This yummy Chicken Fried Rice is even better than takeout! We love fried rice at our house. I usually make my Easy Ham Fried Rice, but lately, I’ve been making chicken fried rice and I am so excited to share this recipe with you. I have a simple tip to make it extra delicious!
My kids love rice, and fried rice has become a go-to dinner for busy nights when I’m not sure what to make for dinner. We typically have all the ingredients handy, and it’s one of those meals I know they will never complain about.
Fried rice is usually made from leftover rice, but we never have much of that. So I just make rice in the rice cooker while I prepare the other ingredients. When the rice is done, it’s usually in perfect timing with the other ingredients. We just quickly mix everything together and have dinner on the table in less than 30 minutes.
This recipe is a little more involved than my ham fried rice because instead of just chopping up a few pieces of ham, you need to cut and cook chicken. One way to make this step a little easier is to use rotisserie chicken.
The simple tip that makes this recipe extra delicious is to add bacon. Not just add it, but cook the chicken (or the carrots and onions if you are using rotisserie chicken) in the bacon grease. Not exactly healthy food, but you need to use some sort of oil, and it might as well be bacon grease. 🙂
If you are worried that the bacon flavor is going to overpower the rest of the dish, don’t be. The bacon flavor is surprisingly subtle but adds a delicious flavor, which kind of makes up for using chicken instead of ham.
We had this dinner two nights in a row this week because my kids like it so much, and it’s easy to make. We’re big fans and hope you and your family will be too!
More Asian-Inspired Dinners
- Asian Chicken Lettuce Wraps
- Teriyaki Garlic Chicken Stir Fry
- Korean Beef Bowls
- Sticky Teriyaki Baked Chicken Thighs
- Egg Roll in a Bowl
- Baked Sweet and Sour Chicken Thighs
Step-BY-step pictures for how to Make Chicken Fried Rice
Frequently Asked Questions about how to make Chicken Fried Rice
Can I use chicken thighs instead of Chicken breasts?
Yes! Chicken thighs will work just fine in this recipe. Whatever chicken you have on hand will work.
Can I use rotisserie Chicken?
I love using rotisserie chicken in this recipe. It makes it even easier (and faster) to pull together on a busy weeknight!
What can I substitute for Peas?
If you don’t have peas on hand, you can use any other frozen vegetable you like. Corn or edamame are great options!
Does the rice need to be cold for fried rice or can I use it right out of my rice cooker?
You can use it right out of the rice cooker. If it’s really warm, you can skip the step of cooking your frozen peas. Just throw them right in the dish and they will warm up perfectly.
- If you don’t have leftover rice, no problem! Cook a fresh batch of rice in the rice cooker while prepping the other ingredients.
- Using a food processor to chop carrots and onions makes this come together in a flash.
- Cook the chicken in the bacon grease. This step really adds a great flavor.
- If you use a rotisserie chicken, be sure to sauté the veggies in the bacon grease so the flavor still comes through in the dish.
- Eggs can be cooked in the microwave, if you don’t want to cook them in the pan.
- If you want to take out some of the carbs, you can sauté and add finely chopped cauliflower in place of some of the rice.
I just know your family will love this recipe and I can’t wait to hear how it goes when you try it!
- 10-16 ounces raw bacon, cut into small pieces
- 1 lb boneless chicken breast or thighs, cut into 1-inch pieces
- 1 large onion
- 4 large carrots
- 1½ cups frozen peas
- 6 eggs
- 6-8 cups cooked white rice
- 3-6 tbsp soy sauce (I prefer LaChoy)
- If you do not have cooked rice, before starting the other ingredients, start cooking the rice in a rice cooker or on the stovetop. This way it will be done and ready to add when other ingredients are also finished cooking.
- In a large skillet, cook the bacon pieces until nice and crisp. Remove bacon and set aside. Leave the bacon grease in the skillet and add the chicken pieces. Cook chicken until completely cooked through. Remove chicken and set aside with the cooked bacon.
- Use a food processor to chop up the carrots and onion into tiny pieces. If you do not have a food processor, you can chop the carrots and onions into tiny pieces, or you can use the large side of a cheese grater to grate them into small pieces.
- Add the carrot and onion to the skillet and cook until tender.
- Cover the peas with water and cook in the microwave for 5-6 minutes or until done. You can also cook them in a small saucepan on the stove. Once they are done, drain and set aside.
- At this point, it is time to cook the eggs. You can do one of two things: cook them in the microwave or you can use the skillet. If using the skillet, you need to remove the carrots and onions or scoot them over to one side. Cook them as you would normally cook scrambled eggs in a skillet. If using the microwave, use a microwave-safe dish and whisk the eggs up, add a splash of milk or water, and cook them in 1-minute increments stirring in between until they are cooked and scrambled.
- Once the eggs are done, it is time to combine everything. If your skillet is big and deep, you can do this in the skillet. I prefer to do this in a large bowl so that it is easier to stir.
- Add the rice, bacon, chicken, onions, carrots, peas, scrambled eggs, and 3 tbsp of soy sauce. Mix well and taste. Continue to add soy sauce until it is seasoned to your taste.
- Serve and enjoy!
- Leftovers can be stored covered in the fridge for up to 4 days.