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Chicken Fried Rice Recipe

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3.8 from 13 reviews

This quick and easy one-pan chicken fried rice is a perfect weeknight dinner that is both flavorful and versatile. It combines tender chicken, fresh vegetables, fluffy rice, and scrambled eggs all cooked together in a skillet or wok for an authentic, restaurant-style dish that can be whipped up in just 25 minutes. Ideal for using up leftovers and guaranteed to please the whole family.

Ingredients

Protein

  • 1 pound chicken, cut into bite-sized pieces
  • 2 lightly beaten large eggs

Vegetables

  • 1 cup diced white onion (about 1 small onion)
  • 1 cup thawed frozen peas and carrots
  • 2 tablespoons sliced green onions, optional garnish

Oils & Sauces

  • 1 tablespoon vegetable oil
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce (for cooking chicken)
  • 2–3 tablespoons soy sauce (more or less to taste, for final seasoning)

Staples

  • 3 cups cooked rice

Instructions

  1. Cook the chicken: Heat 1 tablespoon vegetable oil and 1 tablespoon soy sauce in a large skillet or wok over medium heat. Add the bite-sized chicken pieces and cook, stirring occasionally, until lightly browned and cooked through, about 5-7 minutes. Remove the cooked chicken from the pan and set aside.
  2. Sauté the vegetables: In the same pan, add 2 tablespoons sesame oil, diced white onion, and thawed peas and carrots. Cook the vegetables, stirring frequently, until tender, about 3-4 minutes.
  3. Scramble the eggs: Push the vegetables to the sides of the pan, creating a space in the center. Pour the beaten eggs into this space and scramble using a spatula until fully cooked. Then, mix the scrambled eggs together with the sautéed vegetables evenly.
  4. Combine rice and chicken: Add the cooked rice and reserved chicken back to the pan with the vegetables and eggs. Stir thoroughly to combine all ingredients evenly.
  5. Season and serve: Pour 2-3 tablespoons soy sauce over the rice mixture and stir well until everything is heated through and evenly seasoned. Garnish with sliced green onions if desired and serve warm.

Notes

  • Leftover Instructions: Store fried rice in an airtight container and refrigerate for 5–7 days to keep it fresh.
  • Freezing: You can freeze fried rice by sealing it in an airtight container or ziplock bag. It freezes well and can be reheated later.
  • Reheating: Reheat fried rice on the stovetop or in the microwave for the best results. Avoid reheating more than once to maintain quality.

Find it online: https://lauracooks.com/chicken-fried-rice-recipe/