If you’re on the hunt for the Best Recipe for Chicken Fried Rice Recipe, you’re in the right place. This dish is a game-changer – packed with vibrant flavors, crunchy cashews, and just the right kick of sriracha to keep things exciting. I absolutely love how this turns out every time, and I’m excited to walk you through it so you can nail it at home with ease. Trust me, once you try this version, takeout won’t be tempting anymore!
Why You’ll Love This Recipe
- Balanced Flavors: The blend of soy, oyster sauce, fresh ginger, and a splash of sriracha creates an irresistible taste that’s neither too sweet nor too spicy.
- Perfect Texture: Tender chicken, soft scrambled eggs, crisp veggies, and crunchy cashews make every bite satisfying and fun.
- Easy Weeknight Meal: Ready in just about 30 minutes, it’s fresh, homemade, and so much better than takeout.
- Customizable: You can tweak the spice level or swap out veggies to suit your family’s tastes effortlessly.
Ingredients You’ll Need
Walking through the ingredients, you’ll see I lean on a combination of classics like soy sauce and sesame oil, plus fresh aromatics like garlic and ginger to really pop the flavor. Frozen peas and carrots keep things simple without sacrificing color or crunch, and the cashews add a delightful surprise!
- Soy sauce: Use a good-quality, naturally brewed variety for depth—the backbone of savory flavor here.
- Oyster sauce: Adds a subtle sweetness and umami that elevates the dish beyond ordinary fried rice.
- Rice vinegar: Gives a slight tang that balances richer flavors.
- Sriracha: For that perfect spicy kick—you can adjust the amount depending on how fiery you like it.
- Sesame oil: Just a touch adds a toasty, nutty aroma you can’t skip.
- Vegetable oil: For cooking—the neutral flavor helps get a nice sear on the chicken and eggs.
- Eggs: Scrambled bits throughout add protein and softness—don’t overcook them!
- Chicken breast or tenderloin: Cut into small pieces so they cook quickly and evenly.
- White onion: Provides sweetness and a little bite when softened.
- Garlic cloves: Minced fresh garlic brings sharp, aromatic flavor.
- Fresh ginger: Grated ginger adds warmth and zest—this is a must-have for authentic flavor.
- Frozen peas and carrots: Convenient and colorful, no need to thaw ahead.
- Cooked white rice: Day-old rice works best to avoid mushiness; it fries up perfectly.
- Roasted cashews: Sweet, crunchy texture contrast—and don’t forget extra to garnish!
- Green onions: Fresh and vibrant, they finish the dish beautifully both in flavor and presentation.
Variations
I like to mix things up based on what we have at home or the season. This recipe is so flexible—you can easily swap ingredients or add new ones without losing that familiar, comforting fried rice vibe.
- Vegetarian Version: I’ve tried replacing chicken with tofu or extra veggies like bell peppers and mushrooms, and it still tastes amazing.
- Spicy Level: If you love heat like I do, add more sriracha or even a pinch of chili flakes.
- Nut-Free: Simply leave out the cashews and garnish with chopped green onions and sesame seeds instead.
- Brown Rice Swap: For a nuttier, whole grain twist, brown rice works well, but expect a slightly different texture.
How to Make Best Recipe for Chicken Fried Rice Recipe
Step 1: Whisk Together the Sauces and Aromatics
Start by mixing soy sauce, oyster sauce, rice vinegar, sriracha, and sesame oil in a small bowl. This sauce combo is your flavor powerhouse—balancing salty, tangy, spicy, and nutty notes. Having this ready means when the stir-fry comes together, you can toss everything in quickly without missing a beat.
Step 2: Scramble the Eggs
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add your eggs and stir constantly for about a minute until softly scrambled but fully cooked. Transfer them to a plate and set aside. This technique keeps the eggs tender, not rubbery, which I discovered after many tough egg disappointments!
Step 3: Cook the Chicken
Using the same skillet, add the remaining tablespoon of vegetable oil. Toss in your diced chicken, cooking for about 4 to 5 minutes while stirring frequently. You want the chicken to brown nicely on the outside and be cooked through inside. Once done, move it to the plate with the eggs. Keeping the chicken separate helps maintain those juicy textures.
Step 4: Sauté the Veggies and Aromatics
Next, add the diced onion to your skillet and cook it for 2 to 3 minutes until it softens. Then stir in the garlic, freshly grated ginger, and frozen peas and carrots. Cook for about one minute until fragrant—this step is key for filling your kitchen with that delicious fried rice aroma that gets everyone’s attention.
Step 5: Add Rice and Cashews
Now add your cooked rice and roasted cashews to the skillet. Stir occasionally over 3 to 4 minutes to let the rice start to brown slightly and the veggies become tender. Don’t stir constantly here—you want little patches of crispy rice to form, which gives you such a great texture contrast.
Step 6: Combine Everything and Finish Cooking
Finally, add the green onions, sauce mixture, and the reserved eggs and chicken back into the skillet. Cook for another 1 to 2 minutes, stirring frequently so everything melds together and heats through. Taste the dish and add extra soy sauce if you like it saltier. Then take it off the heat and let the fried rice rest for a couple of minutes before serving—this helps the crispy bits loosen up so they don’t stick to your pan.
Pro Tips for Making Best Recipe for Chicken Fried Rice Recipe
- Use Day-Old Rice: Fresh rice can be too moist and sticky, but leftover rice fries up beautifully without clumping.
- Don’t Overcrowd Your Pan: Give the ingredients space to fry instead of steam—this way you get that coveted slightly crispy texture.
- Prep Everything Before Cooking: Fried rice moves fast—have all your ingredients chopped and measured before you turn on the heat.
- Adjust Spice to Taste: I always start with less sriracha, tasting as I go, so it never overpowers but still gives a nice punch.
How to Serve Best Recipe for Chicken Fried Rice Recipe
Garnishes
I love topping the finished dish with extra chopped roasted cashews for crunch and a sprinkle of thinly sliced green onions for freshness and a pop of color. Sometimes, if I have it, I add a drizzle of toasted sesame oil or a few extra drops of sriracha for guests who want a little more heat.
Side Dishes
Pairing this chicken fried rice with simple sides like steamed broccoli, sautéed bok choy, or even crisp cucumber salad really rounds out the meal. For a fun twist, my family loves a side of crispy egg rolls or potstickers, making it a full Asian-inspired feast.
Creative Ways to Present
For special occasions, I like to serve this fried rice in little edible lettuce cups or hollowed-out bell peppers, which always impress guests. Another fun idea is packing it into avocado halves for a trendy presentation that’s as tasty as it looks.
Make Ahead and Storage
Storing Leftovers
Leftover chicken fried rice keeps well in an airtight container in the refrigerator for up to 3 days. I let mine cool completely before storing to keep moisture from building up. If you notice it drying out, a quick splash of water or soy sauce while reheating helps refresh it.
Freezing
I’ve frozen this fried rice successfully, although I prefer fresh. To freeze, portion it into freezer-safe containers or heavy-duty bags, squeezing out excess air. It keeps well for about 1-2 months. When thawing, do so overnight in the fridge for best texture.
Reheating
Reheat your fried rice in a hot skillet or wok with a little oil—this revives the texture and flavor much better than microwaving. Stir-frying briefly restores crispiness and keeps everything vibrant. If microwaving, cover loosely and stir every 30 seconds to heat evenly.
FAQs
-
Can I use brown rice instead of white rice for this chicken fried rice recipe?
Absolutely! Brown rice works fine, though it has a heartier texture and takes a little longer to cook initially. Just be sure the rice is fully cooked and ideally chilled before stir-frying to get the best results without mushiness.
-
What’s the best way to prevent soggy fried rice?
To avoid soggy fried rice, use day-old cooked rice that’s been chilled because it’s drier and separates better while cooking. Also, make sure your pan or wok is nice and hot so the rice fries instead of steams. Avoid overcrowding the pan and don’t stir constantly—let some rice crisp up for that perfect texture.
-
Can I make this recipe vegetarian?
Yes! Replace chicken with tofu, tempeh, or extra vegetables, and swap oyster sauce for a vegetarian-friendly mushroom soy sauce or hoisin sauce. The dish still tastes delicious and satisfying.
-
How spicy is this chicken fried rice recipe?
The sriracha adds a mild to moderate heat, but it’s adjustable. If you prefer milder food, start with less sriracha and add more after tasting. Or leave it out entirely for a delicious but gentle flavor.
Final Thoughts
Honestly, this Best Recipe for Chicken Fried Rice Recipe feels like a little celebration in a bowl every time I make it—comforting, fresh, and packed with textures and flavors that just work. I’ve tried a lot of fried rice recipes over the years, and this one stands out because it’s straightforward, approachable, and just honestly tastes fantastic. If you’re looking for a reliable homemade takeout favorite, give this a go. I’m confident it’ll become a go-to in your kitchen, just like it did in mine!
Print
Best Recipe for Chicken Fried Rice Recipe
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Description
This Best Recipe for Chicken Fried Rice is a delicious homemade take on the classic takeout dish, featuring tender chicken, fresh ginger, crunchy cashews, and a spicy kick from sriracha. Perfectly cooked rice is stir-fried with colorful vegetables and a savory soy sauce mixture for a satisfying and flavorful meal.
Ingredients
Sauce Mixture
- 3 tablespoons soy sauce (plus additional, if necessary)
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha
- 2 teaspoons sesame oil
Main Ingredients
- 2 tablespoons vegetable oil (divided)
- 2 large eggs
- 1 pound boneless skinless chicken breast or tenderloin (cut into 1/2-inch pieces)
- 1 small white onion (diced)
- 2 garlic cloves (minced)
- 1 teaspoon grated fresh ginger
- 1 1/2 cups frozen peas and carrots
- 3 cups cooked white rice (preferably cold)
- 1/4 cup roasted cashews (plus additional for garnish)
- 4 green onions (thinly sliced)
Instructions
- Prepare the sauce mixture: In a small bowl, stir together the soy sauce, oyster sauce, rice vinegar, sriracha, and sesame oil until well combined. Set aside.
- Cook the eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the eggs and cook, stirring constantly, for about 1 minute until scrambled and fully cooked. Transfer the eggs to a large plate and set aside.
- Cook the chicken: Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the chicken pieces and cook for 4 to 5 minutes, stirring frequently, until the chicken is cooked through. Transfer the chicken to the plate with the eggs.
- Sauté the vegetables: Add the diced white onion to the skillet and cook for 2 to 3 minutes until it begins to soften, stirring frequently. Add the minced garlic, grated ginger, and frozen peas and carrots. Cook for 1 minute more, stirring constantly, until the garlic and ginger are fragrant and the vegetables are heated through.
- Fry the rice: Add the cooked white rice and roasted cashews to the skillet. Cook for 3 to 4 minutes, stirring occasionally but not too frequently, allowing the rice to begin browning and the vegetables to become tender.
- Combine all ingredients: Stir in the sliced green onions, soy sauce mixture, and the reserved eggs and chicken. Cook for another 1 to 2 minutes, stirring frequently, until everything is well combined and heated through.
- Finish and serve: Remove the skillet from heat. Taste and add additional soy sauce if desired. Let the fried rice rest off the heat for 2 minutes to allow the crisped rice to release from the pan for easier serving. Serve topped with extra chopped cashews.
Notes
- This recipe is a fresh homemade version of chicken fried rice, inspired by takeout flavors but with the added crunch of cashews and a spicy sriracha kick.
- Using cold, cooked rice helps prevent clumping and creates a better texture for frying.
- You can adjust the soy sauce and sriracha to suit your taste preferences for saltiness and heat.
- Chicken breast or tenderloin can be substituted with other proteins, such as shrimp or tofu, if desired.
- For best flavor, use a wok or large skillet to ensure even cooking and proper stir-frying technique.
Nutrition
- Serving Size: 1 serving
- Calories: 494 kcal
- Sugar: 2 g
- Sodium: 1173 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.1 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 154 mg
