This chicken fried rice is full of tender chicken, broccoli, and scrambled eggs. Skip the takeout and try this super-simple weeknight dinner!
Eating fried rice always takes me back to the days when Tim and I were first married and living in Seattle. There was so much authentic Asian food — like on every corner — and it was always my go-to on the days when I didn’t have time to make dinner. After we moved to Nashville, Asian takeout was one of the things we missed the most, but I’ve learned over time that making it at home is actually quicker than ordering out! This chicken fried rice is one of my favorites, especially when I’m looking for a way to use up leftover chicken and rice.
So what sets this “takeout copycat” apart from the others? For starters, it’s so simple — no exotic ingredients, long lists, or tricky techniques required. It’s also packed full of protein and easy to adapt to your liking, and it’ll give you a chance to step away from the dishes (let’s get a round of applause for one-pan meals)!
Are you a fried rice fanatic? Try Young Chow fried rice (sausage is the key ingredient!), or get a taste of the sea with shrimp fried rice.
Chicken Fried Rice Recipe
How To Make Chicken Fried Rice
Seven ingredients, 30 minutes, and one pan… I promise that this is the easiest fried rice recipe you’ll ever make. Even if you’re not an experienced cook, you’ll be able to follow these steps with no problem!
- Sauté the broccoli: In a preheated and oiled wok or skillet, sauté the broccoli until it is golden brown. Remove and set aside.
- Scramble the eggs: Add more oil to the wok if needed and cook the beaten eggs until they are just scrambled. Remove and set aside.
- Crisp up the rice: Add the sesame oil and rice to the wok. Break up the rice, then cook it without stirring for a minute or two until it gets crispy on the bottom.
- Put it all together: Add the cooked chicken, broccoli, scrambled eggs, and soy sauce to the rice and toss everything together. Enjoy hot!
Tips For the Best Chicken Fried Rice
Fried rice should be fluffy, flavorful, bursting with tender veggies, and perfectly balanced. To take your fried rice from mediocre to mouthwatering, follow these five tips!
- Plan ahead. It’s essential to move quickly when making fried rice, so believe me — having all your ingredients prepared ahead of time is a lifesaver. I always cook up a batch of basmati rice the day before, and I either buy a rotisserie chicken from Whole Foods or use 5-minute grilled chicken thighs. If opting for fresh chicken, cook it first, set aside, and then proceed with the recipe as written.
- Use day-old, cold rice. It may be tempting to dump that freshly cooked batch of rice into the wok, but hot rice is way too moist and sticky to fry up properly. For the best fried rice, use day-old rice that has been refrigerated.
- Opt for low sodium soy sauce. To keep the salt levels in check, start with a few tablespoons of low sodium soy sauce, then adjust according to taste. You can always add more, but you can’t take it away! Or, use coconut aminos for a milder and slightly sweeter flavor.
- Add more vegetables (optional). Feel free to add any veggies you have on hand. Frozen peas, corn, carrots, cauliflower, garlic, bell peppers, mushrooms, onions — you name it!
- Garnish the fried rice. This is totally up to your preference, but I love “dressing up” fried rice with sesame seeds and/or green onions for extra flavor and visual appeal. A drizzle of sweet chili sauce does wonders, too!
Storage & Reheating
I always look forward to having fried rice leftovers because they make such a good lunch the next day. If your family loves fried rice like we do, make a double batch!
- Storage: Store leftover fried rice for up to four days in an airtight container in the refrigerator.
- Reheating: Reheat fried rice in a skillet over medium heat, or use the microwave. Add a splash of water if needed.
More One-Pan Asian Meals
- Chicken Lo Mein — One of my favorite “better than takeout” meals of all time
- Egg Roll in a Bowl — Ground beef, cabbage, and all the best parts of an egg roll… without any rolling!
- One Pan Beef and Broccoli — Tender beef slices and broccoli tossed in a sweet garlicky sauce
- Veggie Yakisoba — Chewy noodles, tons of veggies, and the best homemade sauce
Recipe
Ingredients
- 3 cups cooked rice preferably cold, day-old rice works best
- 1 lb chicken cooked, diced
- 2 cups broccoli florets fresh
- 5 eggs lightly beaten
- 3 tbsp sesame oil
- 1/4 cup low sodium soy sauce adjust to preference
- 2 tbsp oil avocado or olive
Instructions
- Preheat a wok or large skillet over medium-high heat with a bit of oil. Add the broccoli florets and sauté until they are golden brown. Remove from the wok and set aside.
- In the same wok, add a little more oil if needed and pour in the beaten eggs. Scramble them quickly, then immediately remove and set aside.
- Add the sesame oil and cold rice to the wok. Break up any clumps of rice with a spatula. Allow it cook untouched for a minute or two to get some crispy bits on the bottom.
- Add the cooked chicken, broccoli, and scrambled eggs back to the pan. Stir everything together. Add the soy sauce and toss until everything is evenly coated and heated through (about 2–3 more minutes).
- Top the fried rice with green onions or sesame seeds if you like, and serve hot!
Looks delicious - now I know what's for dinner tonight!
That's great! Dinner will be tasty, fast, and easy tonight for sure!
Made this tonight with left over grilled chicken. Absolutely delicious and pretty easy! Thanks!
Hi Yana, So happy you loved the recipe. We came to really like this recipe as well. I often use it as "clean" fridge type of recipe. Thank you for sharing your feedback.