Breakfast
$0.58per plate
Prep
10 min
Chicken · Chicken Fried Rice
Chicken Fried Rice
Chicken fried rice is the ultimate use for last night's rice, and it beats takeout for a fraction of the price. Cold, day-old rice is the secret: it fries into separate, toasty grains instead of a soggy clump. It joins our fried-rice lineup alongside egg fried rice and pork fried rice, now with tender chicken, scrambled egg, and vegetables tossed in a quick soy-and-sesame sauce. Unlike our simmered one-pot chicken and rice, this fries cold cooked rice hot and fast; and where a chicken stir fry spoons saucy chicken and vegetables over plain rice, here the rice itself is fried into the dish. It feeds four for about a dollar fifty a plate, price up front.
$1.50per plate
Estimated recipe total
$6.00 · serves 4
Cook
15 min
Total
25 min
Serves
4
Recipe from Budget Plates · https://www.budgetplates.com/chicken-fried-rice
Equipment
- Large skillet or wok
- Wooden spoon or spatula
Variations
- Stir in a spoonful of oyster sauce for a deeper savory flavor.
- Add diced ham, shrimp, or leftover pork instead of chicken.
- Top with a fried egg for a heartier bowl.
1 How to make it
1
Start with cold, day-old rice
Fried rice needs cold cooked rice, ideally a day old from the fridge. Warm, fresh rice is soft and full of moisture, so it clumps and steams into mush; chilled rice has dried out, so the grains stay firm and separate and fry up toasty. If you only have fresh rice, spread it on a sheet pan and chill it in the fridge or freezer for about 30 minutes first.
2
Scramble the eggs
Heat a teaspoon of the oil in a large skillet or wok over medium-high. Pour in the beaten eggs and scramble softly just until set, then scoop them onto a plate. Cooking them separately keeps the egg tender instead of overcooked and rubbery.
3
Cook the chicken
Add a tablespoon of oil and the diced chicken in a single layer. Cook, stirring occasionally, until golden and cooked through to 165 F on an instant-read thermometer, about 5 to 6 minutes. Move it to the plate with the eggs.
4
Fry the aromatics and vegetables
Add the remaining oil, the garlic, and the frozen peas and carrots. Stir-fry for about 2 minutes, until the vegetables are hot and the garlic is fragrant but not browned.
5
Fry the rice hot and fast
Turn the heat to high and add the cold rice, breaking up any clumps with your spoon. Spread it in an even layer and let it sit for a minute at a time between stirs so it sizzles and toasts instead of steaming. Drizzle in the soy sauce and sesame oil and toss to coat every grain. A hot pan and cold rice are what keep fried rice from turning soggy. If your skillet is smaller than 12 inches, fry the rice in two batches so it stays in a thin layer and crisps rather than steams.
6
Bring it together
Return the eggs and chicken to the pan, add the green onions, and toss everything for a minute to heat through. Taste and add a splash more soy sauce or a pinch of pepper if it needs it, then serve hot.
2 Cheaper ingredient swaps
- Chicken thighs for breast. Boneless skinless thighs are usually cheaper and stay juicier. Dice and cook them the same way, to 165 F.
- Rotisserie or leftover cooked chicken. Skip cooking raw chicken and stir in about 2 cups of diced or shredded cooked chicken with the rice to warm through. A great way to use up leftovers.
- Whatever vegetables you have. Frozen peas and carrots are cheapest and need no prep, but diced onion, bell pepper, broccoli, or edamame all work. Add firmer vegetables with the garlic.
- Add oyster sauce or a pinch of sugar (optional). A teaspoon of oyster sauce or a small pinch of sugar rounds out the savory-sweet takeout flavor. Neither is required for a good bowl.
3 Budget tips
- Fried rice is built to use up leftovers: day-old rice and odds and ends of chicken and vegetables become a whole dinner.
- A pound of chicken, a few eggs, and frozen vegetables feed four for about a dollar fifty, cheaper than a single takeout container.
- Cook a big batch of rice earlier in the week so it is cold and ready; plain rice costs pennies a serving.
- Frozen peas and carrots are cheaper than fresh, need no chopping, and leave no waste.
- See more recipes priced per serving in the Budget Plates Index.
4 Storage, freezing & reheating
Fridge
Cool the fried rice quickly and refrigerate it in an airtight container within two hours, since cooked rice should not sit out at room temperature. It keeps for up to 4 days.
Freezer
Chicken fried rice freezes well: cool it completely and freeze in a flat, sealed bag for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
Reheat in a hot skillet with a teaspoon of oil to bring back the toasty texture, or microwave with a damp paper towel over the top. Reheat cooked rice only once, and make sure it is steaming hot all the way through.
5 Nutrition (per serving)
Calories
440
Protein
30g
Fat
14g
Carbs
50g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
Why do I need cold rice for fried rice?
Cold, day-old rice has dried out in the fridge, so the grains are firm and separate and fry up toasty instead of clumping. Fresh, warm rice is soft and steamy and turns to mush in the pan. If you must use fresh rice, spread it on a sheet pan and chill it for about 30 minutes first.
How do I keep fried rice from getting soggy or mushy?
Use cold rice, get the pan very hot, and do not crowd it. Spread the rice out and let it sit for a bit between stirs so it sizzles and toasts rather than steams. If your skillet is small, fry the rice in two batches so it stays in a thin layer.
What kind of rice is best?
Long-grain white rice or jasmine works best, since the grains stay separate; medium- and short-grain rice are stickier. Whatever kind you use, day-old refrigerated rice beats fresh.
How is $1.50 a plate figured?
About $6.00 for the whole skillet, four servings, so roughly $1.50 each. The chicken is the biggest cost; the rice, eggs, and frozen vegetables are cheap. Extra soy sauce or sriracha to serve are figured separately.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- 12-inch nonstick skillet. A wide nonstick skillet browns ground meat, fries rice, and builds a one-pan sauce with less oil and easier cleanup. Best for everyday stovetop dinners like skillet meals, fried rice, pasta sauces, and patties.
- Cast iron skillet. Cast iron holds heat for a deep sear and moves from stovetop to oven, and it lasts for decades with basic care. Best for searing chops and chicken, and recipes that start on the stove and finish in the oven.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
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