This Quick & Easy Chicken Fried Rice has been my go-to solution for busy weeknights and for turning a plain leftover into a satisfying, complete meal. I first put this combination together on a rushed Tuesday when I needed dinner on the table in under 30 minutes and only had cold jasmine rice, a few eggs, and a half pound of chicken thighs in the fridge. The result was unexpectedly bright and balanced: the chicken stayed juicy thanks to a simple marinade, the rice developed a toasty, slightly caramelized edge from quick toasting in the hot pan, and the eggs added a soft, comforting bite.

What makes this version special is the small, deliberate choices—marinating the meat for a few minutes so it sears with an umami kiss, using both regular and dark soy for color and depth, and finishing with a whisper of sesame oil for aroma. Texture plays a big role: separate, slightly chewy grains of day-old jasmine rice, tender chicken strips, and little pops of sweet peas and carrots. Every time I serve it, even picky eaters ask for seconds, and it’s become the rotating star of casual dinners and lunchboxes at home.

Ingredients

• Cooked Jasmine Rice (4 1/2 cups, cold day-old): Day-old rice dries slightly and separates, so grains stay distinct during frying. If you must cook fresh, rinse 2 cups uncooked rice first, steam, cool on a tray and refrigerate for at least a few hours.
• Boneless Skinless Chicken Thighs (1/2 lb), thinly sliced: Thighs stay moist and caramelize nicely; slice thin across the grain for tender bites. You can substitute breast, but reduce sauté time to avoid dryness.
• Frozen Peas and Carrots (1 1/2 cups): A convenient mix that adds color and sweetness. No need to defrost fully—add straight from frozen into the hot pan.
• Eggs (3 large), beaten: Adds richness and a soft texture. Lightly season with a pinch of salt before cooking if desired.
• Shallot or Onion (1 small shallot or 1/4 onion), finely diced: Provides a gentle aromatic base; shallot gives a sweeter, more delicate flavor.
• Garlic (3 cloves), minced: Use fresh for the best aroma; add briefly in a hot pan to avoid burning.
• Vegetable Oil (4 teaspoons total): Neutral oil tolerates high heat; sesame oil is used only as a finishing flavor.
• Soy Sauce: 1 teaspoon for the marinade and 2 tablespoons for the main sauce—regular/light soy gives salt and umami; low-sodium can be used.
• Dark Soy Sauce (1/2 tablespoon): Adds color and depth—use sparingly.
• Shaoxing Cooking Wine (1 teaspoon) or dry sherry: Brightens the marinade; chicken broth can be substituted in a pinch.
• Cornstarch (1 teaspoon): Helps the chicken develop a silky coating and retain juices when seared.
• Sesame Oil (2 teaspoons): Finishing oil—use sparingly for fragrance.
• Chicken Bouillon Powder (1 teaspoon): Enhances savory depth; omit for lower sodium or replace with a little chicken stock.
• White or Black Pepper (1/8 teaspoon): Gentle heat and aroma; white pepper is traditional, black works fine.

Instructions

Marinate Chicken: In a medium bowl, combine 1 teaspoon soy sauce, 1 teaspoon Shaoxing wine (or dry sherry), 1 teaspoon cornstarch and 1 teaspoon vegetable oil. Add the thinly sliced chicken thighs, toss to coat, and let rest for 5–10 minutes. The cornstarch creates a glossy coating and helps the meat stay juicy during high-heat cooking. Prepare Sauce: Whisk together 2 tablespoons soy sauce, 1/2 tablespoon dark soy sauce, 2 teaspoons sesame oil, 1 teaspoon chicken bouillon powder and 1/8 teaspoon white or black pepper in a small bowl. Taste for balance—dark soy is for color, so adjust the regular soy if you prefer milder saltiness. Cook Chicken: Heat 1 teaspoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated chicken in a single layer and stir-fry until the edges brown and the chicken is cooked through, about 3–4 minutes total. Remove to a plate; do not overcook—thin slices cook very quickly. Sauté Aromatics & Vegetables: Add another teaspoon oil to the hot pan. Sauté the minced garlic and diced shallot for about 10 seconds until fragrant—watch closely to avoid burning. Add frozen peas and carrots (or mixed vegetables) and stir-fry another 10 seconds. Push the mixture to one side of the pan to clear space for the eggs. Cook Eggs: Pour the remaining 2 teaspoons oil into the cleared space. Pour in the beaten eggs and let them sit undisturbed for 20 seconds to begin setting, then scramble gently until just set but still soft. Break into bite-sized curds and mix with the vegetables. Toss in Rice and Chicken: Add the cold cooked jasmine rice and return the cooked chicken to the pan. Break up any rice clumps with your spatula and toss everything to combine. High heat and quick movement keep the rice grains separate and slightly toasted. Add Sauce and Finish: Pour the prepared sauce around the rice or along the edges of the pan so it sizzles on contact for about 5 seconds—this toasting strengthens flavor. Toss thoroughly until the rice takes on a light brown color and is evenly coated. Finish with a final drizzle of sesame oil, taste, and adjust with a small splash of soy if needed. Serve immediately.

Storage Tips

Allow the fried rice to cool slightly before refrigerating to minimize condensation. Store in airtight containers and refrigerate within two hours of cooking; it will keep well for up to 3 days. For longer storage, portion into freezer-safe containers or resealable bags and freeze for up to 2–3 months. Reheat from frozen by microwaving briefly to defrost, then stir-fry in a hot skillet with a splash of oil or water to restore moisture and crisp up any softened grains. When reheating refrigerated portions, sprinkle a few drops of water and cover for a minute in the microwave, or reheat on the stove over medium-high heat to revive textures.

Ingredient Substitutions

For a leaner option use boneless, skinless chicken breast but reduce cooking time by 1–2 minutes to avoid dryness. Swap chicken for shrimp (cook until pink) or firm tofu for a vegetarian twist—press tofu and pan-fry until golden before adding. Replace regular soy with low-sodium soy or gluten-free tamari to reduce sodium or remove gluten; note that dark soy adds color, so a small extra splash of regular soy may be needed if omitted. If you’re out of jasmine rice, long-grain white rice works similarly; use day-old rice for the same texture. For extra veg, add sliced bell peppers, green onions, or bean sprouts at the final toss.

Serving Suggestions

Serve hot straight from the pan with extra soy or a wedge of lime for brightness. Garnish with chopped green onions, toasted sesame seeds or a drizzle of toasted sesame oil. Pair with simple sides such as a crisp cucumber salad, steamed bok choy, or a light miso soup for a fuller meal. For a party, offer small bowls of chili oil, sriracha, or pickled vegetables so guests can customize each plate. This also works well as a standalone main for lunches or as a hearty side alongside grilled meats or stir-fried greens.

Cultural Background

Fried rice is a classic that has roots across many Asian cuisines, widely known as a way to repurpose leftover rice into a new, flavorful dish. In Chinese home cooking, the technique focuses on high heat and quick tossing to create separate grains with a slight smoky aroma—what’s often called wok hei. This version combines accessible pantry items and a straightforward marinating method that reflects the practical approach many families use to transform leftovers into a celebratory plate.

Seasonal Adaptations

Adjust vegetables to suit the season: in summer add fresh peas, diced summer squash or corn; in autumn use roasted sweet potato cubes and sautéed mushrooms for an earthier profile. For winter, incorporate wilted greens like kale or collard greens, and finish with a squeeze of citrus to brighten heavier flavors. Holiday variations can include adding roasted chestnuts or a touch of hoisin for a sweeter dimension—small seasonal swaps keep this dish fresh year-round.

Meal Prep Tips

Cook extra rice and chicken the day before to speed evening assembly—portion rice onto a tray to cool quickly and refrigerate uncovered for 30 minutes, then cover. Pre-slice aromatics and measure the sauce into a small jar in advance. Combine eggs and scramble quickly during the final cook; if prepping for lunches, divide into single-serving containers so each portion reheats evenly. Use shallow containers for more even cooling and faster reheating on busy mornings.

Enjoy this quick, flexible dish anytime you need a fast, satisfying meal. It’s simple enough for weeknights but flavorful enough to share—make it your own with a favorite vegetable or protein swap and enjoy the comfort of a reliable, delicious stir-fry.