Fried Rice with Leftover Chicken: 15 Minutes

This fried rice is ready in 15 minutes once the pan is on the heat, because the chicken and rice are already cooked. There is no new cooking here, only reheating and a quick stir-fry.

Why cold rice works better

Rice that cooked and sat in the fridge for at least a day dries out slightly on the outside, so the grains separate in the pan instead of clumping. Fresh rice, even chilled briefly, still holds too much moisture and turns sticky.

To cool the rice faster, spread it in a thin layer on a tray instead of leaving it in the pot, and refrigerate it as soon as the steam stops rising. Rice that cools slowly in a tall pile stays too moist in the center.

Keeping the chicken from drying out

Cooked chicken that hits a too-hot pan for too long dries out fast. Add it only after the rice is already hot, and stir-fry it just long enough to warm through.

How to tell it's ready without a timer

The rice grains start to separate and pick up a light sheen from the oil, and you'll hear a faint popping sound as they hit the hot pan. The scrambled egg on the side of the pan should be fully set, with no runny parts left. Once everything is stirred together and the garlic smell turns sharp instead of mild, the dish is hot through and ready to serve.

The recipe

Fried Rice with Leftover Chicken

Quick fried rice with egg, vegetables, and pre-cooked chicken, ready in 15 minutes once the pan is hot.

• Servings 4 servings
• Prep 5 min
• Cook 15 min
• Total 20 min

Print recipe

Ingredients

• 3 cups cold cooked rice, day-old preferred
• 2 cups cooked chicken, shredded (from leftovers)
• 2 eggs
• 3 tbsp canola or soy oil
• 3 scallions, thinly sliced
• 2 cloves garlic, crushed
• 1 tbsp sesame oil
• 3 tbsp soy sauce
• 1 cup frozen mixed vegetables (carrot, peas, corn) (optional)
• salt and white pepper

Instructions

1. Heat a wide skillet or wok over high heat with one tablespoon of oil.

2. Beat the eggs and cook them into a thin sheet, slice into strips and set aside.

3. Add the rest of the oil, then cook the scallions and garlic for thirty seconds.

4. Add the frozen vegetables and stir-fry for one minute.

5. Add the cold rice, breaking up clumps by hand first, and stir-fry for three to four minutes until hot and lightly browned in spots.

6. Add the chicken, soy sauce, and sesame oil, and stir-fry for two to three minutes until the chicken is heated through.

7. Return the egg to the pan, toss together, then taste and adjust the seasoning.

8. Serve hot, topped with extra scallion.

Frequently Asked Questions

Can I use rice I just cooked?
Cold, day-old rice works best. Fresh warm rice turns sticky instead of separating in the pan.

What if I don't have cooked chicken on hand?
Poach or roast a chicken breast ahead and chill it, or use a store-bought rotisserie chicken.

Can I freeze the leftovers?
Yes, up to a month. Reheat in a skillet rather than the microwave to keep the texture right.