Chicken Fried Rice Recipe

Updated: August 28, 2022, By Swasthi

Chicken fried rice recipe with step by step photos. Easy, flavorful & restaurant style chicken fried rice with soft, tender & succulent pieces of chicken. This recipe is one of the best you can make at home under 15 minutes if you have the precooked rice ready.

chicken fried rice



Most of us love the chicken fried rice from Chinese restaurants & take outs. This detailed post will help you make the best chicken fried rice that is full of flavors & deliciousness.

It is highly impossible to replicate the flavors of Chinese foods made in restaurants as they use a Chinese wok. Using a carbon steel wok on a large burner would typically emit a smoky aroma to the fried rice.

A regular pan can never bring in such flavors. Over the years I have found that using a carbon steel wok or cast iron pan can bring similar flavors to some extent but not the same. So if you have a carbon steel wok, cast iron skillet or a pan do use it.

Chicken fried rice is made differently in each place and region. Here are some tips to help you choose your ingredients.

Tips to make chicken fried rice

Rice

  1. Always use al dente cooked non sticky & non mushy rice to make fried rice.
  2. You can choose medium to long grain rice that suit your taste. I personally prefer basmati rice.
  3. Ensure the rice is cooled completely before using it in the recipe. We do not eat leftover, stale or refrigerated rice at home so I cook the rice one hour ahead of making the fried rice. Cool it completely and use.
  4. You can cook the rice in a cooker, pot or instant pot. I personally prefer cooking it in a large pot with surplus water.
  5. When the rice is cooked al dente I drain the rice to a colander and cover it quickly. This helps the rice to fluff up well and prevent drying up.
  6. Some restaurants use broth to cook the rice as it flavors up the fried rice. If you have it then cook the rice in broth.

Chicken

  1. Chop the chicken to small cubes or pieces. This helps it to get cooked well while frying it. Large chunks of chicken usually turn harder and rubbery as they need to be cooked for longer.
  2. I use raw chicken to make the fried rice. However you can also use precooked or boiled chicken.

Egg or corn starch

  1. Usually restaurants coat the chicken either with egg or corn starch before frying. Both these ingredients help the chicken to remain moist & juicy preventing it from turning rubbery or chewy.
  2. I personally do not prefer both so I brine the chicken in buttermilk for 4 hours to overnight before making the fried rice. But my family loves the egg coated chicken as it flavors up the fried rice. In this post I have used egg but given the substitutions.

Sauce

  1. Soya sauce is the key ingredient to make a flavorful fried rice. To spice up the chicken fried rice, I sometimes use schezwan sauce or sriracha. So you can throw in your favorite sauces to add flavor and taste.
  2. Sometimes I skip all the sauces and use egg to flavor up the dish. For the heat I use green chilies and pepper.

Veggies

  1. Scallions or spring onions: We love our chicken fried rice with lots of green onions as they add nutrition, flavor & taste. You can also skip and just use regular onions if you do not have spring onions.
  2. Bell peppers is another veggie you can use generously.

For more nutrition you can also add carrots, peas, corn & mushrooms if you like. These are the veggies I do not use in a chicken fried rice.

Serving Suggestions

This chicken fried rice is amazing on its own and does not need any sides. Veg manchurian, chicken manchurian or gobi manchurian go well as sides.

You can also serve this with vegetable soup, clear soup or chicken soup.

More Indo-Chinese recipes
Veg fried rice
Chilli chicken
Schezwan chicken
Egg fried rice

Photo Guide

Preparation for Chicken fried rice

1. Wash rice in lot of water and soak for 20 mins. Drain off and cook in 3 to 4 cups water. When the rice is cooked al dente, drain it to a colander. The rice must be firm and almost cooked but not mushy. Cover and rest for a while. Fluff up with a fork and cool completely.

2. Meanwhile prepare the veggies and garlic. You can also use green chilies for extra heat. In a small bowl, stir together 1 tablespoon soya sauce, ¾ to 1 teaspoon rice vinegar & ¼ to ⅓ teaspoon sugar (optional). If you want to use any other hot sauce you may stir in. Keep this aside.

3. Ensure your chicken is cut to bite sized pieces. Add pepper, salt and 2 tbsps egg white. Instead of egg you can also add ¾ tbsp corn starch or corn flour. Mix this up well.

chicken marinade

How to make chicken fried rice

4. Pour 1.5 tbsps oil to a hot wok or pan. When the oil turns hot, add the chicken. Stir fry for 3 to 4 mins stirring often. If the egg sticks to your pan, just scrape off with the spatula.

adding chicken to pan

5. You can check if the chicken is cooked at this stage. Mine gets done under 4 mins. Push the chicken to one side of the pan. Then beat the rest of the egg and pour it.

pouring egg to pan

6. Scramble it and fry until the egg is cooked through yet soft. Do not overcook. Remove it to a plate.

frying eggs to make chicken fried rice

7. Pour another half tbsp oil and fry the garlic on the highest flame.

adding garlic

8. Then add spring onion whites, chilles (optional) and bell peppers. Stir fry for 1 to 2 mins.

adding bell peppers to make chicken fried rice

9. Add the rice, prepared sauce (soya+vinegar) and pepper. You can also add your favorite sauces. Stir fry for a minute.

adding rice and sauce to make chicken fried rice

10. Add the chicken and the egg. Taste and add more salt or sauce at this stage.

adding fried chicken and eggs

11. Fry until the rice turns hot. Add spring onion greens.

frying chicken fried rice with scallions

Serve chicken fried rice hot.

chicken fried rice

Related Recipes

chicken fried rice

Chicken fried rice

4.97 from 106 votes
Restaurant style chicken fried rice that is flavorful, simply delicious & super quick to make. 
Print Recipe Pin Recipe
Comments

For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings2
AuthorSwasthi

Ingredients (US cup = 240ml )

  • 3 cups cooked rice (or ½ cup uncooked rice)
  • salt as needed
  • 1 tablespoon garlic chopped
  • 1 tablespoon soya sauce organic (adjust to taste)
  • ¾ to 1 teaspoon rice vinegar (or apple cider vinegar)
  • ¼ to ⅓ teaspoon sugar optional
  • ¼ teaspoon crushed pepper (or pepper)
  • 2 tablespoon oil
  • 1 to 2 green chilies (optional) or any hot sauce as desired

veggies

  • 2 sprigs scallions or spring onions or 1 small onion (greens & whites separated)
  • ¼ to ½ cup bell peppers chopped

For the chicken

  • 150 grams chicken chopped to bite size
  • 1 egg or ¾ tbsp corn starch or brine (refer notes)
  • ½ teaspoon soya sauce
  • 1 large pinch salt
  • 1 large pinch crushed black pepper (or powder)


Instructions

Preparation

  • Wash rice at least twice and cook it al dente (firm & not mushy). Drain to a colander and cool it completely. 
  • Do not add hot rice to the wok while making chicken fried rice, it makes the rice mushy.
  • Add chicken, a pinch of salt, pepper and 2 tablespoons of egg white to a bowl. You can also simply replace the egg with corn starch. Mix together and set aside.
  • In a small mixing bowl, stir together soya sauce, sugar and vinegar. (If you want you may add any other hot sauce you prefer.)

How to make chicken fried rice

  • Heat 1½ tablespoon oil in a wok or pan and add the chicken.
  • Stir fry for 3 to 4 minutes until the chicken is almost cooked through. Move the chicken aside in the pan. Then whisk the remaining egg and pour it to the pan.
  • Scramble & cook the egg completely until it is firm but still soft. Do not overcook. Remove the chicken & egg to a plate. 
  • Wipe off the wok with a kitchen tissue. Pour another half tbsp oil to the same pan. Add garlic and fry for 30 seconds. 
  • Add spring onion whites/ scallions, chilies (optional) bell peppers and toss on a highest heat just for 2 mins. The bell peppers must be crunchy and not soft.
  • Transfer the rice, sprinkle black pepper and pour the prepared sauce. Mix and fry on the highest flame for a minute. 
  • Stir in the chicken and egg. Continue to fry until the rice turns hot. This takes just a minute or two. Taste test and add more salt or sauce you prefer. Don't over fry, this can make the rice hard.
  • Serve chicken fried rice hot.


Notes

  1. Please use salt with caution. Most sauces are already salted. 
  2. For best results I cook my rice with very little salt, then add a bit to the chicken. Lastly adjust while frying the rice.
  3. You can add any hot sauce for the extra heat. Adding 1 to 2 green chilies along with onions will add heat to your chicken fried rice.
  4. You can skip egg & corn starch from the recipe and just brine the chicken at least for 4 hours in ¾ cup of buttermilk. Drain and use it here. This keeps the chicken tender.

Video

NUTRITION INFO (estimation only)

Nutrition Facts
Chicken fried rice
Amount Per Serving
Calories 646 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 5g31%
Cholesterol 138mg46%
Sodium 985mg43%
Potassium 307mg9%
Carbohydrates 70g23%
Fiber 1g4%
Sugar 1g1%
Protein 24g48%
Vitamin A 345IU7%
Vitamin C 4.7mg6%
Calcium 60mg6%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

Follow Swasthi’s Recipes

Comments

Recipe Rating




84 Comments
Inline Feedbacks
View all comments

5 stars
Hi Swasthi. I’m a longtime user/fan of your blog and I thought it’s about time that I drop a comment letting you know how much I appreciate your recipes! And I thought you’d be interested to know that I used this recipe to salvage some leftover brown rice (Palakkad Matta parboiled rice!) that I was worried about tossing cos the family was on a roti-binge 😀 had to increase the quantity of the sauce to double but everything else was perfect. Thank you!!

Hi I read your recipe what I find you are missing in your fried rice is vinegar the indo Chinese fried rice always use acid to bring out the flavor along with some sugar

5 stars
Hello Swasthi ma’am… Thank you so much for your recipe… It really turned out amazing…. Can’t wait for my kids to try it later!
You are a godsend, really!
I try out most recipes from your blog only after scrolling through various other websites…
Your explanations and notes and hints are so amazingly helpful… It feels like someone is speaking right next to you and guiding you on the correct path, God bless you ma’am!

Thank you very much!

Chicken fried rice hot

5 stars
One of the best site for indian recipes.. Thank you for your mouth watering recipes Swasthi

5 stars
Hi! I love the recipe, very simple and tasty! I tweaked it a bit to suit my Nigeria palate.

5 stars
It came out very nice!! Thank you!!

5 stars
Delicious!! Thanks alot Swasthi ?

5 stars
Yammi

5 stars
Hi Swasthi I have been following your recipes (my fav is Bambinoupma) ever since I learnt cooking in 2018.
I love this recipe, I want to ask- can liquid smoke be used to get the restaurant wok flavor,..? Thanks so much !

I love trying our ur receipes. Thank you for simple and tasty recipes. I even more appreciated the cooking pictures. Sad to see they are not shown any more ?

Loved it !
Thank you

5 stars
Really very easy and stunningly delicious recipe, thanks a lot for sharing ?

i made the fried rice , added veggies to it carrot, beans and capsicum.
it was delicious, it an addition to my regular dishes.
loved it

I’m going to try this recipe this weekend but I have a question. You say you brine your chicken in buttermilk for four hours. I always thought brine meant it included salt yet your recipe did not include it in the brining process. A little confusing. Thanks.

Tried the fried rice it was yum …my whole family likes it ??Thank you ??

5 stars
Clear instructions!

5 stars
VERYGOOD

5 stars
My 12 year old sends his thanks for this yummy fried rice recipe. No more restaurant fried rice for him.

5 stars
Hi Swasthi,
Truly fantastic chicken fried rice. I made this with some left overs and it turned out very good. I added some sriracha and also some all spice powder following your suggestion on chicken noodles recipe. Oh yes! This was the best. You made our Sunday meal special with chicken popcorn and chicken fried rice. Thank you. Much appreciated for your fabulous work.

5 stars
I made this chicken fried rice for the first time in my life and Guess what? It was amazing….. My husband and the gals loved it like mad … everyone was like ?. No one knows that you were behind this awesome food. Thank you so much Swasthi. ? ?