Crispy Prosciutto Chicken Fried Rice

This is my secret weapon for making a truly unforgettable Chicken Fried Rice at home.

I’ll be honest, for years my homemade fried rice was just… fine. It was a good way to use up leftover rice and bits of chicken, but it never had that special something that makes you want to go back for a second helping. It was missing the flair, the pizazz, that I love to bring to my cooking. It tasted like a weeknight meal, and I wanted it to taste like an event.

The breakthrough came on a Friday night when I was planning to make a fancy charcuterie board for my husband and me. I had this beautiful, paper-thin prosciutto di Parma ready to go. But at the last minute, he called and said he was craving takeout. Instead of ordering, I saw a challenge. I had leftover jasmine rice in the fridge and some chicken breast ready to cook.

That’s when the lightbulb went off. What if I took that salty, savory, delicate prosciutto and used it as the flavor base for the fried rice? I chopped it up, crisped it in the wok, and used that glorious rendered fat to cook everything else. The result was nothing short of a revelation. The crispy little bits of prosciutto scattered throughout the rice were like little explosions of flavor, adding a salty, savory depth that bacon or ham just can’t replicate. It completely transformed the dish from a simple staple into something spectacular. Now, it’s the only way I make it.

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Why This Chicken Fried Rice Recipe Works

Chicken Fried Rice is a classic for a reason. It has roots in Chinese cuisine, born from the brilliant and practical idea of transforming day-old rice into a delicious, satisfying new meal. The concept is simple: stir-fry cooked rice with eggs, vegetables, and a protein, all brought together with a savory sauce. It’s a dish beloved worldwide for its versatility and comforting flavors.

Its popularity comes from being the perfect canvas for leftovers. It’s economical, quick to prepare, and endlessly adaptable. A basic fried rice is good, but a great fried rice requires a balance of textures and a deep, layered flavor profile. That is where my special twist comes into play.

This recipe works so well because it builds flavor at every single step, starting with the prosciutto. Instead of just using a neutral oil, we render finely chopped prosciutto until it’s perfectly crisp. This does two wonderful things. First, it leaves behind a phenomenally flavorful fat in the pan, which we then use to cook the chicken, aromatics, and rice. Every grain gets coated in that savory essence.

Second, those crispy prosciutto bits are folded in at the end, providing a delightful textural contrast and a pop of salty, umami flavor that elevates the entire dish. It’s a sophisticated touch that tastes intentional and gourmet, not like you’re just cleaning out the fridge. It adds a certain Italian-Southern fusion flair that makes this Chicken Fried Rice recipe a true standout. It respects the tradition of fried rice while giving it a modern, memorable personality.

Ingredients for Chicken Fried Rice

The magic of this recipe comes from using quality, foundational ingredients and one very special addition that sets it apart. While most of these items are pantry staples, paying attention to a few key details will guarantee the best possible result for your Chicken Fried Rice. Here is what you will need to gather.

• 1 lb boneless, skinless chicken breast, cut into ½-inch cubes
• 3 ounces thinly sliced prosciutto, chopped
• 4 cups cooked and chilled day-old long-grain white rice (e.g., Jasmine)
• 1 cup frozen peas and diced carrots blend, thawed
• 3 large eggs, lightly beaten
• 4 scallions, thinly sliced, whites and greens separated
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon toasted sesame oil
• ½ teaspoon white pepper
• 2 tablespoons neutral oil (like canola or avocado), divided

The star of the show here is, without a doubt, the prosciutto. This isn’t your average ham. I recommend getting a good quality Italian prosciutto, like Prosciutto di Parma. Its delicate, salty, and slightly sweet flavor is far more complex than bacon, and it crisps up beautifully without releasing too much grease. This is the ingredient that makes my Chicken Fried Rice recipe truly special.

Just as important is the day-old long-grain white rice. Using chilled, leftover rice is non-negotiable for achieving that perfect fluffy, separated texture. Freshly cooked rice contains too much moisture and will result in a gummy, steamy mess. Jasmine rice is my go-to for its lovely aroma and texture.

For the sauce, using low-sodium soy sauce allows you to control the salt level, which is important since the prosciutto is already salty. The oyster sauce adds a deep, savory, and slightly sweet umami flavor that is essential for an authentic taste. Finally, a drizzle of toasted sesame oil at the end brings a wonderful nutty aroma that ties everything together. Don’t skip these little details, as they make all the difference.

Step-by-Step Instructions For Making Chicken Fried Rice

Making this dish is all about timing and having your ingredients prepped and ready to go, a technique the pros call “mise en place.” The cooking process moves quickly, so read through the steps, chop your veggies, measure your sauces, and get ready for some fun in the kitchen. A large wok is ideal for its sloped sides and even heat distribution, but a large, heavy-bottomed skillet or sauté pan will work just fine.

Step 1: Prepare the Sauce

Before you even think about turning on the stove, let’s get the sauce ready. In a small bowl, whisk together the low-sodium soy sauce, oyster sauce, toasted sesame oil, and white pepper. Combining these now ensures the sauce is perfectly blended and can be poured into the wok all at once, which helps everything cook evenly later on. Set this bowl aside right next to your stove.

Step 2: Crisp the Prosciutto

Heat your large wok or skillet over medium-high heat. Add the chopped prosciutto and let it cook, stirring it around every so often. You are looking for it to get crispy and for its fat to render out into the pan. This usually takes about 4 to 5 minutes. Once it’s crisp, use a slotted spoon to scoop it out onto a plate lined with a paper towel, leaving all that delicious rendered fat behind in the wok. This fat is liquid gold.

Step 3: Cook the Chicken

Add one tablespoon of the neutral oil to the prosciutto fat in the wok. Swirl it around and add your cubed chicken breast. Spread it into a single layer and let it cook, stirring occasionally, until it’s golden brown on all sides and cooked all the way through. Once cooked, remove the chicken from the wok and set it aside with the prosciutto.

Step 4: Sauté the Aromatics

Turn the heat down to medium. Now, add the white parts of your sliced scallions, the minced garlic, and the grated fresh ginger to the wok. Stir-fry these constantly for about 30 seconds. You’ll know they’re ready when your whole kitchen smells absolutely divine. Be careful not to let them burn, as garlic can become bitter quickly.

Step 5: Scramble the Eggs

Using your spatula, push the fragrant aromatics over to one side of the wok. Pour your lightly beaten eggs into the empty side. Let them cook, scrambling them gently with the spatula until they are just set but still a little soft. Then, use the spatula to break them up into small, bite-sized pieces.

Step 6: Stir-Fry the Rice

Now it’s time for the main event. Add your chilled, day-old rice to the wok. Use your spatula to press and break up any large clumps, tossing it to combine with the scrambled eggs and aromatics. Stir-fry for 2 to 3 minutes. The goal is to get each grain of rice coated in that flavorful fat and lightly toasted. You might hear a gentle crackling sound, which is a good sign.

Step 7: Combine and Sauce

Toss in the thawed peas and carrots, the cooked chicken you set aside, and most of the green parts of the scallions (save a few for garnish). Stir everything together, then pour that beautiful sauce mixture you made earlier all over the rice. Keep stir-frying for another two minutes until every single ingredient is heated through and the sauce is evenly distributed, coloring the rice a lovely amber brown.

Step 8: Finish and Serve

Turn off the heat completely. Gently fold in about half of the crispy prosciutto you made. This ensures you get that wonderful flavor and texture mixed right into the dish. Give it one last toss, then transfer your glorious Chicken Fried Rice to a serving platter. Garnish with the remaining crispy prosciutto and the reserved scallion greens. Serve it up hot and enjoy the compliments.

How To Serve Chicken Fried Rice

One of the best things about this Chicken Fried Rice with prosciutto is that it’s a complete meal all on its own. It has your protein, your vegetables, and your carbs, all in one delicious bowl. I often serve it for a weeknight dinner when I want something quick, satisfying, and totally delicious without having to prepare a bunch of different side dishes. A big bowl of this is pure comfort.

However, if you’re looking to turn it into a larger spread or just want to add some extra freshness and texture, there are several wonderful ways to serve it. A simple side can round out the meal beautifully.

Here are a few of my favorite ways to present this dish:

• With a Simple Salad: A crisp, refreshing side salad provides a lovely contrast to the savory richness of the fried rice. I love a simple smashed cucumber salad with a light rice vinegar and sesame dressing. It’s cool, crunchy, and cuts through the richness perfectly.
• Alongside Steamed or Roasted Vegetables: While the rice has peas and carrots, adding a side of vibrant green vegetables is always a good idea. Simple steamed broccoli with a squeeze of lemon or roasted asparagus adds extra nutrients and a beautiful pop of color to the plate.
• Add Some Saucy Fun: Set out a few small bowls of different sauces for drizzling. A little bit of sriracha for spice, some Japanese yum yum sauce for a creamy tang, or even just some extra soy sauce or chili crisp can be fun for guests to customize their own bowl.
• Top with a Fried Egg: If you want to make it extra decadent, a sunny-side-up fried egg on top of each serving is heavenly. The runny yolk creates a rich, creamy sauce that coats the rice as you eat it. It’s pure indulgence.

No matter how you choose to serve it, this Chicken Fried Rice is sure to be the star. Present it in a large family-style bowl in the center of the table and let everyone dig in. It’s a dish that brings people together and always leaves them happy.

How To Store & Reuse Chicken Fried Rice Leftovers

While this Chicken Fried Rice is so good it rarely lasts long in my house, the leftovers are absolutely fantastic. Unlike some dishes that lose their charm the next day, fried rice holds up remarkably well and can be just as delicious when reheated properly. The key is to store it correctly to maintain its texture and flavor.

First things first, you need to let the fried rice cool down completely before storing it. Leaving warm rice to sit in a container can create condensation, which leads to soggy, clumpy leftovers. I like to spread it out on a baking sheet for about 20-30 minutes to cool it down quickly. Once cooled, transfer it to an airtight container and it will keep beautifully in the refrigerator for up to 3 or 4 days.

When you’re ready to enjoy it again, you have a couple of great options for reheating:

• Skillet or Wok Reheating: This is my preferred method as it helps bring back some of that fresh, stir-fried texture. Heat a large skillet or wok over medium-high heat with a teaspoon of neutral oil. Add the leftover fried rice and break up any clumps with a spatula. Stir-fry for 3-5 minutes, until it’s heated all the way through. The rice will get a little toasty and taste almost as good as it did on day one.
• Microwave Reheating: For a quicker option, the microwave works just fine. Place the fried rice in a microwave-safe bowl and sprinkle it with about a tablespoon of water. This creates steam and prevents the rice from drying out. Cover the bowl with a damp paper towel and microwave on high for 1-2 minutes, or until hot, stirring halfway through.

If you want to get creative, leftovers can be repurposed in fun ways. You can form the cold rice into patties, coat them in a little panko, and pan-fry them to create crispy fried rice cakes. They’re wonderful topped with a dollop of spicy mayo. You could also use the leftovers as a filling for stuffed bell peppers or even an omelet. The possibilities are endless.

Substitutions & Variations For Chicken Fried Rice

This Chicken Fried Rice recipe is a fantastic template, and you can easily adapt it based on what you have on hand or your dietary preferences. Part of the beauty of fried rice is its flexibility. Don’t be afraid to play around and make it your own with a few simple swaps and additions. Here are some of my favorite ideas to get you started.

Feel free to experiment and find the combinations that you and your family love the most. Cooking should be fun, and this recipe is the perfect place to get creative in the kitchen.

• Protein Swaps: If chicken isn’t your thing, this recipe works wonderfully with other proteins. Try it with peeled and deveined shrimp (add them near the end of cooking as they cook quickly), thinly sliced pork loin, or even firm tofu for a vegetarian option. For tofu, I recommend pressing it first and pan-frying it until golden before adding it to the rice.
• Vegetable Additions: The bag of frozen peas and carrots is a classic for a reason, but you can use almost any vegetable you like. Diced bell peppers, sweet corn, edamame, chopped broccoli florets, or sliced mushrooms are all fantastic additions. Just be sure to chop them into small, uniform pieces so they cook quickly and incorporate well.
• If You Can’t Find Prosciutto: While prosciutto is my secret ingredient, you can get a similar salty, crispy effect with other cured meats. Finely diced pancetta is an excellent substitute. Thick-cut bacon, cooked until very crisp and then crumbled, also works, though it will lend a smokier flavor to the dish.
• For a Spicy Kick: If you like a little heat, add a teaspoon of chili garlic sauce or sriracha to your sauce mixture. You can also toss in some thinly sliced jalapeños with the garlic and ginger for a fresh, bright heat.
• Rice Variations: While long-grain white rice is traditional, you can make this with brown rice for a healthier, nuttier version. Just be aware that brown rice has a chewier texture. Quinoa can also work for a gluten-free, high-protein alternative, though the final dish will have a much different texture.

5 FAQs About Chicken Fried Rice

Here are some straightforward answers to the most common questions I receive about this Chicken Fried Rice recipe.

Why is my chicken fried rice mushy?

This is the most common pitfall when making fried rice at home, and the answer almost always comes down to the rice itself. The number one cause of mushy fried rice is using freshly cooked, warm rice. Hot rice is full of moisture and is naturally sticky and soft. When you add it to a hot wok with other ingredients and sauce, it continues to steam instead of fry, resulting in a gummy, clumpy texture.

To avoid this, you absolutely must use cold, day-old rice. Cooking the rice a day ahead and chilling it in the refrigerator allows the grains to dry out and firm up. This dehydration process is critical. The firm, individual grains will readily separate in the wok, allowing them to toast in the hot oil and absorb the sauce without turning to mush. If you are in a pinch, you can spread freshly cooked rice on a baking sheet in a thin layer and place it in the freezer for 15-20 minutes or the refrigerator for an hour to rapidly cool and dry it out.

Can I use freshly cooked rice for chicken fried rice?

While I strongly advise against it for the reasons mentioned above, I understand that sometimes cravings hit and you haven’t planned ahead. If you must use fresh rice, there is a workaround, though the results won’t be quite as perfect as with day-old rice. The goal is to remove as much surface moisture as possible, as quickly as possible.

Cook your rice with slightly less water than usual to begin with. Once it’s done, immediately spread it out in a single, thin layer on a large baking sheet. Let it steam off for a few minutes, then place the baking sheet in the refrigerator, uncovered, for at least an hour, or in the freezer for about 20 minutes. This will help cool it down and dry out the exterior of the grains. It’s not a perfect substitute for true day-old rice, but it’s the next best thing and can save you from a mushy dinner disaster.

What’s the best kind of rice for chicken fried rice?

The type of rice you choose makes a significant difference. For the best chicken fried rice, you want a medium to long-grain white rice. My personal favorite is Jasmine rice because of its fragrant aroma and lovely texture. It has a sturdy structure that holds up well to stir-frying, and the grains remain distinct and fluffy.

Basmati rice is another excellent choice for similar reasons. You should generally avoid short-grain rice varieties, like Arborio or sushi rice. These types of rice have a higher starch content, which makes them naturally stickier and more prone to clumping. They are designed to be creamy or sticky, which is the opposite of what you want in a light, fluffy fried rice where each grain should be separate.

Do I need a wok to make good chicken fried rice?

A wok is the traditional and, I would argue, ideal tool for making fried rice. The high, sloped sides allow you to toss the ingredients easily without spilling, and they help distribute heat efficiently. The large surface area lets moisture evaporate quickly, which is key to frying rather than steaming the rice. However, you absolutely do not need a wok to make delicious chicken fried rice at home.

A large, heavy-bottomed skillet is a fantastic alternative. A 12-inch cast iron skillet or a sturdy stainless-steel sauté pan will work wonderfully. The most important thing is to use a pan that is large enough to hold all the ingredients without being overcrowded. Overcrowding the pan will lower the temperature and cause the food to steam. Make sure your skillet is screaming hot before you add the rice, and you will be able to achieve a great result.

What makes the prosciutto better than ham or bacon in this chicken fried rice?

This question gets to the heart of what makes my recipe special. While you could use bacon or ham, prosciutto brings a unique and more nuanced flavor and texture to the dish. Bacon is smoky and can sometimes overpower the other ingredients. Its fat can also be heavier. Diced ham is often quite lean and doesn’t render much fat, nor does it get truly crispy.

Prosciutto, particularly a high-quality Italian one, has a delicate, salty, and slightly sweet flavor that is deeply savory without being overwhelming. When you render it, it releases just enough flavorful fat to season the entire dish, and the meat itself transforms into incredibly light, crispy bits. These crispy morsels provide a fantastic textural contrast to the soft rice and tender chicken. It’s a more refined flavor that elevates the fried rice from a simple comfort food to something truly special and memorable.

Try These Recipes Next

If you loved the easy, satisfying nature of this Chicken Fried Rice, I know you’ll enjoy exploring some of my other favorite recipes. Cooking delicious meals at home doesn’t have to be complicated, and I have a whole collection of ideas perfect for any night of the week. These are the recipes I turn to time and time again for my own family.

For those busy weeknights when you need to get a wonderful dinner on the table without a fuss, you should absolutely browse through my collection of over 100 easy dinner ideas. You are sure to find a new family favorite that you can add to your rotation.
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I also believe that a fabulous meal shouldn’t have to break the bank. This Chicken Fried Rice is a great example of making something amazing with simple ingredients. If you’re looking for more inspiration for delicious, budget-friendly meals, I’ve put together a list of my go-to cheap meal ideas that are big on flavor but easy on the wallet.
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And for those of you who believe a good meal can happen any time of day, why not explore some savory options for the morning? If you enjoyed the savory notes in this recipe, you might find a new love in some of my favorite breakfast dishes that go beyond the typical sweet fare.
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