Why You Will Love This Recipe
Chicken Fried Rice with Egg is one of those meals that feels like a warm hug in a bowl! It’s crispy, savory, and packed with tender bites of chicken and fluffy scrambled eggs. Plus, it’s a great way to use up leftover rice and veggies hanging out in your fridge. Whether you’re new to cooking or a kitchen pro, this recipe comes together in under 30 minutes and is guaranteed to taste even better than takeout. Let’s get started!
Ingredients
- 2 cups cooked white rice (preferably day-old)
- 1 boneless, skinless chicken breast (cut into small cubes)
- 2 large eggs
- 1/2 cup frozen peas and carrots (thawed)
- 1/4 cup diced onion
- 2 cloves garlic (minced)
- 3 tablespoons vegetable oil (divided)
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Optional: green onions for garnish
Ingredient Prep Guide
- Rice: Use cold, day-old rice if possible. Freshly cooked rice can turn mushy. If you’re in a hurry, spread fresh rice on a tray and refrigerate for 30 minutes to dry it out.
- Chicken: Cut the chicken into small, even cubes (about 1 inch) so they cook quickly and stay tender.
- Veggies: Thaw frozen peas and carrots in a strainer under running water for 1–2 minutes. Pat them dry to avoid extra moisture in the pan.
- Garlic and Onion: Mince garlic finely and dice the onion into small pieces to ensure they cook evenly without burning.
Equipment & Tools
- Large wok or skillet
- Wooden spatula
- Chef’s knife
- Cutting board
- Measuring spoons
- Mixing bowls
Step-by-Step Instructions
Step 1: Heat 1 tablespoon of vegetable oil in your wok or skillet over medium-high heat. Crack the eggs into a bowl and whisk them with a pinch of salt. Pour the eggs into the hot pan and scramble them quickly using your spatula. Once softly cooked (they’ll finish later), transfer the eggs to a plate and set aside.
Step 2: Add another tablespoon of oil to the pan. Toss in the diced chicken and season with a sprinkle of salt and pepper. Stir-fry for 4–5 minutes until golden brown and cooked through. Remove the chicken and set it next to the eggs.
Step 3: Reduce the heat to medium and add the remaining oil. Sauté the diced onion and minced garlic for 1–2 minutes until fragrant. Add the peas and carrots and cook for another 2 minutes until they’re tender but still crisp.
Step 4: Crank the heat back up to high. Add the cold rice to the pan, breaking up clumps with your spatula. Stir-fry for 3–4 minutes until the rice starts to crisp. Drizzle soy sauce and sesame oil evenly over the rice, mixing thoroughly.
Step 5: Toss the cooked chicken and scrambled eggs back into the pan. Stir everything together until heated through. Taste and adjust seasoning with extra salt, pepper, or soy sauce if needed. Top with chopped green onions for a fresh finish!
Key Details
Total Time: 25 mins (Prep: 10 mins | Cook: 15 mins)
🍽️ Servings: 3–4 people
⚙️ Equipment: Wok or skillet, spatula, knife, cutting board
Serving Suggestions
Pair this Chicken Fried Rice with Egg with steamed dumplings or a simple cucumber salad for a complete meal. For a casual dinner, serve it straight from the pan with extra soy sauce on the side. If you’re hosting friends, garnish with extra green onions and sesame seeds for a pop of color. This dish works equally well for busy weeknights or as part of a weekend feast!
Pro Tips
Dry Rice Is Key: Moisture is the enemy of perfect fried rice. If your rice feels damp, spread it on a baking sheet and let it air-dry for 10–15 minutes before cooking. This prevents the dish from turning soggy.
High Heat Matters: Don’t be afraid to crank up the heat when stir-frying the rice. A hot pan gives you those crispy, slightly charred bits that make fried rice irresistible.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm a skillet over medium heat with a teaspoon of oil. Add the fried rice and stir until heated through. Avoid microwaving, as it can make the rice mushy. For extra moisture, sprinkle a few drops of water or broth before reheating.
Troubleshooting
- Mushy Rice: This happens if the rice is too fresh or you overcrowd the pan. Always use cold, dry rice and cook in batches if needed.
- Bland Flavor: Boost the taste with an extra drizzle of soy sauce or a pinch of white pepper. Add a splash of oyster sauce for depth.
- Burnt Garlic: Garlic cooks fast! If it starts browning too quickly, lower the heat and stir constantly.
Frequently Asked Questions
Can I use brown rice instead?
Absolutely! Just make sure it’s cooked, cooled, and dry. Brown rice might take an extra minute to crisp up in the pan.
Can I make this vegetarian?
Yes! Swap the chicken for tofu or extra veggies like bell peppers and mushrooms. Use tamari instead of soy sauce for a gluten-free option.
Can I freeze fried rice?
Freezing isn’t ideal because the texture of the rice and veggies can become grainy. It’s best enjoyed fresh or refrigerated for a few days.
Chicken Fried Rice with Egg
Ingredients
- 2 cups cooked white rice preferably day-old
- 1 boneless skinless chicken breast (cut into small cubes)
- 2 large eggs
- 1/2 cup frozen peas and carrots thawed
- 1/4 cup diced onion
- 2 cloves garlic minced
- 3 tablespoons vegetable oil divided
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Optional: green onions for garnish
Instructions
- Heat 1 tablespoon of vegetable oil in your wok or skillet over medium-high heat. Crack the eggs into a bowl and whisk them with a pinch of salt. Pour the eggs into the hot pan and scramble them quickly using your spatula. Once softly cooked (they’ll finish later), transfer the eggs to a plate and set aside.
- Add another tablespoon of oil to the pan. Toss in the diced chicken and season with a sprinkle of salt and pepper. Stir-fry for 4–5 minutes until golden brown and cooked through. Remove the chicken and set it next to the eggs.
- Reduce the heat to medium and add the remaining oil. Sauté the diced onion and minced garlic for 1–2 minutes until fragrant. Add the peas and carrots and cook for another 2 minutes until they’re tender but still crisp.
- Crank the heat back up to high. Add the cold rice to the pan, breaking up clumps with your spatula. Stir-fry for 3–4 minutes until the rice starts to crisp. Drizzle soy sauce and sesame oil evenly over the rice, mixing thoroughly.
- Toss the cooked chicken and scrambled eggs back into the pan. Stir everything together until heated through. Taste and adjust seasoning with extra salt, pepper, or soy sauce if needed. Top with chopped green onions for a fresh finish!
