Chicken Fried Rice Recipe: Better Than Takeout!

Chicken Fried Rice is a classic takeout favorite that’s surprisingly easy to make at home. With tender marinated chicken, fluffy jasmine rice, and colorful vegetables all tossed in a savory sauce, it’s a crowd-pleaser every time. This version is healthier, more flavorful, and more budget-friendly than takeout—and comes together in just four simple steps!

Chicken Fried Rice Recipe

Serving: 2 to 4
Prep time: 15 minutes
Marinate time: 10 minutes
Cook time: 40 minutes

For the rice:
1 cup jasmine rice
1 cup water

For the chicken & marinade:
3/4 pound chicken breast, cut into ½-inch cubes
Pinch of salt
Pinch of white pepper
1 large egg white
1 teaspoon cornstarch
1 tablespoon water
1 tablespoon oil

For the sauce:
2 tablespoons soy sauce
1 tablespoon oyster sauce
Pinch of white pepper

For the stir-fry:
3 tablespoons oil, separated
1 small onion, finely diced
½ cup peas
½ cup carrots, diced
2 large eggs, beaten
2 tablespoons scallions, thinly sliced

Chicken Fried Rice Instructions

1. Cook the rice:

• Rinse 1 cup of jasmine rice and place it in a rice cooker with 1 cup of water. Cook using the rice setting.
• Once cooked, spread the rice onto a plate to cool for at least 30 minutes.
• For best results, cover and refrigerate it overnight to let it dry out—this makes it perfect for stir-frying.

2. Marinate the chicken:

• In a bowl, combine chicken and salt. Mix until the salt is fully absorbed.
• Add white pepper, egg white, cornstarch mixed with water, and oil. Stir to coat well and marinate for 10 minutes.

3. Make the sauce:

• In a small bowl, whisk together soy sauce, oyster sauce, and a pinch of white pepper. Set aside.

4. Stir-fry the chicken fried rice:

• Heat 1 tablespoon oil in a wok over high heat. Add marinated chicken and stir-fry for 3 minutes or until fully cooked. Remove and set aside.
• Add another tablespoon of oil to the wok. Stir-fry onion, peas, and carrots for 1 minute until aromatic. Remove and set aside.
• Add the final tablespoon of oil. Pour in the beaten eggs and scramble until just set.
• Add the cold rice. Stir-fry for 2 minutes, breaking up any clumps until each grain is separated.
• Return the cooked chicken and vegetables to the wok. Pour in the sauce and toss everything together until evenly coated.
• Finish with chopped scallions. Serve hot!

Tips & notes

• Steamed rice for fried rice: Use a 1:1 rice-to-water ratio, which is slightly less water than for regular steamed rice.
• Use cold, day-old rice: It has less moisture, making it easier to fry and separate the grains without becoming mushy.
• Maximize wok hei: Keep the heat on high the entire time for that smoky, restaurant-style flavor.
• Make it your own: Swap chicken for shrimp, tofu, or beef—or add extra veggies like corn or bell peppers.