Easy Chicken Fried Rice
I’ve made this Easy Chicken Fried Rice more times than I can count, and it never fails to satisfy. It started as a quick fix for leftover rice and has since become a regular in my kitchen rotation. I love how it turns simple pantry and fridge staples into something warm, flavorful, and incredibly comforting.
Every bite is a blend of tender chicken, crisp vegetables, fluffy scrambled eggs, and savory rice, all kissed by the perfect amount of soy sauce. It’s one of those meals that tastes like it took much longer to make than it actually does. I often prepare it on hectic weeknights, and it feels like a small victory to get something so satisfying on the table in under 30 minutes.
What I appreciate most is its versatility. Whether I use freshly cooked chicken or repurpose some from a previous meal, it always works. I’ve tried countless versions over the years, but I always come back to this one for its balance, ease, and flavor.
Why You’ll Love This Easy Chicken Fried Rice
This dish checks all the boxes: it’s quick, it’s hearty, and it’s packed with flavor. You’ll love how it transforms humble ingredients into something special. The chicken stays juicy, the rice gets those perfect toasty edges, and the peas and carrots add a welcome pop of color and sweetness. Plus, it’s easy to double for meal prep or feeding a crowd. Whether you’re new to cooking or a seasoned home chef, this recipe will quickly become a go-to favorite in your repertoire.
How to Make Easy Chicken Fried Rice (Step 1, 2, 3…)
Step 1: Start by preparing all your ingredients. Dice boneless, skinless chicken breasts into bite-sized pieces. Chop carrots and gather green peas, minced garlic, and green onions. Scramble a couple of eggs in a bowl and set aside. If using day-old rice, break up any clumps for even cooking.
Step 2: Heat a large skillet or wok over medium-high heat with a drizzle of oil. Add the chicken pieces, season lightly with salt and pepper, and cook until golden and cooked through. Remove from the pan and set aside.
Step 3: In the same pan, add a little more oil and toss in the chopped carrots and green peas. Sauté until tender but still vibrant. Push the vegetables to the side and pour the scrambled eggs into the pan. Stir gently until set, then mix with the vegetables.
Step 4: Add the cooked rice to the pan, breaking it up and mixing it well with the vegetables and eggs. Return the cooked chicken to the pan. Drizzle in soy sauce and a splash of sesame oil, then stir everything together until evenly combined and heated through.
Step 5: Finish with chopped green onions for a fresh bite and serve hot.
Recipe Variations and Possible Substitutions
You can easily make this dish your own. Swap the chicken for shrimp, beef, or tofu for a different protein profile. If you prefer brown rice or even cauliflower rice, those work beautifully here too. Add other vegetables like corn, bell peppers, or broccoli to switch up the texture and taste.
For a gluten-free version, use tamari or coconut aminos instead of regular soy sauce. You can also make it spicy with a pinch of red pepper flakes or a drizzle of sriracha. And if you’re short on time, using a frozen vegetable medley makes this dish even more convenient without sacrificing flavor.
Serving and Pairing Suggestions
I love serving Easy Chicken Fried Rice just as it is for a quick, complete meal, but it also pairs wonderfully with simple side dishes. A crisp cucumber salad or steamed dumplings can round out the meal. Sometimes, I serve it with a bowl of egg drop soup or miso soup for a cozy combo. For extra crunch, top the rice with chopped peanuts or crispy fried shallots.
For drinks, light options work best. Think green tea, jasmine tea, or a refreshing sparkling water with a slice of lime. If you’re making it a weekend dinner, a light white wine or sake can elevate the meal effortlessly.
Storage and Reheating Tips
Leftovers store beautifully in an airtight container in the refrigerator for up to 4 days. To reheat, I recommend using a skillet over medium heat with a small splash of water or broth to prevent drying out. Stir occasionally until heated through. The microwave works too, but the skillet brings back that freshly-cooked texture.
If you’re meal prepping, portion it into containers and refrigerate. This dish also freezes well for up to a month. Just thaw overnight in the fridge and reheat as needed.
Frequently Asked Questions
Can I use freshly cooked rice instead of day-old rice?
Yes, but it’s best to cool it first to avoid mushy results. Spread it on a baking sheet and let it cool for at least 30 minutes.
What kind of oil is best for fried rice?
Neutral oils with high smoke points like vegetable, canola, or avocado oil work best. A little sesame oil at the end adds great flavor.
How do I make it vegetarian?
Skip the chicken and add more vegetables or tofu. A scrambled egg still adds protein and texture.
Can I make this in advance for a party?
Absolutely. Prepare everything ahead and reheat in a large skillet just before serving. It tastes just as good reheated.
What can I do if my rice clumps together?
Break it apart with your hands before cooking, and stir well in the pan with a bit of oil to separate the grains.
Related Recipe You’ll Like
If you enjoyed this Easy Chicken Fried Rice, you might also love my Beef and Broccoli Stir Fry. It’s another fast and flavorful weeknight meal that’s packed with protein and crisp-tender veggies, all coated in a savory homemade sauce. Another favorite is my Spicy Shrimp Noodles, perfect for those nights when you’re craving something with a little heat and a lot of comfort.
For a vegetarian option, check out my Tofu Vegetable Stir Fry, which has all the texture and flavor of a takeout favorite but is entirely plant-based and loaded with colorful veggies.
Don’t Forget to Save and Share This Recipe for Later
If this Easy Chicken Fried Rice hit the spot, don’t keep it to yourself! Pin this recipe to your favorite board on Pinterest so you can find it again anytime. Share it with friends or family who love easy, flavorful dinners. You can even send it via email or post it on your favorite food group.
Your support helps keep these recipes coming, and I’d love to hear how it turned out for you. Leave a comment or tag me in your photos so I can see your version!
Easy Chicken Fried Rice
This Easy Chicken Fried Rice is a savory, one-pan dinner that brings together juicy diced chicken, fluffy scrambled eggs, peas, carrots, and perfectly stir-fried rice in a simple yet flavorful soy-based sauce. It's a family-friendly recipe that's ideal for busy weeknights, meal prep, or using up leftovers. With customizable ingredients and quick cooking time, this homemade fried rice delivers all the comfort and satisfaction of takeout with none of the fuss. Whether you're looking for a 30-minute dinner or a delicious lunch option, this dish is a winner every time.
Ingredients
- 2 cups cooked white rice (preferably day-old)
- 2 tablespoons vegetable oil, divided
- 2 boneless, skinless chicken breasts, diced
- Salt and pepper to taste
- 1 cup diced carrots
- 1/2 cup green peas
- 2 garlic cloves, minced
- 2 eggs, beaten
- 2–3 tablespoons soy sauce (to taste)
- 1 teaspoon sesame oil
- 2 green onions, chopped
Instructions
- Dice the chicken breasts into bite-sized pieces. Season with a little salt and pepper.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Cook the chicken until browned and fully cooked, about 5–6 minutes. Remove and set aside.
- In the same pan, heat another tablespoon of oil. Add diced carrots and peas and sauté until slightly tender.
- Push vegetables to the side and pour in the beaten eggs. Scramble gently until just set.
- Add the cooked rice to the pan, breaking up clumps. Stir to combine with the veggies and eggs.
- Return the chicken to the pan. Drizzle in soy sauce and sesame oil, and stir everything together until evenly mixed and heated through.
- Top with chopped green onions and serve hot.
Notes
- For best results, use cold day-old rice to avoid sogginess.
- Customize with your favorite vegetables or proteins like shrimp or tofu.
- Add chili flakes or sriracha for a spicy version.
- Leftovers keep well in the fridge for up to 4 days or can be frozen for later use.
