Definitely. Let it cool, then freeze in portions. Thaw overnight and reheat in a pan until hot.

How do I make it spicy?

Add chili oil, crushed red pepper, or a bit of sriracha while stir-frying.

Final Thoughts

Chinese Chicken Fried Rice is one of those meals that feels comforting yet effortless. It’s quick to make, full of satisfying flavors, and uses simple ingredients you probably already have. Each bite carries that perfect balance of savory rice, juicy chicken, and crisp veggies, all tied together with a touch of soy and sesame.

I love how versatile this dish is, you can keep it classic, make it spicy, or load it with vegetables. However you serve it, it always hits the spot and brings a little bit of restaurant magic right to your kitchen.