Easy Chicken Fried Rice is the answer to every busy cook’s craving for flavorful, comforting takeout—straight out of your own kitchen! Each bite bursts with juicy chicken, crisp-tender veggies, and fluffy grains kissed by savory soy and sesame—faster than delivery and endlessly customizable. Whether you’re new to stir-fries or a fried rice devotee, this satisfying one-pan wonder never disappoints.
Ingredients You’ll Need
What makes this Easy Chicken Fried Rice so inviting is its clever combination of kitchen staples—each one delivering a pop of flavor, pop of color, or that signature fried rice texture. Make sure to chill your rice in advance; that’s the secret to perfect fried rice!
- Vegetable Oil (2 tablespoons, divided): Essential for stir-frying; use half for eggs and half for the chicken and rice to keep everything golden and un-sticky.
- Large Eggs (2, beaten): These add rich flavor and a delightful texture, blending smoothly with the rice and veggies.
- Boneless, Skinless Chicken Breasts (1 pound, diced): Bite-sized pieces cook quickly and soak up all those savory flavors.
- Cooked and Chilled White Rice (3 cups, preferably day-old): Using cold rice ensures the grains stay separate, which is key for the perfect fried rice.
- Frozen Peas and Carrots (1 cup, thawed): These bring sweetness, crunch, and a vibrant splash of color—plus they’re super convenient.
- Diced Onion (1/2 cup): Sautéed onion mellows and infuses the whole dish with classic fried rice flavors.
- Low-Sodium Soy Sauce (2–3 tablespoons, to taste): Adds deep umami and all the classic savory notes you love.
- Sesame Oil (1 teaspoon): Just a drizzle at the end gives your rice that unmistakable toasted aroma.
- Garlic Powder (1/2 teaspoon): For quick, easy garlicky depth that saves time and mess compared to mincing fresh cloves.
- Black Pepper (1/4 teaspoon): A gentle kick that sharpens the flavors without overpowering them.
- Sliced Green Onions (optional, for garnish): Fresh, zippy, and pretty as a finishing touch—optional, but highly recommended!
How to Make Easy Chicken Fried Rice
Step 1: Scramble the Eggs
Start by heating 1 tablespoon of vegetable oil in your largest skillet or wok over medium-high heat. Pour in the beaten eggs and let them set for a few moments, then scramble gently until just cooked through. Slide the eggs out onto a plate and set aside—these get added back later for perfectly fluffy bits throughout your Easy Chicken Fried Rice.
Step 2: Cook the Chicken
Add your remaining tablespoon of oil back to the pan. Toss in the diced chicken and spread it out so the pieces have room to brown. Cook for about 5–6 minutes, stirring now and then until every piece is beautifully golden and cooked through. The aroma at this stage always makes me hungry!
Step 3: Sauté the Veggies
To the hot pan, add your diced onion, peas, and carrots. Give everything a quick toss and stir-fry for another 2–3 minutes. The vegetables should soften up and the onion becomes sweet and fragrant—the classic fried rice base is coming together!
Step 4: Add the Rice
Now it’s time for the magic: add your chilled rice. Use your spatula or spoon to break apart any lumps gently, folding everything until the grains are warmed through and starting to crisp up just a bit. This extra step gives Easy Chicken Fried Rice that irresistible texture you love.
Step 5: Season & Combine
Scoot the eggs back into the pan. Drizzle over your soy sauce and sesame oil, then sprinkle in the garlic powder and black pepper. Toss and stir well for 1–2 minutes, making sure every grain is coated with those delicious flavors. Taste a spoonful and adjust the soy sauce if you want it saltier or more robust.
Step 6: Garnish & Serve
Remove the pan from heat. If you’re feeling fancy (and I highly encourage it), shower the top with sliced green onions for a pop of freshness and color. Serve your Easy Chicken Fried Rice piping hot!
How to Serve Easy Chicken Fried Rice
Garnishes
Top your Easy Chicken Fried Rice with a sprinkling of green onions for a fresh bite and pretty finish. For a spicy kick, try a drizzle of sriracha, chili garlic sauce, or a dash of toasted sesame seeds—it all depends on how you love yours!
Side Dishes
Keep it classic with egg drop soup, steamed edamame, or a crisp cucumber salad alongside your fried rice. If you’re going big, a platter of crispy spring rolls or steamed dumplings makes your meal feel even more like a restaurant treat.
Creative Ways to Present
Scoop your Easy Chicken Fried Rice into lettuce cups for a fun, hands-on dinner night. Or, pack leftovers into a thermos for a workday lunch that will make your coworkers jealous. For family-style, pile it high on a pretty platter and let everyone dig in!
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Easy Chicken Fried Rice into airtight containers and pop them in the fridge for up to 4 days. It reheats beautifully, making it a fantastic option for meal prep or speedy weekday lunches.
Freezing
For longer storage, let your fried rice cool completely, then portion into freezer-safe bags or containers. Squeeze out excess air before sealing and stash in the freezer for up to 2 months. Thaw overnight in the fridge for best results.
Reheating
For the best texture, reheat Easy Chicken Fried Rice in a skillet over medium heat, adding a splash of water if needed to loosen it up. Alternatively, pop it in the microwave for about 2 minutes, stirring halfway through. The rice fluffs back up and the flavors stay bright!
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice adds a nuttier flavor and more fiber. Just be sure to let it chill completely before stir-frying—it works perfectly in this Easy Chicken Fried Rice recipe.
How do I make this dish vegetarian?
Skip the chicken and replace it with cubed tofu or your favorite meat substitute. You’ll still get that satisfying texture and plenty of protein.
What’s the trick to getting rice that isn’t mushy?
Always use cooled, day-old rice. Freshly cooked rice contains too much moisture, making it stick together. Leftover rice keeps the grains separate and perfect for frying!
Can I add other vegetables or proteins?
Of course! Try adding bell peppers, snap peas, corn, or mushrooms based on what you have. Substitute cooked shrimp, pork, or even leftover steak for the chicken—the possibilities in Easy Chicken Fried Rice are endless.
Is there a way to make it spicy?
Yes, simply add a spoonful of chili garlic sauce, diced jalapeños, or sriracha when you add the soy sauce. Adjust to your own heat preference!
Final Thoughts
This Easy Chicken Fried Rice is my go-to for a quick, comforting meal that satisfies every takeout craving—without ever picking up the phone. It’s colorful, full of flavor, and waiting for your unique twist. Grab your wok, trust the process, and enjoy every bite—you’ll be making this fried rice on repeat!
Print
Easy Chicken Fried Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
This easy chicken fried rice recipe is a quick and delicious way to enjoy a classic Asian-inspired dish at home. With simple ingredients and a flavorful combination of chicken, vegetables, and rice, this one-pan meal is perfect for busy weeknights.
Ingredients
For the Fried Rice:
- 2 tablespoons vegetable oil (divided)
- 2 large eggs (beaten)
- 1 pound boneless, skinless chicken breasts (diced)
- 3 cups cooked and chilled white rice (preferably day-old)
- 1 cup frozen peas and carrots (thawed)
- 1/2 cup diced onion
- 2–3 tablespoons low-sodium soy sauce (to taste)
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- sliced green onions for garnish (optional)
Instructions
- Cook the Eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add beaten eggs and scramble until just cooked. Transfer to a plate and set aside.
- Cook the Chicken: Add remaining oil to the pan. Add diced chicken and cook for 5–6 minutes, stirring occasionally, until browned and cooked through.
- Combine Ingredients: Add onion, peas, and carrots, and sauté for 2–3 minutes until the veggies are tender. Add the chilled rice, breaking it up with a spatula or spoon. Stir-fry everything together for 2–3 minutes until the rice is hot and slightly crispy.
- Finish the Dish: Return the scrambled eggs to the pan. Add soy sauce, sesame oil, garlic powder, and black pepper. Stir well to combine and cook for 1–2 more minutes.
- Serve: Taste and adjust seasoning if needed. Garnish with sliced green onions if desired and serve hot.
Notes
- Cold, leftover rice works best for texture.
- You can substitute cooked shrimp, pork, or tofu for the chicken.
- Add sriracha or chili garlic sauce for a spicy kick.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 640mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 145mg
