Dinner

Chicken Fried Rice Recipe

Name: Chicken Fried Rice Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 2 eggs, lightly whisked; 150g (5oz) chicken breast, finely sliced into small pieces; 120g (4oz) bacon, excess fat trimmed and chopped; 1/2 onion, finely chopped; 2 garlic cloves, minced; 1 small carrot, peeled and diced 0.75cm (1/3 in); 1/2 cup frozen corn (or canned or fresh); 1/2 cup frozen peas; 3/4 cup green onions, finely sliced; 2 tbsp oil (peanut, vegetable, or canola); 2 cups packed cooked white rice (preferably day-old); 2.5 tbsp Chinese cooking wine or Mirin; 1 tbsp oyster sauce; 3 tbsp light soy sauce; 1/2 tsp sesame oil (optional); 1/4 tsp white pepper (optional)

ByLila Prescott January 7, 2026January 7, 2026

Jump to Recipe

Introduction

Chicken Fried Rice is a quick and satisfying dish perfect for a busy weeknight. Loaded with tender chicken, crisp vegetables, and flavorful sauces, it’s a delicious way to use up leftover rice. This recipe yields a tasty, well-balanced meal that the whole family will enjoy.

A bowl of fried rice with three layers is shown. The base layer is cooked white rice mixed with scrambled egg pieces, light yellow and soft in texture. The middle layer contains small diced carrots and green peas, adding bright orange and green colors. The top layer is pieces of cooked chicken and small chunks of ham or bacon, both light brown, with chopped green onions scattered over for a fresh green touch. The bowl is white and sits on a dark cloth over a white marbled surface. A spoon is sticking up from inside the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp oil (peanut, vegetable, or canola)
2 eggs, lightly whisked

150g (5oz) chicken breast, finely sliced into small pieces
2 garlic cloves, minced

1/2 onion, finely chopped
120g (4oz) bacon, excess fat trimmed, chopped

1 small carrot, peeled and diced 0.75cm (1/3″)
1/2 cup frozen corn (or canned or fresh)
1/2 cup frozen peas

2 cups (packed) cooked white rice, day old
3/4 cup green onions, finely sliced
2.5 tbsp Chinese cooking wine or Mirin

1 tbsp oyster sauce
3 tbsp light soy sauce
1/2 tsp sesame oil (optional)

1/4 tsp white pepper (optional)

Instructions

Step 1: Mix the Chinese cooking wine, oyster sauce, light soy sauce, sesame oil, and white pepper in a bowl to create the sauce. Pour 2 teaspoons of the sauce over the chicken pieces and toss to coat. Set aside for 10 minutes to marinate.
Step 2: Heat 1 tablespoon oil in a wok or large skillet over medium heat. Add the whisked eggs and scramble gently until just cooked but still slightly wet. Remove the eggs and set aside.

Step 3: Increase the heat to high and add the remaining 1 tablespoon oil and chopped bacon to the same skillet. Cook for about 1 minute until the bacon fat starts to render.
Step 4: Add the chopped onion and minced garlic to the skillet. Stir and cook until the bacon turns light golden and the onion softens, about 1 1/2 minutes.
Step 5: Add the diced carrot, frozen corn, and frozen peas directly into the pan. Cook for 1 minute, stirring frequently to combine.

Step 6: Add the marinated chicken to the skillet and cook until it changes color from pink to white, approximately 1 1/2 minutes, stirring continuously.
Step 7: Add the cooked white rice along with the remaining sauce ingredients to the pan. Stir and cook for 1 1/2 minutes, tossing constantly to ensure everything is well coated and heated through.
Step 8: Return the scrambled eggs to the skillet and add the sliced green onions. Toss everything together to distribute evenly, then remove from heat.

Step 9: Serve immediately while hot for the best flavor.

Tips & Variations

Use day-old rice for the best texture; freshly cooked rice can be too soft and sticky.
Substitute chicken with shrimp or tofu for different protein options.

Adjust the soy sauce quantity to your taste, especially if using a low-sodium variety.
Add chili flakes or Sriracha for a spicy kick.

Storage

Store leftover chicken fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, stirring occasionally until warmed through, or microwave in short bursts to prevent drying out.

How to Serve

A close-up view of a bowl filled with fried rice, showing multiple layers of ingredients. The base layer consists of white and slightly brown fried rice mixed with small pieces of scrambled eggs. On top, there are evenly scattered bright green peas, chopped orange carrots, and small chunks of light brown cooked chicken. Sprinkled on the top layer are fresh, thinly sliced green onions adding a pop of green color. The bowl is white with a speckled texture, placed on a dark cloth, with a spoon partially visible inside the bowl. The background is a soft white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables can be used. Just make sure to chop them into small pieces and cook them a bit longer to soften before adding the rice and sauces.

What if I don’t have Chinese cooking wine or Mirin?

You can substitute with a dry sherry or a splash of white wine mixed with a pinch of sugar. This will provide a similar subtle sweetness and depth to the dish.