Easy Chicken Fried Rice
Better-than-takeout fried rice using leftover rice and simple pantry staples
By RecipesQueen Kitchen • June 10, 2026
The secret to great fried rice is day-old rice. Freshly cooked rice is too moist and will steam instead of frying. Cold rice from the fridge has dried out just enough to crisp perfectly in a hot wok.
High heat is non-negotiable — you want the rice to sizzle and develop those slightly charred, smoky bits.
This template works with any protein — shrimp, pork, tofu, or just eggs.
Ingredients
- 4 cups cold cooked rice
- 2 cups cooked chicken, diced
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 large eggs, beaten
- 1 cup frozen peas and carrots
- 3 stalks green onions, sliced
- 2 tbsp vegetable oil
Instructions
- 1
Heat vegetable oil in a wok or large skillet over very high heat.
- 2
Scramble eggs quickly. Push aside. Add peas, carrots, and chicken. Stir-fry 2 minutes.
- 3
Add cold rice, breaking up clumps. Spread in an even layer and let it sear without stirring for 30 seconds.
- 4
Add soy sauce and sesame oil. Toss everything together.
- 5
Garnish with green onions. Serve hot.
