Easy Chicken Fried Rice Recipe

Yes, you can use freshly cooked rice if you don’t have day-old rice, but it often turns out a bit soft and clumpy because it still holds too much moisture. To help fresh rice fry better, spread it out on a tray to cool and dry before you start cooking so it doesn’t steam in the pan. Most cooks agree that slightly dried rice makes for firmer, more separate grains in your fried rice.

Classic choices include carrots, peas, sweetcorn, spring onions and any leftover chicken you have on hand. A mix of veggies adds colour, texture and flavour. Many home cooks also add things like bell peppers or mushrooms to suit their tastes. You can even swap in other proteins like prawns, pork or tofu if you want to change it up a bit.

Soggy or sticky rice usually comes from rice that hasn’t dried out enough, too much sauce, or cooking over low heat so the rice steams instead of toasting. Using rice that’s been chilled and making sure your pan is hot before you add the rice helps it fry properly and stay nice and separate.

Most people start with soy sauce for saltiness and add a little sugar or sesame oil for balance, and many cooks also use a pinch of MSG to boost umami in a subtle way. Garlic and the white part of spring onions add aroma while finishing with the green tops gives a fresh taste. Feel free to tweak sauces to your liking once you’ve tasted a spoonful.

Yes, you can make it ahead and store leftover chicken fried rice in an airtight container in the fridge for up to 2–3 days. Just reheat in a pan over medium-high heat, adding a splash of oil if needed and heat until piping hot throughout. Don’t freeze rice that’s already been cooked and reheated once.

Long grain rice is the most popular choice because it stays fluffy and separate when fried, with basmati or jasmine being common favourites. Brown rice also works well if you prefer something with more fibre, just make sure it’s fully cooked and cool before you fry. Short grain rice tends to stick together more which makes it less ideal for this dish.

You don’t need a wok, although many cooks like one because it distributes heat quickly and creates those slightly crisp bits people love. A large frying pan or skillet works just fine as long as it’s roomy enough to stir everything without crowding and you cook it on medium-high heat to give the rice that fried texture. We still highly recommend using a wok for that authentic street food style taste if you can though.