Chicken Fried Rice

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Got leftover cooked chicken and rice? Then you’ve got the makings of a great meal.

Chicken Fried Rice -  Got leftover cooked chicken and rice? Then you've got the makings of a great meal.

Since my youngest daughter was officially diagnosed (through extensive testing) with a peanut and walnut allergy, our Chinese takeout experiences have dwindled. To nothing. It’s probably a good thing. I never read the ingredients list for a Panda Feast, but I’m guessing it probably wasn’t much that I could actually put in a shopping cart.

So, I’ve been experimenting. My kids aren’t super impressed – yet. But they will be. Someday.

One thing that I am pleased with is my Fried Rice. My kids were a bit confused the first time I made it. It was perfectly authentic, complete with the scrambled egg. But since we’ve never ordered fried rice at an Asian restaurant, they didn’t know what to make of it. They politely asked me to omit the egg in the future. Ha!

Anyway, this is a dish that I’m made many times over the last few months. It’s a great way to use up leftover cooked meats and any cold, cooked rice you have on hand. It has to be cold rice, otherwise it won’t work. This last batch I made with a mixture of both brown and white rice. Obviously, it will seem more like Lui’s Kitchen if you use long-grain white rice, but it’ll be more whole-grainy if you use brown. Choose your poison.

The ultimate beauty of this recipe is that it comes together in less than 30 minutes.

Chicken Fried Rice -  Got leftover cooked chicken and rice? Then you've got the makings of a great meal.

Other recipes I’ve seen call for sugar, I’ve substituted honey instead. You can do either. It tastes great both ways.

Make-ahead meals can make your month! Grab this month’s meal plans to take it easy and enjoy great home-cooked meals.

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. Sandi says

    No egg in the fried rice? ROFL. We love fried rice. I can’t remember the last time I made it, though. Hmm…

  2. Mary G says

    I love to make fried rice as a main dish. My mother grew up in Hong Kong, so this was just a practical thing she did with leftovers. Leftover rice was very common in my house when I was young. I like to save up bits of leftover rice and freeze it, and then make fried rice when I have enough. We are primarily meatless in my family, so I use about 4-5 cups of vegetables (fresh/frozen, what I have on hand). The great thing about this is you can use that half pepper or two mushrooms that you don’t know what to do with. My crew likes the eggs fine, so I use about three in our version. Also, I’m partial to using about 2 Tbsp of toasted sesame oil (and 2 Tbsp of some other vegetable oil) for fried rice. The sesame oil really adds to the flavor of the dish. You don’t indicate if your sesame oil is toasted or not. I think the flavor is a bit more intense with the toasted oil.

    • I only have ever bought the toasted sesame oil, so yes, toasted. I, too, love the versatility of this dish. Just like soup, it can be made from practically nothing.

  3. Carla says

    Sounds good. When we add rice back in to our diet I’ll have to try this . . . make some for the boys.

  4. Jose says

    This looks good. I’m just wondering the best way to do it with egg. We like the egg in fried rice. Would you whisk a few up and add it after the rice is fried? Thanks 🙂

    • I like it, too! In the last stages of cooking, just push the rice, etc to one side of the pan. Add one or two beaten eggs to the empty space in the pan and cook it scrambled-style. Once cooked, mix that into the rest of the dish.

      • Janet says

        Funny, how we all do the same basic recipe so differently. I whisk my eggs and scramble them first. Remove from pan and prepare the rest and then add the eggs back in at the end. As for veggies, I use corn, peas, carrots and green peppers. Fried rice is a great way to incorporate vegetables into a meal.

  5. Brenna says

    Hey! This was really good stuff!! I used brown rice as that’s all we eat, and the texture gets a little gooey with lots of stirring, but I fried it a bit longer to dry it up a bit. Also, I used coconut oil instead of sunflower oil and cooked up a bit of onion and garlic instead of scallions; both of which add some delicate flavors. Love the idea about mushrooms! Thanks so much for a beautiful place to start!!


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