The aroma of freshly cooked Best Chicken Fried Rice wafts through the kitchen, filling the air with warm, savory scents that make your mouth water. Each fluffy grain of rice is perfectly kissed with soy sauce, while tender pieces of chicken mingle with vibrant vegetables, creating a colorful feast for the eyes. As the sun starts to set, casting a golden glow on your dining table, you can’t help but reminisce about the times spent around dinner tables, sharing stories and laughter—all while enjoying that satisfying crunch of fried rice.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Best Chicken Fried Rice
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Best Chicken Fried Rice

Cooking has always been a passion of mine, and nothing echoes the comfort of home quite like a bowl of fried rice. Whether it’s a casual weeknight dinner or a delightful addition to a festive gathering, this recipe emphasizes ease and flavor, bringing everyone to the table. Get ready to whip up your favorite restaurant dish in the comfort of your own kitchen, and feel that warm excitement as you take your first bite of Best Chicken Fried Rice!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 45 minutes, this dish is perfect for busy evenings or last-minute gatherings.
Irresistible Flavor: The harmonious blend of savory chicken, buttery rice, and vibrant vegetables will make your taste buds dance.
Eye-Catching Appeal: This colorful mix is not only delicious but also looks stunning on any table.
Flexible Serving: Ideal for any meal—dinner, lunch, or even breakfast!
Diet-Friendly Options: Easily adaptable for gluten-free or vegetarian diets; simply swap ingredients to suit your needs.

Ingredients You’ll Need

1 ½ teaspoons sesame oil: Brings authentic Asian flavors and a subtle nuttiness. Look for high-quality sesame oil for the best taste.
4 teaspoons neutral oil (like avocado or canola; 1 tablespoon + 1 teaspoon, divided): This oil prevents sticking and allows for high-temperature cooking. Canola oil offers a neutral flavor, but avocado oil adds a rich taste.
¾ pound chicken breasts: Cut into very small pieces for quick cooking. You can substitute with tofu for a vegetarian version.
5 tablespoons low-sodium soy sauce (divided): This adds umami richness and saltiness to enhance flavor; low-sodium helps control the saltiness.
4 tablespoons butter (divided): Brings a luscious richness to the dish. Feel free to replace with a dairy-free spread for vegan options.
2 teaspoons fresh lemon juice: Brightens up the dish with a hint of acidity, balancing flavors perfectly.
Salt & pepper: Essential for tasting and rounding out the flavor.
½ cup diced white onion: Adds sweetness and depth. Yellow onions also work beautifully here.
1 cup frozen mixed vegetables (peas, carrots): Convenient and colorful, these add texture and nutrients. You can use fresh if you prefer.
2 large eggs: Scrambled in the rice for protein and creaminess. If vegan, consider using chickpea flour mixed with water as a substitute.
4 cups cooked rice (cool to touch): Leftover rice works best; it prevents clumping and ensures that each grain is separate.
Sesame seeds (optional, for garnish): Adds a bit of crunch and appeal.

How to Make Best Chicken Fried Rice

Prep the Chicken: In a large skillet or wok over medium-high heat, warm 1 ½ teaspoons of sesame oil along with 1 tablespoon (3 teaspoons) of neutral oil. When the oil shimmers, add the chicken pieces. Allow the chicken to cook undisturbed for about 1 minute, letting it get beautifully browned. Stir in 2 tablespoons of soy sauce, 1 tablespoon of butter, the lemon juice, salt, and pepper. Cook until the chicken is no longer pink, which typically takes about 1 to 3 minutes. Remember to stir lightly so your chicken has a chance to caramelize nicely. Transfer the cooked chicken to a medium bowl and set it aside, making sure to wipe out your skillet for the next steps.

Sauté the Vegetables: Heat 1 teaspoon of neutral oil in the same skillet over medium-high heat. Toss in the diced onion and frozen vegetables, sautéing until the onions become almost translucent—this should take around 3 minutes. The veggies should smell fragrant and inviting, coaxing you to take a bite.

Scramble the Eggs: Push the sautéed vegetables to one side of the skillet. Crack the two eggs right into the pan and scramble with a spatula until completely cooked through. Don’t rush this—take your time and allow them to set before mixing.

Add the Rice: Once the eggs are cooked, stir in the 4 cups of cooled rice and 3 tablespoons of butter. Toss everything together and let it cook for about 5 minutes, stirring frequently so nothing sticks to the pan. This step gives your dish that delightful chewy texture.

Combine Everything: Stir in 3 tablespoons of soy sauce and cook for an additional minute. Add the reserved chicken back into the skillet, seasoning it with salt and pepper to your taste. Cook until everything is heated through and well combined, which should take just a couple of minutes. Once it looks well-mixed, you’re ready to serve!

Garnish & Serve: Portion the fragrant fried rice into bowls, sprinkle with sesame seeds if desired, and serve while warm. The aroma and presentation will surely impress anyone who’s lucky enough to enjoy this dish!

Storing & Reheating

To store your leftover Best Chicken Fried Rice, let it cool to room temperature before transferring it to an airtight container. It can stay at room temperature for a couple of hours but is best kept in the refrigerator for up to 4 days. For longer storage, freeze in individual portions in freezer-safe bags for up to 3 months. When you’re ready to enjoy it again, simply reheat in a pan over medium heat, adding a splash of water or soy sauce to keep it moist for around 5-7 minutes. The texture may change slightly after freezing, but with a little moisture, it will still be delicious!

Chef’s Helpful Tips

Always use cold, day-old rice for the best results! Freshly cooked rice is often too sticky.
If you’re in a hurry, buy pre-cooked chicken or rotisserie chicken to speed up the cooking process.
Adjust soy sauce according to taste—start with less, and add more if needed.
For extra crunch, toss in some chopped green onions or bean sprouts at the end.
Unable to locate sesame oil? A light drizzle of olive oil or additional neutral oil will suffice.
Feel free to experiment with any vegetables you have on hand; bell peppers, bok choy, or zucchini would all make excellent choices!

There’s something so comforting about a bowl of fried rice. It’s versatility and flavor are endless, so dive into this Best Chicken Fried Rice recipe and make it your own. Your family will rave about it, and you’ll find yourself making it again and again!

Recipe FAQs

Can I make Chicken Fried Rice ahead of time?

Absolutely! You can prepare the chicken and vegetables ahead of time, and store them separately in the fridge until you’re ready to cook the rice. This is especially helpful for those busy weeknights when you need a meal on the table quickly.

What type of rice is best for Fried Rice?

Long-grain rice, such as jasmine or basmati, works best for fried rice because its grains stay separate and don’t become mushy. Leftover rice, ideally chilled, ensures the dish has the perfect texture.

Can I use other proteins instead of chicken?

Yes! This recipe is highly adaptable. You can easily substitute chicken with shrimp, beef, or even tofu for a vegetarian option. Just adjust the cooking time based on your protein choice to ensure it’s cooked through.

How do I prevent my fried rice from becoming mushy?

The key to avoiding mushy fried rice is using dry, day-old rice. If you need to cook from scratch, spread freshly cooked rice on a baking sheet to let it cool and dry out a bit before using it in your stir-fry.

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Best Chicken Fried Rice

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Author: Danae
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stir-fry
Cuisine: Asian

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Description

This Best Chicken Fried Rice boasts irresistible flavors, simple preparation, and key ingredients like chicken and vibrant vegetables, making it a perfect choice for a quick dinner or comforting meal.

Ingredients

Scale

1 ½ teaspoons sesame oil
4 teaspoons neutral oil (like avocado or canola; 1 tablespoon + 1 teaspoon, divided)
¾ pound chicken breasts
5 tablespoons low-sodium soy sauce (divided)
4 tablespoons butter (divided)
2 teaspoons fresh lemon juice
Salt & pepper to taste
½ cup diced white onion
1 cup frozen mixed vegetables (peas, carrots)
2 large eggs
4 cups cooked rice (cool to touch)
Sesame seeds (optional, for garnish)

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Instructions

Heat sesame oil and neutral oil in a skillet, cook chicken until browned and add 2 tbsp soy sauce, 1 tbsp butter, lemon juice, salt, and pepper until cooked through.
Sauté onion and mixed vegetables until onions are translucent.
Scramble eggs in the same pan with the vegetables.
Add cooked rice and remaining butter, stir for 5 minutes while cooking.
Stir in soy sauce and reserved chicken, season with salt and pepper, cook until heated through and combined.
Serve warm, garnished with sesame seeds if desired.

Notes

Use cold, day-old rice for the best texture in fried rice.
Feel free to substitute chicken with tofu for a vegetarian option.
Adjust soy sauce levels to your taste preference.