Name: Easy One Pan Chicken Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 lb chicken breast or thighs, diced; 3 cups cooked rice (preferably day-old); 2 eggs; 1 cup carrots, diced; 1 cup peas; 1 small onion, chopped; 3 cloves garlic, minced; 3 tablespoons soy sauce; 1 tablespoon sesame oil; 2 tablespoons vegetable oil or olive oil; 2 green onions, sliced (optional, for garnish); Salt and pepper to taste

Why You’ll Love This Recipe

This recipe is a complete meal in a single pan, saving both time and effort. It’s faster than takeout, customizable with your favorite ingredients, and family-friendly. With protein, carbs, and veggies all in one dish, it’s as nutritious as it is delicious. Plus, it’s a great way to use up leftover rice or vegetables.

Ingredients

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

Chicken breast or thighs, diced
Cooked rice (preferably day-old)
Eggs
Carrots, diced
Peas
Onion, chopped
Garlic, minced
Soy sauce
Sesame oil
Vegetable oil or olive oil
Green onions, sliced (optional for garnish)
Salt and pepper to taste

Directions

Heat vegetable oil in a large skillet or wok over medium-high heat.
Add diced chicken, season with salt and pepper, and cook until browned and fully cooked. Remove and set aside.
In the same pan, add a bit more oil if needed and sauté onion, garlic, carrots, and peas until tender.
Push the veggies to the side and scramble the eggs in the empty space until fully cooked.
Add the cooked rice to the pan, breaking up any clumps. Stir everything together.
Return the chicken to the pan.
Add soy sauce and sesame oil, stirring to coat everything evenly.
Cook for another 2–3 minutes until everything is heated through.
Garnish with green onions if desired and serve hot.

Servings and timing

This recipe makes approximately 4 servings.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

Spicy Version: Add sriracha or red pepper flakes for heat.
Low-Carb: Use cauliflower rice instead of regular rice.
Vegetarian: Omit the chicken and add tofu or extra veggies.
Extra Protein: Add shrimp or use both chicken and eggs.
Thai-Inspired: Add a splash of fish sauce and lime juice.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat or in the microwave until warmed through.
To prevent the rice from drying out, add a splash of water or soy sauce when reheating.
This dish can also be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use freshly cooked rice?

You can, but day-old rice works best because it’s less sticky and fries better.

What’s the best cut of chicken to use?

Boneless, skinless chicken breasts or thighs both work well, depending on your preference.

Can I use frozen vegetables?

Yes, frozen mixed vegetables are a great shortcut and work perfectly in this dish.

Is this recipe gluten-free?

It can be if you use a gluten-free soy sauce or tamari.

How do I prevent the rice from getting mushy?

Use cold, day-old rice and avoid over-stirring during cooking.

Can I add other vegetables?

Absolutely. Bell peppers, corn, broccoli, or mushrooms are great additions.

Do I need a wok?

No, any large skillet or non-stick pan will work just fine.

Can I make this ahead of time?

Yes, it stores and reheats very well, making it great for meal prep.

How do I keep the chicken juicy?

Don’t overcook it—cook just until it’s no longer pink, then remove and add it back at the end.

Can I make this recipe without eggs?

Yes, you can skip the eggs or substitute with a plant-based egg alternative.

Conclusion

Easy One Pan Chicken Fried Rice is a go-to recipe for busy nights and hungry appetites. With minimal prep and easy cleanup, it’s a flavorful and hearty dish the whole family will love. Make it once, and it will quickly become part of your regular dinner rotation.