This quick and satisfying chicken fried rice is a one-pan meal that’s packed with flavor and comes together in just 30 minutes. I like how it combines tender chunks of chicken, crisp vegetables, fluffy scrambled eggs, and perfectly seasoned rice. The rich, savory sauce coats every grain, and it’s the kind of dish that’s easy to adapt based on what I have in my fridge. Whether I’m craving takeout-style comfort food or need a fast weeknight dinner, this recipe never disappoints.

Why You’ll Love This Recipe

I love how this recipe delivers big flavor with minimal fuss. It uses simple ingredients I likely already have on hand, and it’s cooked in just one skillet, making cleanup easier. I can easily customize it by switching up the vegetables or using a different protein. The sauce brings the perfect balance of salty, savory, and a little sweet, and the cold rice ensures that everything fries up just right without turning mushy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ⅓ cup oyster sauce – adds deep, savory umami flavor that gives the dish a restaurant-style richness

• 3 tablespoons low-sodium soy sauce, divided – for seasoning both the chicken and the sauce

• 2 tablespoons neutral oil (such as canola, grapeseed, or peanut), divided – helps with high-heat cooking without overpowering the flavors

• 1 pound boneless, skinless chicken breast, cut into 1-inch pieces – cooks quickly and stays juicy when stir-fried

• 2 tablespoons unsalted butter – adds richness and helps the eggs cook evenly

• 4 large eggs, lightly beaten – scrambled for texture and added protein

• 3 cups chopped fresh vegetables of choice – I usually go with red bell pepper, broccoli, or mushrooms for color and crunch

• 12 ounces frozen peas and carrots, thawed – easy and quick way to add a veggie boost

• 3 garlic cloves, minced – for that essential aromatic base

• 2½ cups cold cooked brown rice – cold rice fries better without sticking or getting mushy

• ⅔ cup chopped green onions – stirred in at the end for a fresh, mild onion bite

• Red pepper flakes or hot sauce (optional) – for a little heat, if desired

Directions

1. In a small bowl, I whisk together the oyster sauce and 2 tablespoons of the soy sauce. I set this mixture aside to use later in the dish.

2. I heat a large nonstick skillet (12-inch works best) over medium heat for about 2 minutes. I add ½ tablespoon of the butter and swirl it around the pan. Then I pour in the beaten eggs and let them cook undisturbed for 20 seconds until they start to set. I gently scramble the eggs until fully cooked but still tender, about 1 minute more, then transfer them to a bowl.

3. I wipe the skillet clean with a paper towel and place it back on high heat. Once hot (after about 1 minute), I add 1 tablespoon of the oil and swirl to coat the pan. Then I add the chicken and the remaining 1 tablespoon soy sauce, cooking and stirring occasionally for about 4 minutes until the chicken is cooked through. I transfer the chicken to the plate with the eggs.

4. I add the remaining 1 tablespoon of oil to the skillet, then stir in the fresh chopped vegetables. I cook them for 4 to 5 minutes until they’re crisp-tender, stirring often.

5. I add the remaining 1½ tablespoons of butter along with the thawed peas and carrots. I stir constantly for about 30 seconds.

6. I add the minced garlic and cook for another 30 seconds, just until fragrant, being careful not to let it burn.

7. I stir in the cold brown rice, using a wooden spoon or spatula to break up any clumps. I pour the reserved sauce mixture over the rice and stir everything together until well combined and heated through, about 2 minutes.

8. I return the cooked chicken and eggs to the pan along with the green onions. I stir and cook for about 1 more minute until everything is hot and evenly mixed.

9. I serve it hot, optionally topping with red pepper flakes or hot sauce for a kick of heat.

Servings And Timing

• Servings: 6

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• Different Protein: I sometimes swap the chicken for shrimp or even tofu. Just adjust the cooking time based on the protein I’m using.

• Rice Options: While I usually go for brown rice, white jasmine or long-grain rice works just as well — the key is that it’s cold.

• Vegetable Flexibility: I use whatever vegetables I have on hand — from zucchini and corn to snap peas or spinach.

• Sauce Substitutions: If I’m out of oyster sauce, I add a splash of hoisin or a bit of sesame oil for richness.

• Add Heat: For a spicier version, I stir in chili paste or drizzle Sriracha just before serving.

Storage/Reheating

I store leftover chicken fried rice in an airtight container in the refrigerator for up to 3 days. When I’m ready to reheat, I prefer to use a skillet over medium heat, stirring frequently to keep the texture fresh. If I’m in a hurry, I microwave it in 30-second bursts, stirring in between. It also freezes well — I portion it out into freezer-safe containers and freeze for up to 3 months. To reheat from frozen, I let it thaw overnight in the fridge and then warm it up in a skillet.

FAQs

What Kind Of Rice Works Best For Fried Rice?

I always use cold, day-old rice for the best texture. The grains are firm and separate easily, so the fried rice doesn’t turn mushy.

Can I Use White Rice Instead Of Brown Rice?

Yes, I often make this with white rice. Long-grain or jasmine rice both fry up well as long as they’re chilled beforehand.

Can I Make This Recipe Gluten-Free?

Absolutely. I just use gluten-free soy sauce (like tamari) and make sure the oyster sauce is certified gluten-free or leave it out if needed.

How Do I Keep The Rice From Sticking?

Using cold rice is key. I also make sure the pan is hot enough before adding the rice and use a bit of oil to help everything cook smoothly.

Can I Make This Ahead Of Time?

Yes, I sometimes cook the rice and prep the vegetables the night before. The dish comes together quickly once everything is ready, making it great for meal prep.

Conclusion

This chicken fried rice is a go-to dish when I want something fast, flavorful, and versatile. With tender chicken, savory sauce, and crispy vegetables all tossed with rice and eggs, it hits all the right notes. I like how easy it is to customize based on what I have on hand, and it’s just as good for a weeknight dinner as it is for meal prep. Once I make it, I always want to make it again.