Weeknight fried rice that turns leftover rice into a savory, golden bowl of comfort.
If you have a container of cold rice in the fridge and zero energy for a complicated dinner, Chinese Chicken Fried Rice is the save. This is the kind of meal that feels like a treat, but it is built for real life: one pan, quick prep, and flexible ingredients you probably already have.
I started making fried rice as a “clean out the fridge” dinner, and it quickly became a staple because it solves so many problems at once. Leftover rice? Perfect. A bit of cooked chicken from last night? Even better. A lonely bag of frozen peas and carrots? Toss it in. The result is that classic takeout style flavor: savory soy sauce, toasted sesame, a little garlic and ginger, and those soft scrambled egg ribbons running through everything.
Fried rice has roots across many Chinese regional cuisines and has also traveled widely, evolving with local pantries and tastes. This version leans into familiar Chinese American takeout vibes while staying respectful of the technique that makes it work: hot pan, cold rice, and quick cooking. You do not need a wok to get great results, though a wide skillet helps.
The best part is how fast it comes together once you have everything ready. Fried rice is not a “chop as you go” recipe; it is more like a quick stir-fry where the pan moves fast and you want ingredients within arm’s reach. A few minutes of prep upfront means dinner hits the table before anyone gets hangry.
Why you’ll love it
- Fast and practical: ready in about 25 minutes, including prep.
- Great for leftovers: cold rice and cooked chicken shine here.
- One-pan friendly: minimal dishes, maximum payoff.
- Flexible: swap veggies, proteins, and heat level easily.
- Big flavor: garlic, ginger, soy, and sesame make it taste restaurant-style.
Ingredients
Fried rice base
- Cooked jasmine rice, cold: 4 cups (about 600 g)
- Cooked chicken, diced or shredded: 2 cups (about 280 g)
- Eggs: 2 large
- Neutral oil (canola, avocado, peanut): 2 tbsp (30 ml), divided
- Garlic, minced: 3 cloves
- Fresh ginger, minced: 1 tsp (about 5 g)
- Frozen peas and carrots (or mixed veg): 1 1/2 cups (about 225 g)
- Green onions, sliced: 4 (separate whites and greens)
Sauce
- Soy sauce (low-sodium preferred): 3 tbsp (45 ml)
- Oyster sauce: 1 tbsp (15 ml) (optional but adds takeout depth)
- Toasted sesame oil: 1 1/2 tsp (7 ml)
- White pepper: 1/4 tsp (optional)
- Sugar: 1/2 tsp (optional, balances salt)
Optional finish
- Chili crisp or sriracha: to taste
- Toasted sesame seeds: 1 tsp
- Extra green onion greens: for topping
💡 Shopping tip: If you do not have day-old rice, grab microwaveable jasmine rice and chill it on a tray for 10 minutes before cooking. Cold, dry rice fries up best.
Step-by-Step Instructions
- Mix the sauce (1 minute). In a small bowl, stir together soy sauce, oyster sauce (if using), sesame oil, white pepper, and sugar. Set beside the stove.
- Scramble the eggs (2 to 3 minutes). Heat a large skillet or wok over medium-high heat. Add 1 tsp oil (5 ml). Pour in eggs and gently scramble until just set, soft and glossy. Transfer to a plate.
- Aromatics and veg (3 to 4 minutes). Add remaining oil (about 25 ml) to the hot pan. Add green onion whites, garlic, and ginger. Stir for 20 to 30 seconds until fragrant. Add peas and carrots and stir-fry until bright and warmed through.
- Fry the rice (4 to 6 minutes). Add cold rice. Use a spatula to break up clumps, pressing and tossing until grains look separate and a little toasty. You should hear a steady sizzle and see a few golden spots.
- Add chicken and sauce (2 to 3 minutes). Stir in chicken, then drizzle sauce around the edges of the pan so it hits the heat first. Toss until everything is evenly coated and steaming.
- Finish (1 minute). Add scrambled eggs back in and toss gently. Stir in green onion greens. Taste and adjust with a splash more soy sauce or a pinch of salt if needed.
- Serve (right away). Top with chili crisp, sesame seeds, or extra green onions if you like.
💡 Tip: If your rice starts to stick or looks a bit dry, splash in 1 to 2 tbsp (15 to 30 ml) water and toss quickly. It loosens the grains without turning mushy.
Variations & Substitutions
- Gluten-free: Use tamari instead of soy sauce and swap oyster sauce for a gluten-free oyster-style sauce or a mix of tamari + a pinch of sugar.
- Veggie-heavy pantry swap: Replace chicken with extra-firm tofu (pressed, cubed) or edamame, and add diced bell pepper or shredded cabbage.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook rice up to 3 days ahead and chill. Dice chicken and prep aromatics up to 24 hours ahead.
- Storage: Refrigerate in an airtight container for 3 to 4 days.
- Freezing: Freeze in flat portions for up to 2 months (best texture within 1 month).
- Reheat: Skillet over medium-high with 1 tsp oil and a splash of water, 3 to 5 minutes until hot. Microwave covered, 60 to 90 seconds, stirring halfway.
Nutritional Info (Estimated, per serving)
- Calories: ~460
- Protein: ~28 g
- Carbs: ~52 g
- Fat: ~15 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Sliced cucumber salad with rice vinegar and a pinch of salt
- Steamed or sautéed bok choy with garlic
- Hot and sour soup or egg drop soup
- Extra sauces: chili crisp, sambal oelek, or a drizzle of soy + sesame oil
- Garnishes: more green onions, toasted sesame seeds, or crispy fried onions
- Side protein: simple soy-glazed tofu or quick pan-seared shrimp
Recipe FAQs
1) Why does fried rice need cold rice?
Cold rice is drier and firmer, so it separates into distinct grains instead of steaming into a sticky clump. If you only have fresh rice, spread it on a tray and chill it to dry the surface.
2) Can I use raw chicken instead of cooked?
Yes. Dice 12 oz (340 g) raw chicken, stir-fry in 1 tbsp (15 ml) oil until cooked through (about 5 to 6 minutes), then remove and proceed. Add it back in at the end with the sauce.
3) What if I do not have oyster sauce?
Skip it and add an extra 1 tbsp (15 ml) soy sauce plus a small pinch of sugar. The flavor will be slightly less rich, but still delicious.
4) Do I need a wok?
No. A wide, heavy skillet works great. The key is a hot pan and not crowding it. If your skillet is small, cook in two batches.
5) Can I make it spicy?
Absolutely. Add 1/2 tsp red pepper flakes, a spoon of chili crisp, or a diced fresh chili with the garlic and ginger.
6) Can I freeze chicken fried rice?
Yes. Freeze cooled fried rice in airtight containers. Thaw overnight in the fridge for best texture, then reheat in a hot skillet with a splash of water.
Final Notes
This Chinese Chicken Fried Rice is the kind of recipe that earns a permanent spot in your weeknight rotation. It is cozy, fast, and forgiving, which is exactly what most of us need on busy days. Once you get the rhythm down, you can make it with whatever is in your fridge: different veggies, leftover roast chicken, a handful of greens, or even a little chopped ham.
If you try it, pay attention to the small things that make a big difference: start with cold rice, keep the pan hot, and add the sauce around the edges so it sizzles and perfumes the whole dish. Those tiny moves are what take it from “rice with stuff” to that craveable takeout-style flavor.
I would love to hear how you customize yours. Did you go heavy on the garlic? Add pineapple? Swap in tofu? Drop your twists in the comments, and if this recipe saved your dinner, share it with a friend who always has leftover rice sitting in the fridge.
