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Easy Crispy Chicken Fried Rice Recipe Perfect for Quick Homemade Meals

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A quick and flavorful crispy chicken fried rice recipe that transforms leftover rice and simple ingredients into a satisfying homemade meal with a perfect crispy texture.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • Salt and pepper to taste
  • 3 cups cooked jasmine rice, preferably day-old
  • 2 tablespoons vegetable oil
  • 2 large eggs, beaten
  • 3 green onions, sliced (white and green parts separated)
  • 1 cup frozen peas and carrots mix, thawed
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon white pepper or black pepper

Instructions

  1. Marinate the chicken: In a bowl, combine chicken pieces with 1 tablespoon soy sauce, cornstarch, salt, and pepper. Toss well to coat and set aside for 10 minutes.
  2. Prepare the rice: Cook jasmine rice if not already done and spread it on a tray to cool. Use day-old rice or let freshly cooked rice cool uncovered for 20-30 minutes.
  3. Cook the chicken: Heat 1 tablespoon vegetable oil over medium-high heat in a wok or skillet. Add marinated chicken pieces in a single layer. Let sear undisturbed for 3-4 minutes until golden and crispy on one side, then stir-fry for 2 more minutes until cooked through. Remove chicken and set aside.
  4. Scramble the eggs: Add more oil if needed. Pour in beaten eggs, swirling to make thin layers. When mostly cooked but still slightly runny on top, break them up with a spatula and cook through. Remove eggs and set aside.
  5. Stir-fry aromatics and veggies: Add remaining oil to the pan. Toss in onions and garlic, stir-frying until fragrant and translucent (about 2 minutes). Add peas and carrots, cooking until softened.
  6. Add rice and sauce: Increase heat to high. Add rice, breaking up clumps with a spatula. Stir-fry for 5-7 minutes, letting rice crisp up a bit on the bottom before stirring. Pour in soy sauce, oyster sauce, sesame oil, and pepper. Toss well to coat evenly.
  7. Combine all: Return chicken and scrambled eggs to the pan. Add white parts of green onions. Stir gently and cook another 2 minutes to meld flavors and heat through.
  8. Finish and serve: Remove from heat, sprinkle green parts of green onions on top, and serve immediately while hot and crispy.

Notes

Use day-old rice for best crispiness. Cook chicken in batches to avoid overcrowding and ensure a golden crust. Add sesame oil at the end to preserve its delicate flavor. Reheat leftovers in a skillet with oil to maintain crispness.

Nutrition

Keywords: crispy chicken fried rice, quick fried rice, easy chicken fried rice, homemade fried rice, weeknight dinner, leftover rice recipe

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