When I need an easy 20-minute weeknight dinner, I turn to this simple chicken fried rice. It’s packed with tender chicken, fluffy rice, and crisp veggies, all coated in a savory, umami-rich sauce. Everything comes together in a single pan (or wok) with minimal prep, making it perfect for busy nights when I want something homemade without the hassle. Plus, it’s easily customizable—swap the veggies, adjust the spice level, or add an extra protein boost with scrambled eggs or tofu.

A bowl of chicken fried rice with chopsticks, garnished with fresh green onions next to a bowl of soy sauce.

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My husband and I love all kinds of Asian cuisine, but we don’t always want to order takeout. On nights like that, I turn to simple, one-pan Asian-inspired recipes packed with our favorite flavors. Fried rice is a go-to because it’s quick, easy, and loaded with umami-rich goodness—perfectly fluffy rice, tender chicken, and crisp veggies, all stir-fried in a savory sauce. It’s a satisfying meal that comes together fast, without the wait (or the price) of takeout! If you love this fried rice, you’ll also want to try my Orange Chicken—crispy, tangy, and better than takeout!

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Ingredients
Instructions
Sarah's Top Tips
Serving
Storage & Reheating
Related Recipes
Recipe
Comments

Ingredients

Cooked Chicken. I like to use leftover chicken from store-bought or homemade rotisserie chicken. Feel free to sub in other meats and proteins like shrimp, pork, or tofu.
White Rice. Preferably, you want to use day-old cooked rice so it has time to dry out and be crumbly for the perfect fried rice texture. I’ll usually whip some rice up in the morning and set it in the fridge to use that evening.
Onions. I love the depth of flavor that onions add. The yellow onion softens as it cooks, giving a little sweetness, while the green onion brings a fresh bite at the end.
Carrots & Peas. These add a pop of color and just the right amount of sweetness and crunch. Plus, they make me feel like I’m sneaking in some extra veggies without much effort.
Eggs. Scrambling eggs into the rice makes everything feel extra rich and satisfying.
Soy Sauce & Coconut Aminos. I use both because they balance each other out so well. The soy sauce brings that deep umami flavor, while the coconut aminos add a hint of natural sweetness. You can also use only soy sauce.
Oyster Sauce. This is my secret weapon for next-level fried rice. It’s thick, slightly sweet, and packed with umami. You can also use fish sauce, but I prefer the flavor of oyster sauce — it's also a key ingredient in my Thai Curry Chicken Thighs.
Sriracha. I use this to add some heat. Tailor it to your spice preference, or use red pepper flakes instead.

See the recipe card below for the remaining ingredients and quantities.

Instructions

A stainless steel pan with sautéed diced carrots, peas, and onions being cooked to a golden brown.

Step 1: Heat avocado oil in a large skillet or wok over medium-high heat. Add yellow onion and the white parts of 2 green onions. Sauté for about 2 minutes until softened. Add carrots and peas (fresh or frozen), cooking for another 2–3 minutes until slightly tender.

Shredded cooked chicken in a pan with sautéed carrots, peas, and onions.

Step 2: Stir in leftover chicken and cook for an additional minute.

Eggs being scrambled in a pan for fried rice.

Step 3: Push everything to one side of the pan. Pour in 2 lightly beaten eggs into the empty space and scramble until just set. Mix the eggs into the veggies and chicken.

A pan filled with mixed fried rice, shredded chicken, scrambled eggs, peas, and carrots.

Step 4: Stir in the cooked white rice (preferably day-old), soy sauce, coconut aminos (or additional soy sauce), oyster sauce, and sriracha (or more to taste). Toss everything together and cook for 2–3 minutes until well combined and heated through. Sprinkle in the green tops of the diced green onions, give everything a final toss, and serve hot.

Sarah's Top Tips

Use any dice-able veggie you want. Small, evenly diced vegetables cook quickly and blend well with the rice. Bell peppers, zucchini, or mushrooms work great. For a shortcut, use frozen mixed veggies—just toss them in, no chopping needed.
For a lighter swap, use cauliflower rice, but be sure to squeeze out excess moisture first. Toast it in the pan for a few extra minutes to keep it from getting mushy.
If you’re starting out with raw chicken, cook it first, then the veggies and the eggs. Add the rice and sauces at the end so each ingredient keeps its texture.
A hot pan is key to achieving crispy, flavorful fried rice. If the heat is too low or the pan is too crowded, the ingredients will steam instead of fry. Use a large skillet or wok for best results.
For extra texture, top your fried rice with toasted sesame seeds, crispy shallots, or chopped peanuts. Fresh green onions add a pop of flavor and color, making the dish even better.

A bowl of chicken fried rice, garnished with green onions, served with chopsticks.

Serving

I love serving this chicken fried rice on busy weeknights when I need something quick but satisfying. It’s perfect for a cozy dinner at home, but I also make it when friends come over for an easy, no-fuss meal. A drizzle of sriracha or a sprinkle of sesame seeds on top gives it the perfect finishing touch.

For a total Asian-inspired spread, I love serving this alongside my sheet pan sesame chicken and veggies or a peanut sauce stir-fry.

Storage & Reheating

Fridge: To store leftover fried rice, I let it cool completely before transferring it to an airtight container. It stays fresh in the refrigerator for up to 4 days.

Freezer: For longer storage, I freeze it in portion-sized containers for up to 3 months—perfect for quick meals later.

Reheating: I prefer using a skillet over medium heat with a splash of water or soy sauce to bring back moisture. Stir frequently for about 3–5 minutes until heated through. If I’m in a hurry, the microwave works too—I cover the rice with a damp paper towel and heat it in 30-second intervals, stirring in between to prevent it from drying out.