Chicken Fried Rice

5 from 1 vote
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If you like Chinese take-out, you’ll want this fast Chicken Fried Rice recipe on repeat for weeknight dinners. It’s a go-to for busy nights because it’s so easy to throw together. And this dish has all the bold and savory flavors of restaurant-quality fried rice, but with fresher and more wholesome ingredients. Plus, it’s easy to make gluten free when you prepare it at home!

bowl of chicken fried rice with carrots, brown rice and shredded chicken

Why You’ll Love This Chicken Fried Rice

  • Cuisine Inspiration: Chinese-inspired
  • Primary Cooking Method: Stovetop
  • Dietary Info: Gluten-free option, Dairy-free
  • Skill Level: Easy

I used to love getting Chinese food take-out, but let’s be real, I wasn’t always a fan of the greasiness. And now that I am gluten free, ordering isn’t even usually an option because of the gluten in many varieties of soy sauce. That’s why I prefer to make my own lighter versions of take-out favorites. My kids always devour any kind of stir fry, and this fried rice recipe is no exception. Here’s why it’ll be a hit in your house too…

  • Busy day meal. This dish comes together in 35 minutes with simple ingredients you probably already have on hand. The shortcut of using pre-cooked chicken streamlines preparation. It might actually be faster than delivery!
  • Quality ingredients. This recipe is full of fiber, protein, and nutrients from brown rice, rotisserie chicken, carrots, celery, and peas. It doesn’t add an excess of sweeteners and oils, so you have a dinner that makes you feel great, not weighed down.
  • So versatile. This recipe is also very forgiving and a great way to use up extra veggies in your fridge. You can experiment with different produce, rice varieties, and even proteins to satisfy your taste buds.
close up on a spoonful of chicken fried rice with brown rice and carrots

Chicken Fried Rice Ingredients and Substitutions

There are a few important ingredients in this Chinese-inspired dinner recipe. Here’s and overview of what you’ll need to make it. Be sure to scroll to the recipe card for the full quantities and detailed instructions.

  • Fresh vegetables. I use a combination of carrots and celery for color and crunch.
  • Brown rice. This is a high-fiber rice that soaks up the sauce flavor beautifully. You’ll cook it per the package directions, or use leftover cooked brown rice that you have already prepared. White rice can be substituted.
  • Soy sauce. For gluten-free chicken fried rice, substitute tamari or coconut aminos.
  • Rice wine or dry sherry. This is a slightly sweet, slightly acidic ingredient in Chinese recipes. If you only have rice wine vinegar, you can just add a little extra sweetener, if needed.
  • Brown sugar. For a hint of caramel sweetness, though you can also add honey.
  • Sesame oil. Just a bit of this potent oil adds a nice nutty flavor to the sauce.
  • Chicken stock. Make your own or use low-sodium store-bought stock.
  • Cornstarch. A great gluten-free thickener for Chinese stir-fries and fried rice dishes. Tapioca starch, arrowroot, or sweet rice flour are other options.
  • Eggs. Omit it for an egg allergy.
  • Shredded chicken. You can use leftover cooked chicken from Lemon Herb Crockpot Roast Chicken or shredded rotisserie chicken from the store.
  • Water chestnuts. These are an easy way to add extra crisp texture to the rice dish, thought you can also use baby corn or bamboo shoots.
  • Frozen peas. No need to thaw.
ingredients for chicken fried rice, incluidng shredded chicken, peas, carrots and water chestnuts

How to Make Easy Fried Rice

This dish comes together in one big skillet or wok. Here’s how to bring it to life:

  • Prepare the rice: You can follow the package directions to cook the brown rice or use one of these 5 methods for how to cook brown rice, depending on whether you prefer to cook it on the stove or in the microwave, slow cooker, Instant Pot or rice cooker.
  • Make the sauce mixtures: In a small bowl or jar, combine the soy sauce, rice wine, brown sugar, sesame oil, and pepper. In a separate bowl or jar, whisk or shake together the chicken stock and cornstarch until dissolved.
  • Prepare the produce: Soften the sliced carrots and celery in the microwave for 2-3 minutes. Then start sauteeing the carrots and celery in a large skillet.
  • Add the rice: Add the chicken, rice, peas, sauce, and stock mixture to the skillet with the vegetables and bring to a simmer.
  • Cook the eggs: Make a well in the center and add the whisked eggs. When they start to set, stir them into the rest of the dish until combined. Top with scallions and serve hot.

Tips and Variations for the Best Fried Rice

This is a very easy recipe, but these tips will help keep things simple for busy nights:

  • Use a big pan. You can cook this dish in any large skillet, but I love my Anolon Nouvelle wok. I use it all the time when I make this or Egg Roll Bowls. Also, get it nice and hot which helps keep everything crisp, not soggy.
  • Cook the rice ahead. If you can, make the rice the day before or use leftovers. It will dry out in the fridge and become even crispier when you make the fried rice.
  • Whisk the eggs well. There should be no visible streaks of egg white in the mixture.
  • Use your favorite vegetables. Try diced bell pepper, onion, mushrooms, or Asian greens like bok choy.
  • Make it with other proteins. You can use shrimp, tofu or beef instead of chicken.
  • Try a different grain. Some options are quinoa or wild rice. White rice works great too, though without the whole grain benefits of brown rice.

blue bowl of chicken and brown rice with eggs and vegetables

How to Store and Reheat Leftovers

This fried rice is best eaten hot, but you can store leftovers and heat them back up when you are ready to enjoy them.

  • Fridge – Store the leftovers in an airtight container in the refrigerator for up to four days. You can even make a big batch over the weekend and package it in meal prep containers to take to work for lunch during the week.
  • Freezer – You can freeze leftover cooled chicken fried rice for up to one month. Wrap it tightly to prevent freezer burn.
  • Reheat – If you froze it, thaw the dish in the fridge overnight. Reheat in the microwave or on the stove until heated through.
blue bowl with chicken fried rice topped with sliced scallions

How to Serve Chicken Fried Rice

With all the whole grains, vegetables, and protein, this is definitely a meal on its own. But if you want to really kick up the flavor, add a sprinkle of sliced scallions, toasted sesame seeds, or red pepper flakes. You might want to give it a drizzle of sauce, like one of these:

  • Hot Sauce: Give it a little heat with some sriracha or try making your own Chili Sauce.
  • Peanut Sauce: Making your own Peanut Satay Sauce is super simple and adds a savory richness.
  • Teriyaki Sauce: Most storebought versions are not gluten free, but you can easily make a quick batch of Gluten Free Teriyaki Sauce.
blue bowl of chicken and brown rice with eggs and vegetables
5 from 1 vote

Chicken Fried Rice

If you like Chinese take-out, you'll want this fast Chicken Fried Rice recipe on repeat for weeknight dinners. It's a go-to for busy nights because it's so easy to throw together. And this dish has all the bold and savory flavors of restaurant-quality fried rice, but with fresher and more wholesome ingredients. Plus, it's easy to make gluten free when you prepare it at home!
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes


  • 2 cups brown rice plus water for cooking it, per package directions (or 3 3/4-4 cups cooked brown rice)
  • 1/4 cup soy sauce, gluten free soy sauce or tamari, if needed
  • 1/4 cup rice wine or dry sherry
  • 2 tsp brown sugar
  • 1 Tbsp sesame oil
  • 1/8 Tbsp black pepper
  • 1/4 cup chicken stock or broth
  • 1 Tbsp cornstarch
  • 2 large eggs
  • 3 medium carrots, sliced
  • 3 ribs celery, sliced
  • 2 Tbsp olive oil
  • 1 cup cooked shredded chicken or leftover rotisserie chicken
  • 1/2 cup water chestnuts
  • 1 cup frozen peas, thawed
  • Green onions, thinly sliced for garnish, if desired
  • Hot sauce for serving, if desired


  • Cook the rice according to the packaged directions, drain and set aside.
  • In a small bowl combine the soy sauce, rice wine, brown sugar, sesame oil, and black pepper. Set aside.
  • In a small mason jar or something that has a lid, add the chicken stock and cornstarch and shake well. Set aside. Whisk the eggs in a separate bowl and set aside.
  • Meanwhile, in a microwavable safe dish heat the carrots and celery for 2-3 minutes to soften slightly.
  • Heat the olive oil in a large skillet or wok over medium heat. Add the carrots and celery and sauté for roughly 10 minutes, stirring often.
  • Add the chicken, cooked rice, peas, and soy sauce mixture to the skillet and mix to combine. Add in the stock mixture, mixing well to combine. Let the mixture come to a slow simmer.
  • Push all of the ingredients to the sides of the pan, forming a circle of open space in the middle. Add the beaten eggs and let them sit for a minute or two. Once the eggs start to set, stir them to cook evenly. Then proceed to mix them into the rest of the ingredients.
  • Serve with sliced scallions and hot sauce!
Nutrition Facts
Chicken Fried Rice
Amount Per Serving (1 g)
Calories 584 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g15%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 93mg31%
Sodium 964mg40%
Potassium 685mg20%
Carbohydrates 92g31%
Fiber 8g32%
Sugar 8g9%
Protein 15g30%
Vitamin A 8191IU164%
Vitamin C 20mg24%
Calcium 89mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.


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