There’s something magical about a steaming plate of homemade chicken fried rice that just hits the spot every time. This Easy Chicken Fried Rice recipe transforms simple ingredients into a satisfying meal that rivals your favorite takeout – but from the comfort of your own kitchen.
Perfect for busy weeknights or when you’re craving something comforting yet quick, this dish comes together in just 45 minutes and makes excellent use of leftover rice and chicken. The balance of savory flavors, tender chicken, and colorful vegetables creates a meal that’s both nourishing and crave-worthy.
Why You’ll Love This
- One-pan wonder that minimizes cleanup
- Versatile recipe that welcomes whatever vegetables you have on hand
- Perfect way to repurpose leftover rice and chicken
- Kid-friendly dish that still delivers grown-up flavors
- Ready in just 45 minutes from start to finish
Ingredients
- 2 cups cooked white rice (preferably day-old)
- 2 tablespoons vegetable oil, divided
- 2 boneless, skinless chicken breasts, diced
- Salt and black pepper to taste
- 1 cup carrots, diced
- ½ cup green peas (fresh or frozen)
- 2 garlic cloves, minced
- 2 large eggs, beaten
- 2-3 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 2 green onions, chopped
Instructions
- Dice chicken breasts into bite-sized pieces, about ½-inch cubes. Season with salt and pepper on all sides.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add seasoned chicken and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove to a plate and set aside.
- Add the remaining tablespoon of oil to the same pan. Add diced carrots and cook for 2-3 minutes, then add peas and minced garlic. Sauté for another 1-2 minutes until vegetables are tender-crisp.
- Push vegetables to one side of the pan. Pour beaten eggs into the empty space and gently scramble until just set but still slightly soft. They'll finish cooking with the rice.
- Add the cooked rice to the pan, breaking up any clumps with your spatula. Stir everything together – vegetables, eggs, and rice – until well combined.
- Return the cooked chicken to the pan. Drizzle with soy sauce and sesame oil, then stir everything together until evenly mixed and heated through, about 2-3 minutes.
- Remove from heat and sprinkle with chopped green onions. Serve immediately while hot and fresh.
Tips & Variations
- Using day-old, cold rice is key for achieving the perfect texture – freshly cooked rice tends to become mushy.
- Substitute chicken with shrimp, beef, or tofu for a different protein option.
- Add a tablespoon of oyster sauce for extra umami flavor.
- Spice it up with sriracha, chili oil, or red pepper flakes.
- For a richer flavor, use butter instead of vegetable oil when frying the rice.
- Meal prep tip: Cook extra rice and chicken earlier in the week specifically for this dish.
Serving Suggestions
This Easy Chicken Fried Rice works beautifully as a complete meal on its own, but you can elevate your dinner by serving it with some simple sides. Try pairing it with egg drop soup, a side of steamed edamame, or crispy spring rolls for a restaurant-style experience at home.
For a refreshing contrast, serve with a simple cucumber salad dressed with rice vinegar and a touch of sugar.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet with a splash of water to restore moisture.
- For meal prep, portion into individual containers for grab-and-go lunches.
- The rice should sizzle when it hits the pan – this helps create those desirable crispy bits.
FAQs
Can I use freshly cooked rice instead of day-old rice?
While day-old rice works best because it’s drier, you can use fresh rice if needed. Spread it on a baking sheet and refrigerate for 30 minutes to remove excess moisture.
How can I make this recipe vegetarian?
Simply omit the chicken and add extra vegetables like bell peppers, mushrooms, or broccoli. You can also add cubed tofu for protein.
Can I freeze leftover chicken fried rice?
Yes! Cool completely, then store in airtight containers or freezer bags for up to 2 months. Thaw overnight in the refrigerator before reheating.
What’s the secret to restaurant-quality fried rice?
High heat, cold rice, and cooking ingredients separately before combining. Also, don’t overcrowd the pan, which can make the rice steamy rather than fried.
[recipe_card]
