17 Delicious Chicken Fried Rice Recipes for Every Occasion

Zesty, versatile, and utterly satisfying, chicken fried rice is the weeknight hero we all need in our culinary arsenal. Whether you’re craving a quick dinner fix, a seasonal twist, or just a bowl of comfort food that feels like a hug, we’ve got you covered. Dive into our roundup of 17 delicious recipes that promise to spice up your meals for every occasion. Let’s get cooking!

Classic Chicken Fried Rice

Overflowing with flavor and simplicity, this Classic Chicken Fried Rice turns leftovers into a crave-worthy meal. Opt for day-old rice for the best texture.

Ingredients

• 2 cups cooked white rice (day-old works best, it’s less sticky)
• 1 cup diced chicken breast (I like to use leftovers from last night’s roast)
• 2 tbsp vegetable oil (extra virgin olive oil is my go-to for a healthier twist)
• 2 eggs, beaten (room temp eggs blend better)
• 1/2 cup frozen peas and carrots (no need to thaw, they cook quickly)
• 2 tbsp soy sauce (low sodium to control the saltiness)
• 1 tsp sesame oil (a little goes a long way for that authentic flavor)
• 2 green onions, sliced (for a fresh crunch at the end)

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat (375°F).
2. Add beaten eggs, scramble until just set (about 1 minute), then remove from skillet.
3. Heat remaining 1 tbsp oil in the same skillet, add diced chicken, stir-fry until golden (3 minutes).
4. Toss in peas and carrots, stir-fry for 2 minutes until vibrant.
5. Add rice, breaking up any clumps, stir-fry for 3 minutes until heated through.
6. Pour soy sauce and sesame oil over rice, mix well to coat evenly.
7. Return scrambled eggs to skillet, add green onions, stir to combine (1 minute).

Unbelievably simple yet packed with umami, this fried rice boasts a perfect balance of textures. Serve it straight from the skillet for a rustic touch.

Spicy Szechuan Chicken Fried Rice

You’ve probably had fried rice before, but Spicy Szechuan Chicken Fried Rice kicks it up a notch with bold flavors and a fiery kick. Perfect for using up leftover rice and chicken, this dish comes together in no time.

Ingredients

– 2 cups cooked white rice (day-old rice works best for that perfect texture)
– 1 cup diced chicken breast (I like to use leftovers from last night’s roast)
– 2 tbsp Szechuan sauce (the spicier, the better in my book)
– 1 tbsp vegetable oil (extra virgin olive oil is my go-to, but any neutral oil works)
– 1/2 cup diced carrots (for a bit of crunch and color)
– 2 cloves garlic, minced (fresh is always best)
– 1/2 tsp red pepper flakes (adjust based on your heat tolerance)
– 2 eggs (I prefer room temp eggs here for even cooking)
– 1/4 cup chopped green onions (for a fresh finish)

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat (375°F).
2. Add diced chicken and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Push chicken to one side, crack eggs into the skillet, and scramble until just set, about 1 minute.
4. Add minced garlic and red pepper flakes, stir for 30 seconds until fragrant. Tip: Keep the garlic moving to prevent burning.
5. Toss in carrots and cook for 2 minutes until slightly softened.
6. Stir in cooked rice and Szechuan sauce, mixing well to coat everything evenly. Cook for 3 minutes. Tip: Use the back of your spoon to break up any clumps of rice.
7. Finish by stirring in green onions and remove from heat.
Kick back and enjoy the complex flavors of this dish, where the heat from the Szechuan sauce beautifully contrasts with the freshness of the green onions. Serve it straight from the skillet for a rustic touch or plate it up with extra sauce on the side for those who dare.

Garlic Butter Chicken Fried Rice

Make this Garlic Butter Chicken Fried Rice when you need a quick, flavorful meal that doesn’t skimp on taste. It’s a foolproof dish that combines tender chicken with the rich flavors of garlic and butter.

Ingredients

• 2 cups cooked jasmine rice (day-old rice works best for that perfect texture)
• 1 lb chicken breast, diced (I like to use organic for better flavor)
• 3 tbsp unsalted butter (the real deal makes all the difference)
• 4 garlic cloves, minced (fresh is always better)
• 2 tbsp soy sauce (low sodium to control the saltiness)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 2 eggs, beaten (room temp eggs blend more smoothly)
• 1/2 cup frozen peas and carrots (no need to thaw, they cook quickly)
• Salt and pepper (to season, but be mindful of the soy sauce)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced chicken, season with salt and pepper, and cook until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Push chicken to one side, melt butter in the same skillet, and add minced garlic. Sauté until fragrant, about 30 seconds. Tip: Keep the garlic moving to prevent burning.
4. Add beaten eggs to the skillet, scrambling until just set, about 1 minute.
5. Stir in cooked rice, soy sauce, and frozen peas and carrots. Cook, stirring frequently, until everything is heated through, about 3-5 minutes. Tip: Use a spatula to break up any rice clumps for even distribution.
6. Adjust seasoning with salt and pepper if needed, then remove from heat.

Ready in under 30 minutes, this dish boasts a delightful mix of textures from the tender chicken to the slightly crispy rice. Serve it with a sprinkle of green onions or a dash of chili oil for an extra kick.

Vegetable Loaded Chicken Fried Rice

Make this Vegetable Loaded Chicken Fried Rice for a quick, nutritious meal that’s packed with flavor and color. Perfect for using up leftover rice and veggies.

Ingredients

• 2 cups cooked rice (day-old rice works best for that perfect texture)
• 1 tbsp extra virgin olive oil (my go-to for its flavor)
• 1 chicken breast, diced (I prefer free-range for its tenderness)
• 1 cup mixed vegetables (carrots, peas, and bell peppers add great color and crunch)
• 2 eggs (room temp eggs blend better)
• 2 tbsp soy sauce (low sodium to control the saltiness)
• 1 tsp garlic powder (for that quick garlicky punch)
• 1/2 tsp black pepper (freshly ground tastes best)

Instructions

1. Heat olive oil in a large skillet over medium-high heat (375°F).
2. Add diced chicken, cook until no pink is visible, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Push chicken to one side, crack eggs into the skillet, scramble until just set, about 1 minute.
4. Add mixed vegetables, stir-fry for 2 minutes until slightly tender. Tip: High heat keeps veggies crisp.
5. Mix in cooked rice, breaking any clumps. Cook for 3 minutes, stirring occasionally.
6. Season with soy sauce, garlic powder, and black pepper. Stir well to combine, cook for another 2 minutes. Tip: Taste and adjust seasoning now, not later.
7. Remove from heat, serve immediately.

Just like that, you’ve got a dish with a delightful mix of textures—tender chicken, fluffy eggs, and crisp veggies. Try topping with sliced green onions or a drizzle of sesame oil for an extra flavor boost.

Thai Basil Chicken Fried Rice

Craving a quick, flavorful meal? Thai Basil Chicken Fried Rice delivers bold tastes in under 30 minutes.

Ingredients

• 2 cups jasmine rice, day-old works best for that perfect fry
• 1 lb chicken breast, thinly sliced for even cooking
• 3 tbsp vegetable oil, my kitchen staple for high-heat cooking
• 3 cloves garlic, minced – don’t skimp, it’s the flavor base
• 1 red bell pepper, diced for a sweet crunch
• 2 eggs, I crack them straight into the pan for ease
• 1/4 cup Thai basil leaves, torn to release their aromatic oils
• 2 tbsp fish sauce, the umami booster
• 1 tbsp soy sauce, for that deep, savory note
• 1 tsp sugar, to balance the saltiness
• 1/2 tsp white pepper, for a subtle heat

Instructions

1. Heat 2 tbsp oil in a large wok or skillet over medium-high heat until shimmering.
2. Add chicken, spreading it in a single layer. Cook undisturbed for 2 minutes to sear, then stir-fry until no pink remains, about 4 minutes.
3. Push chicken to one side. Pour remaining oil into the empty space, add garlic, and stir for 10 seconds until fragrant.
4. Toss in bell pepper, stir-frying for 2 minutes until slightly softened.
5. Move everything to the side, crack eggs into the center, and scramble until just set, about 1 minute.
6. Add rice, breaking up clumps. Drizzle fish sauce, soy sauce, sugar, and white pepper over top. Toss everything together, frying for 3 minutes.
7. Fold in Thai basil leaves, cooking just until wilted, about 30 seconds.

Kick back with a plate of this fragrant, slightly spicy fried rice. The basil’s aroma pairs perfectly with the savory chicken and fluffy rice. Try topping with a fried egg for extra richness.

Coconut Chicken Fried Rice

Honey, let’s dive straight into making Coconut Chicken Fried Rice, a dish that’s as flavorful as it is comforting. Perfect for using up leftover rice and chicken, this recipe brings a tropical twist to your dinner table.

Ingredients

– 2 cups cooked jasmine rice (day-old rice works best for that perfect texture)
– 1 cup shredded cooked chicken (I love using rotisserie chicken for its flavor)
– 1/2 cup coconut milk (full-fat for that creamy richness)
– 2 tbsp coconut oil (my secret for an extra coconutty punch)
– 1/4 cup diced carrots (for a slight crunch and color)
– 2 cloves garlic, minced (because garlic makes everything better)
– 1 tbsp soy sauce (low sodium is my go-to to control saltiness)
– 1 egg (room temp eggs blend more smoothly)
– 1/4 cup chopped scallions (for a fresh finish)
– 1/2 tsp red pepper flakes (adjust based on your heat preference)

Instructions

1. Heat coconut oil in a large skillet over medium-high heat until shimmering.
2. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
3. Toss in diced carrots and cook for 2 minutes until slightly softened.
4. Push vegetables to one side, crack the egg into the skillet, and scramble until just set.
5. Add shredded chicken and cooked rice, stirring to combine all ingredients evenly.
6. Pour in coconut milk and soy sauce, mixing well to coat every grain of rice.
7. Continue cooking for 3-4 minutes, allowing the rice to slightly crisp on the bottom for texture.
8. Sprinkle red pepper flakes and chopped scallions over the top, then remove from heat.
Creamy, with a hint of sweetness from the coconut and a kick of heat, this fried rice is a standout. Serve it in a hollowed-out pineapple for an Instagram-worthy presentation that screams tropical vibes.

Kimchi Chicken Fried Rice

This kimchi chicken fried rice packs a punch with minimal effort. Try it for a quick, flavorful meal.

Ingredients

• 2 cups cooked white rice (day-old rice works best for texture)
• 1 cup kimchi, chopped (I like mine extra spicy)
• 1 chicken breast, diced (about 1 cup)
• 2 tbsp vegetable oil (extra virgin olive oil is my go-to)
• 2 eggs (I prefer room temp eggs here)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 green onions, sliced
• 1 tsp garlic, minced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat (350°F).
2. Add diced chicken breast. Cook for 5-7 minutes until no longer pink. Tip: Don’t overcrowd the pan for even cooking.
3. Push chicken to one side. Crack eggs into the skillet. Scramble until just set, about 2 minutes.
4. Add remaining 1 tbsp vegetable oil, kimchi, and garlic. Stir-fry for 2 minutes until fragrant.
5. Mix in cooked rice, breaking up any clumps. Tip: Use the back of your spoon to press rice against the pan for a slight crisp.
6. Drizzle soy sauce and sesame oil over the rice. Stir to combine evenly.
7. Cook for another 3-4 minutes, stirring occasionally, until everything is heated through. Tip: Taste and adjust seasoning if needed, but the kimchi and soy sauce usually provide enough flavor.
8. Garnish with sliced green onions before serving.

Serve this dish hot for the best texture. The rice should be slightly crispy with tender chicken bits throughout. Top with a fried egg for extra richness.

Pineapple Chicken Fried Rice

Lunchtime cravings call for something quick, flavorful, and satisfying. Pineapple Chicken Fried Rice checks all the boxes with its sweet and savory profile.

Ingredients

• 2 cups cooked jasmine rice (day-old rice works best for texture)
• 1 cup diced pineapple (fresh is my preference for that juicy burst)
• 1 cup cooked chicken breast, shredded (leftover rotisserie chicken saves time)
• 2 tbsp extra virgin olive oil (my go-to for its fruity note)
• 2 eggs (I prefer room temp eggs here for even cooking)
• 3 cloves garlic, minced (because more garlic is always better)
• 1/2 cup frozen peas and carrots (no need to thaw)
• 2 tbsp soy sauce (low sodium to control saltiness)
• 1 tsp sesame oil (for that nutty finish)
• Green onions, sliced (for garnish and a fresh crunch)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add minced garlic, sauté for 30 seconds until fragrant but not browned.
3. Push garlic to one side, crack eggs into the skillet, scramble until just set.
4. Add chicken, peas, and carrots, stir-fry for 2 minutes until heated through.
5. Fold in rice, breaking up any clumps, cook for 3 minutes until grains are separate.
6. Drizzle soy sauce and sesame oil over rice, toss to coat evenly.
7. Stir in pineapple, cook for 1 more minute to warm through.
8. Garnish with green onions, serve immediately.

Unbelievably easy, this dish brings a tropical twist to your dinner table. The rice is perfectly fluffy with pockets of sweet pineapple and savory chicken. Try serving it in hollowed-out pineapple halves for a fun presentation.

Curry Chicken Fried Rice

Vibrant flavors meet comfort in this Curry Chicken Fried Rice, a dish that’s as easy to make as it is satisfying. Perfect for using up leftovers, it’s a weeknight savior.

Ingredients

• 2 cups cooked jasmine rice (day-old rice works best for that perfect texture)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 chicken breast, diced (I prefer free-range for its tenderness)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp curry powder (I like mine with a bit of heat)
• 1/2 cup frozen peas (no need to thaw, they cook quickly)
• 2 eggs (room temp eggs blend better)
• Salt to taste (I use sea salt for its clean flavor)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add diced chicken, cooking until no pink remains, roughly 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Stir in minced garlic and curry powder, cooking until fragrant, about 30 seconds. Tip: Keep the garlic moving to prevent burning.
4. Push chicken to one side, crack eggs into the skillet, and scramble until just set, about 1 minute.
5. Add rice and peas, stirring to combine. Cook for 3 minutes, breaking up any clumps. Tip: A flat spatula works best for this.
6. Season with salt, mix well, and cook for another 2 minutes until everything is heated through.

Fluffy rice with tender chicken and a golden hue from the curry powder makes this dish a feast for the eyes and palate. Serve it in a hollowed-out pineapple for an Instagram-worthy presentation.

Teriyaki Chicken Fried Rice

Craving a quick, flavorful meal? Teriyaki Chicken Fried Rice hits all the right notes with minimal effort.

Ingredients

• 2 cups cooked white rice (day-old rice works best for that perfect fry)
• 1 tbsp extra virgin olive oil (my go-to for its flavor)
• 1 cup diced chicken breast (I prefer thighs for more juiciness)
• 2 tbsp teriyaki sauce (homemade or store-bought, but check the sugar content)
• 1/2 cup frozen peas and carrots (no need to thaw, they cook quickly)
• 2 eggs (room temp eggs blend better)
• 1/4 tsp salt (adjust based on your teriyaki sauce’s saltiness)
• 1/4 tsp black pepper (freshly ground for the best aroma)

Instructions

1. Heat olive oil in a large skillet over medium-high heat (375°F).
2. Add diced chicken, cook until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Push chicken to one side, crack eggs into the skillet, scramble until just set, about 1 minute.
4. Add peas and carrots, stir-fry for 2 minutes until vibrant. Tip: Frozen veggies add moisture; cook until it evaporates.
5. Mix in rice, breaking any clumps, stir-fry for 3 minutes until grains are separate.
6. Pour teriyaki sauce over, sprinkle salt and pepper, toss everything together for 1 minute. Tip: Adjust heat to prevent sticking if needed.
7. Remove from heat, let sit for 2 minutes to meld flavors.

Outstandingly savory with a slight sweetness, this dish boasts a delightful mix of textures. Serve it in a hollowed-out pineapple for a fun, tropical twist.

Lemongrass Chicken Fried Rice

Make this Lemongrass Chicken Fried Rice for a quick, flavorful dinner. It’s a crowd-pleaser with a fragrant kick.

Ingredients

• 2 cups jasmine rice, day-old works best for texture
• 1 lb chicken breast, thinly sliced—freeze for 15 mins to make slicing easier
• 2 tbsp fish sauce, my secret umami booster
• 1 tbsp soy sauce, low sodium to control saltiness
• 2 stalks lemongrass, tender inner parts only, finely chopped
• 3 cloves garlic, minced—fresh is non-negotiable here
• 1 medium onion, diced
• 2 eggs, I crack them directly into the pan for ease
• 2 tbsp vegetable oil, high smoke point is key
• 1 cup frozen peas and carrots, no need to thaw
• 1 lime, wedged for serving
• Fresh cilantro, a handful for garnish

Instructions

1. Heat oil in a large wok or skillet over medium-high heat until shimmering.
2. Add chicken, cook until no pink remains, about 5 mins. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Push chicken to one side, add eggs to the other. Scramble until just set, about 1 min.
4. Stir in garlic, onion, and lemongrass. Cook until fragrant, 30 seconds. Tip: Constant stirring prevents burning.
5. Add rice, breaking up any clumps. Stir-fry for 2 mins.
6. Mix in fish sauce and soy sauce. Ensure every grain is coated.
7. Add peas and carrots. Cook until heated through, 2 mins. Tip: Frozen veggies add a nice crunch.
8. Remove from heat. Squeeze lime over and garnish with cilantro.

The rice should be slightly crispy with tender chicken bits. The lemongrass offers a bright, citrusy note. Serve in bowls with extra lime wedges on the side for squeezing.

BBQ Chicken Fried Rice

Got a craving for something smoky and satisfying? BBQ Chicken Fried Rice hits the spot with minimal fuss and maximum flavor.

Ingredients

• 2 cups cooked white rice (day-old rice works best for that perfect fry)
• 1 cup shredded BBQ chicken (leftovers are perfect here, no shame)
• 2 tbsp vegetable oil (I swear by peanut oil for its high smoke point)
• 2 eggs, beaten (room temp eggs blend smoother, just saying)
• 1/2 cup frozen peas and carrots (no need to thaw, they cook quick)
• 2 tbsp soy sauce (low sodium lets you control the saltiness)
• 1 tbsp BBQ sauce (your favorite brand, this is the flavor booster)
• 2 green onions, sliced (for that fresh crunch at the end)

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add beaten eggs, scramble until just set, about 1 minute. Remove and set aside.
3. Add remaining 1 tbsp oil to the skillet. Toss in peas and carrots, stir-fry for 2 minutes until bright.
4. Add rice, breaking up any clumps. Fry for 3 minutes, stirring occasionally, until grains are separate.
5. Mix in BBQ chicken and soy sauce. Stir-fry for 2 minutes to combine flavors evenly.
6. Return scrambled eggs to skillet. Drizzle BBQ sauce over everything. Toss to mix well, about 1 minute.
7. Garnish with green onions. Serve hot straight from the skillet for the best experience.

Crunchy veggies, tender chicken, and that smoky-sweet BBQ glaze make every bite a delight. Try scooping it into lettuce cups for a fun, hands-on meal.

Mushroom Chicken Fried Rice

Craving a quick, flavorful meal? This Mushroom Chicken Fried Rice hits all the right notes with minimal fuss.

Ingredients

• 2 cups cooked jasmine rice (day-old rice works best for that perfect texture)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 chicken breast, diced (I prefer free-range for its tenderness)
• 1 cup sliced mushrooms (cremini add a nice earthiness)
• 2 cloves garlic, minced (freshly minced packs the best punch)
• 2 tbsp soy sauce (low-sodium to control the saltiness)
• 1 egg (room temp eggs blend smoother)
• 1/2 cup frozen peas (no need to thaw, they cook quickly)
• 1/2 tsp black pepper (freshly ground for maximum aroma)

Instructions

1. Heat olive oil in a large skillet over medium-high heat (375°F).
2. Add diced chicken, cook until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Push chicken to one side, add mushrooms and garlic to the other. Sauté until mushrooms soften, about 3 minutes.
4. Stir in cooked rice, breaking up any clumps. Tip: Use the back of your spoon to press and separate rice grains.
5. Pour soy sauce over rice, mix well to coat evenly. Cook for 2 minutes.
6. Create a well in the center, crack the egg into it. Scramble lightly, then mix into rice. Tip: Keep the heat medium to avoid overcooking the egg.
7. Add peas and black pepper, stir to combine. Cook for another 2 minutes until peas are bright green.

The rice should be slightly crispy at the edges, with tender chicken and mushrooms throughout. Serve with a drizzle of sriracha for an extra kick.

Egg Drop Chicken Fried Rice

Zesty flavors meet comfort in this Egg Drop Chicken Fried Rice, a quick fix for busy nights. It’s all about simplicity and speed without sacrificing taste.

Ingredients

– 2 cups day-old rice (fresh works, but day-old is ideal for texture)
– 1 cup cooked chicken, shredded (leftovers are perfect here)
– 2 eggs (I crack them straight into the pan for ease)
– 2 tbsp vegetable oil (extra virgin olive oil is my go-to for a richer flavor)
– 1/2 cup frozen peas and carrots (no need to thaw)
– 2 tbsp soy sauce (low sodium preferred to control saltiness)
– 1 tsp sesame oil (a little goes a long way for aroma)
– 1/2 tsp garlic powder (fresh minced garlic works too, but powder is quicker)

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat (350°F if using a thermometer).
2. Add day-old rice to the skillet, breaking up any clumps with a spatula.
3. Stir in shredded chicken and frozen peas and carrots, cooking for 2 minutes until veggies are just tender.
4. Push the rice mixture to one side of the skillet. Crack eggs directly into the empty space.
5. Scramble the eggs gently, then mix into the rice once they’re just set (about 1 minute).
6. Drizzle soy sauce and sesame oil over the rice, stirring to combine evenly.
7. Sprinkle garlic powder over the top, give it one final stir, and remove from heat.
8. Serve immediately for the best texture. Sprinkle with green onions or a dash of hot sauce for an extra kick.
Savor the contrast of fluffy eggs with the savory depth of soy and sesame. This dish shines as a standalone meal or paired with a crisp cucumber salad.

Cheesy Chicken Fried Rice

You won’t believe how easy it is to whip up this Cheesy Chicken Fried Rice. Perfect for a quick dinner that’s packed with flavor and comfort.

Ingredients

– 2 cups cooked rice (day-old works best for that perfect texture) – 1 lb chicken breast, diced (I like to keep the pieces small for even cooking) – 1 cup shredded cheddar cheese (sharp cheddar adds a nice kick) – 2 tbsp extra virgin olive oil (my go-to for its flavor) – 1/2 cup frozen peas and carrots (no need to thaw) – 2 eggs (room temp eggs blend better) – 1 tbsp soy sauce (low sodium to control the saltiness) – 1/2 tsp garlic powder (for that quick garlic flavor without the chopping)

Instructions

1. Heat olive oil in a large skillet over medium-high heat (350°F). 2. Add diced chicken to the skillet. Cook for 5-7 minutes until no pink remains. 3. Push chicken to one side of the skillet. Crack eggs into the other side. Scramble until fully cooked. 4. Mix chicken and eggs together in the skillet. 5. Add frozen peas and carrots. Stir for 2 minutes until heated through. 6. Stir in cooked rice, breaking up any clumps. 7. Sprinkle soy sauce and garlic powder over the rice. Mix well. 8. Lower heat to medium. Sprinkle shredded cheddar cheese on top. Cover for 2 minutes to melt the cheese. 9. Remove from heat. Give it a final stir to distribute the cheese evenly. Creamy, cheesy, and utterly satisfying, this dish has a delightful contrast of textures. Serve it straight from the skillet for a rustic touch.

Honey Soy Chicken Fried Rice

Ready to whip up a quick, flavor-packed meal? Honey Soy Chicken Fried Rice is your answer, combining sweet, savory, and umami in every bite.

Ingredients

• 2 cups cooked jasmine rice (day-old rice works best for that perfect texture)
• 1 tbsp extra virgin olive oil (my go-to for its fruity note)
• 2 chicken breasts, diced (I prefer free-range for its tenderness)
• 3 tbsp soy sauce (low sodium to control the saltiness)
• 2 tbsp honey (local if you can, for a richer flavor)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 cup frozen peas and carrots (no need to thaw, they cook quickly)
• 2 eggs, beaten (room temp eggs blend smoother)
• 1 tbsp sesame oil (for that nutty finish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add diced chicken, cooking until no pink remains, roughly 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Stir in garlic, cooking for 30 seconds until fragrant. Tip: Garlic burns quickly, keep it moving.
4. Push chicken to one side, pour beaten eggs into the other. Scramble until just set, about 1 minute.
5. Add frozen peas and carrots, stir-frying for 2 minutes until vibrant. Tip: Frozen veggies add a nice crunch without prep work.
6. Mix in rice, breaking up any clumps. Cook for 3 minutes until heated through.
7. Drizzle soy sauce and honey over the rice, tossing to coat evenly. Cook for another 2 minutes.
8. Finish with sesame oil, stirring well. Remove from heat immediately to preserve its aroma.

Unbelievably simple, this dish boasts a sticky, glossy texture with a balance of sweet and salty. Serve it in a bowl with a sprinkle of green onions for a pop of color.

Ginger Scallion Chicken Fried Rice

Savory and quick, this Ginger Scallion Chicken Fried Rice turns leftovers into a feast. Perfect for weeknights when time is tight but flavor is a must.

Ingredients

• 2 cups cooked rice (day-old works best, it’s drier)
• 1 cup diced chicken (I use leftover rotisserie for ease)
• 2 tbsp vegetable oil (a neutral oil is key here)
• 3 scallions, sliced (save some greens for garnish)
• 1 tbsp grated ginger (fresh makes all the difference)
• 2 eggs (I prefer room temp eggs here)
• 1 tbsp soy sauce (low sodium lets you control saltiness)
• 1 tsp sesame oil (a little goes a long way)

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add diced chicken, stir occasionally until lightly browned, about 3 minutes.
3. Push chicken to one side, pour beaten eggs into the other side. Scramble until just set, about 1 minute.
4. Add remaining 1 tbsp oil, then rice. Break up clumps with a spatula, stir-fry for 2 minutes.
5. Mix in scallions and ginger, cook until fragrant, about 30 seconds.
6. Drizzle soy sauce and sesame oil over rice. Toss everything together, cook for another minute.
7. Garnish with reserved scallion greens. Serve immediately.

Fluffy rice with crispy bits, the ginger and scallion pop in every bite. Try topping with a fried egg for extra richness.

Conclusion

Great variety awaits in these 17 chicken fried rice recipes, perfect for any occasion! Whether you’re craving something classic or adventurous, there’s a dish here to delight. We’d love to hear which recipe becomes your go-to—drop a comment below. Loved what you saw? Share the inspiration with fellow foodies on Pinterest. Happy cooking!