This chicken fried rice recipe is your new go-to for a flavorful and satisfying meal that’s ready in under 30 minutes. Perfect for busy weeknights or whenever a craving strikes, it transforms simple ingredients into a culinary delight.
Key Ingredients for Chicken Fried Rice:
- 1 tablespoon vegetable oil, plus more for cooking eggs
- 2 large eggs, beaten
- 1 pound boneless, skinless chicken thighs or breasts, cut into 1/2-inch pieces
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1 cup chopped yellow onion (about 1/2 medium onion)
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots, thawed
- 3 cups cooked and cooled white rice (day-old rice is best)
- 2 tablespoons soy sauce, or to taste
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger (optional)
- Chopped green onions, for garnish
- Sriracha or chili garlic sauce, for serving (optional)
How to Make Chicken Fried Rice:
Get ready for a flavor explosion with this easy chicken fried rice recipe! It’s a satisfying one-pan wonder that brings together tender chicken, fluffy rice, and vibrant veggies in a savory sauce. With its quick preparation time of just 25 minutes, it’s the perfect weeknight dinner solution.
Step-by-Step Instructions:
- Scramble the Eggs: Heat 1 teaspoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and cook, stirring occasionally, until just set and scrambled. Remove the eggs from the skillet and set aside on a plate.
- Cook the Chicken: Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the chicken pieces, season with 1/2 teaspoon each of salt and pepper, and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. If you’re using chicken breasts, you might need to add a splash more oil as they can be drier.
- Sauté Aromatics: Push the chicken to one side of the skillet. Add the chopped onion to the empty side and cook until softened, about 2-3 minutes. Stir in the minced garlic and grated ginger (if using) and cook for another 30 seconds until fragrant.
- Add Vegetables: Add the thawed peas and carrots to the skillet. Stir everything together to combine with the chicken, onions, and garlic. Cook for another 2-3 minutes, allowing the vegetables to heat through.
- Incorporate the Rice: Add the cooked and cooled rice to the skillet. Break up any clumps of rice with your spatula. Stir well to distribute the rice evenly throughout the mixture.
- Season the Fried Rice: Pour the soy sauce and sesame oil over the rice mixture. Stir continuously to coat all the rice grains with the sauce. Taste and add more soy sauce, salt, or pepper if needed.
- Combine with Eggs and Serve: Gently stir in the scrambled eggs. Cook for another minute until everything is heated through. Serve the chicken fried rice immediately, garnished with chopped green onions. Offer Sriracha or chili garlic sauce on the side for those who like a little extra heat.
Why You’ll Love This Chicken Fried Rice:
This chicken fried rice recipe is an absolute game-changer for weeknight dinners. Its star feature is the incredible depth of flavor achieved with minimal effort—perfectly seasoned rice, tender chicken, and crisp-tender vegetables that sing with every bite. Not only is it incredibly delicious, but it’s also a fantastic cost-saver compared to ordering takeout.
By using basic pantry staples and a few fresh ingredients, you get restaurant-quality taste for a fraction of the price. The savory soy-sesame sauce coating every fluffy grain of rice, punctuated by the sweetness of peas and carrots and the zing of fresh ginger, makes it truly special. You’ll also love how this dish is a blank canvas, ready for you to add your favorite vegetables or proteins!
Unlike a complex stir-fry that requires multiple sauces and precise timing, this chicken fried rice recipe is forgiving and incredibly straightforward. It’s the kind of meal that makes you feel like a culinary star without breaking a sweat. So, ditch the delivery menus and give this incredibly satisfying chicken fried rice a try – your taste buds and your wallet will thank you!
Storing and Reheating Tips:
Allow the chicken fried rice to cool completely before storing. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the cooled fried rice in freezer-safe containers or heavy-duty freezer bags for up to 2-3 months.
To reheat, you can microwave individual portions until heated through, stirring halfway through for even heating. Alternatively, for a more authentic texture, reheat the fried rice in a skillet over medium heat, adding a splash of water or broth if it seems dry. If reheating from frozen, it’s best to thaw it in the refrigerator overnight before reheating.
Final Thoughts:
This chicken fried rice recipe is a testament to how simple ingredients can create something truly spectacular. Give it a try, and you’ll discover a new favorite weeknight meal that’s both comforting and incredibly satisfying. Enjoy the process and the delicious results!
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- Or Visit Our Pinterest
The Ultimate Chicken Fried Rice Recipe
Ingredients
Equipment
Method
- Heat 1 teaspoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and cook, stirring occasionally, until just set and scrambled. Remove the eggs from the skillet and set aside on a plate.1 tablespoon vegetable oil, 2 large eggs
- Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the chicken pieces, season with 1/2 teaspoon each of salt and pepper, and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. If you’re using chicken breasts, you might need to add a splash more oil as they can be drier.1 tablespoon vegetable oil, 1 pound boneless, skinless chicken thighs or breasts, 1/2 teaspoon salt, 1/2 teaspoon black pepper
- Push the chicken to one side of the skillet. Add the chopped onion to the empty side and cook until softened, about 2-3 minutes. Stir in the minced garlic and grated ginger (if using) and cook for another 30 seconds until fragrant.1 cup chopped yellow onion, 2 cloves garlic, 1 teaspoon grated fresh ginger
- Add the thawed peas and carrots to the skillet. Stir everything together to combine with the chicken, onions, and garlic. Cook for another 2-3 minutes, allowing the vegetables to heat through.1 cup frozen peas and carrots
- Add the cooked and cooled rice to the skillet. Break up any clumps of rice with your spatula. Stir well to distribute the rice evenly throughout the mixture.3 cups cooked and cooled white rice
- Pour the soy sauce and sesame oil over the rice mixture. Stir continuously to coat all the rice grains with the sauce. Taste and add more soy sauce, salt, or pepper if needed.2 tablespoons soy sauce, 1 tablespoon sesame oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper
- Gently stir in the scrambled eggs. Cook for another minute until everything is heated through. Serve the chicken fried rice immediately, garnished with chopped green onions. Offer Sriracha or chili garlic sauce on the side for those who like a little extra heat.2 large eggs, chopped green onions, Sriracha or chili garlic sauce