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side shot of chicken fried rice in a black ceramic bowl
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5 from 2 votes

Chicken Fried Rice Recipe

Chicken Fried Rice is the most amazing stir-fry rice with colorful vegetables, chicken, and egg. It is one of the easiest gluten-free, one-pot meal. Learn how to make best fried rice in a few simple steps.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish
Cuisine: Chinese
Servings: 4
Calories: 323kcal
Author: Hina Gujral



  • 2 Cup long-grain cooked rice
  • 1 Cup boneless, skinless chicken pieces (breast or thigh)
  • 1/2 Cup finely chopped onion (spring onion or white onion)
  • 2 eggs
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • 1/4 Cup finely chopped carrot
  • 1/4 Cup finely chopped capsicum or bell pepper or green peas
  • 1/4 Cup finely chopped green beans
  • Salt to taste
  • 1 teaspoon black pepper
  • 4 tablespoon sesame oil or vegetable oil
  • 1 tablespoon dark soy sauce
  • 1 tablespoon white vinegar

Ingredients For Garnish:

  • 1/4 Cup chopped spring onion


Prep Work For Fried Rice:

  • Chop all the vegetables. Whisk eggs in a bowl with a pinch of salt. Cut the chicken into bite-size pieces. Marinate chicken pieces with a teaspoon of soy sauce, one teaspoon teriyaki sauce, salt, and black pepper. Place all these ingredients next to the cooking stovetop.

Cook Fried Rice:

  • Heat wok over high heat. Add sesame oil.
  • Once the oil is hot, add ginger, garlic, and chopped onion. Stir fry over high heat for 2 - 3 minutes. The aroma of the garlic and ginger will start releasing. No need to brown the garlic or onion.
  • Add marinated chicken pieces. Stir fry till chicken turns pale white in color and fully cooked.
  • Add chopped vegetables, vinegar, salt, pepper, and sauce. Stir fry for a minute.
  • Next, shift vegetables, and chicken to the one side of the pan. On the other empty side, pour whisked eggs and scramble them. Mix all the ingredients nicely.
  • Add cooked rice and mix. Make sure rice, vegetables, chicken, and eggs are combined nicely without any lumps. let the rice sizzle on the hot wok for a minute to get fried. Do not mash the rice while stir-frying. Turn off the heat.
  • Garnish chicken fried rice with spring onion and a teaspoon of sesame oil.
  • Serve chicken fried rice warm.


  • The leftover chilled white rice straight out of the fridge is best for making fried rice. Use the best available long to medium grain rice for stir-frying.
  • The tender, boneless chicken breast or thigh is best for any kind of stir-frying. Cut all the chicken pieces to small bite-size so that they cook easily in no time.
  • You can marinate the chicken in - 1 teaspoon soy sauce, 1 teaspoon teriyaki sauce, salt, and pepper. Keep it in the fridge until required to make fried rice. 
  • A Chinese wok or the stir-fry pan is the most important accessory for stir-fry cooking.
  • Keep the stovetop heat at HIGH while stir-frying the chicken, vegetables, and rice.
  • Prep beforehand all the vegetables, herbs, sauce, seasoning, and place them next to your cooking stove while making fried rice. 
  • Fried Rice is a perfect meal-prep and microwave friendly meal. You can make a large batch in advance and store it in the fridge for a week


Calories: 323kcal | Carbohydrates: 27g | Protein: 14g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 106mg | Sodium: 334mg | Potassium: 277mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1490IU | Vitamin C: 11mg | Calcium: 31mg | Iron: 1mg