My Chicken Fried Rice Recipe

Created by Me
First Shared: March 25, 2025
Serves: 6 | Total Time: 40 minutes
Rating: 5 stars from my family!

I’m so excited to share my take on Chicken Fried Rice—it’s a total game-changer! This dish is packed with tender chicken, colorful veggies, fluffy eggs, and rice soaked in the most delicious savory sauce. It’s my go-to for a quick, healthy dinner that everyone loves.

Try my Pork Stir Fry or Shrimp Noodle Bowl next if you love this vibe!

Why This Recipe Rocks

Let me tell you, this Chicken Fried Rice is a staple in my house. It’s got that takeout magic—only better, because I’ve tweaked it to perfection. The combo of juicy chicken, soft scrambled eggs, and crisp veggies is unbeatable, and the sauce? Oh, it’s everything—salty, slightly sweet, and just a little zingy.

I love that it’s a full meal in one pan. The sauce mixes chicken broth and soy sauce for depth, a drizzle of honey for balance, a tiny kick from hot sauce (don’t worry, it’s mild!), and a splash of sesame oil for that Asian flair I crave.

Best part? You can make it with whatever rice you’ve got—even cauliflower rice if you’re feeling fancy. Here’s how I do it, plus all my tricks to make it amazing!

How I Make It

Check the recipe card below for exact amounts and steps!

Get the Chicken Ready: Chop the chicken into bite-sized ½-inch chunks and toss it with a couple spoonfuls of the sauce. Let it hang out while you prep.
Scramble the Eggs: Whip up some fluffy eggs real quick and set them aside—I like them soft and golden.
Cook the Chicken: Sear the chicken in a hot skillet until it’s golden and cooked through, about 3-4 minutes per side. Pull it out and let it rest.
Build the Flavor: Splash some white wine (or broth) into the skillet to loosen up those tasty browned bits, then toss in diced onions, garlic, peas, and carrots.
Bring It Together: Add your cooled rice and the rest of the sauce, stirring it all up. Toss the chicken, eggs, and some chopped green onions back in, heat it through, and dig in!

My Rice Tips

Dry Rice is Best: I swear by cold, leftover rice—it soaks up the sauce and stays nice and firm. Fresh rice works too; just spread it out to cool for a bit first. You’ll want about 3 cups cooked.
To Rinse or Not?: I skip rinsing my rice—it turns out perfect for me—but you do you!
Rice Options: I usually go for long-grain white, but brown rice or even cauliflower rice (3 cups uncooked) works great. Adjust broth and cook time if needed.

Extra Tips from My Kitchen

Chicken Swaps: I use chicken breast, but thighs are awesome too. Got leftover rotisserie? Toss it in!
Wine Vibes: A splash of Chardonnay or even Shaoxing wine (just 2 tablespoons) adds magic. No wine? Broth works fine.
Mix It Up: Try swapping in beef or shrimp—check my other recipes for inspo!
Storage: Leftovers keep in the fridge for 3 days or freezer for 3 months. They reheat like a dream.

Tools I Love

A wide skillet for frying
My trusty chef’s knife
A good cutting board

What’s Next?

Try my Veggie Stir Fry or Spicy Beef Noodles if you’re hooked!

My Chicken Fried Rice
Prep: 5 min | Cook: 35 min | Total: 40 min
Serves 6

Ingredients

Rice

1 cup uncooked long-grain white rice (or 3 cups cooked)
2 cups chicken broth

Sauce

¼ cup soy sauce
¼ cup chicken broth
1 tablespoon honey
1 teaspoon hot sauce
½ teaspoon sesame oil
Pinch of ground ginger

Stir Fry

1-2 tablespoons peanut oil (or whatever you’ve got)
¾ lb boneless chicken breast (1 medium breast)
Salt & pepper to taste
1 tablespoon butter
2 eggs, whisked
½ cup dry white wine (or extra broth)
3 cloves garlic, minced
1 small yellow onion, diced
¾ cup frozen peas
¾ cup frozen carrots
3-4 green onions, chopped

How I Do It

Sauce & Chicken: Mix up the sauce ingredients. Cut the chicken into ½-inch pieces, toss with 2 tablespoons of sauce, and set aside.
Rice: Boil 2 cups broth, add rice, cover, and simmer on low for 15 minutes. Spread it out to cool (or use leftover rice).
Eggs: Melt butter in a small skillet, scramble the eggs, and set them aside.
Stir Fry: Heat oil in a big skillet, season chicken with salt and pepper, and cook 3-4 minutes per side. Remove. Deglaze with wine, then cook onions, garlic, peas, and carrots for a few minutes.
Finish: Add rice and sauce, stir well. Toss in chicken, eggs, and green onions. Heat through and serve hot!

Notes

Rice Hack: Cold rice rules here—fresh works if you cool it first.
Cauliflower Twist: Use 3 cups raw cauliflower rice, cook it in the sauce for 5-8 minutes.
Wine Swap: Chardonnay’s my pick, but broth’s cool too.

Nutrition (per serving): ~308 calories, 20g protein, 35g carbs, 8g fat

Let me know if you try it—I’d love to hear how it goes!

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My Chicken Fried Rice Recipe