Skip the delivery wait—this one-pan wonder delivers big flavor with minimal fuss. Tender chicken, crisp veggies, and fluffy rice come alive with Bobby’s signature bold seasonings, all seared to perfection in a piping hot skillet.

What is Bobby Flay Chicken Fried Rice?

Bobby Flay’s version of chicken fried rice is a savory stir-fried dish made with pre-cooked rice, bite-sized chicken pieces, vegetables, and a mix of Asian-inspired seasonings. It’s a well-balanced dish with layers of umami, texture, and a hint of spice—all done in one skillet or wok.

Other Bobby Flay Recipes

Why You Love This Recipe

Fast and easy – Ready in about 20 minutes
Great use for leftovers – Perfect for day-old rice and cooked chicken
Restaurant flavor at home – Tastes better and fresher than takeout
Customizable ingredients – Add any vegetables or sauces you prefer
One-pan meal – Minimal cleanup, maximum flavor

Ingredients Needed to Make Bobby Flay Chicken Fried Rice

Cooked rice (cold, day-old works best) – 3 cups
Chicken breast or thighs (cut into small cubes) – 1 lb
Vegetable or peanut oil – 3 tablespoons
Garlic (minced) – 3 cloves
Ginger (grated) – 1 tablespoon
Green onions (sliced) – ½ cup
Carrots (diced) – ½ cup
Frozen peas – ½ cup
Eggs (beaten) – 2
Soy sauce (low-sodium preferred) – 3 tablespoons
Sesame oil – 1 tablespoon
Salt and pepper – to taste
Optional: chili flakes or Sriracha – for heat

Instructions to Prepare Bobby Flay Chicken Fried Rice

Cook the chicken – Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add chicken, season lightly with salt and pepper, and cook until browned and cooked through. Remove and set aside.
Scramble the eggs – In the same pan, add a bit more oil if needed. Pour in the beaten eggs, scramble quickly, and remove from the pan.
Sauté aromatics – Add remaining oil, then stir-fry garlic, ginger, and white parts of green onions until fragrant.
Cook the veggies – Add carrots and peas; cook for 2–3 minutes until tender.
Add rice – Break up any clumps and stir in the cold rice. Spread it out and let it sear for a minute or two for texture.
Combine everything – Return cooked chicken and scrambled eggs to the pan. Stir well.
Season and finish – Add soy sauce, sesame oil, and a pinch of chili flakes if using. Mix thoroughly and cook for 2–3 more minutes. Garnish with green onion tops and serve hot.

What Goes Well With Bobby Flay Chicken Fried Rice

Served with egg rolls – For a full Asian-style meal
Topped with a fried egg – Adds richness and visual appeal
Drizzled with chili oil – Enhances the spice level
Paired with cucumber salad – Balances the heat with a cool side
Garnished with toasted sesame seeds – Adds a nutty crunch
Served in lettuce cups – A lighter, fun presentation option

Pro Tips to Make Perfect Bobby Flay Chicken Fried Rice

Use day-old rice – Cold rice fries better and doesn’t turn mushy
Cut ingredients small – Helps everything cook quickly and evenly
Pre-cook everything – Have all components ready before stir-frying
High heat is key – Use a hot pan for authentic flavor and texture
Add sesame oil at the end – Preserves its aroma and richness
Customize your veggies – Corn, bell peppers, or mushrooms work too

Variations of Bobby Flay Chicken Fried Rice

Spicy chicken fried rice – Add chopped Thai chilies or extra Sriracha
Pineapple fried rice – Mix in pineapple chunks for a sweet-savory combo
Teriyaki-style – Use teriyaki sauce in place of soy sauce
Brown rice version – Use cooked brown rice for a healthier option
Shrimp or beef swap – Substitute chicken with shrimp, beef, or tofu
Peanut sauce drizzle – Adds nutty depth and creaminess

Storage Guidelines for Bobby Flay Chicken Fried Rice

Refrigerate leftovers – Store in an airtight container for up to 4 days
Cool quickly – Prevent condensation and sogginess
Avoid leaving out for too long – Chill within 2 hours of cooking
Freeze if needed – Portion and store for up to 1 month

Reheating Tips for Bobby Flay Chicken Fried Rice

Use a skillet – Reheat on medium heat, stirring until hot
Add a splash of water or broth – Helps loosen up cold rice
Microwave in intervals – Cover with a damp paper towel and stir halfway
Avoid overcooking – Just warm through to maintain texture
Top with fresh garnishes – Reinvigorate with herbs or green onions

Nutritional Value (per Serving – approx. 1.25 cups)

Calories: 390 kcal
Fat: 14 g
Carbohydrates: 40 g
- Sugars: 3 g
Protein: 26 g
Sodium: 720 mg
Cholesterol: 110 mg

FAQs

Can I use freshly cooked rice for Bobby Flay’s chicken fried rice?

Freshly cooked rice is too soft and moist, which can lead to mushy fried rice. It’s best to use day-old, cold rice for the ideal texture.

What kind of chicken is best for Bobby Flay’s fried rice?

Boneless, skinless chicken thighs are flavorful and stay juicy, but chicken breasts also work well if cooked properly and not overdone.

Can I make Bobby Flay’s chicken fried rice ahead of time?

Yes, you can prepare it ahead and store it in the fridge for up to 4 days. Reheat in a skillet or microwave before serving.

What vegetables can I add to Bobby Flay’s fried rice?

In addition to carrots and peas, you can add bell peppers, mushrooms, corn, green beans, or even chopped bok choy for extra color and nutrition.

Final Words

Bobby Flay’s Chicken Fried Rice is the ultimate comfort food that doesn’t skimp on flavor. Whether you’re making a quick weeknight dinner or a creative leftover transformation, this dish delivers on taste, texture, and satisfaction—every single time.