Chicken Fried Rice Recipe

chicken fried rice
Here I have for you another version of fried rice – chicken fried rice. This is a great way to make use of your leftover white rice. Make sure the rice you are using for this recipe is at least one day old, leftover rice that is even older than that would work even better.  This is much similar to the recipe I posted for Chinese Fried Rice with just a few changes and I’m going to give you a couple additional tips for making fried rice. Once again, ingredients such as soy sauce, garlic and oyster sauce should be added to your taste. In this version I decided to add oyster sauce in the mix and I felt it gave the fried rice great flavor. When adding the rice to the wok with the sauces, make sure the wok is heated enough to sufficiently fry the rice and absorb the flavors of the sauces into the rice. For the pieces of chicken all I did was sauté them in oil and drain on paper towels.
chicken fried ricechicken fried rice
2 boneless skinless chicken breasts (cut into cubes)
4 cups white rice (cold and at least 1 day old)
2 large eggs
2 minced garlic cloves (or more add to your taste)
1 cup frozen peas and carrots
1 white onion (diced)
½ cup soy sauce (or to your taste)
2 tablespoons oyster sauce (or to your taste)
Sesame oil (for stir frying)
Vegetable oil

Cooking Instructions:
chicken fried ricechicken fried rice
Step 1: Fry chicken pieces in oil until fully cooked or golden brown. Drain on paper towels and set aside. Beat eggs and fry in oil or butter and scramble. Remove from pan and set aside.
Step 2: Add 1 teaspoon of sesame oil and one teaspoon of vegetable oil to the wok. Stir fry diced onion and garlic for 30 seconds, add peas and carrots mix and stir fry until vegetables are done to desired tenderness.
chicken fried ricechicken fried rice
Step 3: Add a little more oil and then add the rice and stir fry for a couple minutes. Add soy sauce and oyster sauce to the rice while stir frying.
Step 4: Add the scrambled egg and chicken pieces and mix well. Heat thoroughly and serve.
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45 Responses to “Chicken Fried Rice Recipe”

  1. Shreya — August 18, 2008 @ 10:00 pm

    Looks so yum. Love the step-by-step picture demo..:-)

  2. recipes2share — August 18, 2008 @ 11:14 pm

    What a great picture & sounds delicious – this is a real ‘naughty but nice’ treat for me!

  3. priti — August 19, 2008 @ 4:58 am

    Chicken fried rice looking so yummy…picture so gud

  4. laura — August 19, 2008 @ 12:51 pm

    looks really nice, for how many portions is the recipe?

  5. Kevin — August 19, 2008 @ 4:26 pm

    That chicken fried rice looks nice and vibrant and colourful and good. I like that there are so many ways to make a quick fried rice dish.

  6. Ivy — August 20, 2008 @ 1:38 pm

    I am sure I will love this recipe as well. Sounds delicious.

  7. Hollee — August 23, 2008 @ 6:49 am

    I’ve been adding oyster sauce to my fried rice for ages. Ever since a local in Hawaii gave me the secret. I think the flavor is pretty much dead-on in terms of “authentic take out” Chinese style.

    If you want to add a pacific islander flare, go ahead and top the fried rice with a runny, fried, egg. Sounds weird. I know. But the yoke kind of acts like a gravy. It’s one of my most favorite things in the world.

  8. Bobby — August 23, 2008 @ 2:36 pm

    Shreya – Thanks, it turned out great.

    recipes2share – Thanks for the compliments on my photo.

    priti – indeed, thank you.

    laura – I would say it serves 4 or 2 if big eaters.

    Kevin – Yeah, its great. The possibilities are nearly endless.

    Ivy – Thanks.

    Hollee – Interesting idea with the runny fried egg, I can picture this and I will definitly have to try it sometime. Thanks!

  9. Phil E. Drifter — September 1, 2008 @ 5:21 pm

    Totally photoshopped, the shadows are all wrong. But I did Stumble here and I gave it a thumbs up.

  10. Bobby — September 2, 2008 @ 4:47 pm

    Phil – Not photoshopped at all. Photos were taken with a macro lens on white paper for the background. 🙂

  11. ELBSeattle — September 5, 2008 @ 12:29 am

    Bobby is right about the rice being cold. If it’s not cold (and a little dry, like day-old rice is) then it will stick to the pan.
    I’d recommend adding about a tablespoon of freshly-squeezed ginger root. I use a garlic press and squeeze the juice out of it. You have to have a strong press to do that, but it works great.
    Also, I use extra virgin coconut oil for sauteeing. It adds a great flavor, and coconut oil is actually very good for you. (Not hydrogenated, but virgin or extra virgin)

  12. Kim Potter — September 5, 2008 @ 9:11 am

    I’m trying this for dinner tonight this looks great

  13. Schahryar — September 7, 2008 @ 6:42 pm

    very good instruction! thank you!

  14. mr. covey — September 10, 2008 @ 7:40 am

    this sound super awsome !

  15. uzma iqbal — September 23, 2008 @ 1:33 pm

    hi this is looking great i m not sure about taste.but iwant 2 try chicken fried rice ages ago. shall i try exactly SAME 4 my mum in law. thanx grateful

  16. parris — October 28, 2008 @ 8:44 am

    i have just made thiss yummm,, it is so simple 2 make,, for a 16 yr old its gud 2 have simple things u cn cook thanxx xx

  17. dushy — January 21, 2009 @ 5:54 am

    wow … i had this chicken fried rice and wow it was so good, but after i added some lime juice just 2 tsp it gave it a wonderful aroma and it tasted so good … wow love the pics

  18. April — February 6, 2009 @ 2:45 pm


  19. Katie — February 20, 2009 @ 3:22 pm

    I have never had much luck with fried rice, but I can’t wait to try this recipe.

  20. Cia — March 3, 2009 @ 6:30 pm

    I Have been making this recipe for a few months now and everyone i make it for cant believe how great it is. the directions are SO easy to follow and it really tastes great

  21. Joe — March 7, 2009 @ 6:29 pm

    I just made this recipe for the first time!! “it was delicious” … Thx

  22. Susan — March 12, 2009 @ 12:31 am

    I might already have enough chicken fried rice recipes in my collection.. but your pics are truly awesome!!

  23. charles — March 26, 2009 @ 3:29 am

    this definately looks good and am gonna try it

  24. Dianna — April 6, 2009 @ 2:36 pm

    I’ve made this recipe twice and my family loves it! Thank you! 🙂

  25. Jenny — April 28, 2009 @ 9:47 am


  26. diana — May 13, 2009 @ 5:38 pm

    I just made it! so easy, where has this recipe been all my life?!?

  27. Lisa — May 23, 2009 @ 4:32 pm

    This was the most straight forward and easy recipe I found when I was inexplicably hit with a craving for chicken fried rice. It was great! I must admit I did cheat and used fresh rice. It was sushi rice and a little dry anyway. It turned out just fine. Tasted like what I was used too. And so EASY!! Thanks!

  28. jessie — August 23, 2009 @ 12:41 am

    Looks great. Am 14 yrs old and need to cook dinner but have little time to do it in. This looks like a great recipe to use. i think i might use bacon instead of chicken but hopefully it will turn out just fine. Can’t wait!

  29. Jen — September 12, 2009 @ 3:17 pm

    I have made this recipe twice and absolutely LOVE it!! Love the tip on the day old rice. I always wondered why my chicken fried rice was so soggy. Also, the oyster sauce gives it an added flavor. Great recipe! Thanks for sharing it!

  30. Erika — January 24, 2010 @ 2:13 pm

    This was so good and easy. It tasted like it came from a chinese restaurant.

  31. Jake — July 25, 2010 @ 9:03 pm

    Omg this stuff is amazing everyone loves it in my family! Try it i added peppers and bok choy a wonder full addition.

  32. traci brown — July 27, 2010 @ 7:07 pm

    just cooked it the family loves it ……thanks

  33. Jake — July 28, 2010 @ 5:58 pm

    takes a while to get it ready but its worth the time 2nd time making it

  34. Susan Leung — August 28, 2010 @ 12:01 am

    When we have another group meeting with my and my husband’s mentees. I definitely will provide them with chicken fried rice. Probably will add some ginder and lime juice.

  35. Janie Guetzow — March 5, 2011 @ 8:27 pm

    We just found your recipe today and made this recipe for dinner. It truly was delicious and easy. I like that it’s simple enough to suit anyone’s taste. Thank you for the lovely pics and a delicious recipe!

  36. Dede — April 13, 2011 @ 6:58 pm

    Turned out amazing and looked just like I ordered take out I was really impressed with myself wish I could send a pic

  37. pea — May 4, 2011 @ 9:10 am

    this looks really nice and going to try it for my food tec lesson at school thankyou

  38. MaryAnn — August 17, 2011 @ 4:21 pm

    I made this for dinner tonight. My husband had his tooth pulled and is limited in what he can eat right now. This truly came out just like the Chinese restaurant version. I will be making this one again! Thanks for sharing this recipe.

  39. Kaley — May 20, 2012 @ 3:15 pm

    Yum!! Made this tonight- first time making fried rice and it did taste just like my Chinese food restaurant makes it. I added bean sprouts also, yum.. Thanks! Super easy too!

  40. Jennifer kaleikini — August 27, 2012 @ 9:09 am

    Delicious! Reminds me of Benihanas Chicken fried rice.

  41. Kim — October 5, 2012 @ 10:39 am

    This recipe looks great ! I can’t wait to try it for a Friday or Saturday treat !! 🙂

  42. indeewari — November 15, 2012 @ 11:02 pm

    Tried this yesterday, came out pretty good my family enjoyed. thanks for sharing.

  43. Tere G — January 24, 2013 @ 3:49 am

    I will give this a try on Saturday since I need old rice.Anxiously waiting till then.I will let you now the fmily’s verdict.

  44. Patrice — November 16, 2013 @ 4:03 pm

    Made this for my family today and they loved it!!!

  45. Nathan — October 6, 2014 @ 6:50 pm

    Awesome recipe! This is the best chicken fried rice recipe that I have tried. I think the key ingredient here is the oyster sauce. This was the first time that I’ve cooked with it. For those of you who do not like oysters don’t worry it tastes nothing like oysters and it doesn’t taste fishy either. I think savory is a safe word to describe it. Anyways I made 2 changes: I only used 1/4 cup of soy (to try and reduce the sodium and it was still plenty salty) and I used 4 TBS of oyster sauce. I initially used the 2 and saw where the flavor was headed and used 2 more. Anyways, great recipe and thanks for posting!

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