Easy Chinese Chicken Fried Rice Recipe – Better Than Takeout in 20 Minutes
Simple, comforting, and packed with flavor, Chinese Chicken Fried Rice is the kind of dish that never disappoints. Fluffy rice, tender chicken, savory seasoning, and that irresistible wok-style aroma come together to create a meal that’s fast, satisfying, and better than takeout.
This Easy Chinese Chicken Fried Rice recipe is perfect for busy nights when you want something homemade without spending hours in the kitchen. Ready in just 20 minutes, it’s a reliable favorite that delivers big flavor with minimal effort.
Why Chicken Fried Rice Is So Popular
Chicken fried rice is loved for its versatility and comfort. It transforms simple ingredients into something special, using high heat and quick cooking to develop deep, savory flavor. Every bite offers a balance of soft rice, juicy chicken, and lightly crisp vegetables.
It’s familiar, filling, and endlessly adaptable—no wonder it’s a go-to meal around the world.
Recipe Overview
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Difficulty Level: Easy
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Prep Time: 10 minutes
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Cook Time: 10 minutes
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Total Time: 20 minutes
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Cooking Method: Stir-Frying
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Estimated Cost: Low
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Number of Servings: 1 bowl per serving
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Best Season: All seasons
Ingredients
This recipe uses simple, everyday ingredients that come together to create classic Chinese fried rice flavor. The combination of chicken, rice, aromatics, and seasonings delivers a satisfying dish that’s rich without being heavy.
Equipment Needed
A few basic tools are all you need for perfect fried rice:
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Wok or large skillet
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Spatula
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Mixing bowl
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Knife and cutting board
High heat and enough space to stir-fry properly make all the difference.
How to Make Easy Chinese Chicken Fried Rice
Step 1: Cook the Chicken
The chicken is cooked first until tender and lightly golden. This builds flavor and ensures the chicken stays juicy once mixed with the rice.
Step 2: Scramble the Eggs
Eggs are cooked quickly in the same pan, creating soft curds that add richness and texture to the dish.
Step 3: Stir-Fry the Aromatics
Aromatics are sautéed until fragrant, forming the flavorful base that defines classic fried rice.
Step 4: Add the Rice
Cold, cooked rice is added and tossed over high heat. This helps separate the grains and gives the rice its signature texture.
Step 5: Combine and Finish
The chicken and eggs are returned to the pan along with seasonings. Everything is tossed together until evenly coated and heated through.
Flavor and Texture Experience
This chicken fried rice delivers:
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Fluffy, separated rice grains
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Tender, savory chicken
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Lightly crisp edges from high heat
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Balanced seasoning without greasiness
Each bite is comforting and satisfying.
Serving Suggestions
Chinese Chicken Fried Rice works perfectly as:
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A complete meal on its own
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A side dish for stir-fries
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A lunchbox-friendly option
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A base for extra toppings
It’s versatile enough for any occasion.
Cuisine and Dietary Information
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Cuisine: Chinese
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Course: Main Course or Side Dish
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Cooking Method: Stir-Frying
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Dietary Notes:
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Dairy-Free
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Helpful Cooking Tips
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Use cold, day-old rice for best texture
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Cook over high heat for authentic flavor
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Avoid overcrowding the pan
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Taste and adjust seasoning at the end
These small tips help achieve takeout-style results.
Frequently Asked Questions
Why is my fried rice mushy?
Using freshly cooked rice can cause excess moisture. Cold rice works best.
Can I use leftover chicken?
Yes, it’s a great way to use leftovers.
Is chicken fried rice spicy?
No, it’s savory and mild.
Can vegetables be added?
Yes, but keeping them balanced maintains classic flavor.
Is this recipe beginner-friendly?
Absolutely. It’s quick, easy, and forgiving.
Final Thoughts
This Easy Chinese Chicken Fried Rice Recipe proves that homemade can be faster, fresher, and more flavorful than takeout. Ready in just 20 minutes, it’s a comforting, reliable dish you’ll turn to again and again.
Once you try it, ordering takeout may feel unnecessary.
Easy Chinese Chicken Fried Rice Recipe – Better Than Takeout in 20 Minutes
This classic Chinese Chicken Fried Rice transforms simple ingredients into a satisfying meal. With tender chicken pieces, scrambled eggs, and perfectly seasoned rice, it's a one-pan wonder that's better than takeout.
Ingredients:
Instructions
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If using freshly cooked rice, spread it on a baking sheet and refrigerate uncovered for at least 2 hours, or ideally overnight. Cold rice is essential for the best texture.
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Season the diced chicken with a pinch of salt and white pepper. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until smoking.
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Add the chicken and stir-fry for 4-5 minutes until cooked through and slightly golden. Remove and set aside.
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Add another tablespoon of oil to the wok. Pour in the beaten eggs and scramble quickly, breaking them into small pieces. Remove and set aside with the chicken.
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Add the remaining tablespoon of oil to the wok. Add the white parts of the green onions and garlic, stir-frying for 30 seconds until fragrant.
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Add the frozen peas and carrots, stir-frying for 1-2 minutes until heated through.
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Add the cold rice to the wok, breaking up any clumps with your spatula. Spread it in an even layer and let it sit for 30 seconds to get some char, then stir. Repeat this process 2-3 times.
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Push the rice to one side and add the soy sauce and oyster sauce to the empty side of the wok, letting them sizzle for a few seconds before tossing everything together.
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Return the chicken and eggs to the wok. Drizzle with sesame oil and add the Shaoxing wine if using. Toss everything together for another minute.
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Add the green parts of the green onions, toss once more, and serve immediately..
Note
The key to great fried rice is working quickly over high heat. Have all your ingredients prepped and within reach before you start cooking. A well-seasoned wok or cast iron skillet works best, but a large non-stick pan will also work. Don't overcrowd the pan – if you're doubling the recipe, cook in batches for the best results.
Frequently Asked Questions
Why is my fried rice mushy?
Mushy fried rice is almost always caused by using fresh, warm rice. The excess moisture creates steam that makes everything soggy. Always use day-old refrigerated rice for the best texture.
Can I use brown rice instead of white rice?
Yes! Brown rice works well and adds a nutty flavor. Just note that it has more moisture, so you may need to fry it a bit longer to achieve the right texture.
What other proteins can I use?
This recipe is versatile! Try it with shrimp, beef, char siu pork, tofu, or simply double the eggs for a vegetarian version. Leftover rotisserie chicken also works wonderfully.
