Chicken Fried Rice is a takeout classic you can easily prepare at home. This recipe works especially well with leftover rice and cooked chicken for a quick, satisfying dinner. Serve it on its own or as part of a larger meal.
September has arrived and with it the subtle shift toward cooler weather and heartier flavors. While I’m not quite ready to fully embrace pumpkin spice season, I enjoy seeing recipes turn toward cozy soups and comforting mains as the days shorten.
Cooler weather brings comfort food to the front of my menu — my favorite category. If I listed every comforting dish I love, we’d be here a long time. Two long-standing favorites in my house are Chicken and Spinach Lasagna and Chicken Pie. Both are perfect when the wind picks up and the rain lashes the windows. After those, soup of any variety is always welcome.
But today we’re focusing on Chicken Fried Rice. It’s the kind of dish many of us can make without a recipe, yet it’s worth revisiting because small techniques and ingredient choices can make a big difference. I recently rediscovered this dish and updated my approach: I roasted a mix of boneless, skinless chicken thighs and a breast, which added extra flavor and juiciness. Even a family member who usually avoids dark meat enjoyed it, so I consider that a win.
Notes about the dish
- Don’t be intimidated by the ingredient list. Stir-fry recipes can look like a long list of items, but most are straightforward and flexible. Use what you have—tri-color bell peppers can be replaced with any single color; the dish will still be great.
- Roasting the chicken and using thighs elevated this fried rice. Thighs add more flavor and moisture than breast alone. I used boneless, skinless pieces; remove skin if yours has it before adding to the rice.
- Leftover rice is traditional. Fried rice is easiest with day-old, chilled rice, but freshly cooked rice works too—just let it cool slightly and fluff before stir-frying.
- Timing tip: Start by roasting the chicken and prepare the remaining ingredients while it cooks. That way everything comes together quickly when the chicken is ready.
Chicken Fried Rice
Ingredients
- 1 Cup long grain white rice
- 2 Cups water
- 2 Chicken thighs
- 1 Chicken breast
- 1 Tablespoon garlic salt
- 1 Teaspoon black pepper
- 3 Tablespoons olive oil divided
- 1 Tablespoon sesame oil
- 3 Eggs
- 2 Carrots finely diced
- 1/2 Cup peas defrosted
- 1/2 Red pepper finely diced
- 1/2 Yellow pepper finely diced
- 1/2 Green pepper finely diced
- 1 Leek ends trimmed, cut in half lengthwise and thinly sliced
- 2 Garlic cloves crushed
- 2 Tablespoons sesame seeds
- 1/3 cup soy sauce
- Fresh coriander for serving optional
Instructions
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Preheat oven to 370°F. Rub two tablespoons of olive oil over the chicken and season with garlic salt and black pepper. Arrange on a baking tray and roast for 30 minutes. Remove, transfer to a cutting board and cut into small pieces or strips. Set aside.
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In a large saucepan over high heat, add the remaining tablespoon of olive oil and the rice. Stir for about a minute until the rice is coated in oil. Reduce heat to low, add boiling water, cover and cook for about 15 minutes or until the water is absorbed. Remove from heat and fluff with a fork.
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Heat sesame oil in a large skillet over medium heat and stir in the garlic for a minute. Add peppers, carrots and leeks and cook, stirring occasionally, for 5–8 minutes until softened. Add the rice and stir for a couple of minutes. Push the vegetables aside, add the eggs and scramble them with a wooden spoon. Combine the eggs with the rice, then add the chicken, peas, soy sauce and sesame seeds. Stir well and remove from heat.
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Garnish with fresh coriander leaves if desired and serve with extra soy sauce on the side.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Calories from Fat 279
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