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Easy Chicken Fried Rice Recipe

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  • Author: Lisa
  • 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-Inspired
  • Diet: Low Lactose

Description

This Easy Chicken Fried Rice is a quick and flavorful weeknight meal made with tender chicken, veggies, and savory seasonings. Perfect for using up leftover rice, it’s customizable, healthier than takeout, and ready in under 30 minutes.

Ingredients

  • 2 boneless, skinless chicken breasts (or thighs), diced
  • 3 cups cooked rice (day-old or cold)
  • 1 cup frozen peas and carrots (or fresh veggies like bell peppers, corn, or broccoli)
  • 2–3 tbsp vegetable oil (or sesame oil for flavor)
  • 3 large eggs, lightly beaten
  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 1 tbsp oyster sauce (optional)
  • 1 tsp sesame oil (optional)
  • 2 cloves garlic, minced
  • 1/2 medium onion, diced
  • 1–2 green onions, sliced (for garnish)
  • Salt and pepper, to taste

Instructions

  1. Cook rice in advance if not already prepared; day-old rice works best.
  2. Heat 1 tbsp oil in a skillet or wok over medium-high heat. Add diced chicken, season with salt and pepper, and cook 5-7 minutes until browned and cooked through. Remove and set aside.
  3. Add 1 tbsp oil to the same skillet. Scramble eggs until cooked, 1-2 minutes. Remove and set aside with chicken.
  4. Add remaining oil, then sauté onion and garlic for 1-2 minutes until fragrant. Add peas and carrots, cooking 3-4 minutes until heated through.
  5. Stir in cold rice, breaking up clumps. Add soy sauce, oyster sauce (if using), and sesame oil, stirring to coat rice evenly.
  6. Return chicken and eggs to skillet. Mix until evenly combined and heated through.
  7. Garnish with sliced green onions, taste, and adjust seasoning if needed. Serve hot.

Notes

Use day-old rice for best texture.Swap chicken with shrimp, beef, or tofu for variation.Add extra veggies like broccoli, bell peppers, or corn.Make it spicy with chili flakes, hot sauce, or fresh chilies.Freeze leftovers for up to 2 months; reheat on stovetop or microwave.

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 380
  • Sugar: 3g
  • Sodium: 880mg
  • Fat: 14g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 24g
  • Cholesterol: 155mg

Find it online: https://lisarecipe.com/easy-chicken-fried-rice-recipe/