If you’re craving a comforting, flavorful meal that comes together in a flash, you’re going to adore this Quick Chicken Fried Rice Recipe. It’s one of those dishes I often make on busy weeknights when I want something satisfying without complicated prep. Plus, it’s a fantastic way to use up leftover chicken, turning simple ingredients into a vibrant, restaurant-style dinner you and your family will love.

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Why You’ll Love This Recipe

Super Quick to Make: From prep to plate in about 25 minutes—perfect for busy days.
Great for Leftovers: Uses pre-cooked chicken and rice, saving time and reducing waste.
Balanced, Flavorful Ingredients: A lovely mix of veggies, tender chicken, and umami soy sauce.
Customizable & Kid-Friendly: Easy to tweak to your taste or add favorite add-ins.

A close-up view of a white plate filled with fried rice, showing layers of light brown rice mixed with small pieces of white chicken, bright green chopped spring onions, and small orange-red peppers scattered throughout. The rice is lightly coated with red sauce drizzled on top, adding a glossy texture. In the background, there is a blurred white plate with more fried rice, placed on a white marbled surface. The overall colors are warm with green, red, and white contrasts. Photo taken with an iphone --ar 2:3 --v 7 - Quick Chicken Fried Rice, easy chicken fried rice, fast fried rice recipe, beginner-friendly fried rice, leftover chicken dinner

Ingredients You’ll Need

These ingredients come together beautifully to create that classic fried rice flavor you know and love, but with a twist from the sesame oil and a little fresh lemon juice to brighten it up. When shopping, grab day-old or cooled rice if you can—it helps keep the grains separate and fluffy when frying.

Flat lay of a small white ceramic bowl of neutral avocado oil, a peeled and diced yellow onion, a finely chopped red bell pepper, two peeled garlic cloves, a small white bowl of fresh green frozen peas, a small pile of cooked shredded white chicken meat, a small white bowl of sesame oil, a neat mound of boiled and cooled long-grain rice, two whole uncracked brown eggs, a small white bowl of dark soy sauce, a small pinch of salt beside the bowls, half a fresh lemon cut with visible juice, and a small bunch of chopped spring onions arranged symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Quick Chicken Fried Rice, easy chicken fried rice, fast fried rice recipe, beginner-friendly fried rice, leftover chicken dinner

Oil (neutral): I prefer avocado oil here because of its mild flavor and high smoke point.
Onion: Adds sweetness and depth; I like to dice it finely for even cooking.
Red bell pepper: Gives a subtle crunch and vibrant color; finely chopped works best.
Garlic: Essential for that fragrant base, minced so it blends in smoothly.
Frozen peas: A quick veggie shortcut that keeps things bright and fresh.
Cooked chicken: Use shredded or sliced leftover chicken for ease and texture.
Sesame oil: Just a little goes a long way to add that signature nutty aroma.
Cooked long-grain rice: Make sure it’s fully cooled to prevent mushiness—this is key!
Eggs: These bring extra protein and richness, scrambled right in the wok.
Dark soy sauce: For deep, savory flavor and that classic fried rice color.
Salt: To balance all the flavors and season perfectly.
Lemon juice: A secret weapon I love for adding a fresh, zesty kick.
Spring onions (scallions): Sprinkle on top for crunch and a mild oniony finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Quick Chicken Fried Rice Recipe is so forgiving and easily tailored. Over time, I’ve played around with different veggies and protein swaps—feel free to add what you have on hand or what your family enjoys most.

Vegetarian: Omit the chicken and toss in extra peas, carrots, and diced tofu for a colorful, meatless version that still packs plenty of flavor.
Spicy Kick: Add a spoonful of chili garlic sauce or a few red pepper flakes while stir-frying for a little heat—I do this when I want something with a bit more zing.
Different Protein: Swap chicken for cooked shrimp, pork, or even leftover steak for a new twist. Just watch cooking times as seafood cooks faster.
Gluten-Free: Use tamari or coconut aminos instead of soy sauce to keep it gluten-free without losing that salty depth.

How to Make Quick Chicken Fried Rice Recipe

Step 1: Sauté the Aromatics

Start by heating 1 tablespoon of your neutral oil in a large wok or skillet over medium heat. Toss in the diced onion and let it cook for about 5 minutes, stirring regularly. You want the onion to soften and become translucent—not browned—that helps build a sweet, mellow base flavor for your fried rice.

Step 2: Add Veggies and Peas

Next, pour in the remaining oil, then add the chopped red bell pepper, minced garlic, and frozen peas. Keep stirring for another 2 minutes—this softens the veggies just enough while waking up that lovely garlic aroma.

Step 3: Mix in Chicken and Sesame Oil

Add your cooked, shredded chicken along with the sesame oil and give everything a good stir. The sesame oil immediately brings that rich, nutty depth which makes this dish feel extra special. Then it’s time to introduce the star—your cooled long-grain rice.

Step 4: Fry and Toss the Rice

Turn the heat up to high and add the rice to the wok. Use a spatula to toss and mix everything together continuously, scraping the bottom to prevent sticking and ensuring all the rice grains are heated through. This part takes about 5 minutes, and you’ll notice the rice start to separate and get that perfect slightly crispy texture in spots—exactly what fried rice is all about.

Step 5: Cook the Eggs In-Place

Push the rice mixture over to one side of your wok. Crack in the eggs on the empty side and add a splash of the soy sauce right over them. Keep the eggs over the heat and stir gently until they begin to scramble but are still a little runny—that creaminess folded into the rice is magic!

Step 6: Combine and Season

Mix the eggs into the rice, then pour in the remaining soy sauce and sprinkle the salt. Stir everything together well so every grain is evenly coated. Finally, squeeze in the lemon juice, stir, and taste. I usually add a touch more lemon because that fresh acidity brightens the whole dish wonderfully.

Step 7: Serve with Spring Onions

Divide your freshly made Quick Chicken Fried Rice among bowls and top with a generous handful of chopped spring onions for crunch and a pop of color. Now it’s ready to enjoy!

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Pro Tips for Making Quick Chicken Fried Rice Recipe

Use Day-Old Rice: Freshly cooked rice tends to clump and get mushy; I learned that letting rice cool and dry out a bit gives you perfectly separated grains.
Cook on High Heat: Stir-frying on high heat ensures you get that slightly toasted, “wok hei” flavor and prevents sogginess.
Scramble Eggs Separately in the Wok: Pushing rice aside to gently scramble the eggs right there adds a lovely texture contrast and avoids overcooked eggs.
Don’t Skip the Lemon Juice: That little zing woke up all the flavors for me—it’s the difference between good and absolutely crave-worthy.

How to Serve Quick Chicken Fried Rice Recipe

A close-up view of a mound of fried rice on a white plate, placed on a white marbled surface. The dish has three main layers: the bottom layer is white and slightly golden rice grains, the middle layer contains shredded light brown chicken pieces mixed with small green peas, and the top layer is scattered with bright green chopped spring onions and tiny red bell pepper bits. Wooden chopsticks rest diagonally at the back of the plate. Photo taken with an iphone --ar 2:3 --v 7 - Quick Chicken Fried Rice, easy chicken fried rice, fast fried rice recipe, beginner-friendly fried rice, leftover chicken dinner

Garnishes

I like to keep things simple but fresh—sprinkling chopped spring onions on top adds a pop of color and a subtle bite. Sometimes, I drizzle a bit more sesame oil or sprinkle toasted sesame seeds for a little extra nuttiness. If you’re feeling adventurous, a squeeze of sriracha or a few chili flakes on the side add a kick.

Side Dishes

When I serve this Quick Chicken Fried Rice, my go-tos are steamed or sautéed bok choy, a simple cucumber salad, or crispy spring rolls. It balances out the meal and keeps things light but satisfying. Plus, these sides pair beautifully with the soy and sesame flavors of the rice.

Creative Ways to Present

For special occasions, I love to serve this fried rice in cute mini pineapple bowls or even lettuce cups for a fun twist. It’s always a crowd-pleaser and feels more festive. You can also garnish with fresh coriander or a handful of crushed peanuts for extra texture and flavor.

Make Ahead and Storage

Storing Leftovers

I usually let the leftovers cool completely then store them in an airtight container in the fridge. They keep well for about 3 days. When reheating, I add a splash of water or broth and stir-fry quickly to bring back the moisture and freshness.

Freezing

If you want to freeze this Quick Chicken Fried Rice, portion it out into freezer-safe bags or containers. It freezes well for up to 2 months. Thaw in the fridge overnight for best results before reheating.

Reheating

When reheating, I prefer to toss the rice in a hot pan or wok with a little oil rather than microwaving to avoid sogginess. Stir-frying revives the texture and flavor beautifully. Adding a splash of soy sauce or a squeeze of lemon again can freshen it up nicely.

FAQs

Can I use freshly cooked rice to make this fried rice?

While you can, it’s better to use day-old or well-cooled rice because fresh rice tends to be too moist and can become mushy or clump together when fried. If you must use fresh rice, spread it on a tray to cool and dry a bit before frying.
What kind of chicken works best for this recipe?

Cooked, shredded or chopped leftover chicken works perfectly. You can use rotisserie chicken, grilled chicken breasts, or even poached chicken. Just make sure it’s pre-cooked since the frying time is short.
Can I make this recipe vegan?

Absolutely! Skip the chicken and eggs, and swap sesame oil for a neutral oil if desired. Use extra veggies and maybe some tofu or tempeh to keep it hearty. Also, replace soy sauce with a vegan-friendly version if needed.
How do I prevent the rice from sticking to my pan?

Make sure your pan or wok is hot before adding rice, use enough oil to coat the ingredients, and keep stirring or tossing the rice. Using a non-stick pan or well-seasoned wok helps too. Cold, dry rice also reduces sticking.
What can I add to make the fried rice spicier?

Try adding chili garlic sauce, sriracha, red pepper flakes, or fresh chopped chilies while stir-frying. Feel free to adjust to your heat preference!

Final Thoughts

I absolutely love how this Quick Chicken Fried Rice Recipe turns out every single time—it’s simple, fast, and just bursting with flavor. When I first tried this, I was blown away by how restaurant-like it tasted with just home pantry staples and little fuss. Trust me, once you master this method, you’ll keep coming back to it again and again for that satisfying, home-cooked vibe. So go ahead, try it out and make it your own—you won’t regret it!