This chicken fried rice has been my go-to for busy weeknights and for feeding a crowd when time is short. I first arrived at this combination while cleaning out the fridge on a rainy Tuesday: leftover roasted chicken, a carton of cold rice from the day before, and a bag of frozen peas and carrots. The result was bright, comforting, and fast enough to finish while the last pot of coffee cooled. It has since become a family favorite because it delivers a satisfying mix of textures — tender chicken, softly scrambled egg, and grains of rice that stay separate rather than clump together.

What I love most about this version is the balance of savory umami from soy and optional oyster sauce, a hint of sesame oil for aroma, and the playful snap from scallions at the end. The technique is simple but precise: prep everything ahead, use truly cold rice, and give the rice a chance to brown slightly on the pan to develop that toasty flavor. I remember serving this at a small Sunday dinner; even guests who said they 'don't like leftovers' went back for seconds, and someone asked for the recipe on the spot.

Ingredients

• Cooked chicken: 2 cups of diced or shredded cooked chicken breast. Use leftover roasted chicken or a rotisserie bird for the most flavor and convenience. Dark meat works too if you prefer juicier pieces.
• Eggs: 3 large eggs, lightly beaten. Eggs add silkiness and pockets of soft texture; opt for free-range eggs if available for better color and flavor.
• Frozen vegetables: 1 cup frozen peas and carrots, thawed. These are convenient and keep their color when added later in the cook.
• Aromatics: 1/2 cup diced white or yellow onion, 2 green onions sliced (white and green parts separated), and 2 cloves garlic minced. The white parts of the green onion and the diced onion bring base sweetness; the greens are for finishing.
• Rice: 3 cups cooked jasmine or brown rice, chilled. Day-old cold rice works best because it keeps the grains separate; freshly cooked rice is too moist and will clump.
• Oils: 1 tablespoon neutral oil such as avocado or light olive oil for stir-frying, plus 1 teaspoon toasted sesame oil for finishing aroma.
• Sauces & seasoning: 2 tablespoons low-sodium soy sauce (or coconut aminos), 1 tablespoon oyster sauce (optional for extra umami), salt and black pepper to taste.
• Optional add-ins: 1/2 cup chopped bell pepper, 1 teaspoon freshly grated ginger, and red chili flakes to taste if you like heat.

Instructions

Prep Everything Before You Start: Fried rice cooks quickly, so chop the chicken, beat the eggs, slice the onions, and have the thawed peas ready. Use cold rice straight from the fridge — spread it on a tray if it's clumped to break it up before cooking. Cook the Chicken (If Not Pre-Cooked): Heat 1 teaspoon of avocado oil in a large skillet or wok over medium heat. Add diced chicken seasoned with a pinch of salt and pepper. Sear until golden and cooked through, about 5–7 minutes depending on size. Transfer to a plate and set aside to prevent drying out while you cook other elements. Scramble the Eggs: Wipe the pan briefly, then return to medium heat with a little oil if needed. Pour in the beaten eggs, let them sit undisturbed for 20–30 seconds until the edges set, then gently scramble into small curds. Remove and set aside with the chicken to keep textures distinct. Stir-Fry the Vegetables: Add the remaining oil to the hot pan and sauté the diced onion for 2 minutes until translucent. Add garlic, peas and carrots, and any optional bell pepper or grated ginger. Cook while stirring for 3–4 minutes until vegetables are tender but still vibrant. Add the Rice: Increase the heat to medium-high and add the cold rice, breaking clumps with the back of your spatula. Toss to coat the grains in oil and to give the pan surface a chance to brown small areas of rice — this Maillard flavor is essential for depth. Combine and Season: Return the chicken and scrambled eggs to the pan. Drizzle in 2 tablespoons soy sauce, 1 tablespoon oyster sauce (if using), and 1 teaspoon sesame oil. Stir-fry for 2–3 minutes so flavors meld and the rice gets slightly crisp on the bottom. Taste and adjust salt and pepper. Finish with Green Onions: Stir in the sliced green onion greens and a pinch of red chili flakes if desired. Give everything one last toss and serve immediately while the rice retains its contrasting textures.

Storage Tips

Cool leftovers quickly and store in airtight containers in the refrigerator for up to 3 days. For freezing, portion into shallow freezer-safe containers and freeze for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then rewarm in a hot skillet with a splash of oil to revive the texture; cover briefly to ensure even heating. Microwaving works in a pinch but will soften the rice — add a teaspoon of water before microwaving and stir halfway through.

Ingredient Substitutions

If you need to swap ingredients: replace soy sauce with tamari for a gluten-free option (verify the tamari label), or coconut aminos for soy-free and slightly sweeter flavor. Omit oyster sauce for a vegetarian version and add 1/2 teaspoon mushroom bouillon for extra depth. Swap chicken for cooked shrimp (add near the end so it stays tender), diced pork, or firm tofu for a vegetarian protein. Use brown rice for nuttier flavor and slightly firmer texture — adjust cook time slightly for reheating.

Serving Suggestions

Serve this with a side of quick cucumber salad for brightness, or steamed broccoli tossed with sesame and garlic for a vegetable-forward plate. Garnish with extra sliced green onions, toasted sesame seeds, and a wedge of lime if you like an acidic lift. It also pairs well with simple soup bowls, like a clear miso or chicken broth, for a fuller meal.

Cultural Background

Fried rice has roots in various Asian cuisines, with Chinese-style fried rice being one of the best-known iterations. It evolved as a resourceful dish to transform leftover rice into a flavorful meal using small amounts of protein, vegetables, and seasonings. Over time it has been adapted worldwide with local ingredients — my home version leans on American pantry staples like rotisserie chicken and frozen veggies while keeping the core technique intact: quick, high-heat cooking and seasoning to taste.

Seasonal Adaptations

In spring and summer, swap frozen peas for fresh peas and add a handful of chopped snap peas or sweet corn. Fall and winter invite heartier add-ins like roasted root vegetables or kimchi for tang. Holiday meals can be elevated by using carved turkey instead of chicken and adding toasted nuts or pomegranate arils for color and texture.

Meal Prep Tips

Make components ahead: cook rice a day early and refrigerate, portion cooked chicken and scramble eggs earlier in the day, and keep vegetables washed and chopped. On the day you plan to eat, stir-fry quickly to combine. Use shallow, dated meal-prep containers so reheating is even, and add fresh green onions only when serving to keep the brightness intact.

Bringing everything together, this chicken fried rice is the kind of recipe that becomes a trusted weeknight staple. It’s forgiving, fast, and endlessly adaptable — a true kitchen companion that welcomes improvisation. Give it a try with your favorite add-ins and make it your own.