Go Back
–+ servings

Easy Chicken Fried Rice with Yum Yum Sauce

No ratings yet
This quick and satisfying chicken fried rice rivals your favorite takeout and comes together in just 30 minutes. It features cold, cooked rice, veggies, eggs, and chicken, all stir-fried with soy sauce and finished with a buttery, hibachi-style touch. Serve it with a generous drizzle of creamy, tangy yum yum sauce for a complete restaurant experience at home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Asian-inspired
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Fried Rice
  • 2 tablespoons sesame oil or vegetable oil
  • 1/2 cup onion diced
  • 1/2 cup carrots diced
  • 1/2 cup frozen peas no need to thaw
  • 2 eggs
  • 3 cups cooked white rice
  • 2 cups cooked chicken shredded
  • 3 tablespoons soy sauce
  • 1 tablespoon butter
  • Salt and pepper to taste
To Serve
  • Yum Yum Sauce

Equipment

  • Large frying pan or wok
  • Spatula
  • Cutting board
  • Knife
  • Small bowl

Method
 

  1. Place a large frying pan or wok over medium heat. Add sesame oil along with the diced onion and carrots. Cook, stirring, until the vegetables soften.
  2. Mix in the frozen peas and continue to stir until they're warmed through.
  3. Beat the eggs in a small bowl. Push the vegetables to one side of the pan and pour the eggs onto the empty side. Scramble them until fully cooked, then combine them with the veggies.
  4. Stir in the cooked rice and shredded chicken. Mix well so everything is evenly combined.
  5. Pour the soy sauce over the mixture and stir thoroughly to coat.
  6. Add the butter and fold it into the rice until completely melted and everything looks glossy.
  7. Season with salt and pepper to taste.
  8. Serve immediately with yum yum sauce drizzled over or on the side.

Nutrition

Calories: 485kcal

Notes

For the best fried rice texture, use cold, cooked rice from the day before, or chill freshly cooked rice on a tray in the fridge for at least an hour. Leftovers will keep for up to three days in the refrigerator in an airtight container; reheat in a skillet with a splash of water or broth, or in the microwave with a bit of moisture to prevent drying out. The recipe is flexible—omit the chicken for a vegetarian version or replace it with tofu, and swap in your favorite vegetables if desired. While homemade or bottled yum yum sauce adds that classic hibachi flavor, you can substitute a mix of mayo, ketchup, and a splash of vinegar in a pinch. Freezing is not recommended as the texture of the rice and vegetables changes after thawing.

Tried this recipe?

Let us know how it was!