Chicken Fried Rice

Chicken, veggies, and eggs are cooked with rice, and seasoned with garlic and ginger for a quick and easy takeout-style dinner right from your kitchen!

Flavor: A perfect balance of savory and slightly sweet with a hint of garlic and soy.
Skill Level: This beginner-friendly recipe is perfect for using up leftovers and works well with substitutions. It’s an easy one-pan recipe.
Technique: Use day-old rice for the best chewy, not mushy texture.
Time-Saver: Use rotisserie chicken and frozen mixed veggies to cut down on prep time.

rice , garlic , oil , sesame oil , soy sauce , green onions , chicken , ginger , eggs , carrots and peas with labels to make Easy Fried Rice Recipe

Ingredient Tips for Chicken Fried Rice

Chicken: Cooked chicken breasts or thighs make this recipe come together fast. Leftover rotisserie chicken works great, too!
Rice: Day-old, cold white rice works best because it has the perfect texture for pan frying.
Vegetables: Peas and carrots add sweet pops of color to chicken fried rice. Use frozen or canned veggies that are drained and rinsed.
Eggs: Scrambled eggs are a key ingredient in fried rice. You can also add an extra egg and omit the chicken for a vegetarian version.
Seasonings: Ginger, garlic, soy sauce, and sesame oil add savory flavors. Feel free to use low-sodium soy sauce.

Variations

Tofu, seitan, shrimp, pork, or leftover strips of beef are good options for this recipe, too.
Any kind of rice works; try brown rice or even cauliflower rice for fewer calories and carbs.
Feel free to add extras like baby corn, water chestnuts, bean sprouts, or edamame. Sliced almonds or chopped peanuts add visual appeal and extra crunch.
Zest it up with a pinch of red pepper flakes, some sriracha, chili paste, or Thai sweet chili sauce.

oil with garlic , ginger and green onions cooking in a pan to make Easy Fried Rice Recipe

adding peas and carrots to pan to make Easy Fried Rice Recipe

You can make a batch of fresh rice if leftover rice isn’t available. Simply cool the cooked rice completely before using in Step 4.
To cool your freshly cooked rice quickly, spread it out on a baking tray!
If using fresh vegetables, dice them and fry them until tender crisp before using in the recipe.
Toast sesame seeds (or nuts) in a dry pan for a few minutes until they smell nutty and delicious. It boosts their flavor and keeps them nice and crisp!
Don’t overcrowd then pan and cook in batches if you need. This helps make sure there are the delicious crispy bits in every serving!

Leftovers?

Store leftover chicken fried rice in a covered container in the refrigerator for up to 4 days. Portions can be reheated in the microwave or on the stovetop. Add them to a cashew chicken stir fry or a hearty, unwrapped wonton soup.

Freeze portions in zippered bags for up to one month.

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A quick, flavorful one-pan meal with tender chicken, veggies, and rice tossed in a savory garlic-ginger sauce. Perfect for busy nights!

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

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Heat 1 teaspoon oil in a 12-inch wok or skillet over medium heat. Add the eggs and salt and cook, breaking up the eggs, just until set. Transfer to a bowl and set aside.
Add 2 teaspoons oil to the skillet. Stir in the garlic, ginger, and the white portion of the green onions. Cook until fragrant, about 1 minute.
Stir in the mixed vegetables, and cook 2-3 minutes until heated.
Increase the heat to medium-high and add the remaining 1 tablespoon vegetable oil and the cooked rice. Cook until the rice is slightly crisped and brown, about 7 minutes. Don’t stir too often to allow the rice to brown.
Once browned, stir in the cooked egg, cooked chicken, soy sauce, sesame oil, and half of the green part of the sliced green onion.
Garnish with the remaining green onion and sesame seeds, if desired.

Rice: If you don’t have day-old rice, cook rice according to package directions. Spread the cooked rice on a rimmed baking sheet and cool completely in the freezer (about 30 minutes).
Vegetables: To use fresh vegetables, finely chop them and cook them in a little bit of oil before cooking the garlic and ginger.
Any leftover cooked vegetables can be chopped and used in place of mixed frozen vegetables.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Lunch, Main Course, Side Dish

Cuisine American, Asian

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