Today’s chicken fried rice recipe is a simple recipe with simple ingredients, and mighty tasty. Its a bunch of flavors mixed together to make a smile-inducing meal or side dish, and is without a doubt a crowd pleaser. 


Chicken Fried Rice by Diverse Dinners


Quite often, I will have a batch of chicken fried rice in the fridge or freezer, for those nights when I don’t have the inclination or energy to stand in front of the stove.

I also like to serve chicken fried rice to friends at parties. I serve it as a course all by itself, to hold my friends over until the next course. They’re usually drinking and dancing, and making jokes on one another. It’s necessary to keep the food flowing, otherwise they get antsy and a little wicked.

When serving as a side dish, I usually add it to a family style meal, with lots of options to combine it with. It’s especially good with dishes that have a lot of sauce.

To ensure the chicken has depth of taste, I used chicken pieces still on the bone and then roasted them. You’re chicken fried rice will taste splendid if you cook the chicken this way. 

However you decide to serve chicken fried rice, you and your guests will love it. Don’t hesitate, go buy the ingredients and make a batch soon.


Chicken Fried Rice by Diverse Dinners


Serves 4

Chicken Fried Rice

30 minPrep Time

1 hrCook Time

1 hr, 30 Total Time

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  • 1 lb chicken - on the bone or 10 oz of the bone
  • 1/2 tsp sweet paprika
  • 3 large eggs
  • 2 tbsp half and half
  • 1 tbsp sesame oil
  • 1 1/2 cups frozen peas
  • 1 1/2 cups frozen corn kernels
  • 1 clove garlic (minced)
  • 3 scallions (sliced - green and white parts separated)
  • 4 cups cold cooked rice
  • Salt and Pepper
  • Equipment & Utensils
  • Roasting tin
  • Skillet or wok
  • Aluminum foil


  1. Season chicken with paprika and salt and pepper, then place in a roasting tin and roast in a preheated oven at 400 until juices run clear (approx. 45 mins).
  2. Remove chicken from oven once cooked and tent with aluminum foil and set aside until cool.
  3. Once chicken can be handled, remove skin, and then remove meat from bones, and then chop up into 1/2" pieces and set aside.
  4. Whisk together eggs and half and half and set aside.
  5. Heat 1/2 of the amount of sesame oil in a skillet or wok, then add peas and corn.
  6. Sauté peas and corn for 1 minute, then add garlic.
  7. Sauté some more then add the white parts of the scallions and sauté again.
  8. Push everything to one side of the pan, and pour the egg mixture into the other side of the pan and scramble, then combine completely.
  9. Add the rice in two batches combining everything after each batch.
  10. Add chicken, and combine thoroughly again.
  11. Add the rest of the oil and season with salt and pepper, and combine once again.
  12. Sprinkle with green parts of scallions and serve immediately.