Easy

Leftover Chicken Fried Rice

Name: Leftover Chicken Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 4 cups cooked long-grain white rice (day-old and refrigerated); 340 g cooked chicken (chopped into 1 cm pieces); 3 tbsp toasted sesame oil; 3 whole large eggs (beaten); 3 cloves garlic (minced); 2 tbsp fresh ginger (peeled and minced); 1 cup frozen peas; 0.5 cup frozen corn kernels; 3 tbsp soy sauce; 1 tbsp oyster sauce; 4 whole green onions (white and green parts separated, sliced); 1 tsp white pepper

20 min4420 cal

By Chef Marco Deluca·Red Seal Certified Chef|March 15, 2024

Day-old rice and leftover chicken are the two ingredients that turn into the best fried rice. The rice needs to be cold — fresh rice is too moist and turns mushy in the wok. The chicken just needs to be chopped into small pieces. High heat, sesame oil, soy sauce, eggs scrambled in, frozen peas and corn tossed in at the end. Fifteen minutes. The key is not stirring too much — let the rice sit on the hot pan long enough to develop those crispy, toasted edges.

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Ingredients

Servings:

Instructions

👨‍🍳Chef's Notes

Sesame‑Oil Finish

“Add the toasted sesame oil in the final 15 seconds of stir‑fry, off the heat; this preserves its nutty aroma and prevents the oil from becoming bitter, giving the fried rice a distinct, lingering fragrance.”

About This Recipe

Leftover Chicken Fried Rice is a delightful dish that transforms last night's dinner into a quick, satisfying meal. The magic lies in the cold, day-old rice, which holds up beautifully when tossed in a hot wok, developing those irresistible crispy edges that every fried rice lover craves. With the savory notes of soy sauce and fragrant sesame oil, this dish is a perfect example of how Canadian home cooks embrace practicality without sacrificing flavor. It's an ideal weeknight meal, perfect for using up leftover chicken and veggies while bringing a taste of Asian-inspired comfort to the dinner table.

What makes this dish truly special is its versatility. You can easily adapt it based on what you have on hand—be it frozen peas and corn or any other leftover vegetables. The heartiness of the chicken combined with the vibrant veggies creates a colorful plate that’s not only delicious but also visually appealing. Plus, on busy nights when time is tight, this 20-minute wonder is sure to please everyone in the family, making it a staple in many Canadian kitchens.

Tips for the Best Leftover Chicken Fried Rice

To achieve the best texture in your Leftover Chicken Fried Rice, always start with cold rice that’s been refrigerated overnight. This prevents the grains from sticking together and ensures that each bite is fluffy yet crispy. When cooking, resist the urge to stir too frequently; letting the rice sit on the high heat for a minute or two allows it to develop those coveted toasted edges. Additionally, if you find your dish a bit dry, a splash of water or broth can help revive the moisture without compromising the flavor.

What to Serve With It

For a complete meal, serve your Leftover Chicken Fried Rice with a side of steamed broccoli or a fresh cucumber salad to balance the richness. A drizzle of sriracha or a sprinkle of green onions on top adds a nice kick and a pop of color. Pairing it with a light, chilled beer or a refreshing iced tea will round out the experience, making it feel like a little celebration at home.

Storage & Reheating

To store any leftover fried rice, ensure it cools completely before transferring it to an airtight container. It can be kept in the fridge for up to 3 days. When reheating, add a tablespoon of water to help reintroduce moisture and prevent dryness. For longer storage, you can freeze the fried rice for up to 3 months. Just make sure to thaw it overnight in the fridge before reheating, ensuring it maintains its delightful texture.

Nutrition Per Serving

420

Calories

34g

Protein

17g

Fat

29g

Carbs

Fiber2g

Sugar7g

Sodium637mg

Frequently Asked Questions

Can I use fresh rice instead of day-old rice?+

While you can use fresh rice, it often results in a mushy texture because it retains too much moisture. For the best results, always opt for cold, day-old rice.

What other vegetables can I add to this dish?+

Feel free to get creative! Bell peppers, carrots, or even green beans work wonderfully. Just make sure they are pre-cooked or sautéed before adding them to the fried rice.

Is it possible to make this dish vegetarian?+

Absolutely! You can substitute the chicken with tofu or tempeh and use vegetable broth instead of chicken broth for a delicious vegetarian version.

How can I add more flavor to my fried rice?+

Consider adding garlic and ginger when sautéing your veggies or a dash of oyster sauce for an extra umami kick. A sprinkle of sesame seeds before serving can also enhance the flavor.

What should I do if my fried rice is too dry?+

If your fried rice turns out dry, try adding a splash of soy sauce or a bit of chicken broth while reheating. This will help to moisten it without losing flavor.

Recipe at a Glance

Prep:

10 min

Cook:

10 min

Total:

20 min

Servings:

Difficulty:

Easy

Pro Tips

1Cold, day-old rice is essential — the grains dry out in the fridge, which prevents the fried rice from becoming gummy or sticky.
2Use high heat throughout and resist the urge to constantly stir — letting the rice sit creates the signature crispy, toasted texture.
3Add frozen vegetables straight from the freezer at the end to maintain their texture and prevent overcooking.
4Break up rice clumps with your hands before cooking rather than trying to separate them in the hot wok.

Variations

Substitute jasmine or basmati rice for long-grain white rice for a more fragrant variation.
Add 1 tbsp of chili garlic sauce or sriracha along with the soy sauce for a spicy kick.
Use diced ham, cooked shrimp, or char siu pork instead of chicken for different protein options.

Leftover Chicken Recipes

Leftover Chicken Fried Rice

Ready in 20 minutes! This Leftover Chicken Fried Rice is a weeknight winner.

by ChickenRecipes.ca

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Chef Marco Deluca

Head Chef & Recipe Developer

Marco is a Red Seal certified chef with over 15 years of professional kitchen experience across Canada. After training at George Brown College in Toronto and working in acclaimed restaurants from Vancouver to Montreal, he founded ChickenRecipes.ca to share his expertise with home cooks. Marco specializes in making restaurant-quality chicken dishes accessible for everyday Canadian kitchens.

Red Seal Certified ChefGeorge Brown College Culinary Arts Graduate15+ years professional kitchen experience