This Easy Chicken Fried Rice with Yum Yum Sauce is better than takeout and ready just as quickly! It’s easy to make and perfect for using leftover rice. Serve as the main course or as a side to your other favorite Chinese takeout recipes.
Easy Chicken Fried Rice with Yum Yum Sauce
This authentic Chicken Fried Rice is based on my favorite dish from a local hibachi restaurant. They usually serve this rice with yum yum sauce and let me tell you, it’s a match made in heaven. The rice and creamy sauce are so perfect together that it’s now the only way I like my rice!
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It turns out that making Chinese fried rice at home is incredibly easy – and I even stole a trick from my local hibachi restaurant to make the absolute BEST chicken fried rice. This is the most flavorful rice I’ve ever tried, especially with the yum yum sauce, and it’s ready in just 30 minutes!
What Makes This Authentic Chicken Fried Rice?
This recipe is made just like the kind you get when you order take-out or from a hibachi restaurant.
The secret? Adding butter at the end of the recipe!
This is a trick I learned from the local hibachi restaurant. When I asked, they said the butter gives the rice the best taste. After making this with and without butter, I definitely agree!
What Is Yum Yum Sauce?
Yum Yum sauce is a creamy sauce that is served at a lot of hibachi restaurants. It’s made with mayo, ketchup, and a few other ingredients for a sweet, tangy flavor that pairs well with everything from chicken and shrimp to vegetables and rice. A drizzle of it over this chicken fried recipe really elevates the dish!
The best part is that it’s super easy to make too. Just mix the ingredients together and let it chill for an hour before using.
Ingredient List
This chicken fried rice is made with just a handful of ingredients and it’s delicious. Even better, it’s a great way to use leftover chicken and rice!
- Sesame oil – Used for sauteing the veggies.
- Veggies – I used onions, carrots, and frozen peas.
- Eggs – Scrambled and added to the rice.
- Rice – See below for notes on what rice to use.
- Chicken – This recipe is great for leftover chicken. Otherwise, dice up a cooked skinless chicken breast or thigh. You can add seasoning or sauce to the chicken as desired. A teriyaki marinade would go well with the rice.
- Soy sauce – Gives the classic Chinese takeout flavor. We use low-sodium soy sauce.
- Butter – The secret ingredient that makes this the best fried rice!
- Salt and pepper – To taste.
What Is The Best Rice To Use For Fried Rice?
When making fried rice, the most important thing is to use rice that’s cooked and cold. Day-old, leftover rice is ideal. However, if you need to make it fresh for the fried rice, prepare it in advice and chill it in the fridge for a few hours first. In a pinch, spread it out on a baking sheet and pop it in the freezer for 10 to 15 minutes.
Warm, freshly cooked rice won’t cook properly when making fried rice and will end up mushy.
You can use white rice as I did here, or brown rice.
Recipe Variations
Here are a few ways to change up your homemade fried rice.
- Switch up the protein. Fried rice can be made with pork, bacon, shrimp, or other proteins as well. Just be sure to cook them properly before adding them to the dish.
- Add more veggies. You can also add in more vegetables as desired or to replace the chicken for a vegetarian meal. I recommend snap peas, broccoli, cauliflower, and water chestnuts. Remember that some veggies like broccoli will take longer to cook so adjust accordingly.
- Rice alternatives. While the texture won’t be the same, you can try making this recipe with cauliflower rice or quinoa for a low carb alternative.
How to Make Chicken Fried Rice
This easy fried rice recipe comes together in less than 30 minutes!
- Saute the veggies. Saute the onions and carrots in sesame oil until tender in a skillet. Add the peas.
- Add the eggs. Whisk the eggs. Move the veggies to one side of the pan and pour the eggs in another. Scramble and stir into the eggs.
- Add the other ingredients. Add the rice and chicken. Stir to combine everything. Add the soy sauce, then the butter. Stir well and top with sliced green onions (optional). Season with salt and pepper as needed .
- Serve. Serve with a side of yum yum sauce.
Tips for Success
Here are a few tips for making the best Chinese chicken fried rice.
- Use cold rice. As noted above, this is a must to avoid mushy, sticky rice. Even if you make it the day off, be sure to give it time to chill in the fridge.
- Use frozen veggies. Frozen veggies keep this recipe quick and easy. No need to thaw them first! Use any vegetable blend you’d like.
- Use high heat. High heat helps to fry the fried rice and brown it a bit, giving the best texture. Be sure to stir frequently to avoid it burning.
Serving Suggestions
I always enjoy my chicken fried rice with yum yum sauce, as I do at my local hibachi restaurant. It adds such a sweet-but-tangy flavor to it that’s just completely addictive.
The great thing about homemade fried rice is that it can be enjoyed as the main course or as a side dish. I love to serve it with some of my other favorite takeout recipes, like Orange Chicken or General Tso’s Chicken, and maybe a crab rangoon egg roll or two.
How to Store Leftovers
Leftover chicken fried rice will last in the fridge for up to 4 days. You can either reheat in the microwave or in a pan on the stovetop.
Can You Freeze Fried Rice?
Absolutely. Leftover fried rice actually freezes quite well! Once it has cooled completely, transfer to freezer containers or ziploc bags. Freeze for up to 3 months. Defrost in the fridge and reheat in the stovetop with a bit of oil.
More Better-Than-Takeout Recipes:
Chicken Fried Rice
Ingredients
- 2 tablespoons sesame oil or vegetable oil
- ½ cup onion diced
- ½ cup carrots diced
- ½ cup frozen peas no need to thaw
- 2 eggs
- 3 cups cooked white rice
- 2 cups cooked chicken shredded
- 3 tbsp soy sauce
- 1 tbsp butter
- Salt and pepper to taste
Instructions
- Heat a large frying pan or wok over medium heat. Add the sesame oil, onions, and carrots; sauté until the carrots and onions are starting to become tender.
- Add the peas to the pan and stir well.
- In a small bowl, beat the eggs with a fork. Push the vegetable mixture to one side of the pan, then pour the eggs onto the other side of the pan. Use a spatula to scramble the eggs. Once the eggs are fully cooked, stir into the vegetables.
- Add the rice and chicken; mix well.
- Add the soy sauce then stir into the fried rice.
- Add the butter and stir the rice until the butter is melted.
- Season the fried rice with salt and pepper if desired.
- Serve the right hot with “yum-yum sauce.”
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85 comments on “Easy Chicken Fried Rice”
Turned out perfect. Will be making it again maybe with prawns instead of chicken.
Thanks Sharon!
Can you use canned chicken for recipes that ask for shredded chicken?
Hi Mary. Yes, you could use canned for this recipe.
Love this. So easy. Cooked it as fried rice only but will include the chicken next time.
Thanks for sharing
very good reciepe! I even love it left over the next day! super good! Thanks for the recipe!
Thanks great Lorane! Thanks!
This is going to be a keeper! Soooo good and husband approved 10/10!!!
On your FB post the recipe lists 1/2 cup of SOY sauce but on this page HERE you list 3 tablespoons. Actually 3 tablespoons is not enough….so what about the `1/2 cup of soy sauce?
Hi Candace. I recommend starting out with three tablespoons and adding more to taste. The 1/2 cup was a typo and will be too much.
This was super easy to make and the flavor is just right. I used pork instead of chicken. I cut the carrots into strips instead of cubed. Ended up using 4 tbsp of soy sauce, a little black pepper and a shake or two of salt. This will be my go to recipe from now on. Thanks Jill
Sounds delicious Christine. Thank you!
I made this last night and it was perfect! I followed the directions exactly except substituted shelled edamame for peas. The yum yum sauce was delicious and easy. Best fried rice I’ve ever made. Family’s looking forward to leftovers.
Thanks Stephanie!
Does it matter if you use minute rice and put it in the fridge for 24 hours or should I be using a different rice? Thanks
Hi Johanna. Minute Rice will work fine with this recipe.
First off, this was incredibly easy to make! Love that!
I will say that 3 cups of rice is A LOT. Even using a large frying pan I had to switch to a large pot to not have rice everywhere when stirring.
The flavors weren’t as strong as I would have liked but thinking maybe cutting the rice in half might help with that. I also didn’t use any chicken or peas.
Super easy to put together and cleanup was a breeze. Overall I would make it again.
Cooked as suggested in recipe but … measured by eye… still came out awesome ! Was loved by my guest, and their 2 young children. Will make again !!
This is my go to recipe for delicious easy and quick Fried Rice! Thank you!
Hi,
I make this all the time. My grandchildren love it with home made Naan Bread which they help cook.
Glad to hear it Marilyn!
Loved this easy way of making the fried rice thank you for sharing this with us!
Great recipe & easy to make! Thank you for this as it will be a new go-to on my weeknight meals!
I haven’t made this YET, because having T2D has me wondering if I could substitute 3 cups of cauliflower rice for the rice. Rice has more carbohydrates than I can healthily eat, but if the rices cauliflower would work this would be a great addition to my meal repertoire. Thanks!
Hi Terri. While I haven’t tried cauliflower rice with this recipe, I have tried it in others. I think it work work fine!
I’ve made fried rice with cauliflower rice before and it turned out great!!!
Excellent and delicious recipes I recommend them to everyone, they are worth making.
This is the 3rd time I have made this fried rice. It is delicious every time!
This turned out amazing! I used peas and carrots from a can, though, and it was still great! May add water chestnuts in the future for added crunch!
I just made this recipe and trying it out now. It is delicious!! I think the sesame oil helped, first time i ysed it, i like the flavour.