There’s something comforting about making homemade chicken fried rice on a busy weeknight. This easy, customizable version of the takeout favorite comes together quickly and is great for using up leftovers. Tender chunks of chicken, fluffy rice, and mixed veggies all stir-fry in one pan. I always make a big batch so we have lunches for the next day or a quick dinner later.
Ingredients Overview
- Chicken: Boneless chicken (breasts or thighs) cut into bite-size pieces.
- Rice: Cold, cooked rice (day-old rice works best to keep it from getting mushy).
- Vegetables: Frozen mixed veggies (peas, carrots, corn, etc.) or any small chopped veggies you have.
- Eggs: A few beaten eggs to scramble into the rice.
- Bacon (optional): Chopped bacon adds a smoky crunch.
- Seasonings: Soy sauce, a drizzle of sesame oil, garlic powder, salt, and pepper.
- Green Onions: Sliced scallions for garnish and fresh flavor.
Prep Tips
- Cook and Chill Rice: Make the rice ahead of time and let it cool in the fridge. Cold rice fries up best and won’t clump together.
- Prep Ingredients: Chop the chicken and bacon, slice the green onions, and have the frozen veggies measured out. Having everything ready to go makes cooking faster.
- Season Chicken: Toss the chicken pieces with a little salt, pepper, and garlic powder. A quick marinade or seasoning boost adds a lot of flavor.
- Beat Eggs: Crack the eggs into a bowl and beat them so they’re ready to scramble.
Cooking Instructions (Griddle Method)
- Heat the Griddle: Preheat your electric griddle (or a large flat pan) to medium-high heat and add a bit of oil.
- Cook Chicken: Spread the chicken pieces on the hot surface. Let them sear a minute without stirring, then stir and cook until almost done.
- Add Bacon: Push the chicken aside and add the bacon. Cook until crisp, then mix it with the chicken.
- Scramble Eggs: Clear a space on the griddle, pour in the beaten eggs, and scramble until just set. Mix the eggs into the chicken and bacon.
- Stir-Fry Rice and Veggies: Add the cold rice and veggies to the griddle. Press down with a spatula so some rice crisps up, then stir everything together.
- Season: Drizzle soy sauce and sesame oil over the rice, sprinkle garlic powder, salt, and pepper, and toss to coat evenly.
- Crisp It Up: Spread the rice mixture flat on the griddle and let it cook without stirring for a minute or two. This browns the bottom layer for that golden crunch. Give it one last toss before serving.
Cooking Instructions (Stovetop Method)
- Preheat Pan: Heat a large skillet or wok over medium-high heat with a little oil.
- Brown Chicken: Add the chopped chicken and cook, stirring occasionally, until browned and nearly cooked through.
- Cook Bacon: Push the chicken to one side, add the bacon, and cook until crisp. Mix it back with the chicken.
- Scramble Eggs: Push the meat aside and pour in the eggs. Scramble them until just set, then mix them back in with the chicken and bacon.
- Stir-Fry Rice and Veggies: Add more oil if needed, then add the cold rice and vegetables. Stir-fry, breaking up any clumps, until everything is hot.
- Combine and Season: If you set the chicken, bacon, or eggs aside, return them now. Pour in soy sauce and sesame oil, sprinkle garlic powder, salt, and pepper, and stir to coat all the rice.
- Let It Crisp: Spread everything in the pan and let it cook undisturbed for about a minute. Then stir again to mix in those crispy bits on the bottom – and it’s ready!
Finishing and Serving
- Get It Crispy: For that signature golden, crunchy texture, be sure to spread the rice out at the end and let the bottom layer brown a bit before stirring.
- Garnish: Sprinkle the sliced green onions on top for color and a fresh bite.
- Sauce: A drizzle of sauce can brighten the dish. Sweet chili sauce, sriracha, hoisin, or teriyaki all work nicely on the side.
- Sides: This fried rice is hearty enough on its own, but it also pairs well with egg rolls, potstickers, or a simple salad.
Tips and Variations
- Try Different Proteins: Chicken thighs are juicier, or you can use leftover steak, ham, or shrimp instead of chicken.
- Veggie Mix: Any vegetables you have will do. I’ve thrown in broccoli florets, bell peppers, or snap peas when I ran out of frozen veggies.
- Day-Old Rice: Always use cold, day-old rice. Fresh hot rice tends to clump and get mushy.
- Season to Taste: Keep tasting as you cook and add a bit more soy sauce, salt, or pepper if needed. A dash of hot sauce or crushed red pepper can add a nice kick.
- Leftovers: This fried rice is great as leftovers. Store any extra in the fridge, and when you reheat it, just toss it in a pan with a splash of oil (or microwave with a sprinkle of water) until hot.
Chicken Fried Rice Recipe
Chicken Fried Rice is easy to make at home and so good! This is one of my favorite griddle recipes.
Ingredients
- 2 cups long grain white rice cooked and cooled
- 1 lb chicken breast
- 6 slices of bacon chopped
- 2 tbsp Sesame oil
- 12 oz bag frozen mixed veggies
- Salt pepper, garlic powder
- 4 eggs
- 1-2 tbsp low sodium soy sauce
- 4-6 chopped green onions
- Buffalo Wild Wings Sweet & Sour Sauce
Instructions
Cook 2 cups of long grain white rice following the directions on the package. Let cool and place in the refrigerator for at least a couple of hours. You can also do this step the night before you plan on making it.
Cut chicken into small pieces and chop 6 pieces of uncooked bacon.
Heat a griddle to about medium heat and add 1 tbsp of sesame oil to the griddle. Add the chicken and chopped bacon. Season the chicken with some salt, pepper, and garlic powder. Let cook and stir everything around.
Once the bacon is cooked, scoot the bacon over on the griddle and add the cooked rice on top of where you cooked the bacon. Add a little more sesame oil and season with salt, pepper, and garlic powder. Add some soy sauce to the rice. I probably used about 1 tbsp of soy sauce, but you can add as much as you’d like.
Next, add the bag of frozen veggies next to the rice.
Stir the rice and bacon together well. Next, make a well in the middle of the rice and add a little bit more oil and add 4 eggs. Stir to scramble them and let them cook until they are done to your liking.
Mix in the chicken and veggies. Spread the rice out on the griddle and let cook until the rice is golden brown and fried.
Top with chopped green onions and your favorite sauce. I really like this with Sweet and Sour sauce! Enjoy!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 440Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 215mgSodium: 637mgCarbohydrates: 27gFiber: 3gSugar: 3gProtein: 40g
Reddit Reviews
- Redditors said that the recipe looked yummy
