Easy Chicken Fried Rice Recipe
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Pull out your wok or dust off that large skillet — this Thai chicken fried rice delivers honest restaurant-quality flavor at home without a single store-bought seasoning packet. Tender chicken, jasmine rice, scrambled eggs, and crisp vegetables come together in a savory sauce using just a handful of pantry staples and chilled rice, all in about 15 minutes of cook time.
Sheila’s Recipe Snapshot
The secret to this recipe came from my daughter. One New Year’s weekend, she made a bowl of fried rice for lunch that stopped me in my tracks — I couldn’t believe how restaurant-quality it tasted coming out of her own kitchen. She’s not someone who grew up loving to cook, so I was especially proud. When I pressed her for the secret, she said two words: fish sauce. I had no idea.
Fish sauce is worth seeking out — most grocery stores carry it in the Asian foods aisle — but mine happened to be out of stock that day, so I reached for oyster sauce instead. It’s thicker and a touch sweeter, and the flavor it brings to this rice is rich and deeply savory. John went back for seconds, which around here is the real measure of success.
Ingredient Notes for Thai Chicken Fried Rice
- Jasmine rice | Before adding it to the frying pan, you’ll need to cook and chill the rice. Jasmine rice is best, but you can use any long-grain rice. Leftover rice is also excellent for stir-frying!
- Chicken | You’ll want skinless, boneless chicken breast cut into small bite-size pieces. If preferred, you can use another meat, like pork or beef.
- Onion | Add a diced sweet onion for a boost of flavor.
- Peas | Frozen peas work well for this fried rice recipe. There’s no need to get fresh peas, and I would avoid canned peas.
- Carrots | I also like to add some roughly chopped matchstick carrots for a touch of sweetness and color.
- Butter | Before adding the chilled rice to the pan, prepare it with unsalted butter to prevent sticking and add flavor.
- Olive oil | Continuously adding olive oil to the pan will help to cook the ingredients evenly and prevent burning. Vegetable oil or peanut oil also does the trick.
- Salt and pepper | Add some salt and black pepper to round out the flavors.
- Cayenne pepper | Sprinkle in some cayenne pepper for a subtle kick of spice.
- Green onions | You may also want chopped green or spring onions as an optional garnish.
Variations and Substitutions
- Swap the chicken for shrimp, pork, or beef. Any of these proteins work well with the oyster sauce and soy sauce base. Cut beef or pork into thin strips and cook just as you would the chicken. For shrimp, stir fry just until pink and opaque, about 2 to 3 minutes. You can also use boneless skinless chicken thighs if you prefer.
- Make it vegetarian. Leave out the chicken entirely and add an extra egg or toss in some firm tofu. The oyster sauce can be swapped for a vegetarian oyster sauce (made from mushrooms), which is widely available.
- Add more vegetables. This recipe is wonderfully flexible. Broccoli florets, snap peas, corn, bell peppers, or mushrooms are all great additions. Just cut them small and add to the wok with the other vegetables.
- Turn up the heat. If your crew loves spice, add a little sriracha to the sauce, increase the cayenne, or serve with chili garlic sauce on the side.
How to Make Thai-Style Chicken Fried Rice
Fried rice looks fussy, but the steps are simple once you have your rice chilled and your ingredients prepped.
STEP 1 | Cook and chill the rice
At least two hours before you start making this Thai chicken fried rice recipe, cook the jasmine rice according to the package directions. Then, allow the rice to cool before chilling it in the refrigerator for a couple of hours.
It also works to use day-old rice that’s been stored in the refrigerator. You can also prepare by dicing the chicken breasts.
STEP 2 | Stir fry the chicken
When you’re ready to begin the recipe, place a large skillet or large wok on the stovetop over medium-high heat. Next, add the oil and diced chicken meat. Stir fry until the meat is cooked, taking about 5 minutes or a little longer. Remove the chicken from the large wok or skillet and set aside for later.
STEP 3 | Cook the veggies
Then, add more oil to the hot wok or skillet and sprinkle in the diced onions, frozen peas, and chopped carrots. Stir fry the veggies until they are crisp and tender, taking around 5 minutes. Again, remove the ingredients from the wok and set them aside for later.
STEP 4 | Scramble the eggs
Next, set out a small bowl and add the eggs, salt, pepper, and cayenne, whisking until they are well combined. Then, add a bit more oil to the wok on the stove and pour in the egg mixture.
Allow eggs to cook for a few seconds, then scramble them gently until they are cooked all the way through. Once again, remove the ingredients from the heat and set them aside.
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STEP 5 | Fry the rice
Now for the rice! Drop some butter into the wok or skillet and heat it until it’s melted. Remember to swirl the melting butter all around to coat all sides of the pan. Next, add the cold rice and cook over medium-high heat for a few minutes.
You’ll know your rice is just about finished frying when the bottom layer begins to brown and crisp up. Once it browns some, stir the rice for another few minutes. Don’t forget to observe it to avoid burning!
STEP 6 | Combine all ingredients and serve!
After stir-frying the rice for 4 minutes or so, add the ingredients you previously removed, like the cooked chicken, veggies, and beaten egg. Continue to stir-fry until all the ingredients are evenly incorporated. Then, drizzle in some oyster sauce and soy sauce and continue to cook until all the ingredients are heated through.
Serve chicken fried rice immediately. If desired, sprinkle on some additional soy sauce and garnish with freshly chopped green onions.
Recipe Success Tips
Storage and Reheating Tips
- To store: Transfer cooled leftovers of chicken fried rice in an airtight container and refrigerate for up to 4 days.
- To reheat: Warm in the microwave in 1-minute intervals, stirring between each, or toss back into a hot skillet with a small drizzle of oil and stir fry until heated through.
- To freeze: Fried rice freezes well. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To make ahead: Cook and chill the jasmine rice up to 2 days in advance and store in the refrigerator. You can also dice the chicken and chop your vegetables ahead of time so dinner comes together in no time on a busy weeknight!
Frequently Asked Questions
Oyster sauce is caramelized, so it tastes a little sweet, while fish sauce is fermented and brings a deeper, saltier flavor. Most recommend using the fish sauce for fried rice for the best flavor and a more authentic experience. However, I have found that oyster sauce certainly does the trick!
Almost always it’s the rice. If it went in warm or freshly cooked, it holds too much moisture and steams instead of frying. Cold, day-old rice is the fix. Crowding the pan does it too, so cook in a wide skillet and don’t dump everything in at once.
Technically yes, but fair warning, it will be mushy. Freshly cooked rice holds too much moisture and steams rather than fries. If you need to, you can make fresh rice, then spread it out on a sheet pan and place it in the freezer for about 20 minutes. This will help it become cold quickly!
Looking For More Stir Fry Recipes?
If you’re a fan of this fried rice recipe, check out more of my stir-fry dishes, like my Beef and Broccoli Stir Fry Recipe, my Chicken and Cashews Stir Fry, or my easy Pork Stir Fry!
For a complete list, check out my Asian Recipes Collection.
What to Serve With Chicken Fried Rice
This Thai fried rice can definitely be served on its own, but if you want some side dishes, try it with my Asian Salad or my Chicken and Kale Salad. It would also be delicious with some Sticky Chicken Wings on the side!
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Thai-Style Chicken Fried Rice
Ingredients
- 4 cups cooked and chilled jasmine rice
- 1 – 2 skinless boneless chicken breast cut into small bite-size pieces
- ½ cup sweet onion diced
- 1 cup frozen peas
- 1 cup carrot matchsticks roughly chopped
- 3 large eggs
- 3 tablespoons oyster sauce
- 3 tablespoons soy sauce
- 2 tablespoons unsalted butter
- 2 ½ tablespoons olive oil divided
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
- green onions chopped for garnish
Instructions
- Prepare jasmine rice according to package directions and chill for at least two hours.
- Preheat a large wok or non-stick skillet over medium high heat. Add 1 tablespoon olive oil and diced chicken. Stir fry until meat is cooked through, about 5-7 minutes. Remove from wok and set aside.
- Add another tablespoon olive oil to the hot wok or skillet. Add onion, peas, and carrots and stir fry until crisp tender, about 4-5 minutes. Remove from wok and set aside.
- In a small bowl, whisk together the eggs, salt, pepper, and cayenne. Add 1/2 tablespoon olive oil to the hot wok or skillet and pour in the egg mixture. Allow eggs to cook for a few seconds, then scramble gently until cooked through. Again, remove from the wok and set aside.
- Add butter to the wok and heat until melted, swirling to coat all sides. Add cold rice to the wok or skillet and allow to cook over medium high heat for 3-4 minutes, or until the bottom layer begins to brown lightly and start to crisp, before stirring. Watch carefully, and do not burn!
- Stir fry the rice for 3-4 minutes, then add the cooked chicken, veggies, and egg. Continue to stir fry until incorporated into the rice. Add the oyster sauce and soy sauce and stir fry until all ingredients are heated through. Serve immediately with additional soy sauce, if desired, and garnish with chopped green onions.
Notes
- Use the biggest skillet or wok you have. A crowded pan steams rather than fries, leaving you with soft, clumpy rice.
- Use a non-stick pan if you can. If yours isn’t, use plenty of oil so nothing sticks.
- Cook the chicken, veggies, and eggs separately, then combine at the end. It’s a few extra dishes, but nothing overcooks. The chicken stays juicy, the veggies crisp, the eggs tender.
- Don’t stir the rice right away. Let the cold rice sit undisturbed in the buttered pan for 3 to 4 minutes to get those crispy, browned bits on the bottom!
- Don’t skip the butter! It gives the rice that takeout flavor and helps it crisp.
- Store: Refrigerate leftovers in an airtight container up to 4 days.
- Reheat: Microwave in 1-minute intervals, stirring between each, or stir fry in a hot skillet with a little oil until heated through.
- Freeze: Portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Make-ahead: Cook and chill the rice up to 2 days in advance. You can also dice the chicken and chop the veggies ahead so dinner comes together fast on a busy night.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Best recipe! My family loves it Thank you!
Thank you so much for this recipe. We love fried rice, but I never seem to get it like restaurant style. Will sure try this next week
Fish sauce and oyster sauce are not similar in any way.
Jason, still using either produces a delicious result.