Takeout cravings, begone! This Easy Chicken Fried Rice recipe is your answer to a quick, delicious, and healthier alternative to your favorite Chinese restaurant dish. Tender chicken, fluffy rice, and a medley of colorful veggies come together in a savory, umami-packed sauce—all in one skillet. Perfect for weeknight dinners or meal prep, this recipe is ready in under 30 minutes and customizable with whatever you have in the fridge. Let’s turn your leftovers into a masterpiece!
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts or thighs, diced into small pieces
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil (for cooking)
For the Fried Rice:
- 3 cups cooked, cooled white or brown rice (day-old works best)
- 1 cup frozen peas and carrots (or mixed vegetables)
- 3 green onions, finely chopped
- 3 cloves garlic, minced
- 2 large eggs, lightly beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional, for added depth)
- 1 teaspoon sesame oil
- Salt and pepper, to taste
Instructions
Step 1: Marinate the Chicken
- In a medium bowl, combine the diced chicken with soy sauce, cornstarch, and sesame oil. Let it marinate for 10–15 minutes while preparing the other ingredients.
Step 2: Cook the Chicken
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken and cook for 4–5 minutes, stirring occasionally, until golden brown and cooked through. Remove from the skillet and set aside.
Step 3: Scramble the Eggs
- Push the chicken to one side of the skillet (or remove it if space is tight). Add the beaten eggs to the other side.
- Scramble the eggs until just set, then mix them with the chicken. Transfer everything to a plate and set aside.
Step 4: Sauté the Veggies
- Add another tablespoon of vegetable oil to the skillet if needed. Toss in the garlic, peas, and carrots. Sauté for 2–3 minutes until fragrant and the veggies are tender.
Step 5: Stir-Fry the Rice
- Add the cooked, cooled rice to the skillet, breaking up any clumps with a wooden spoon. Stir-fry for 2–3 minutes, letting the rice absorb the flavors and develop a slight crisp.
Step 6: Combine Everything
- Return the cooked chicken and eggs to the skillet.
- Drizzle the soy sauce, oyster sauce (if using), and sesame oil over the rice. Stir everything together until evenly coated and heated through.
Step 7: Finish and Serve
- Sprinkle with chopped green onions and season with additional salt and pepper to taste.
- Serve hot and enjoy!
Tips
- Use Day-Old Rice: Freshly cooked rice is too moist and clumps together. Day-old rice is firmer, making it perfect for frying.
- High Heat, Fast Cooking: Keep the skillet hot to achieve that signature “fried” texture and flavor.
- Customize Your Veggies: Add whatever vegetables you have on hand—bell peppers, zucchini, or broccoli all work well.
- Protein Swap: Substitute chicken with shrimp, tofu, or leftover pork for variety.
- Double the Recipe: This dish reheats beautifully, so make extra for an easy lunch or dinner later in the week.
Storage Instructions
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in a skillet with a splash of water or soy sauce to refresh the flavors. You can also microwave in 30-second intervals, stirring between heats.
- Freezing: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Variations
- Spicy Kick: Add chili oil or Sriracha for a touch of heat.
- Vegetarian Option: Omit the chicken and add more veggies or plant-based protein like tofu or edamame.
- Low-Sodium: Use low-sodium soy sauce and skip the added salt for a heart-healthier option.
- Garlic-Lovers’ Twist: Double the garlic for an extra aromatic flavor.
- Egg-Free Version: Replace the eggs with diced mushrooms or crumbled tofu for similar texture and richness.
Nutrition Details (Per Serving)
- Calories: 390
- Protein: 26g
- Carbohydrates: 34g
- Fat: 14g
- Saturated Fat: 3g
- Cholesterol: 145mg
- Sodium: 780mg
- Fiber: 3g
- Sugar: 3g
FAQ
1. Can I use freshly cooked rice?
Yes, but spread it out on a baking sheet to cool and dry for at least 30 minutes before frying. This prevents it from clumping.
2. What’s the best oil for fried rice?
Neutral oils like vegetable, canola, or avocado oil are great. Add a touch of sesame oil at the end for flavor.
3. How do I prevent soggy fried rice?
Make sure your skillet is hot and avoid overcrowding the pan. Fry in batches if necessary.
4. Can I make this gluten-free?
Use tamari or gluten-free soy sauce, and check that your other ingredients (like oyster sauce) are gluten-free.
5. What can I serve with chicken fried rice?
It’s a complete meal on its own, but you can pair it with egg rolls, a side of steamed dumplings, or a simple cucumber salad for variety.
