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Chicken Fried Rice

by Katerina

4.91 from 11 votes

Feb 01, 2024, Updated Sep 17, 2024

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Forget takeout and make your own chicken fried rice for a fraction of the price. This wonderfully savory fried rice is loaded with tender bites of chicken, pineapple, veggies, and eggs and is just as good as your local Chinese spot’s rendition.

If you’re in the mood for more Chinese recipes, your next cooking project should include my Chicken Lo Mein or this tasty Mango Chicken for a complete takeout-style feast!

Sometimes you just get a craving for Chinese takeout. This homemade chicken fried rice takes care of it within 30 minutes and saves you from all of the additives and mystery ingredients often found in takeout. Tender cubes of chicken, pineapple, veggies, and egg are all mixed together with perfectly crisped rice in a simple, umami sauce. It’s a wonderfully accessible weeknight dinner that will have the whole family coming back for seconds.

Why You’ll Love This Chicken Fried Rice Recipe

• One pan wonder. From browning the chicken and the pineapple to frying the rice and everything in between, you only need one pan to make this fave takeout fakeout.
• Better than take-out. Who doesn’t like fried rice from the local Chinese take-out spot? It’s hard to pass up. But, I’m telling you, this stuff is even better, AND you get to skip out on the additives often found in take-out food.
• Customizable. As you’ll see in the section below titled “Tips & Variations”, there is so much you can do with this recipe to customize it to your taste preferences. Don’t be afraid to experiment!

What You’ll Need

• Boneless, skinless chicken breasts – You could use boneless skinless chicken thighs or chicken tenders instead.
• Salt and fresh ground black pepper – To enhance the flavors of the chicken.
• Cornstarch – The cornstarch helps the chicken get nice and crispy.
• Canola oil – You could use a different neutral cooking oil with a relatively high smoke point. Avocado oil or refined sesame oil would be great choices.
• Pineapple chunks – The pineapples I use are from a can, but fresh pineapple would be great.
• Cooked long-grain white rice – The rice must be fully cooked and cooled before frying.
• Green onions – You can use a yellow onion or even a white onion, but I encourage you to use green onions.
• Frozen peas and carrots – You can use different or additional veggies. Sauteed sliced mushrooms, bean sprouts, and chopped broccoli florets would all be great options.
• Eggs – Can’t have fried rice without scrambled eggs!
• Low-sodium soy sauce – I like using low-sodium versions because it gives you more control over the final flavor of the dish.

How to Make Chicken Fried Rice

This chicken fried rice will only take you about 30 minutes to make. Here’s a quick look at how it’s done. Be sure to scroll to the recipe card below for more detailed instructions.

• Season the chicken. Toss the chicken together with salt, pepper, and cornstarch. Let it sit for 10 minutes.
• Cook the chicken. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken to the pan and saute for 4-5 minutes. Transfer it to a plate and set aside.
• Saute the pineapple. Add the pineapple chunks to the skillet and cook for 2 minutes. Transfer them to the plate with the chicken.
• Cook the eggs. Reduce the heat to medium-low, add the eggs, and stir until scrambled. Transfer the eggs to the plate with the chicken.
• Fry the rice. Add the white parts of the green onions to the pan and saute for a few seconds before adding the rice. Saute for 4-5 minutes.
• Put it all together. Stir in the frozen veggies, chicken, pineapples, eggs, and soy sauce, and cook for 3-4 minutes.
• Serve. Remove the skillet from the heat, garnish the chicken fried rice with green onions, and serve.

Serving Suggestions

Chicken fried rice loves the company of a Chinese-inspired veggie side, such as these sesame snap peas or my baby bok choy. For a flavorful main, try my honey walnut shrimp or this easy Mongolian chicken.

I also love serving chicken fried rice with a fun appetizer or two. I am obsessed with this shrimp toast and this easy air fryer crab rangoon recipe.

How to Store & Reheat Leftovers

• To store. Seal the fully-cooled leftovers in an airtight container and keep them refrigerated for up to 4 days or in the freezer for up to 3 months.
• To reheat. Allow the fried rice to thaw in the fridge (if applicable) before sauteing it in a bit of canola oil over medium-high heat until heated through. Alternatively, microwave individual portions in 30-second intervals, stirring between each, until warm.

More Easy Rice Sides

Looking for new ways to up your rice game? Here are some other fabulous recipes featuring this versatile grain.

• Mushroom Rice
• Mediterranean Rice
• Tahdig (Crispy Persian Rice)
• Jeera Rice (Cumin Rice)
• Kimchi Fried Rice
• Lemon Rice Recipe

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4.91 from 11 votes

Easy Chicken Fried Rice Recipe

by Katerina | Diethood

This Chicken Fried Rice is so much better than takeout, and you won't believe how easy and quick it is to make! It's filled with chopped chicken, sweet pineapple, veggies, and fluffy rice.

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Ingredients 

1x2x3x

• ▢ 12 ounces skinless, boneless chicken breasts, cubed
• ▢ salt and freshly ground black pepper, to taste
• ▢ 1 teaspoon cornstarch
• ▢ 3 tablespoons canola oil
• ▢ 1 cup pineapple chunks, drained
• ▢ 3 to 4 cups cooked and completely cooled long grain white rice, preferably few hours old, or up to a day old
• ▢ 3 green onions, sliced into small rounds, white parts only (reserve the greens for garnish)
• ▢ 1 cup frozen peas and carrots, thawed
• ▢ 3 eggs, lightly beaten
• ▢ 1 tablespoons low sodium soy sauce, or to taste

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Instructions 

• Place cubed chicken pieces in a bowl and season with salt and pepper; toss with cornstarch and set aside for 10 minutes.
• Heat the canola oil in a large nonstick skillet over medium-high heat.
• Add the chicken to the heated oil and cook for 4 to 5 minutes or until browned and fully cooked. Transfer the cooked chicken to a plate and set aside.
• Return the skillet to the heat and add the pineapple chunks; cook for 2 minutes, or until slightly browned on the sides; remove from pan and transfer them to the plate with the chicken.
• Return the pan to the heat and lower the heat to medium-low. If needed, add 1 more tablespoon of canola oil.
• Add the beaten eggs to the skillet and stir to scramble them while they cook.
• When cooked through, remove the eggs from the pan and transfer them to the plate with the chicken.
• Return the pan to the heat and add the green onions; cook for a few seconds or until fragrant.
• Add the cooked rice to the skillet and mix well; continue to cook for 4 minutes or until the rice begins to sizzle. Cook for 1-minute longer for a crunchier texture.
• To the skillet, add the carrots, peas, chicken, pineapples, eggs, and soy sauce; stir to combine.
• Cook for 3 to 4 minutes or until everything is heated through.
• Remove from heat and garnish with remaining sliced green onions.
• Serve.

Equipment

• Measuring Cups and Spoons
• Large Skillet

Notes

• Get everything prepped before you start cooking, as things move quickly.
• Opt for leftover rice that’s fully cooled. Ideally, the rice should be a few hours to a day old. 
• Store any cooled leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Calories: 349kcal | Carbohydrates: 27g | Protein: 22g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 203mg | Sodium: 153mg | Potassium: 522mg | Fiber: 3g | Sugar: 20g | Vitamin A: 3685IU | Vitamin C: 18.9mg | Calcium: 65mg | Iron: 2.2mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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