A quick and easy chicken fried rice recipe that’s sure to please the whole family! This Japanese fried rice takes less than 10 minutes of your day to make.

Chicken fried rice

Fried rice is such a great vehicle for using leftovers. Just like stir fries, they’re quick, easy to make and taste so good. So many different ingredients can be added to a fried rice recipe but one combination I love is a simple one; chicken fried rice with green peas and carrots. This chicken fried rice recipe is a crazy-simple preparation that takes little time to execute and boy does it taste delicious! This is a Japanese adaptation of chicken fried rice (called tori chahan) using powdered chicken stock to enhance the flavor of the star ingredient. If you know Japanese cooking, you know they love using powdered chicken stock – a lot (and so well!)

Fried rice is historically made with leftover ingredients from previous meals. It is a great way to use up day-old rice (so it doesn’t just sit in the fridge until you throw it out). One of my favorite things in the world is hitting a ramen joint that serves lunch sets. There’s nothing better than slurping a bowl of tonkotsu or hiyashi ramen with a half-order of fried rice on the side. I know… carbs on carbs! But alternating bites of springy noodles in broth with spoonfuls of chicken fried rice satisfies in a way that can’t quite be put in to words. It transports me to Tokyo in the span of a couple bites.

This  chicken fried rice recipe is something I make whenever I have leftover rice and roast chicken (you must try this Vietnamese chicken noodle soup if you like roast chicken!), or chicken breasts. I can make this easy chicken fried rice recipe 10 minutes before my husband gets home which makes it so convenient!

You can use different ingredients for this chicken fried rice recipe. Just like any other fried rice, recipes are just suggestions – and it’s fun to get a little creative!

Other Fried Rice Recipes

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japanese chicken fried rice

Chicken fried rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2 1x
  • Category: Rice
  • Method: Stir fry
  • Cuisine: Japanese
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Description

A delicious and easy chicken fried rice recipe that you can make in less than 10 minutes.

Ingredients

Units Scale
  • 1 cup frozen green peas, thawed
  • 3 cups cooked Japanese rice
  • 1 small carrot, finely chopped
  • 2 cloves garlic, minced
  • 1/4 pound boneless chicken breast, cut into small cubes
  • 2 tablespoons vegetable oil
  • 1 teaspoon powdered chicken stock or dashi powder
  • 1 tablespoon soy sauce
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs

Instructions

  1. In a pan over medium heat, add the oil and garlic and cook for 1 minute.
  2. Add the carrots and cook for 2 minutes.
  3. Add the chicken and cook for 3 to 4 minutes, until the chicken is cooked through.
  4. Add the rice and peas and mix well.
  5. Add the powdered chicken stock, stir in well.
  6. Add the soy sauce, black pepper and salt, and mix well.
  7. Push the rice to one side and break the eggs on the empty side. Slowly scramble the eggs and, as it cooks, incorporate it with the rice. Serve.

Notes

Keep this chicken fried in a storage container and refrigerate for up 4 days.

Nutrition

  • Serving Size: 1 serving
  • Calories: 599
  • Sugar: 5.9
  • Sodium: 818
  • Fat: 21.4
  • Saturated Fat: 3.7
  • Unsaturated Fat: 1.7g
  • Trans Fat: 0g
  • Carbohydrates: 71.1
  • Fiber: 4.5
  • Protein: 29.3
  • Cholesterol: 219
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Caroline Caron Phelps

Meet The Author: Caroline Phelps

Caroline Caron-Phelps is a recipe creator, food blogger, and photographer. She showcases delicious, authentic Asian recipes, especially Japanese, Korean, and Chinese, with beautiful photography, easy-to-follow instructions, videos, and practical recipe variations. Caroline has been featured on Bon Appetit, Shape Magazine, Self, Today Show, and more.

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Questions and Reviews

  1. Just so good! Got suddenly stricken with major hunger pangs today and fortunately had all the ingredients on hand. Omitted the peas (just not a pea person) and doubled the garlic and soy sauce. Wow! Simply Wow! Amazing! Thanks Caroline!



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  5. i have a bottle of Bull-Dog sauce with no use. Finally I have an idea what to do with it. thanks for sharing!

    Reply

  6. this is my absolute favourite!!!! do u use overnight rice for a better consistency? for our cantonese fried rice, we tend to cook the rice before (or use leftovers) and in place of chicken, my mother (and now I) use diced charsiew

    Reply