Chicken Fried Rice

Fried rice is always one of the first things I order at a Chinese restaurant. In fact, I kind of use it as my litmus test for whether a restaurant is really good. Fried rice seems like such a simple dish, but I've been served plenty of bland, forgettable versions over the years. If the fried rice lacks flavor, I'm immediately disappointed.

Thankfully, this recipe was the exact opposite of bland.

From the first bite, I was surprised by how much flavor was packed into every spoonful. I think the secret is the chili garlic sauce in the rice sauce. The recipe called for two tablespoons, but I played it safe and started with just one. As it turned out, one tablespoon was plenty for me, though spice lovers might enjoy the full amount.

Another smart step was marinating the chicken in soy sauce before cooking. Chicken can sometimes get lost among all the other flavors in fried rice, but that quick marinade gave it a savory boost that really came through in the finished dish.

Everything about this recipe just worked. It's definitely earning a spot on my 2026 favorites list. Since I'm constantly saving leftover rice in the fridge, I can easily see myself making this every few months whenever the craving strikes.

The only hiccup I ran into was that the chicken and vegetables wanted to stick to the pan and flirt with burning. I blame my temperamental stove more than the recipe itself. If your stove tends to run hot like mine, just keep a close eye on things and adjust the heat as needed.

Overall, this is the kind of fried rice recipe that reminds you how good homemade fried rice can be—loaded with flavor, easy to customize, and far better than the bland versions that sometimes show up at restaurants.

Chicken Fried Rice

Recipe from The Wooden Skillet

Serves 6

Fried Rice Sauce:

• ½ cup soy sauce
• 1-2 tablespoons chili garlic sauce
• 3 teaspoons rice vinegar
• 2-4 teaspoons fresh ginger, grated
• ¼ teaspoon sesame oil

Chicken Fried Rice:

• 4 tablespoons soy sauce, divided
• 6 boneless, skinless chicken thighs*
• 3 tablespoons extra virgin olive oil, sub other oil of your choice, divided
• 2 teaspoons garlic, minced
• ¾ cup yellow onion, cut into 1 inch pieces
• 1 ½ cup frozen peas and carrots
• 2 eggs, whisked
• 3 cups packed cooked rice, preferably day-old**
• ⅛ teaspoon ground black pepper
• 3 green onions, sliced
• red pepper flakes, to taste

Marinate Chicken: place chicken in a shallow bowl or reusable silicone bag along with 2 tablespoons soy sauce. Ensure chicken is fully coated and let marinate 15-20 minutes.

Make Fried Rice Sauce: combine sauce ingredients in a mason jar. Seal the lid and shake to combine (alternatively you can whisk together in a shallow bowl).

Cook Chicken: Bring 12 inch cast iron skillet to medium-high heat. Add 1 tablespoon of olive oil and swirl to coat the pan. Add marinated chicken thighs (discard excess soy sauce) and let cook 5-7 minutes per side or until the internal temperature reaches 160℉. Transfer to a plate and let rest 5 minutes before cutting into bite-sized pieces.

Cook Veggies: Add another tablespoon of oil to the cook top. Add garlic and onion, move around until garlic becomes fragrant, approx. 30 seconds. Add frozen peas and carrots. Move around approx. 2-3 minutes. Move veggies off to the side to create a little hole in the middle of the pan.

Cook Eggs: Add 1 tablespoon oil to the middle of the pan along with 2 whisked eggs. Move eggs around until cooked through. Combine with the veggies.

Combine with Sauce: Add the rice to the pan along with the cooked chicken pieces, ground black pepper, 1/2 the green onion slices, red pepper flakes (if using), and approx. 2 tablespoons soy sauce. Move around until well combined and rice is warmed through. Add approx. 1/2 the Fried Rice Sauce and stir to combine.

Serve: Enjoy immediately with the remaining Fried Rice Sauce, remaining sliced green onions, crushed red pepper flakes, or even a fried egg or poached egg!