Chicken Fried Rice

Chicken Fried Rice is an economical dinner idea! It’s versatile too – use shrimp, pork, ham or Spam in place of the chicken! The possibilities are endless with this basic recipe. It’s a great way to re-purpose leftovers!

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Chicken Fried Rice

This is one of my family’s absolute favorite recipes! Not only is it easy on the pocketbook, but it rivals the stuff you get at your favorite take-out joint! I actually think I like it better than takeout! Even better? I almost always have all of the ingredients on hand to make this tasty Chicken Fried Rice!

Leftovers get a new life when you combine rice with chicken, vegetables, eggs, and a few seasonings in this quick and easy version of Chicken Fried Rice. 

One of the great things about this recipe is you can totally change up the protein …. substitute shrimp, pork, ham, Spam, or even go meatless …. you can add whatever veggies you have on hand and if you like, add pineapple and/or ginger! I could eat this stuff every single day and never get tired of it!

Recipe for Fried Rice

• eggs
• water
• butter
• vegetable oil
• onion
• garlic
• frozen peas and carrots, thawed, (optional)
• cooked white rice, cold
• soy sauce
• ground black pepper
• cooked chicken meat, or meat of choice

How to make Chicken Fried Rice

1. In a small bowl, beat egg with water.
2. Melt butter in a large skillet or wok over medium-low heat. Add egg and scramble until cooked through. Remove from skillet to a small bowl.
3. Heat oil in the same pan. Add onion, garlic, and the peas and carrots. Saute until the onion is soft. Then add rice, soy sauce, black pepper, and chicken. Stir-fry together about 3-5 minutes, until mixture is well combined. Add the eggs; stir to combine.
4. Serve hot.

A few tips for making Fried Rice

• Be sure to use cold cooked rice in this recipe!
• Changes things up by switching the protein – substitute shrimp, pork, ham, Spam, or even go meatless!
• Switch up the veggies – or use pineapple tidbits!
• Leftover meat and veggies give this recipe a super quick start!
• Add ginger for that little bit of extra flavor. 
• Serve this Chicken Fried Rice with Sriracha sauce or extra soy sauce on the side!

Other recipes you may enjoy

• Bacon & Egg Breakfast Fried Rice
• Ham and Pineapple Fried Rice
• Southern Fried Chicken
• Loaded Bacon and Cheese Fries
• Taco Rice Recipe

Continue to Content

Chicken Fried Rice

Yield: 6-8

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Chicken Fried Rice is an economical dinner idea! It's versatile too - use shrimp, pork, ham or Spam in place of the chicken! The possibilities are endless with this basic recipe. It's a great way to re-purpose leftovers!

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Ingredients

• 2 large eggs
• 2 tablespoons water
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2-3 cloves garlic, minced
• 1 bag (12-16 oz.) frozen peas and carrots, thawed, (optional)
• 4 cups cooked white rice, cold*** (see note)
• 1/4 cup soy sauce
• 1 teaspoon black pepper
• 2 cups cooked chicken meat, or meat of choice

Instructions

1. In a small bowl, beat egg with water.
2. Melt butter in a large skillet or wok over medium-low heat. Add egg and scramble until cooked through. Remove from skillet to a small bowl.
3. Heat oil in the same pan. Add onion, garlic, and the peas and carrots. Saute until the onion is soft. Then add rice, soy sauce, black pepper, and chicken. Stir-fry together about 3-5 minutes, until mixture is well combined. Add the eggs; stir to combine.
4. Serve hot.

Notes

It is very important to use COLD, cooked white rice for this recipe!

Recommended Products

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 331Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 112mgSodium: 531mgCarbohydrates: 26gFiber: 1gSugar: 1gProtein: 21g

Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.

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Originally published on April 26, 2012. Updated on May 25, 2020.