30-min. Restaurant Style Chicken Fried Rice

This is the best Chinese Chicken Fried Rice recipe! Savoury and fluffy fried rice with juicy chicken, eggs, peas, carrots with garlic and shallots. This meal is perfect for dinner or lunch and works well as leftovers, if there are any left! Ready in just 30 minutes with cooked rice #best fried rice recipe ever #chinese fried rice recipe #chicken fried rice easy #fried rice #chinese food

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Quick & Easy Chicken Fried Rice

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Seasoned rice stir-fried with tender chicken, eggs, vegetables, and aromatics. This quick and easy chicken fried rice is ready in less than 30-minutes! A delicious main, meal, or side dish for the whole family to enjoy. It’s also better-than-takeout!Note: the recipe has been slightly modified for improvement as of Sep 3, 2025.

• Author: Chef Sally

Ingredients

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• 4 ½ cups cooked jasmine rice (cold day-old (or see Notes below to prepare uncooked rice for this recipe))
• ½ lb skinless boneless chicken thighs (thinly sliced)
• 1.5 cups frozen peas and carrots (or frozen vegetable mix (corn, peas, carrots, green beans))
• 3 large eggs (beaten)
• 1 small shallot (or 1/4 onion, finely diced)
• 3 garlic cloves (minced)
• 4 teaspoon vegetable oil (or any neutral tasting oil)
• 1 teaspoon regular soy sauce (or light soy sauce)
• 1 teaspoon Shaoxing Cooking Wine (or dry sherry / dry white wine / chicken broth)
• 1 teaspoon cornstarch
• 1 teaspoon vegetable oil (or any neutral tasting oil)
• 2 tablespoon regular soy sauce (or light soy sauce)
• ½ tablespoon dark soy sauce
• 2 teaspoon sesame oil
• 1 teaspoon chicken bouillon powder ((a.k.a. chicken stock powder))
• teaspoon white pepper (or black pepper)

Instructions

1. In a medium-sized bowl, marinate sliced chicken thighs with marinade ingredients as listed above. Set aside to marinate for 5-10 minutes.
2. In a small bowl, combine the sauce ingredients as listed above and set aside.
3. Heat 1 teaspoon / 5 ml of vegetable oil in a large pan on medium-high heat. Fry chicken until fully cooked. Remove from the pan.
4. Add 1 teaspoon / 5 ml of vegetable oil into the pan. Sauté garlic and shallots for 10 seconds. Add peas and carrots and fry for 10 seconds. Push everything to the side of the pan.
5. Add remaining oil into empty space of the pan. Add in beaten eggs and let them sit for 20 seconds before scrambling and breaking into bite-sized pieces. Then toss everything together.
6. Add rice and chicken and toss everything together until incorporated.
7. Pour sauce around the rice or along the edges of the pan and let the sauce toast for 5 seconds for extra flavor before tossing. Toss everything together until all the rice grains are brown. Enjoy!