Chicken fried rice in a white bowl with wooden chopsticks across the top next to a bowl of clear onion soup and a small dish of white sauce on a bamboo placemat (with logo overlay)

Easy Chicken Fried Rice Recipe with Clear Onion Soup

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An easy one-pan recipe for making homemade chicken fried rice! It could easily be changed to fit what you and your family prefer in your fried rice as well.

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I have always enjoyed going out to hibachi steakhouse restaurants. It’s just a lot harder with young kids because you are usually there for a long time. My boys tend to get bored before the “show” even starts. Chicken fried rice is one of my go-to meals. It’s so good, and light, and has lots of vegetables that I am willing to eat mixed together.

One night I decided I wanted to make my own chicken fried rice, and just started cooking. I knew the basics of what was in the recipe and went for it. I’ve always loved fried egg in my rice, so I use three eggs. Most recipes call for one egg or maybe two at the most.

That’s one of the wonderful things about making chicken fried rice: you can make it to your tastes. If you are like me and like a lot of eggs, then add more. If you want it heavy on vegetables, add more of those. You can’t easily customize each individual bowl, but you can customize the entire dish to your liking.

The first time we made it, I looked up recipes for the white sauce or yum-yum sauce (depending on where you go) and made that with it, too. It’s really easy and makes plenty of the sauce. Of course, if you don’t want it, you don’t have to make the sauce. I like the extra flavor that it adds to the rice.

The last thing I figured out was how to make the broth soup you are usually given to start at many hibachi restaurants. So now we have a full meal without having to drag the kids out! The broth soup is simple, but it takes about 30 minutes to boil, so you want to get this started first if you are making soup. I like serving it as a side dish with the main course rather than as a starter.

What Rice Works Best?

You can use a variety of rice for this delicious recipe. It’s a great way to use up some day-old rice as well as fresh rice. But if you are using cold rice you’ll want to heat it up. 

  • White rice
  • Brown rice
  • Jasmine rice
  • Long grain rice

What Kind of Chicken Should I use?

The cut of chicken you use will vary based on your preferences. My family likes white meat best, so we use a tender chicken breast when we make chicken fried rice. If you prefer dark meat, you could cook up chicken thighs and cut those up. You could also warm up some leftover chicken or shredded rotisserie chicken. The best chicken for this meal is the one that you and your family will eat. 

Why Make Fried Rice Soup?

Fried rice soup blends the comfort of a hearty rice dish with the lightness and warmth of clear broth, making it ideal for cooler weather, light lunches, or when you’re craving something soothing but not heavy. It’s perfect for using up leftover rice, stretching simple ingredients, and customizing to your taste—yet it delivers satisfying texture and flavor. For families, it can be a one-pot meal; for home cooks, it invites creativity with add-ins and garnishes.

Ingredient Variations & Substitutions

While the base recipe may call for chicken, onion, rice, and broth, you can easily adapt this dish to suit dietary needs and pantry constraints.

  • Protein swaps: Use shredded cooked chicken, diced pork, shrimp, tofu, or even leftover steak.
  • Vegetables: Add sliced carrots, zucchini, bok choy, spinach, peas, mushrooms, or corn.
  • Rice types: Use jasmine, long grain, medium grain, or even leftover day-old rice. For a heartier version, brown rice works—just increase liquid and cooking time.
  • Broth adjustment: Use low sodium stock and season carefully; vegetable broth is fine for a vegetarian version.
  • Flavor enhancers: A splash of Chinese cooking wine, a drop of sesame oil, or a dash of white pepper can elevate the broth.
  • Gluten free: Use tamari or coconut aminos instead of soy sauce.
  • Spice option: Add minced garlic chili, a drizzle of chili oil, or red pepper flakes for heat.

Tips & Troubleshooting

Avoid overcooking the rice: start your rice in the broth, but test early. If it softens too much, reduce heat or add more broth.
If the soup becomes too thick, stir in hot water or broth just before serving to restore a good consistency.
Use warm broth when combining with rice or add-ins to avoid temperature shock.
When using leafy greens or delicate proteins such as fish, add them toward the end so they don’t overcook.
To infuse more flavor, briefly sauté onion, garlic, or ginger in oil before adding broth.
Taste for salt at the end—broth, soy, and other elements all contribute saltiness.
For a silkier finish, skim foam or excess fat from the surface before serving.

Garnishes & Finishing Touches

A bowl of fried rice soup is elevated with thoughtful garnishes that add flavor and texture.

  • Crispy fried shallots or garlic
  • Thin strips of crunchy fried noodles or wonton strips
  • Sliced scallions or green onions
  • A drizzle of toasted sesame oil or chili oil
  • Fresh cilantro or parsley
  • A small sprinkle of white pepper
  • Microgreens or finely sliced spring onion greens
  • Optional squeeze of lime or a few drops of rice vinegar for brightness

Add one or two garnish elements to contrast the smooth broth and soft rice.

Storage & Reheating Strategy

Rice continues to absorb liquid over time, so it’s best to store broth separately from the rice if possible. Keep the components in airtight containers. When reheating, gently warm broth and rice together, adding hot water or stock as needed to restore consistency. Avoid boiling vigorously as that can turn the rice mushy. If freezing, store only broth and reserve rice fresh, or freeze the full soup in small portions with extra room for expansion.

Serving Suggestions & Pairings

Fried rice soup works beautifully as a light main or starter. Here are some ideas.

  • Serve alongside steamed or stir-fried Asian greens such as bok choy, spinach, or gai lan drizzled with sesame dressing.
  • Pair with simple vegetable spring rolls or wrappers.
  • Offer small sides of pickled vegetables such as cucumber or radish to add tang.
  • Accompany with a crisp salad dressed in soy-ginger vinaigrette.
  • Serve with a simple protein side if eating as soup plus entrée, such as grilled chicken or tofu skewers.

Nutrition & Dietary Notes

Each bowl of fried rice soup can be a balanced meal with carbohydrates from rice, protein from meat or tofu, and fiber plus micronutrients from vegetables. For lower sodium, use unsalted broth and low-sodium soy sauce. To boost protein, add an extra egg, shredded meat, or legumes. If carbohydrate is a concern, reduce rice and bulk up with vegetables or cauliflower rice. For gluten sensitivity, swap traditional soy sauce for tamari or coconut aminos.

Chicken Fried Rice with Clear Onion Soup Step by Step

Ingredients

Soup:

  • 2 cups chicken broth
  • 2 cups vegetable broth
  • 1 stalk celery
  • 1 carrot
  • 1/2 onion
  • 2 cloves garlic
  • 4 mushrooms (thinly sliced)
  • 1 green onion (chopped)

Rice:

  • 1 chicken breast (boneless, skinless)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup vegetables (frozen)
  • 3 eggs
  • 2 tsp butter (or olive oil, vegetable oil, or canola oil)
  • 2 cups brown rice (cooked)
  • 1/4 cup soy sauce

Sauce:

  • 8 oz mayonnaise
  • 1/2 tbsp granulated sugar
  • 1/8 tsp salt
  • 1/4 tsp garlic powder
  • 1/2 tsp ketchup
  • 1/2 tsp yellow mustard
  • 1/2 tsp Paprika
  • 1/8 tsp pepper
  • 1/4 cup water

Preparation

The soup is probably the easiest part of this entire meal. In a medium saucepan, combine the chicken broth and vegetable broth over high heat. Chop the celery, carrot, onion, and garlic into large pieces and add them to the soup.

Cut onion, celery, and carrots on a wooden cutting board next to a knife and vegetable peeler with the scraps behind it all on a wooden surface

Cover the pan and boil for 30 minutes, then strain the soup to get the vegetables out. Serve the soup warm over the mushrooms and garnish with green onion.

Medium saucepan full of broth and cut vegetables on a gas stovetop

While the soup is cooking, prepare the rice according to the directions. I like to use my rice cooker for this so I can let that work while I prep the rest of the meal.

Cut the chicken into bite-sized pieces and fry those in a large skillet with a bit of butter or vegetable oil and season with salt and pepper. Cook the chicken until it is completely cooked through.

Large skillet with bite-sized chicken sauteing in butter on a gas stovetop

Add another tablespoon of butter to the pan and pour in the frozen mixed vegetables in a single layer. Stir these for a few minutes with the cooked chicken until they are tender, then push them to the side of the pan with the chicken.

Large skillet with bite-sized chicken and frozen vegetables sauteing in butter on a gas stovetop

Crack the eggs into the pan and immediately stir to scramble them.

Large skillet with bite-sized chicken and frozen vegetables in a pan next to eggs scrambling on a gas stovetop

After the egg has cooked (about 2-3 minutes), stir it into the chicken and vegetables. Add the prepared rice. Stir it all to combine everything together. Drizzle the soy sauce on the fried rice and stir until it’s warmed through.

Large skillet with bite-sized chicken, vegetables, and scrambled eggs covered with a pile of cooked brown rice over a gas stovetop

Turn the fried rice to low. In a small mixing bowl, whisk all of the ingredients for the sauce. 

Wire whisk covered with white sauce

Serve the rice with the sauce on the side and soup for an appetizer.

Chicken fried rice in a white bowl with wooden chopsticks across the top next to a bowl of clear onion soup and a small dish of white sauce on a bamboo placemat (vertical)

Chicken Fried Rice with Clear Onion Soup Leftovers

Storage: Store all of the pieces of this meal in separate airtight containers. Keep the soup in one, refrigerate for up to 3-4 days. The chicken fried rice will stay good in the refrigerator for 2-3 days. And the sauce is good for 2-3 days as well.

Reheating: The best way to reheat the soup is in a saucepan over medium heat until just warmed through. Reheat the fried rice in a skillet over medium heat as well until warmed through. The sauce needs to be stirred before serving.

Recipe

Originally Published On: January 19, 2016

Last Updated On: October 7, 2025

Chicken fried rice in a white bowl with wooden chopsticks across the top next to a bowl of clear onion soup and a small dish of white sauce on a bamboo placemat

Chicken Fried Rice with Clear Onion Soup

An easy one-pan recipe for making homemade chicken fried rice! It could easily be changed to fit what you and your family prefers in your fried rice as well.
Cook Time 45 minutes
Total Time 45 minutes
Course:
Main Dish
Cuisine:
American
|
Asian
Keyword:
chicken
|
chicken fried rice
|
clear onion soup
|
eggs
|
fried rice
|
fried rice soup
|
rice
|
soup
|
vegetable
Dietary Needs:
Nut-Free
Meat:
Chicken/Turkey
Servings: 6 cups
5 from 3 votes

Ingredients

Soup
  • 2 cups chicken broth
  • 2 cups vegetable broth
  • 1 stalk celery
  • 1 carrot
  • 1/2 onion
  • 2 cloves garlic
  • 4 mushrooms (thinly sliced)
  • 1 green onion (chopped)
Rice
  • 1 chicken breasts (boneless, skinless)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup vegetables (frozen)
  • 3 eggs
  • 2 tsp butter
  • 2 cups brown rice (cooked)
  • 1/4 cup soy sauce
Sauce
  • 8 oz mayonnaise
  • 1/2 tbsp granulated sugar
  • 1/8 tsp salt
  • 1/4 tsp garlic powder
  • 1/2 tsp ketchup
  • 1/2 tsp yellow mustard
  • 1/2 tsp Paprika
  • 1/8 tsp black pepper
  • 1/4 cup water

Recommended Equipment

Instructions

Soup
  • In medium saucepan combine both broths over high heat
  • Chop celery, carrot, onion, and garlic into large pieces and add to broth
  • Boil covered for 30 minutes
  • Strain soup and serve warm over mushroom slices and top with green onion
Rice
  • Cut chicken into bite-sized pieces and season with salt and pepper
  • Heat 2 tbsp butter in large skillet over medium-high heat
  • Add chicken to pan and saute until cooked through, then move it to the side of the pan
  • Add 1 tbsp butter and all vegetables to pan, stirring until tender
  • Move vegetables to the side with the chicken and add the egg, scrambling until soft
  • Stir the eggs into the chicken and vegetables
  • Add the cooked rice, stirring to combine
  • Drizzle with soy sauce and fry until heated through
Sauce
  • Mix all ingredients together except water
  • Add water slowly, a little at a time, until desired consistency
  • Serve sauce over rice for added flavor
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Nutrition Facts
Chicken Fried Rice with Clear Onion Soup
Amount Per Serving (1 cup)
Calories 622 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 7g35%
Trans Fat 0.1g
Polyunsaturated Fat 18g
Monounsaturated Fat 8g
Cholesterol 127mg42%
Sodium 1739mg72%
Potassium 588mg17%
Carbohydrates 59g20%
Fiber 4g16%
Sugar 5g6%
Protein 18g36%
Vitamin A 2199IU44%
Vitamin C 6mg7%
Calcium 64mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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26 thoughts on “Easy Chicken Fried Rice Recipe with Clear Onion Soup”

  1. Tanya Connor

    5 stars
    Yuuum, I can definitely make this veganized but using the vegan ingredient in replacement of the ones listed! Another one to add to my list of meal planning 🙂

    Reply
  8. Norma

    Your recipe for:
    Chicken Fried Rice with Clear Onion Soup was awesome. I will for sure try it at home with my kids. My kids will love it I know it, they love anything fried.

    Reply

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