Chicken Fried Rice

Why You’ll Love This Recipe

This recipe is easy to customize, packed with protein and veggies, and comes together in under 30 minutes. The balance of soy sauce, garlic, and fresh ingredients creates a delicious, comforting dish that the whole family will enjoy. It’s great for meal prep and reheats well.

Ingredients

• 2 cups cooked and cooled white rice (preferably day-old)

• 1 pound boneless, skinless chicken breast or thighs, diced

• 2 tablespoons vegetable oil or sesame oil

• 2 cloves garlic, minced

• 1 small onion, diced

• 1 cup frozen peas and carrots mix

• 2 eggs, lightly beaten

• 3 tablespoons soy sauce or tamari

• 2 green onions, sliced

• Salt and freshly ground black pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.

2. Add diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.

3. Add remaining oil to the skillet. Sauté garlic and onion until fragrant and translucent.

4. Add frozen peas and carrots, cooking for 2-3 minutes until tender.

5. Push vegetables to one side of the skillet and pour beaten eggs into the other side. Scramble eggs until cooked.

6. Add cooked rice and chicken back to the skillet. Stir to combine everything evenly.

7. Pour soy sauce over the mixture and stir-fry for another 3-4 minutes, ensuring rice is heated through.

8. Season with salt and pepper to taste.

9. Garnish with sliced green onions and serve hot.

Servings and timing

This recipe serves 4 people. Preparation and cooking take about 25-30 minutes.

Variations

• Use brown rice or cauliflower rice for a healthier option.

• Add bell peppers, mushrooms, or broccoli for more vegetables.

• Use hoisin sauce or oyster sauce for different flavor profiles.

• Substitute chicken with shrimp, tofu, or beef.

• Add fresh ginger or chili flakes for extra heat.

Storage/Reheating

Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through.

FAQs

Can I use freshly cooked rice?

Day-old rice is best to avoid sogginess, but fresh rice can be cooled and dried before using.

How do I prevent rice from sticking?

Use cold rice and sufficient oil; avoid overcrowding the pan.

Can I make this dish vegan?

Omit eggs and chicken; add tofu and extra vegetables instead.

Is this recipe gluten-free?

Use gluten-free soy sauce or tamari.

Can I freeze fried rice?

Yes, freeze in airtight containers for up to 2 months.

How do I add more protein?

Add extra chicken, eggs, or tofu.

What oil is best for frying?

Vegetable, canola, or sesame oil work well.

Can I prepare fried rice ahead of time?

Yes, refrigerate and reheat before serving.

Can I add nuts?

Cashews or peanuts add a nice crunch.

What sides go well with chicken fried rice?

Egg rolls, steamed vegetables, or dumplings complement it nicely.

Conclusion

Chicken Fried Rice is a versatile, delicious, and quick meal that’s perfect for busy days or using up leftovers. Packed with protein and vegetables, it’s a satisfying dish that’s easy to customize to your taste and dietary needs.

Chicken Fried Rice

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Chicken Fried Rice is a quick, flavorful, and satisfying dish that combines tender chicken, fluffy rice, vegetables, and savory seasonings all stir-fried together. It’s a perfect weeknight meal or a great way to use leftover rice and chicken.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 25-30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stir-fry
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

1. 2 cups cooked and cooled white rice (preferably day-old)
   
   1 pound boneless, skinless chicken breast or thighs, diced
   
   2 tablespoons vegetable oil or sesame oil
   
   2 cloves garlic, minced
   
   1 small onion, diced
   
   1 cup frozen peas and carrots mix
   
   2 eggs, lightly beaten
   
   3 tablespoons soy sauce or tamari
   
   2 green onions, sliced
   
   Salt and freshly ground black pepper, to taste

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Instructions

Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.

1. Add diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
2. Add remaining oil to the skillet. Sauté garlic and onion until fragrant and translucent.
3. Add frozen peas and carrots, cooking for 2-3 minutes until tender.
4. Push vegetables to one side of the skillet and pour beaten eggs into the other side. Scramble eggs until cooked.
5. Add cooked rice and chicken back to the skillet. Stir to combine everything evenly.
6. Pour soy sauce over the mixture and stir-fry for another 3-4 minutes, ensuring rice is heated through.
7. Season with salt and pepper to taste.
8. Garnish with sliced green onions and serve hot.

Notes

1. Use brown rice or cauliflower rice for a healthier option.
2. Add bell peppers, mushrooms, or broccoli for more vegetables.
3. Use hoisin sauce or oyster sauce for different flavor profiles.
4. Substitute chicken with shrimp, tofu, or beef.
5. Add fresh ginger or chili flakes for extra heat.

Nutrition

• Serving Size: 1 cup
• Calories: 350
• Sugar: 3g
• Sodium: 700mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 140mg