Chicken Fried Rice | Easy Takeaway-Style Chicken Fried Rice

Chicken fried rice
Chicken fried rice
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Chicken fried rice is a quick, flavour-packed dish made with cooked rice, tender chicken, vegetables and a splash of soy sauce. It’s perfect for busy weeknights, brilliant for using up leftovers, and ready in under 20 minutes.

This easy recipe brings all those classic takeaway flavours to your own kitchen and tastes amazing hot or cold. I often save any extras for an effortless lunch the next day.

Serving Suggestions with Chicken Fried Rice

  • Spring rolls — crispy vegetable or chicken spring rolls add crunch and contrast.
  • Prawn crackers — light, salty and perfect for snacking alongside.
  • Stir‑fried greens — pak choi, tenderstem broccoli or green beans with garlic.
  • Sweet chilli sauce — a simple drizzle or dip adds sweetness and heat.
  • Soy‑glazed mushrooms — savoury, juicy and great spooned over the rice.
  • Cucumber salad — fresh, crunchy and cooling against the savoury rice.
  • Egg rolls — hearty and satisfying with the soft, fluffy rice.
  • Gyoza or dumplings — steamed or pan‑fried, they make the meal feel complete.
  • Kimchi — adds tang, spice and a little crunch.
  • Fried or poached egg — the runny yolk mixes beautifully into the rice.
  • Sesame‑dressed salad — light, nutty and refreshing.
  • Crispy chilli oil — a spoonful on top adds heat and texture.
  • Grilled chicken skewers — for a bigger, more filling plate.
  • Salt and pepper chips — a takeaway‑style side that always goes down well

Variations for Chicken Fried Rice

  • Spicy Chicken Fried Rice — Add chilli flakes, fresh chillies, or sriracha for a fiery kick that complements the savoury flavours.
  • Teriyaki Chicken Fried Rice — Stir through teriyaki sauce for a sweeter, stickier variation with plenty of umami.
  • Chicken and Prawn Fried Rice — Add cooked prawns for a seafood twist and extra protein.
  • Vegetable-Packed Fried Rice — Increase the vegetables with peppers, broccoli, sweetcorn, and mangetout for a colourful, nutritious meal.
  • Chicken Fried Rice with Egg — Add an extra scrambled egg for a richer texture and authentic takeaway-style flavour.
  • Sweet Chilli Chicken Fried Rice — Drizzle with sweet chilli sauce for a sweet and spicy variation.
  • Garlic Chicken Fried Rice — Double the garlic for a more robust and aromatic dish.
  • Chicken and Pineapple Fried Rice — Add pineapple chunks for a sweet and savoury combination inspired by Thai flavours.
  • Curry Chicken Fried Rice — Stir in a little curry powder for a fragrant twist with warming spices.
  • Sesame Chicken Fried Rice — Add toasted sesame seeds and a splash of sesame oil for a nutty depth of flavour.
  • Chicken and Cashew Fried Rice — Mix in toasted cashew nuts for added crunch and richness.
  • Chicken Fried Rice with Mushrooms — Add sliced mushrooms for extra texture and savoury flavour.
  • Lime and Coriander Chicken Fried Rice — Finish with fresh coriander and lime juice for a bright, fresh flavour.
  • Chicken and Bacon Fried Rice — Add crispy bacon pieces for a smoky twist that complements the chicken perfectly.
  • Chicken Fried Rice Noodle Style — Replace some of the rice with cooked noodles for a satisfying fusion variation
Chicken fried rice

Chicken fried rice

Chicken Fried Rice is a quick and satisfying meal packed with tender chicken, fluffy rice, vegetables, and savoury flavours, making it perfect for busy weeknights.
Print Recipe Pin Recipe
Cook Time 25 minutes
Course Sides
Cuisine Chinese
Servings 4 people

Equipment

  • Saucepan
  • frying pan

Ingredients
  

  • 250 g rice
  • 150 g frozen peas
  • 5 tbsp vegetable oil
  • 2 boneless chicken breasts, sliced into thin strips
  • 1 tbsp runny hunny
  • 2 onions, finely chopped
  • 3 garlic cloves, crushed
  • 1 red pepper, deseeded and cut into small chunks
  • 200 g mushrooms, sliced
  • ½ tsp medium chilli powder
  • 1 tbsp medium curry powder
  • 4 tbsp soy sauce
  • salt and ground black pepper

Instructions
 

  • Tip the rice into a saucepan of boiling salted water and cook according to the packet instructions.  Half way through, add the frozen peas.  Drain well and set aside.
  • Heat the oil in a large frying pan, add the chicken and season with salt and pepper.  Drizzle in the honey and toss for 5mins or until the chicken is golden all over and cooked through.  Remove from the pan and set aside.
  • Add the onions, garlic and red pepper and fry over a high heat for 5mins, stirring occasionally.  Add the mushrooms and spices, stirring well to combine, fry for a further minute. 
  • Tip in the cooked rice and peas, add the chicken strips and soy sauce and toss together over a high heat, seasoning to taste. 
  • Serve as a side or any left over would be great eaten cold for lunch.