Description

Chicken Fried Rice is a quick, flavorful, and comforting dish combining tender chicken, fluffy rice, fresh vegetables, and savory seasonings. Ready in under 30 minutes, this one-pan recipe is perfect for busy weeknights, customizable to your preferences, and makes great use of leftover rice and chicken.

Ingredients

Scale

Main Ingredients

2 cups day-old cooked rice
1 cup boneless chicken breast or thigh, diced
1/2 cup peas
1/2 cup diced carrots
2 green onions, chopped
2 eggs, beaten
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
2 tablespoons soy sauce
1 tablespoon vegetable oil (for cooking)
1 teaspoon sesame oil (for finishing)

Instructions

Prep your ingredients: Chop the chicken into small cubes, dice carrots and green onions, and beat the eggs in a bowl to have everything ready for cooking.
Cook the chicken: Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces, season lightly, and stir-fry until cooked through and lightly browned. Remove from the pan and set aside.
Scramble the eggs: In the same pan, pour in the beaten eggs and scramble quickly until just set. Remove and set aside with the chicken.
Sauté aromatics and vegetables: Add a bit more oil if needed, then toss in minced garlic and ginger, cooking until fragrant. Add diced carrots and peas, stir-frying until slightly tender but still crisp.
Combine rice and sauces: Add the cold rice to the pan and stir-fry to break up clumps. Drizzle soy sauce over the rice and stir well to coat evenly.
Return chicken and eggs to the pan: Toss the cooked chicken and scrambled eggs back into the rice mixture. Stir everything together evenly and cook for another 1-2 minutes to meld flavors.
Finish with green onions and sesame oil: Remove from heat, sprinkle chopped green onions on top, and drizzle with sesame oil for a fragrant finishing touch.

Notes

Use day-old rice for firmer texture and less stickiness.
Cook on high heat to achieve light wok hei flavor and slight crispness.
Do not overcrowd the pan; cook chicken and vegetables in batches if needed.
Customize with sauces like oyster, hoisin, or fish sauce for added umami.
Prepare all ingredients ahead of time to streamline cooking.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-Frying
Cuisine: Asian

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 2 g
Sodium: 600 mg
Fat: 10 g
Saturated Fat: 2 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 20 g
Cholesterol: 110 mg

Keywords: Chicken Fried Rice, quick dinner, easy recipe, weeknight meal, one-pan meal, stir fry, customizable fried rice