When you’re craving something delicious, satisfying, and incredibly quick to make, this Easy Chicken Fried Rice recipe is an absolute winner. It’s packed with tender chicken, colorful vegetables, and fluffy rice, all tossed in a savory sauce that brings everything together beautifully. This dish is perfect for busy weeknights or when you simply want a comforting meal that tastes like it came straight from your favorite takeout spot, but is so much better because you made it yourself.
This vibrant, flavor-packed bowl of Easy Chicken Fried Rice is the ultimate comfort food, especially when finished with a drizzle of sriracha for a touch of heat.
Recipe Details
- Flavor Profile: Savory, umami, with a hint of toasted sesame.
- Texture: Tender chicken, crisp-tender vegetables, and fluffy rice.
- Total Active Time: Approximately 20 minutes.
- Difficulty: Easy.
- Servings: 2-3.
What You’ll Need
This easy chicken fried rice recipe brings together simple ingredients for a delightful meal. You’ll need cooked rice as your base, tender pieces of chicken, a colorful medley of frozen vegetables, aromatic garlic, and fluffy scrambled eggs, all brought together with a savory soy sauce and the nutty aroma of sesame oil.
Ingredient Notes
- Cooked Rice – Using leftover rice is ideal as it tends to be drier and separates better, preventing a mushy fried rice. Brown rice adds a lovely nutty flavor and extra fiber, but white rice works perfectly too.
- Chicken Breast – Boneless, skinless chicken breasts are lean and cook quickly, making them a great choice for this fast-paced dish. Ensure they are diced into uniform, bite-sized pieces for even cooking.
- Toasted Sesame Oil – This is a key flavor component, providing a rich, nutty aroma and taste. Be sure to use toasted sesame oil for the best flavor.
- Canola Oil – A neutral cooking oil like canola is perfect for sautéing, as it has a high smoke point and doesn’t overpower the other flavors.
- Frozen Peas and Carrots Blend – This convenient blend adds sweetness, color, and essential nutrients with minimal prep.
- Green Onions – Also known as scallions, these add a mild oniony flavor and a pop of freshness, both to the cooking process and as a garnish.
- Garlic – Freshly minced garlic provides a pungent aroma and deepens the savory notes of the fried rice.
- Large Eggs – Eggs add a wonderful texture and protein, scrambling beautifully into the rice.
- Low-Sodium Soy Sauce – This forms the base of our savory sauce. Using a low-sodium version allows you to control the saltiness more effectively.
- Salt and Freshly Ground Black Pepper – Essential for seasoning the chicken and the overall dish, enhancing all the other flavors.
- Sriracha – A spicy chili sauce that’s optional but highly recommended for those who enjoy a kick of heat.
Add-ins and Substitutions
- Vegetables – Feel free to swap out the frozen peas and carrots for other quick-cooking vegetables. Diced bell peppers, broccoli florets, corn, or snow peas are all fantastic additions. Just ensure they are cut small enough to cook quickly.
- Protein – While chicken is our star here, you could easily substitute with diced shrimp, pork, or even firm tofu for a vegetarian option. Adjust cooking times accordingly.
- Rice – If you don’t have leftover rice, cook your favorite rice a day in advance and let it cool completely in the refrigerator. This helps it dry out for optimal fried rice texture.
- Spice Level – If you love heat, you can add a pinch of red pepper flakes along with the garlic, or increase the amount of Sriracha at the end.
How to Make Easy Chicken Fried Rice
This recipe is designed for speed and ease, coming together in just a few simple steps.
- Cook the Chicken: Begin by heating 1 and 1/2 teaspoons of toasted sesame oil and 1 and 1/2 teaspoons of canola oil in a large non-stick wok or skillet over medium-high heat. Add your diced chicken to the hot pan. Season it generously with salt and freshly ground black pepper. Cook the chicken, stirring occasionally, until it’s completely cooked through and no longer pink, which should take about 5 to 6 minutes. Once cooked, remove the chicken from the skillet and set it aside on a plate.
- Sauté Vegetables and Scramble Eggs: Add the remaining 1 and 1/2 teaspoons of toasted sesame oil and 1 and 1/2 teaspoons of canola oil to the same skillet, still over medium-high heat. Toss in your frozen peas and carrots blend and the chopped green onions. Sauté them for about 1 minute, just to begin softening them. Next, add the minced garlic and cook for another minute until fragrant. Now, gather the vegetables to the sides of the pan, creating an open space in the center. Crack your two large eggs into this center space and cook them, scrambling them with your spatula until they are fully cooked and set.
- Pro Tip: Don’t overcrowd the pan when cooking the chicken or vegetables. This ensures they sauté and brown nicely rather than steaming.
- Combine and Finish: Return the cooked chicken to the skillet with the vegetables and scrambled eggs. Add the 3 cups of cooked rice to the pan. Drizzle the 3 tablespoons of low-sodium soy sauce evenly over everything. Gently stir and toss all the ingredients together to combine them well and distribute the soy sauce. Continue to cook for another 1 to 2 minutes, allowing the rice to heat through and absorb the flavors. Taste and adjust seasoning with additional salt and pepper if needed.
Recipe Tips
- Leftover Rice is Your Friend: Seriously, cold, day-old rice is the secret to avoiding sticky, clumpy fried rice. It fries up perfectly.
- Medium-High Heat is Key: For that classic stir-fried texture and flavor, keep your heat at a consistent medium-high. This ensures ingredients cook quickly and develop a slight char.
- Don’t Overcrowd the Pan: Cook in batches if necessary, especially if you’re doubling the recipe. Overcrowding leads to steaming instead of frying, and you won’t get that desirable texture.
- Prep Ahead: Have all your ingredients prepped and ready to go before you start cooking. Fried rice cooks very fast, and you won’t have time to chop vegetables or mince garlic once you’ve begun.
FAQs
- Can I use freshly cooked rice? While leftover rice is preferred, if you must use freshly cooked rice, spread it out on a baking sheet and let it cool completely in the refrigerator for at least an hour, or until dry.
- What kind of skillet is best? A large, non-stick wok or a deep skillet with high sides works best. This allows for easy tossing and ensures ingredients don’t spill out.
- How can I make it spicier? For extra heat, you can add a pinch of red pepper flakes when you add the garlic, or simply serve with more Sriracha on the side.
- Can I add other vegetables? Absolutely! Mushrooms, broccoli florets, snap peas, and diced bell peppers are all delicious additions. Just make sure to cut them into small, uniform pieces.
Serving Suggestions
This Easy Chicken Fried Rice is a complete meal on its own, but it also pairs wonderfully with a variety of accompaniments. For a lighter meal, serve it with a simple side salad dressed with a ginger-sesame vinaigrette. Steamed edamame or a crisp cucumber salad would also be delightful. If you’re a fan of Asian-inspired flavors, a side of pickled ginger or some kimchi can add a wonderful tangy contrast.
Make This Recipe in Advance
While this Easy Chicken Fried Rice is best enjoyed fresh, you can certainly prep components ahead of time.
- Cook the Rice: Cook your rice up to 2 days in advance and store it in an airtight container in the refrigerator.
- Dice the Chicken: You can dice the chicken and store it in a sealed container in the fridge for up to 24 hours before cooking.
- Chop Aromatics: Mince the garlic and chop the green onions a day in advance and keep them in separate small containers in the refrigerator.
The cooked fried rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or soy sauce if it seems dry.
Easy Chicken Fried Rice
- Total Time: 25 minutes
- Yield: 2-3 servings 1x
Description
This Easy Chicken Fried Rice recipe is a delicious, satisfying, and incredibly quick meal perfect for busy weeknights. Packed with tender chicken, colorful vegetables, fluffy rice, and a savory sauce, it tastes even better than takeout.
Ingredients
3 cups cooked long-grain brown rice ((preferably left over rice. White is fine too))
3/4 lb bonelss skinless chicken breasts (, diced into 3/4-inch pieces)
1 Tbsp toasted sesame oil (, divided)
1 Tbsp canola oil (, divided)
1 1/3 cups frozen peas and carrots blend
3 green onions chopped
2 cloves garlic (, minced)
2 large eggs
3 Tbsp low-sodium soy sauce
Salt and freshly ground black pepper
Sriracha (, for serving (optional))
Instructions
Heat 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil in a large non-stick wok or skillet over medium-high heat. Add diced chicken, season with salt and pepper, and cook until done, about 5-6 minutes. Remove chicken from the skillet and set aside.
Add the remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil to the skillet over medium-high heat. Stir in the frozen peas and carrots, and green onions, sauting for 1 minute. Add the minced garlic and cook for another minute. Move the vegetables to the sides of the pan, and cook and scramble the eggs in the center.
Return the cooked chicken to the skillet with the rice. Drizzle in the soy sauce and season with salt and pepper to your liking. Serve hot, with Sriracha if you like.
Notes
Leftover rice is your friend: cold, day-old rice is the secret to avoiding sticky, clumpy fried rice. It fries up perfectly.
Medium-high heat is key: for that classic stir-fried texture and flavor, keep your heat at a consistent medium-high. This ensures ingredients cook quickly and develop a slight char.
Don’t overcrowd the pan: cook in batches if necessary, especially if you’re doubling the recipe. Overcrowding leads to steaming instead of frying, and you won’t get that desirable texture.
Prep ahead: have all your ingredients prepped and ready to go before you start cooking. Fried rice cooks very fast, and you won’t have time to chop vegetables or mince garlic once you’ve begun.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A
