Easy Chicken Fried Rice Recipe

This Chicken Fried Rice recipe is quick and easy and makes use of leftovers to save time. Ready in under 15 minutes, this recipe is perfect for busy weeknights!

Full of fresh veggies like shredded cabbage, bell peppers, garlic, and ginger that can easily be swapped and customized to your tastes. The homemade stir fry sauce is packed with flavor using gochujang sauce to give this dish a mix of sweet, spicy, and savory flavors.

Key Ingredients

Rice: This is a great recipe to use leftover rice, especially if you have a carton from a takeout dinner sitting in your refrigerator. But this dish is so good, you may want to make the rice from scratch.

Chicken: I like to use leftover chicken for the dish, but you can also use ham, pok or turkey with great results.

How to make

Start by making the sauce: In a small bowl mix together the soy sauce, rice vinegar, sesame oil, and gochujang sauce until well blended. Set aside.

Now for the stir fry: Heat a 14-inch wok or large cast-iron skillet over high heat. Swirl in 1 Tbs. of the peanut (or vegetable) oil, add the grated ginger, garlic, shredded cabbage, diced bell pepper, and frozen peas (A). Using a metal spatula, stir-fry the vegetables for 2 to 3 minutes or until they begin to soften (B). Transfer the vegetables to a plate.

Swirl in another 1 Tbs. of oil. Add the cooked rice and stir-fry 2 to 3 minutes, breaking up the rice with the spatula until it is heated through.

Clear a spot in the center of the pan. Add the eggs, tossing with a fork and cooking them quickly (C). Stir the cooked eggs into the rice mixture.

Pour in the sauce and stir to mix. Add the cooked chicken and chopped scallions, sprinkle on the salt and pepper, and stir-fry for 2 minutes or until the mixture is heated through (D). Serve right away. Enjoy.

Recipe Tips

• To store the fried rice, let it cool completely then store in an airtight container for up to 4 days. You can also freeze this recipe for 3 months. Reheat in the microwave or on the stovetop until warmed through.
• You can use any type of rice you like: brown, white, jasmine, long grain. However, the rice should be cold. Day old is best (and a great way to use up leftovers) but you can also make the rice a few hours ahead of time. The cold temperature allows the rice to firm up and gives it the perfect texture when stir frying. 
• You can swap the chicken for shrimp, beef, or tofu. 
• This recipe can easily be changed up depending on the ingredients you have on hand. Baby corn, water chestnuts, snap peas, shredded carrots, and broccoli florets are all great additions. Omit any of the ingredients you don’t like. 
• Add red pepper flakes or sriracha sauce for a spicy version. 

Recipe FAQs

Comments and ratings

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Easy Chicken Fried Rice Recipe

Kathy Kingsley

This quick, colorful chicken fried rice recipe is ready in just 20 minutes. The stir-fry is an excellent use for leftover roast chicken and rice and is punched up with flavor-packed gochujang.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course dinner

Cuisine Asian

Servings 4

Ingredients

  

1x2x3x

For the Sauce:

• ▢ 3 Tbs. low-sodium soy sauce
• ▢ 1 Tbs. rice wine vinegar
• ▢ 2 tsp. toasted sesame oil
• ▢ 2 tsp. gochujang sauce

For the Fried Rice:

• ▢ 3 Tbs. peanut or sunflower oil
• ▢ 2 Cups shredded cabbage a mix of green and red
• ▢ 1 orange or red bell pepper stemmed, cored and roughly chopped
• ▢ 1 Cup frozen peas
• ▢ 1 Tbs. minced garlic
• ▢ 1 Tbs. grated fresh ginger
• ▢ 2 Tbs. chopped scallions white and light green parts, plus more for garnish
• ▢ 2 cups chopped cooked chicken
• ▢ 4 cups cooked rice white or brown
• ▢ 2 eggs

Instructions

 

• The Sauce: In a small bowl mix together the soy sauce, rice vinegar, sesame oil, and gochujang sauce until well blended. Set aside.
• The Stir Fry: Heat a 14-inch wok or large cast-iron skillet over high heat. Swirl in 1 Tbs. of the peanut oil, add the ginger, garlic, cabbage, bell pepper, and frozen peas. Using a metal spatula, stir-fry the vegetables for 2 to 3 minutes or until they begin to soften. Transfer the vegetables to a plate.
• Swirl in another 1 Tbs. of oil. Add the cooked rice and stir-fry 2 to 3 minutes, breaking up the rice with the spatula until it is heated through.
• Clear a spot in the center of the pan. Add the eggs, tossing with a fork and cooking them quickly. Stir the cooked eggs into the rice mixture.
• Pour in the sauce and stir to mix. Add the cooked chicken and chopped scallions, sprinkle on the salt and pepper, and stir-fry for 2 minutes or until the mixture is heated through. Serve right away.

Notes

For more Asian inspired recipes try these Instant Pot Asian Short Ribs

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