Chicken fried rice is the perfect way to use up leftover rice and chicken. With endless vegetable variations and a delicious, savory flavor, this dish is quick, easy, and always satisfying.
Chicken fried rice is one of those meals that’s as satisfying as it is resourceful. It’s my go-to recipe when I’ve got leftover rice hanging around, and if I happen to have some leftover chicken? Even better! It’s the perfect way to repurpose those leftovers and turn them into something new and absolutely delicious. Not only does it make the most of what you’ve already got, but it’s also a quick and easy way to make a hearty, flavorful meal.
What I love most about fried rice is how versatile it is. You can use whatever vegetables you have in your fridge or whatever’s in season. At its core, I always start with onion (or scallions) and carrots, but beyond that, the options are endless. Throw in some peas, corn, cabbage, or even things like shaved brussels sprouts, mushrooms, or peppers—whatever you’ve got! I also like to add an egg to the mix. There’s something about those soft, scrambled eggs that really gives fried rice that classic, comforting flavor and texture. It’s easy, it’s customizable, and it’s always a hit!
So, the next time you’re wondering what to do with those leftover chicken and rice, make chicken fried rice! It’s one of those dishes that tastes like a brand-new meal, and you’ll be amazed at how quickly it comes together.
Ingredients:
3 ½ - 4 cups cooked rice, chilled (1 cup uncooked long grain rice)
2-3 Tablespoons oil
1 chicken breast or 2 boneless, skinless chicken thighs
salt, pepper
1 cup green beans, cut into 1 inch pieces
1 egg, slightly beaten
1 onion, chopped
1-2 carrots, diced
2-3 garlic cloves, minced
1 - 1 ½ cups fresh corn (1-2 corn cobs)
½ - 1 cup fresh or frozen peas
3-4 Tablespoons soy sauce
2-3 Tablespoons green onion, thinly sliced
How To Make Chicken Fried Rice
It's best to use cold cooked rice for this recipe. If you don't have any cooked rice on hand, cook 1 cup of rice, and spread it out on a rimmed baking sheet to cool it. You will need 3 ½-4 cups of cooked rice.
Cut the chicken into small pieces, season with salt and pepper. Heat ½ a Tablespoon of oil in a nonstick skillet on medium high heat and cook the chicken until it's no longer pink. Set the chicken aside.
- You can make this dish vegetarian by simply omitting the chicken.
- You can also use shrimp instead of the chicken. Season the shrimp with salt and pepper, and cook it on high heat for just a minute on each side and set the shrimp aside as well, and add it to the rice at the very end.
Add the green beans to the same skillet, season with salt and pepper, pour in about ¼ cup of water, cover the skillet and cook until the green beans are tender but still vibrant green. Set them aside as well. 
Add one teaspoon of oil into the skillet and scramble the egg. Set it aside. 
Add 1 Tablespoon of oil into the same skillet and add the onion, carrot and garlic. Season with salt and pepper and cook, covered, until the vegetables are softened, about 5 minutes. 
Add the corn, rice and soy sauce. Mix to combine. 
Add the cooked chicken, green beans, egg, peas and mix to combine.
If you use a 9-10 inch skillet, it will be filled all the way to the top, just like you see here. Use a 12 inch skillet if you have one, or mix all the ingredients in a large mixing bowl at the very end before serving. Either way will work. 
Cook for about 2 minutes, just until everything gets heated through. Garnish with green onion.
Chicken Fried Rice
Ingredients
- 3 ½ - 4 cups cooked rice chilled (1 cup uncooked long grain rice)
- 2-3 Tablespoons oil
- 1 chicken breast or 2 boneless skinless chicken thighs
- salt pepper
- 1 cup green beans cut into 1 inch pieces
- 1 egg slightly beaten
- 1 onion chopped
- 1-2 carrots diced
- 2-3 garlic cloves minced
- 1 - 1 ½ cups fresh corn 1-2 corn cobs
- ½ - 1 cup fresh or frozen peas
- 3-4 Tablespoons soy sauce
- 2-3 Tablespoons green onion thinly sliced
Instructions
- It's best to use cold cooked rice for this recipe. If you don't have any cooked rice on hand, cook 1 cup of rice, and spread it out on a rimmed baking sheet to cool it. You will need 3 ½-4 cups of cooked rice.
- Cut the chicken into small pieces, season with salt and pepper. Heat ½ a Tablespoon of oil in a nonstick skillet on medium high heat and cook the chicken until it's no longer pink. Set the chicken aside.
- Add the green beans to the same skillet, season with salt and pepper, pour in about ¼ cup of water, cover the skillet and cook until the green beans are tender but still vibrant green. Set them aside as well.
- Add one teaspoon of oil into the skillet and scramble the egg. Set it aside.
- Add 1 Tablespoon of oil into the same skillet and add the onion, carrot and garlic. Season with salt and pepper and cook, covered, until the vegetables are softened, about 5 minutes.
- Add the corn, rice and soy sauce. Mix to combine. Add the cooked chicken, green beans, egg, peas and mix to combine. Cook for about 2 minutes, just until everything gets heated through.
- If you use a 9-10 inch skillet, it will be filled all the way to the top, just like you see here. Use a 12 inch skillet if you have one, or mix all the ingredients in a large mixing bowl at the very end before serving. Either way will work. Garnish with green onion.
Notes
Olga thank you so much for another wonderful recipe. My two boys and husband ate this up and asked for seconds! I would also like to say that as a long time stay at home mom , I'm about to enter the workforce again and seeing your blog posts about the craziness of working and dedicating time to your household is very inspiring. 🙂
I'm so happy to hear that you and your family enjoyed the rice. I wish you all the best as you start working. It's definitely a challenge:).
Do you think this dish would freeze well?
Yes, it will definitely freeze well, although if you use chicken breast, it will become dry and rubbery when reheated, so I would recommend using chicken thighs.
Hi Olga, thank you for the recipe. It turned out really good.
That's great, Ella! You're welcome.
Made this dish yesterday (with my 13 y/o daughter, as i'm teaching her how to cook). I'm so thanksful for this blog and the easy to follow steps, which makes cooking process such a blast and fun, even for kids!
I've made fried rice before, but this recipe is now my favorite and the only recipe i'll use from now on. I didn't need to call the rest of the fam for dinner, as they all ran downstairs to find out what's for dinner, that smells soooooo goood! 😀
I used a packaged mix of frozen: corn, carrots, peas & green beens, and also fresh green beens, since i had them - everything else was exactly done as its written in the recipe, turned out awesome!!!
Thank you, Olga, can't express enough how glad i am, that one day i found out about this blog of yours 🙂
I'm so happy to hear that, Oksana. I'm always thrilled to hear of parents teaching their children to cook. You are creating so many memories with your daughter. I loved cooking with my mom.
Olga, I just finished a bowlful of this and it's SO good! I'm not sure what is so different about this recipe because I've made fried rice many times before, but this time it is exceptionally good! Maybe it's the onion, I never add it but this time I grated it (hubby doesn't like onion but does allow grated as long as he can't see pieces lol). I did double the chicken and finished it off with a splash of soy sauce at the end of frying which added great flavor and helped with searing. And I used asparagus instead of green beans since that was all I had. As always, great recipe! You never disappoint 😉
Thank you for taking the time to comment, Nata! I'm so happy to hear that you enjoyed the Chicken Fried Rice. Thanks for visiting my blog:).
Just made this for dinner tonight & loved it! It's a healthier stir fry take out for sure!! Very impressed with the outcome. I used ham and followed everything else exactly. Will definitely be making this again!
It's SO much healthier than take out! Ham sounds like a great addition too. Thanks for taking the time to write, Yana.
Hi olga! This is a great recipe....I want to make it. But instead of adding chicken we will have grilled chicken....What king of side dish would you recommend?
Grilled chicken will be fine too.
As for the side dish, you can serve anything you like. It's a very versatile dish. Any kind of salad, roasted, sautéed or pickled vegetables, etc.
what kind of rice are you using?
I'm using basmati rice, but you can use any kind of rice, as long as it's already cooked and cooled.
I try to be as specific as I can in the ingredient list and the recipe instructions, unless it doesn't matter in the recipe. I know that if I wrote 1 cup of basmati rice, I would get comments asking if they could use jasmine, brown, or other rice. In this recipe, the type of rice is not important.
Can I use canned corn?
Of course you can, Irina, however, they won't be crunchy.