This better than takeout chicken fried rice is loaded with flavor, made with pantry staples, and quickly comes together in just one pan. It’ll be your newest weeknight night favorite, and that’s a promise.

Why You’ll Love This Chicken Fried Rice (as much as I do)

This fried rice is fast, flavorful, and flexible (all the f’s, haha). Whether you’re cleaning out the fridge or just planning a quick dinner, it always comes through. Plus, it’s totally customizable. Not a fan of peas? Skip ’em. Want to toss in shrimp instead of chicken? Go for it. No matter what you decide, it’s delicious. You’re going to love it so much.

Ingredient Notes

• Rice. Use cold, cooked Jasmine rice if you can. Day-old rice works best because it’s dry and doesn’t clump.
• Chicken. Boneless, skinless chicken breasts or thighs work great. Thighs are juicier and more forgiving if overcooked. You can also mix it up and do half and half.
• Sesame oil. Adds that classic stir-fry flavor. Don’t skip this by any means.
• Peas and carrots. Frozen vegetables are perfect (and easy). Just toss them in—no thawing needed. You can also use all peas if you prefer.
• Hoisin sauce. Adds sweet-savory richness. You can adjust the amount to your taste (my husband is a sauce guy, so he always adds more).

Step-By-Step Instructions

1. If you don’t have leftover rice, prepare 1 cup of Jasmine rice according to the package directions. Let it cool and place it in the fridge—this step helps prevent sticky fried rice (haha).
2. In a large wok or frying pan over medium-high heat, heat 2 teaspoon of sesame oil. Add the diced chicken, onion, soy sauce, salt, and pepper. Cook for about 10 minutes, stirring occasionally, until the chicken is browned and cooked through.
3. Stir in the minced garlic, peas and carrots. Cook for 3–4 minutes until they’re tender and fragrant.
4. Push everything to the sides of the pan to create space in the center. Crack in the eggs and scramble them with a wooden spoon. Cook for about 2 minutes until fully cooked.
5. Add the cold rice to the pan, followed by the hoisin sauce and ginger. Stir well to combine. Cook for 2–3 more minutes until everything is hot and coated.
6. Scoop the fried rice into bowls and top with chopped green onions. Serve immediately.

Recipe Tips & Notes

• Use cold rice. Fresh rice can turn mushy. Make it ahead or use leftovers for the best texture. You can cook the rice at the same time as the rest of the fried rice if you need to—day old rice is just the best case scenario.
• Wok or a skillet? A wok is designed for high-heat cooking and has sloped sides that make tossing and stirring super easy. It gives you that classic stir-fry sear and cooks everything quickly and evenly. But a large nonstick skillet will work too.
• Make it spicy. Add a dash of sriracha, crushed red pepper flakes, or a spoonful of chili garlic sauce when you add the hoisin to add some heat.
• Switch up the protein. Swap chicken for shrimp, diced pork, or even tofu. Just adjust the cooking time as needed, and remember shrimp only take 3–4 minutes to cook.

Storage & Reheating Recommendations

Store leftover chicken fried rice in an airtight container in the fridge for up to 5 days. Reheat in a skillet with a splash of water or in the microwave until warmed through.

So, there you have it, guys—a homemade chicken fried rice recipe that’s actually better than takeout, easy to change up, and comes together in under 30 minutes with minimal cleanup. Dinner = done.