This Chicken Fried Rice proves that simple ingredients can deliver big flavor—think juicy marinated chicken, fluffy rice with perfectly separated grains, and that irresistible smoky wok aroma. With just a handful of simple ingredients and 15 minutes over high heat, this fried rice delivers big flavor, comforting textures, and serious better-than-takeout vibes!

15-Min Chicken Fried Rice Recipe

Prep Time 8

Cook Time 7

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Author: CiCi Li

Course: Main Course

Cuisine: Chinese

Chicken Fried Rice Recipe

For the chicken and marinade:
1/2 pound chicken breast
Pinch of salt
Pinch of white pepper
1 tablespoon soy sauce
1 teaspoon cornstarch
1 tablespoon water
1 tablespoon cooking oil
3 cloves garlic, minced

For the stir-fry:
3 tablespoons cooking oil, separated (high smoking point oil like avocado, peanut, or grapeseed)
1/2 medium onion, finely diced
2 large eggs, beaten
3 cups overnight jasmine rice
2 tablespoons soy sauce
Pinch of white pepper
3 tablespoons bean sprouts
2 stalks scallions, thinly sliced

Chicken Fried Rice Instructions

1. Prepare the chicken

Cut the chicken breast into small cubes.
In a bowl, add the chicken and salt. Mix until the chicken absorbs the salt.
Add white pepper, soy sauce, cornstarch mixed with water, and cooking oil. Mix well.
Set aside to marinate while preparing the other ingredients.

2. Prepare the other ingredients

Finely dice the onion, slice the scallions, and mince the garlic.
In a bowl, lightly beat the eggs.

3. Prepare the rice

You can use either fresh steamed rice or overnight rice.
For fresh rice: cook jasmine rice using a 1:1 rice-to-water ratio (slightly less water than usual). Spread on a plate and air-dry for at least 15 minutes.
For chewier, well-separated grains: use overnight rice straight from the fridge.

4. Stir-fry the chicken

In a wok over high heat, add 1 tablespoon of cooking oil.
Add the marinated chicken and let it sear before stirring.
Stir-fry for about 3 minutes until fully cooked.
Add the minced garlic, toss briefly, then remove the chicken from the wok.

5. Stir-fry the onion

In the same wok over high heat, add 1 tablespoon of cooking oil.
Add the onion and cook until aromatic, about 30 seconds.
Remove from the wok and set aside.

6. Make the fried rice

In the wok over high heat, add the remaining 1 tablespoon of cooking oil.
Add the beaten eggs and scramble until partially cooked.
Add the rice and stir-fry until each grain is separated, about 2 minutes.
Season with soy sauce and white pepper, mixing well.
Return the chicken and onion to the wok and toss to combine.
Add the bean sprouts and scallions, then give everything a final toss.

Tips & notes

Salt first when marinating: Mixing the chicken with salt before adding other seasonings helps it absorb flavor more evenly and stay juicy.
Cornstarch = tender chicken: The cornstarch slurry forms a light coating that locks in moisture, protecting the chicken during high-heat stir-frying.
Fresh vs. overnight rice: Fresh rice gives a softer texture, while overnight rice produces chewier, more defined grains—both work depending on your preference.
Keep the heat high: High heat throughout the stir-fry is key to fluffy rice, fast evaporation, and authentic wok hei.
Add vegetables last: Bean sprouts and scallions are added at the end to keep them crisp and fresh.
Make it your own: Fried rice is a blank canvas—swap in shrimp, leftover pork, or extra vegetables.

15-Min Chicken Fried Rice Recipe