This chicken fried rice comes together in one wok in about 35 minutes, with a quick soy-ginger marinade doing most of the flavor work. It’s written to be flexible: use day-old rice for the classic version or cauliflower rice for a lighter one, and swap in whatever vegetables you have.
The Secret to Fried Rice That Isn’t Mushy
Cold, day-old rice is the whole game. Fresh rice is too moist and clumps into a soft mass; refrigerated rice has dried out just enough for the grains to separate and pick up a little sear. If you’re using cauliflower rice, the same logic applies — get the pan hot and don’t crowd it, so it fries instead of steams.
Cook in stages like the recipe says: chicken out, vegetables in, rice last. One crowded pan gives you a steamed dinner; stages give you a stir-fry.
Easy Swaps
Shrimp or cubed tofu stand in cleanly for the chicken. Frozen mixed vegetables work straight from the bag. And if you like egg in your fried rice, scramble one or two in the empty side of the wok right before everything comes back together.
More recipes you’ll love: Chinese Shrimp and Mushrooms, Instant Pot Garlic Edamame, and more in our Quick and Easy Dinner Recipes.
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Easy Homemade Chicken Fried Rice Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Quick homemade chicken fried rice with a soy-ginger marinade — one wok, about 35 minutes, and just as good with day-old rice or cauliflower rice.
Ingredients
- 2 cups cauliflower rice (or cooked leftover rice)
- 2 chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- 1 cup mixed vegetables (bell peppers, carrots, peas, scallions), diced
- 2 tablespoons sesame oil
- Fresh cilantro, for garnish
- Sesame seeds, for garnish
Instructions
- In a bowl, marinate the chicken pieces with 1 tablespoon of soy sauce, minced ginger, and minced garlic. Let it sit for 10-15 minutes.
- Heat a wok or large skillet over medium heat and add 1 tablespoon of sesame oil.
- Add the marinated chicken to the heated wok and cook until browned and cooked through. Remove the chicken from the wok and set it aside.
- In the same wok, add the remaining sesame oil and stir-fry the mixed vegetables until they are slightly tender, about 3-4 minutes.
- Push the vegetables to one side of the wok and add the cauliflower rice (or cooked leftover rice) to the other side. Cook for a few minutes until the cauliflower rice is heated through.
- Mix the vegetables and cauliflower rice together in the wok, then add the cooked chicken back in.
- Drizzle the remaining tablespoon of soy sauce over the ingredients and stir-fry everything together until well combined and heated through.
- Remove the wok from the heat and garnish the chicken fried rice with fresh cilantro and a sprinkle of sesame seeds.
- Serve the homemade chicken fried rice hot and enjoy the harmonious blend of flavors!
Notes
- Note: Feel free to customize the recipe by adding other ingredients such as scrambled eggs, shrimp, or your favorite seasonings. Adjust the soy sauce quantity to suit your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Chinese
