This Easy Chicken Fried Rice recipe is one of those go-to meals that I always find myself craving. It’s perfect for a quick weeknight dinner, and honestly, it’s better than takeout!
It’s satisfying, flavorful, and you can customize it with whatever veggies you have on hand.
Recipe Overview: Easy Chicken Fried Rice
This dish is all about stir-fried rice combined with tender chicken, scrambled eggs, and a mix of colorful vegetables.
It’s known for its savory flavor, thanks to soy sauce and a touch of sesame oil.
The texture is a wonderful mix of fluffy rice, soft veggies, and protein.
I love serving this as a main course, but it also works great as a side dish.
You could pair it with some spring rolls or even a simple salad.
Detailed Ingredients for Chicken Fried Rice
Here’s what you’ll need to gather:
- Cooked Rice: 3 cups (day-old, cold rice is best!) Using cold rice prevents the fried rice from becoming mushy. If you’re in a pinch, freshly cooked rice that has been cooled slightly will work. Long-grain rice, like Jasmine or Basmati, is ideal.
- Chicken Breast: 1 pound, boneless, skinless, cut into small, bite-sized pieces. Chicken thighs also works. Make sure they’re small so they cook quickly and evenly.
- Eggs: 2 large, lightly beaten.
- Vegetable Oil: 2 tablespoons, divided. You can also use canola oil or any neutral-flavored oil.
- Carrots: 1/2 cup, diced.
- Peas: 1/2 cup, frozen or fresh.
- Onion: 1/2 cup, chopped. Yellow or white onion works best.
- Garlic: 2 cloves, minced. Fresh garlic is always best for the most intense flavor.
- Soy Sauce: 3-4 tablespoons, or to taste. I like to use low-sodium soy sauce to control the saltiness. Tamari is a great gluten-free option.
- Sesame Oil: 1 teaspoon. This adds a wonderful nutty aroma and flavor.
- Green Onions: 2 tablespoons, chopped (for garnish).
- Optional: A pinch of ground ginger, black pepper, or white pepper for extra flavor.
Step-by-Step Instructions: Making the Perfect Chicken Fried Rice
- Prepare the Chicken: First, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook until it’s fully cooked through and lightly browned. This usually takes about 5-7 minutes. Remove the chicken from the skillet and set it aside.
- Scramble the Eggs: In the same skillet, add the beaten eggs. Cook, stirring gently, until they are lightly scrambled but still slightly soft. Remove the eggs from the skillet and set them aside with the chicken.
- Sauté the Vegetables: Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the diced carrots, peas, and chopped onion. Stir-fry for about 3-5 minutes, until the vegetables are tender-crisp. They should still have a little bite to them.
- Add Garlic: Add the minced garlic to the vegetables and cook for another 30 seconds, or until fragrant. Be careful not to burn the garlic.
- Combine Ingredients: Add the cooked rice to the skillet with the vegetables. Pour the soy sauce and sesame oil over the rice. Stir everything together until the rice is evenly coated and heated through.
- Return Chicken and Eggs: Add the cooked chicken and scrambled eggs back into the skillet. Stir everything gently to combine.
- Garnish and Serve: Garnish with chopped green onions. Serve hot.
Variations & Tips for the Best Chicken Fried Rice
- Add More Veggies: Feel free to add other vegetables, like bell peppers, broccoli, mushrooms, or bean sprouts.
- Make it Spicier: Add a pinch of red pepper flakes or a drizzle of sriracha for a little heat.
- Protein Swap: Use cooked shrimp, or diced tofu instead of chicken.
- Make-Ahead: You can cook the rice and chicken ahead of time. Store them separately in the refrigerator until you’re ready to make the fried rice.
- Storage: Leftover chicken fried rice can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat, or in the microwave, until heated through. You may want to add a splash of water or soy sauce if the rice seems dry.
- Serving Suggestions: Enjoy the chicken fried rice as it is, or serve with a side of your favorite Asian-inspired dishes.
Key Details
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Servings: 4-6
- Equipment you’ll need: Large skillet or wok, spatula.
Easy Chicken Fried Rice
Ingredients
- 3 cups cooked rice
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 2 large eggs lightly beaten
- 2 tablespoons vegetable oil divided
- 1/2 cup diced carrots
- 1/2 cup peas frozen or fresh
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 3-4 tablespoons soy sauce or to taste
- 1 teaspoon sesame oil
- 2 tablespoons chopped green onions for garnish
- Pinch of ground ginger optional
- Pinch of black pepper or white pepper optional
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook until it's fully cooked through and lightly browned. Remove the chicken and set it aside.
- In the same skillet, add the beaten eggs. Cook, stirring gently, until they are lightly scrambled but still slightly soft. Remove the eggs and set them aside.
- Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the diced carrots, peas, and chopped onion. Stir-fry for about 3-5 minutes, until vegetables are tender-crisp.
- Add the minced garlic to the vegetables and cook for another 30 seconds, or until fragrant.
- Add the cooked rice to the skillet with the vegetables. Pour the soy sauce and sesame oil over the rice. Stir everything together until rice is evenly coated and heated through.
- Add the cooked chicken and scrambled eggs back into the skillet. Stir everything gently to combine.
- Garnish with chopped green onions. Serve hot.