Chinese Chicken Fried Rice Recipe (Better Than Takeout in 30 Minutes!)

I used to order fried rice from my local Chinese restaurant at least once a week until one day I realized something: I was paying $12 for rice, eggs, and vegetables that I already had in my fridge. That revelation changed everything.

Learning to make proper fried rice at home was a game-changer. The secret isn’t some fancy technique or mystery ingredient—it’s just high heat, day-old rice, and the confidence to actually let things get a little charred. That smoky, slightly crispy flavor you get from a hot wok? You can absolutely achieve that at home.

Now I make fried rice at least twice a week. It’s my go-to for using up leftovers, feeding a crowd, or just wanting something satisfying without much effort. And honestly? It tastes better than most restaurants because I can load it up with actual chicken and vegetables instead of mostly rice with a few sad pieces of protein.

Why You’ll Love This Chinese Chicken Fried Rice

Better than takeout and you control the ingredients – No MSG unless you want it, real chicken instead of mystery meat, actual vegetables instead of a token carrot piece. You decide what goes in, how much protein you want, and how the final dish tastes. Plus, it genuinely tastes better when you make it yourself.

Ready in just 30 minutes—faster than delivery – From turning on the stove to sitting down with a plate of hot fried rice, you’re looking at 30 minutes tops. That’s faster than waiting for delivery, driving to pick up food, or even reheating frozen meals properly.

Perfect way to use up leftover rice – This is what leftover rice was born to do. Day-old rice is actually better for fried rice because it’s drier and won’t get mushy. Got rice from last night’s dinner? You’re halfway to amazing fried rice already.

That wok hei (smoky flavor) you crave – Wok hei is that slightly smoky, charred flavor you get from cooking over high heat. You don’t need a professional wok burner to achieve it—just a hot pan, high heat, and the willingness to let things get a little crispy. It’s what makes restaurant fried rice taste like restaurant fried rice.

Endless customization options – Use whatever protein you have—chicken, shrimp, pork, beef, tofu. Swap vegetables based on what’s in your fridge. Add more soy sauce, throw in some chili oil, top with a fried egg. Make it yours.

One-pan meal that’s filling and satisfying – Protein, carbs, vegetables—everything you need in one dish. It’s a complete meal that actually keeps you full for hours. No need for sides or extras.

Ingredients You’ll Need

For the Chicken:

• 1 pound boneless, skinless chicken breast or thighs – Cut into bite-sized pieces.
• 1 tablespoon soy sauce – For marinating.
• 1 teaspoon cornstarch – Helps keep the chicken tender.
• 1 tablespoon vegetable oil – For cooking the chicken.

For the Fried Rice:

• 4 cups cooked rice, preferably day-old – Cold rice from the fridge works best.
• 3 eggs, beaten – For scrambling into the rice.
• 3 tablespoons vegetable oil – Divided. Use high-heat oil like vegetable, canola, or peanut.
• 1 cup frozen peas and carrots – Or fresh if you prefer.
• 1/2 cup diced onion – Yellow or white onion.
• 3 cloves garlic, minced – Fresh only.
• 2 green onions, sliced – Both white and green parts. Save some for garnish.

For the Sauce:

• 3 tablespoons soy sauce – Regular or low-sodium.
• 1 tablespoon oyster sauce – Adds depth and umami.
• 1 teaspoon sesame oil – Just a touch for that nutty flavor.
• 1/2 teaspoon sugar – Balances the saltiness.
• 1/4 teaspoon white pepper – More aromatic than black pepper.

Key Notes:

• Day-old rice is crucial: Fresh rice is too moist and will get mushy. Make rice the day before or spread fresh rice on a sheet pan to cool and dry out for 30 minutes.
• High heat is essential: Fried rice needs to be cooked fast over high heat. This creates that slightly crispy texture and prevents mushiness.
• Prep everything first: Once you start cooking, things move fast. Have all your ingredients ready before you turn on the stove.
• Use a large pan or wok: You need room for the rice to spread out and actually fry, not steam.

How to Make Chinese Chicken Fried Rice (Step-by-Step)

Step 1: Marinate the Chicken

Cut your chicken into bite-sized pieces, about 1/2 to 3/4 inch. In a bowl, toss the chicken with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Let it sit while you prep everything else—at least 10 minutes.

The cornstarch coating keeps the chicken tender and gives it a slight protective layer so it doesn’t dry out during stir-frying.

Step 2: Prep Your Rice

If you’re using refrigerated rice, break up any clumps with your hands. You want individual grains, not chunks of stuck-together rice. If the rice is in one solid brick, microwave it for 30 seconds to loosen it up, then break it apart.

If you only have fresh rice, spread it on a sheet pan and let it cool and dry out for at least 30 minutes. Fluff it with a fork to separate the grains.

Step 3: Mix the Sauce

In a small bowl, combine soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Whisk until the sugar dissolves. Set aside.

Having the sauce ready before you start cooking is crucial because once you’re at the stove, things happen fast.

Step 4: Cook the Chicken

Heat a large wok or skillet over high heat until it’s very hot—almost smoking. Add 1 tablespoon of oil and swirl to coat.

Add the marinated chicken in a single layer. Let it sear without moving for 1-2 minutes until the bottom gets golden brown. Then stir-fry for another 2-3 minutes until cooked through.

Transfer the chicken to a plate and set aside.

Step 5: Scramble the Eggs

In the same pan (don’t wash it—those bits are flavor), add 1 tablespoon of oil. Pour in the beaten eggs and let them sit for a few seconds until they start to set.

Scramble the eggs, breaking them into small pieces. Cook until just set—about 30 seconds. They’ll continue cooking when you add them back later. Transfer to the plate with the chicken.

Step 6: Stir-Fry the Vegetables

Add the final tablespoon of oil to the pan. Add the diced onion and cook for 1-2 minutes until starting to soften.

Add the garlic and cook for 30 seconds until fragrant. Add the frozen peas and carrots (or your choice of vegetables) and stir-fry for 2 minutes until heated through.

Step 7: Add the Rice

This is where the magic happens. Add your cold rice to the pan, breaking up any remaining clumps. Use your spatula to press the rice against the hot surface of the pan—this creates those crispy bits.

Stir-fry the rice for 3-4 minutes, pressing and tossing. You want some of the grains to get slightly crispy and toasted. Don’t stir constantly—let it sit on the hot surface to develop that char.

Step 8: Combine Everything

Return the chicken and eggs to the pan. Add the sliced green onions (save some for garnish). Pour the sauce over everything.

Toss everything together vigorously for 1-2 minutes until the sauce coats all the rice and everything is heated through. The rice should look slightly glossy from the sauce, with some crispy golden bits throughout.

Taste and adjust seasoning—add more soy sauce if needed.

Step 9: Serve Hot

Transfer to a serving plate or individual bowls. Garnish with the reserved green onions and sesame seeds if desired.

Serve immediately while it’s hot and those crispy bits are at their crispiest.

Serving Suggestions

Fried rice is pretty complete on its own, but here’s how to make a full meal:

With a fried egg on top – Add a fried egg with a runny yolk on top of each serving. Break the yolk and mix it in. It’s rich, delicious, and makes it feel extra special.

As a side dish – Serve alongside other Chinese dishes like sweet and sour chicken, orange chicken, or stir-fried vegetables for a complete takeout-style meal at home.

With dumplings – Pot stickers or dumplings on the side turn this into a feast. The combination is unbeatable.

Topped with extra protein – Add extra cooked shrimp, sliced char siu pork, or even leftover steak on top for a heartier meal.

With Asian cucumber salad – The cool, tangy cucumbers are perfect for cutting through the rich fried rice.

Spring rolls on the side – Crispy vegetable spring rolls or fresh summer rolls make great accompaniments.

Storage and Reheating Tips

Storing Leftovers

Let the fried rice cool completely, then store in an airtight container in the fridge for 3-4 days. The rice will dry out slightly, but it still tastes great reheated.

Don’t leave fried rice at room temperature for more than 2 hours—cooked rice can develop bacteria quickly.

Make-Ahead Instructions

You can prep all your ingredients ahead of time—cook and cool the rice, dice the vegetables, marinate the chicken. Store everything separately in the fridge.

When you’re ready to cook, just heat up your pan and go. The actual cooking takes less than 15 minutes.

Some people even make the entire fried rice ahead, let it cool, and reheat portions as needed throughout the week. It’s great for meal prep.

Reheating

Stovetop method (best): Heat a skillet over medium-high heat with a splash of oil. Add the fried rice and stir-fry for 3-5 minutes until heated through and slightly crispy again. This is by far the best method.

Microwave method (fastest): Sprinkle with a tablespoon of water, cover, and microwave on high in 1-minute intervals, stirring between each, until hot. The rice won’t be as crispy but it’s quick.

Don’t: Reheat in the oven. It dries out the rice and doesn’t work well.

Freezing

Fried rice freezes surprisingly well. Let it cool completely, portion into freezer bags or containers, and freeze for up to 2 months.

Thaw overnight in the fridge, then reheat using the stovetop method. Add a splash of soy sauce or water when reheating to refresh the flavors.

Final Thoughts

This Chinese Chicken Fried Rice has completely eliminated my need to order takeout. Once you realize how easy it is to make better fried rice at home, there’s really no going back.

Make this once and you’ll understand why fried rice is one of the most popular dishes in the world. It’s simple, delicious, and infinitely adaptable to whatever you have on hand.

– Kip