I absolutely love this Chicken Fried Rice Recipe because it’s a perfect weeknight dinner that tastes like it took hours to make, but really comes together in about 20 minutes. When I first tried this recipe, I was blown away by how the combination of juicy chicken, smoky bacon, and that punchy sauce elevates classic fried rice into something truly special. You’ll find that the balance of flavors and textures is just right—you get a little crunch from the veggies, savoriness from the bacon, and a satisfying bite from the rice.
This recipe works beautifully when you need a quick meal that doesn’t sacrifice flavor, whether it’s a busy weeknight or a casual weekend lunch. Plus, it’s great for using up leftover rice—something I always keep in my fridge for recipes just like this. I’ve tweaked it over time to get the sauce just right so it hits all the notes of that restaurant-style fried rice we all crave. Trust me, once you try it, it’ll become one of your go-to dinners too!
Why You’ll Love This Recipe
- Quick and Easy: You can have a flavorful dinner on the table in just about 20 minutes.
- Uses Leftover Rice Perfectly: Saves time and prevents rice waste by using day-old, chilled rice.
- Flavorful Sauce: The special sauce mix creates that authentic, restaurant-style taste.
- Customizable Ingredients: Easy to swap veggies or meats depending on what you have on hand.
Ingredients You’ll Need
Each ingredient plays a key role in creating that perfect blend of salty, savory, and fresh flavors. Quality ingredients, especially good day-old rice and a flavorful sauce, make a huge difference here.
- Oil: I like using peanut or vegetable oil because they handle high heat well without smoking.
- Eggs: Lightly whisked eggs added in at the end bring a lovely silkiness without overwhelming the dish.
- Chicken breast: Finely sliced so it cooks quickly and turns out tender.
- Garlic cloves: Freshly minced garlic gives such a fragrant punch—don’t skip it!
- Onion: Adds sweetness and depth when sautéed with bacon.
- Bacon: Trim the extra fat to keep your fried rice from being greasy, but keep enough for that smoky flavor. No Chinese sausage? Bacon’s your best friend.
- Carrot: Peeled and diced finely to cook evenly and add subtle sweetness.
- Frozen corn: Adds bursts of sweetness and is super convenient.
- Frozen peas: Bright color and fresh pop of flavor, even when frozen.
- Cooked white rice: Day-old rice is essential—freshly cooked rice is too moist and mushy.
- Green onions: Adds a fresh, mild onion flavor at the end.
- Sauce ingredients (Chinese cooking wine/Mirin, oyster sauce, light soy sauce, sesame oil, white pepper): Each brings its own umami magic to create a perfect balance—don’t substitute these lightly.
Variations
I love experimenting with this Chicken Fried Rice Recipe by swapping in different veggies or proteins—you can absolutely make it your own and it will still shine. Don’t be afraid to substitute based on what you’ve got in the fridge!
- Vegetarian Version: Leave out chicken and bacon; add tofu or extra mushrooms and use vegetable broth in the sauce for that rich flavor.
- Spicy Kick: Add chopped fresh chili or a drizzle of chili oil—my family goes crazy for the extra heat.
- Different Proteins: Shrimp, pork, or leftover roast chicken all work well—just adjust cooking times accordingly.
- Veggie Swap: Snap peas, bell peppers, or bok choy are fantastic seasonal options to switch it up.
How to Make Chicken Fried Rice Recipe
Step 1: Marinate the Chicken with Sauce
Start by mixing the sauce ingredients in a bowl, then pour about 2 teaspoons over the sliced chicken pieces and toss to coat well. Let this marinate at room temperature for about 10 minutes—it helps the chicken soak up those fantastic flavors before cooking.
Step 2: Scramble the Eggs Just Right
Heat 1 tablespoon of oil in your wok or skillet over medium heat. Pour in the whisked eggs and scramble gently until they’re just cooked but still a bit shiny and soft—that keeps the eggs tender in the final dish. Remove from the pan and set aside.
Step 3: Sizzle the Bacon and Aromatics
Turn the heat up to high and add the remaining oil and chopped bacon. Let the bacon render some fat and start to crisp—this usually takes about a minute. Then toss in the chopped onion and garlic, cooking for another 1 to 1.5 minutes until the bacon is golden and the onions are soft and fragrant.
Step 4: Add Veggies and Chicken
Next, add the diced carrot, frozen corn, and frozen peas right into the hot pan—you don’t need to thaw them first. Cook for about 1 minute to warm through, then add the marinated chicken strips. Stir frequently and cook until the chicken changes color from pink to white, roughly 1.5 minutes.
Step 5: Toss in Rice and Sauce
Now add your day-old cooked white rice and pour in the remaining sauce mixture. Keep the heat high and stir constantly for about 1.5 minutes until everything is well combined and heated through. This part’s key to avoiding soggy rice—keep stirring and don’t add water!
Step 6: Finish with Egg and Green Onions
Finally, toss in the scrambled eggs and the sliced green onions. Stir everything together gently to distribute the eggs without breaking them up too much, then remove from heat and serve immediately while it’s hot and fragrant.
Pro Tips for Making Chicken Fried Rice Recipe
- Use Day-Old Rice: Freshly cooked rice is too moist and sticks together; refrigerated rice is dry and separates better for stir-frying.
- High Heat is Key: Cooking on high heat helps get the “wok hei” smoky flavor that makes fried rice so addictive.
- Don’t Overcrowd the Pan: Stir-fry in batches if needed so ingredients cook evenly instead of steaming.
- Scramble Eggs Last: Adding eggs at the end keeps them tender and prevents overcooking or drying out.
How to Serve Chicken Fried Rice Recipe
Garnishes
I usually top my Chicken Fried Rice with some extra sliced green onions for that fresh crunch and a sprinkle of toasted sesame seeds when I want a little nutty texture. Sometimes, a drizzle of sriracha or a few fresh cilantro leaves works wonders too, especially if I’m craving some brightness and heat.
Side Dishes
This fried rice is so flavorful on its own that I often serve it with simple sides like steamed or stir-fried vegetables, crispy spring rolls, or even a light cucumber salad to balance out the rich, savory flavors. It also pairs nicely with an egg drop soup or miso soup if you’re going for an Asian-inspired meal.
Creative Ways to Present
For special occasions, I love serving this Chicken Fried Rice Recipe in individual pineapple bowls—it adds a festive, tropical vibe that impresses guests. You could also try wrapping it in lettuce leaves for a fresh, handheld twist when entertaining family or friends.
Make Ahead and Storage
Storing Leftovers
After dinner, I let any leftovers cool completely before storing them in an airtight container in the fridge. They keep well for up to 3 days, making it one of the easiest meals to reheat for lunch or a quick dinner later in the week.
Freezing
I’ve frozen this recipe a few times without issue. Just portion it out into freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stove or microwave for best results.
Reheating
When reheating, I add a splash of water or chicken broth and stir-fry it in a hot pan to bring back the rice’s fluffy texture. Microwaving works too—just cover loosely and stir halfway through to ensure even heating.
FAQs
-
Can I use freshly cooked rice for this Chicken Fried Rice Recipe?
It’s best to use day-old, refrigerated rice because fresh rice tends to be too moist and sticky, which can result in clumpy, mushy fried rice. If you only have fresh rice, spread it out on a baking sheet to cool and air dry for at least 30 minutes to reduce moisture before cooking.
-
What if I don’t have Chinese cooking wine or Mirin?
If you don’t have Chinese cooking wine or Mirin, you can substitute with dry sherry or a splash of sake. If you avoid alcohol altogether, adjust the sauce by reducing oyster and soy sauce quantities and adding a little water and chicken stock powder as described in the recipe notes to keep the flavors balanced.
-
Can I make this recipe gluten-free?
Absolutely! Just use gluten-free soy sauce and oyster sauce alternatives. Also, double-check any other sauces or ingredients you use to ensure they’re gluten-free. The rest of the recipe is naturally gluten-free.
-
How can I add more vegetables to this fried rice?
Feel free to toss in diced bell peppers, snap peas, broccoli florets, or even shredded cabbage along with the other veggies to boost the nutritional punch and texture. Just make sure to add veggies that cook quickly or pre-cook tougher ones before stir-frying.
Final Thoughts
I hope you give this Chicken Fried Rice Recipe a try soon—it’s one of those dishes that’s easy to make but endlessly satisfying to eat. Whether you’re feeding a hungry family or just want a flavorful solo dinner, this recipe has become a reliable favorite in my kitchen. It’s comforting, quick, and packed with flavor, and I’m confident you’ll love how it turns out just as much as I do!
Print
Chicken Fried Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 to 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
This classic Chicken Fried Rice recipe combines tender chicken breast, crispy bacon, fresh vegetables, and fragrant seasonings all stir-fried to perfection. It’s a quick and satisfying dish that uses leftover day-old rice for the ideal texture, delivering a flavorful and restaurant-quality meal in just 20 minutes.
Ingredients
Protein
- 150g (5oz) chicken breast, finely sliced into small pieces
- 120g (4oz) bacon, excess fat trimmed, chopped
- 2 eggs, lightly whisked
Vegetables
- 2 garlic cloves, minced
- 1/2 onion, finely chopped
- 1 small carrot, peeled and diced 0.75cm / 1/3″
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 3/4 cup green onions, finely sliced
Main Carbohydrate
- 2 cups (packed) cooked white rice, day old
Sauce
- 2.5 tbsp Chinese cooking wine or Mirin
- 1 tbsp oyster sauce
- 3 tbsp light soy sauce
- 1/2 tsp sesame oil (optional)
- 1/4 tsp white pepper (optional)
Other
- 2 tbsp oil (peanut, vegetable, or canola)
Instructions
- Prepare the sauce and marinate chicken: In a bowl, mix together the Chinese cooking wine or Mirin, oyster sauce, light soy sauce, sesame oil, and white pepper to create the sauce. Pour 2 teaspoons of this sauce over the sliced chicken breast, toss to coat evenly, and set aside to marinate for 10 minutes.
- Cook the scrambled eggs: Heat 1 tablespoon of oil in a wok or large skillet over medium heat. Add the whisked eggs and scramble gently until just cooked but still slightly wet. Remove the eggs from the pan and set aside.
- Cook bacon and aromatics: Increase the heat to high and add the remaining half tablespoon of oil to the same pan. Add the chopped bacon and cook for about 1 minute until the fat begins to render. Then add the finely chopped onion and minced garlic. Stir-fry for about 1.5 minutes until the bacon is golden and the onion is translucent and aromatic.
- Add vegetables: Toss in the diced carrot, frozen corn, and frozen peas directly without thawing. Stir-fry the vegetables for 1 minute to warm through and maintain some crispness.
- Cook the chicken: Add the marinated chicken pieces to the pan and cook, stirring continuously, until the chicken changes color from pink to white. This takes about 1.5 minutes.
- Combine rice and sauce: Add the day-old cooked white rice to the wok along with the remaining sauce mixture. Stir constantly while frying for about 1.5 minutes, ensuring all ingredients are evenly coated and heated through.
- Finish with eggs and green onions: Add the previously cooked scrambled eggs and the sliced green onions. Toss thoroughly to disperse all ingredients evenly. Remove the pan from heat immediately to prevent overcooking.
- Serve: Serve the chicken fried rice hot and enjoy immediately for the best texture and flavor.
Notes
- Substitute any diced, stir-fry friendly vegetables of your choice for the carrot, corn, and peas for variety.
- Bacon adds a flavorful alternative to traditional Chinese sausage or BBQ pork used in restaurants. Ham can be a substitute if preferred.
- Trim excess bacon fat judiciously to avoid an overly greasy flavor but retaining some fat enhances taste.
- For best fried rice texture, use long grain white rice cooked and cooled in the refrigerator overnight or frozen and thawed before use.
- Avoid liquid chicken broth in the sauce as it makes fried rice wet and gluey.
- If alcohol is to be avoided, reduce oyster and soy sauces, add water and stock powder; adjust seasoning accordingly.
- Oyster sauce can be substituted with a combination of fish sauce plus hoisin sauce or just hoisin sauce for a different flavor profile.
- Use light or all-purpose soy sauce, avoiding dark soy sauce which can overpower the dish.
- Leftovers keep well in the refrigerator for up to 3 days; reheat with a sprinkle of water in the microwave to maintain moisture. The dish also freezes well.
