
A fast, flavor-forward chicken fried rice that uses pantry staples and a simple sauce for craveable weeknight comfort.

This chicken fried rice has been my weekday hero for years — the sort of dish that turns a handful of leftovers into a family-favorite dinner. I first landed on this combination on a rainy evening when I only had a single chicken breast, a bag of frozen mixed vegetables, and a cup of rice in the pantry. The balance of savory umami from soy and fish sauce, a hint of toasted sesame, and the bright lift of lime made the ordinary feel special. Because it uses ingredients most home cooks keep on hand, it became my go-to when time was short but I wanted something homemade and satisfying.
What makes this version stand out is the two-step approach to texture: cooking and chilling the rice first so the grains crisp when stir-fried, and marinating the diced chicken briefly so every bite carries flavor through to the center. The eggs are gently scrambled right in the wok for a soft, silky finish, while scallions add freshness and a little snap. Its adaptable, quick to scale, and reliably tasty — perfect for weeknight meals, potlucks, or feeding hungry teenagers.
Personally, the household reaction has always been immediate: bowls emptied, requests for seconds, and at least one neighbor asking for the recipe. The first time I made a double batch and froze half, I was delighted to find the reheated portion almost as good as fresha testament to its balanced sauce and sturdy rice base.
My favorite aspect of this preparation is how forgiving it is: if the rice is slightly dry, the sauce and eggs restore silkiness; if the chicken is overcooked, the vegetables and sauce mask dryness. Once, at a family picnic, I doubled the recipe and mixed in charred corn and extra scallionspeople still raved about the depth of flavor and texture contrast.
Store cooled leftovers in airtight containers in the refrigerator for up to 3 days. For long-term storage, portion into freezer-safe boxes and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator then warm in a hot skillet with a teaspoon of oil to revive crisp edges; microwaving is acceptable for convenience but can make rice softer. If freezing, flash-cool before sealing to reduce condensation and freezer burn.
Swap chicken for 12 ounces diced pork tenderloin or 12 ounces shrimp (cook just until opaque). Use tamari or coconut aminos in place of soy sauce for gluten-free cooking. If youre avoiding fish sauce, increase soy by 1 teaspoon and add 1/2 teaspoon extra lime for brightness. For a vegetarian option, omit chicken and fish sauce, add firm tofu cubes and a splash of mushroom seasoning for umami.
Serve alongside crisp cucumber salad or a simple green vegetable like steamed broccoli or bok choy to balance the savory rice. Garnish with extra scallions, toasted sesame seeds, or a drizzle of chili oil if you like heat. For a heartier meal, place the fried rice under a fried egg per bowl so the yolk adds luxurious richness.
Fried rice is a practical, regionally varied technique across East and Southeast Asia, born from the frugality of turning leftover rice into a fresh dish. Each locale adapts aromatics and saucessoy in Chinese versions, fish sauce in Thai or Vietnamese takes, and sometimes fermented pastes in Indonesian variations. This recipe blends those influences: soy or coconut aminos for seasoning, fish sauce for depth, and toasted sesame for the finishing aroma.
In summer, add charred corn, diced bell pepper, and fresh peas. In winter, swap frozen veg for roasted root vegetables and use dark soy for a deeper color. Holiday gatherings welcome additions like roasted mushrooms, seared scallops, or a handful of toasted nuts for crunch.
Cook a double batch of rice and keep it chilled to pull together multiple dinners quickly. Store components separately: rice, cooked chicken, and vegetables each in their own containers; this keeps textures optimal and reduces waste. At mealtime, combine components in a hot skillet for 5 minutes and finish with fresh scallionsit cuts reheating time and delivers near-fresh results.
Ultimately, this chicken fried rice is about flexibility and familiarity: adjust the seasonings to your familys taste, make it your own with a favorite hot sauce, and enjoy the reliable comfort of a bowl that always satisfies. Happy cooking!
Spread rice on a tray and chill to improve texture before frying.
Use high heat and a hot pan to get light toasting on the rice without steaming it.
Marinate chicken briefly with part of the sauce so every piece is seasoned through.
Scramble eggs gently until just set so they stay tender and silky in the final dish.
This nourishing culinya's chicken fried rice recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Leftover rice that has been chilled for at least 20 minutes fries up best because the grains firm and separate.
Store in the fridge for up to 3 days in airtight containers or freeze for up to 3 months.
This Culinya's Chicken Fried Rice recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Combine all sauce ingredients in a bowl, whisk to dissolve sugar, pour roughly 2 tablespoons over diced chicken and toss to coat. Let sit at least 10 minutes.
Bring 2 cups broth or water to a boil, add 1 cup rice, reduce to a simmer, cover and cook 15 minutes. Fluff and spread on a tray to chill until cold.
Heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken, sear 3-4 minutes per side until cooked and golden. Remove and rest.
Sauté onion and garlic 2-3 minutes, add frozen vegetables and warm through. Push to the side, add whisked eggs and gently scramble until just set.
Increase heat, add chilled rice and remaining sauce, tossing continuously for 3-4 minutes until rice browns and sauce absorbs.
Return chicken and the vegetable-egg mixture to the pan with 2 tablespoons sliced green onions. Toss until heated through and garnish before serving.
Last Step: Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Leave a comment & rating below or tag
@culinya on social media!


A creamy, nostalgic five-ingredient mac and cheese made with pantry staples—ready in under 30 minutes and perfect for weeknights or a simple family gathering.

Sweet, caramelized pineapple rings roasted quickly in the air fryer and served warm with a tangy Greek yogurt-lime dip — an effortless, crowd-pleasing treat.

Chewy coconut cookies studded with chopped salted almonds and semisweet chocolate—an Almond Joy candy bar transformed into a simple, irresistible cookie.

Leave a comment & rating below or tag @culinya on social media!
Enjoyed this recipe? Share it with friends and family, and don't forget to leave a review!
This recipe looks amazing! Can't wait to try it.
Comments are stored locally in your browser. Server comments are displayed alongside your local comments.
Join to receive our email series which contains a round-up of some of our quick and easy family favorite recipes.