Easy Chicken Fried Rice
This easy Chicken Fried Rice is packed with juicy chicken, crisp veggies, and perfectly seasoned rice - just like takeout, but better! Made in one pan and ready in 30 minutes, it’s my go-to for busy nights.
Servings: 4 servings
Calories: 378kcal
Ingredients
- 2 tablespoons oil canola, sesame, peanut, or a blend, or more if needed
- 1 pound boneless skinless chicken breast, diced into bite-sized pieces and seasoned with salt and pepper
- 1 medium yellow onion finely chopped (about 1 cup)
- 1 cup frozen pea-and-carrot blend
- 1 red bell pepper finely diced
- 2 cloves garlic minced (plus 1 teaspoon grated ginger, optional)
- 3 cups cooked and chilled rice jasmine or long-grain
- 3 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 2 large eggs beaten
- 3 green onions sliced
- toppings to serve (optional; sesame seeds, toasted sesame oil, green onion...)
Instructions
- Cook chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and fully cooked (about 5–6 minutes). Remove the chicken from the skillet and set aside.
- Sauté vegetables: To the same skillet, add the remaining tablespoon of oil. Add the onion and red bell pepper, and sauté for 2–3 minutes. Add the carrot and pea blend and continue cooking for 3-4 minutes. Stir in the garlic (and ginger, if using) and cook for 30 seconds until fragrant.
- Add rice and sauce: Push the vegetables to one side of the skillet. Add the chilled rice to the other side and drizzle with soy sauce and honey (or maple syrup). Toss everything together and spread the rice out in an even layer. Cook undisturbed for 2 minutes, then stir and cook another 2 minutes to let the rice crisp slightly.
- Scramble eggs: Push the rice and vegetables to one side of the skillet. In the cleared space, pour in the beaten eggs. Cook over medium heat, stirring gently, until just set. Break the eggs into small pieces with a spatula and mix them into the rice.
- Finish: Add the cooked chicken and green onions to the skillet. Stir well to combine and cook for 2–3 minutes until everything is heated through.
- Serve: Remove from heat and garnish with sliced green onions and sesame seeds, if desired. Serve immediately.
Video
Notes
Ingredient notes
- Rice – Use cold, day-old rice for the best texture. Fresh rice is quite soft - chill it for at least 30 minutes if needed. Leftover or freshly cooked rice needs to be chilled immediately for up to 1 day, and used cold from fridge!
- Chicken – Breast or thighs work; cut into even, bite-sized pieces for even cooking.
- Oil – Use a neutral oil (canola, peanut) for cooking; add toasted sesame oil at the end for flavor.
Recipe tips
- High heat = best flavor – Keeps everything from steaming and helps crisp the rice.
- Don’t overcrowd the pan – Use a large skillet or wok for even cooking.
- Let the rice crisp – Spread it out and don’t stir for 1–2 minutes for those crispy bits. Make sure to reheat chilled rice fully and evenly for food safety!
- Push food to the side for eggs – This keeps them from overcooking in the rice.
- Taste before serving – Soy sauce brands vary, so adjust seasoning as needed.
Storage?
I do not recommend storing and reheating this dish.Nutrition
Serving: 1serving | Calories: 378kcal | Carbohydrates: 41g | Protein: 32g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 154mg | Sodium: 599mg | Potassium: 843mg | Fiber: 4g | Sugar: 10g | Vitamin A: 8866IU | Vitamin C: 53mg | Calcium: 64mg | Iron: 2mg