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Crispy Chicken Fried Rice Recipe Easy Homemade Better Than Takeout

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A quick and easy crispy chicken fried rice recipe that delivers a golden crust, juicy chicken, and fresh veggies, perfect for weeknights or casual dinners.

Ingredients

Scale
  • 1 lb boneless skinless chicken breast, cut into bite-sized pieces
  • 4 cups cooked jasmine rice, preferably day-old and chilled
  • 2 tablespoons vegetable oil or canola oil
  • 3 tablespoons low sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 2 large eggs, beaten
  • 3 green onions, sliced thin (white and green parts separated)
  • 2 cloves garlic, minced
  • 3/4 cup frozen peas and carrots, thawed (or fresh if in season)
  • 1 teaspoon fresh ginger, grated (optional)
  • Salt and black pepper, to taste
  • Optional add-ins: chopped water chestnuts, splash of rice vinegar, crushed red pepper flakes

Instructions

  1. Cut chicken breasts into small, bite-sized pieces. Thinly slice green onions, separating white and green parts. Mince garlic. Grate ginger if using. Thaw peas and carrots if frozen.
  2. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 5–7 minutes. Remove chicken and set aside.
  3. Lower heat to medium. Add a little more oil if needed. Pour in beaten eggs and scramble quickly until just set but still moist. Remove eggs and set aside with chicken.
  4. Add 1 tablespoon oil to the pan. Sauté garlic, ginger, and white parts of green onions until fragrant, about 30 seconds. Add peas and carrots and cook for 2 minutes until tender.
  5. Add chilled cooked rice to the pan. Spread evenly and press down gently with a spatula. Let cook undisturbed for 2–3 minutes to form a crispy crust. Stir and repeat pressing a couple of times to get more crispy bits.
  6. Return chicken and eggs to the pan. Drizzle soy sauce and toasted sesame oil over. Stir gently to combine. Adjust seasoning with salt and pepper to taste.
  7. Toss in green onion tops just before serving for freshness and color.

Notes

Use day-old rice for best crispy texture. Do not overcrowd the pan when cooking chicken to get a good sear. Scramble eggs separately for fluffy texture. Press rice flat and let it cook undisturbed to form crispy crust. Adjust soy sauce gradually to avoid overpowering flavors. For gluten-free, use tamari or coconut aminos instead of soy sauce. For low-carb, substitute cauliflower rice.

Nutrition

Keywords: crispy chicken fried rice, easy fried rice recipe, homemade fried rice, chicken fried rice, quick dinner, weeknight meal, better than takeout

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