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Top down shot of someone holding a bowl of chicken fried rice with green onions on top.

Chicken Fried Rice Recipe

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  • Author: Erin Jensen
  • Prep Time: 20 minutes
  • Marinate Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
  • Category: Dinner/Entree
  • Method: Stove Top
  • Cuisine: Asian-Inspired


A delicious Chicken Fried Rice recipe with homemade fried rice sauce. Perfect for a busy weeknight dinner and makes great leftovers!



Fried Rice Sauce:

  • 1/2 cup soy sauce
  • 12 tablespoons chili garlic sauce
  • 3 teaspoons rice vinegar
  • 24 teaspoons fresh ginger, grated
  • 1/4 teaspoon sesame oil

Chicken Fried Rice:

  • 4 tablespoons soy sauce, divided
  • 6 boneless, skinless chicken thighs*
  • 3 tablespoons extra virgin olive oil (sub other oil of your choice), divided
  • 2 teaspoons garlicminced
  • 3/4 cup yellow onioncut into 1 inch pieces
  • 1 1/2 cup frozen peas and carrots
  • 2 eggswhisked
  • 3 cups packed cooked rice (preferably day-old)**
  • 1/8 teaspoon ground black pepper
  • 3 green onionssliced
  • red pepper flakes to taste
  • kosher salt to taste
  • for serving: poached or fried eggs, additional green onions, or red pepper flakes


  1. Marinate Chicken: place chicken in a shallow bowl or reusable silicone bag along with 2 tablespoons soy sauce. Ensure chicken is fully coated and let marinate 15-20 minutes.
  2. Make Fried Rice Sauce: combine sauce ingredients in a mason jar. Seal the lid and shake to combine (alternatively you can whisk together in a shallow bowl).
  3. Cook Chicken: Bring 12 inch cast iron skillet to medium-high heat. Add 1 tablespoon of olive oil and swirl to coat the pan. Add marinated chicken thighs (discard excess soy sauce) and let cook 5-7 minutes per side or until the internal temperature reaches 160 degrees F. Transfer to a plate and let rest 5 minutes before cutting into bite-sized pieces. 
  4. Cook Veggies: Add another tablespoon of oil to the cook top. Add garlic and onion, move around until garlic becomes fragrant, approx. 30 seconds. Add frozen peas and carrots. Move around approx. 2-3 minutes. Move veggies off to the side to create a little hole in the middle of the pan.
  5. Cook Eggs: Add 1 tablespoon oil to the middle of the pan along with 2 whisked eggs. Move eggs around until cooked through. Combine with the veggies.
  6. Combine it all with Sauce: Add the rice to the pan along with the cooked chicken pieces, ground black pepper, 1/2 the green onion slices, red pepper flakes (if using), and approx. 2 tablespoons soy sauce. Move around until well combined and rice is warmed through. Add approx. 1/2 the Fried Rice Sauce and stir to combine.
  7. Serve immediately with the remaining Fried Rice Sauce, remaining sliced green onions, crushed red pepper flakes, or even a fried egg or poached egg!


  • *Rice: it is highly recommended that you use day-old rice (or leftover rice) – so make it the day before and store in the refrigerator – this helps dry the rice out and prevents it from being too sticky.
  • Chili Garlic Sauce: HERE is the chili garlic sauce I use – it is SO good and I use it in so many of my recipes!