Easy Chicken Fried Rice: Better Than Takeout in 20 Minutes

Chicken fried rice is the ultimate use for leftovers: day-old rice, a little chicken, a couple of eggs and a handful of vegetables become a satisfying dinner in about 20 minutes. Done right, each grain of rice is separate, lightly browned and full of savory flavor, nothing like the clumpy, greasy version many people fear.

The recipe is forgiving and flexible, which is why it is one of the most-searched weeknight dinners. It uses one pan, ordinary pantry ingredients and gives you a complete meal with protein, vegetables and carbs all in one bowl.

The secret is day-old rice

Freshly cooked rice is full of steam and moisture, so it turns mushy in a hot pan. Rice that has been refrigerated overnight dries out slightly and the starches firm up, so the grains fry and separate instead of clumping. If you do not have leftover rice, cook it, spread it on a tray and chill it in the fridge for at least an hour, or freeze it for 15 minutes. Long-grain rice such as jasmine or basmati works best.

Why this recipe works

• High heat and a big pan. A wide skillet or wok lets moisture evaporate quickly so the rice fries instead of steams.
• Cook in stages. Chicken first, then eggs, then vegetables and rice, so each ingredient is cooked correctly and nothing gets overcooked.
• A balanced sauce. Soy sauce for salt, a little oyster sauce for depth, and a drop of toasted sesame oil at the end for aroma.

Tips for the best fried rice

• Break up the cold rice with your fingers before it goes into the pan so there are no clumps.
• Do not crowd the pan. If you are cooking for more than four, fry in two batches.
• Add soy sauce around the edge of the pan so it sizzles and caramelizes slightly before it hits the rice.
• Finish with scallions and sesame oil off the heat for fresh flavor.
• Cook chicken thoroughly: the safe internal temperature for chicken is 74 C (165 F).

Variations

• Shrimp or tofu instead of chicken.
• Pineapple fried rice: add diced pineapple and cashews.
• Kimchi fried rice: stir in chopped kimchi and a spoonful of gochujang; see our gochujang butter noodles for another quick Korean-inspired dish.
• Extra vegetables: broccoli, corn, bell pepper or edamame.

Storage

Cool leftover fried rice quickly and refrigerate within an hour; eat within 2 days and reheat until steaming hot. Rice that sits at room temperature for long can grow bacteria, so never leave it out overnight. If you like rice dishes, try our Persian lentil rice too.

Frequently asked questions

Can I use fresh rice?

You can, but spread it on a tray and let it cool and dry for at least 30 minutes. Using less water when you cook it also helps.

Why is my fried rice soggy?

Usually the rice was too fresh or the pan was crowded and not hot enough. Use cold, dry rice and cook in smaller batches.