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Chicken Fried Rice

This fast and flavorful one-pan chicken fried rice beats takeout and is perfect for using up leftover rice and veggies.
Prep Time10 minutes
Cook Time15 minutes
Course: Main Course
Keyword: chicken dinner recipe, easy chicken dinner, easy dinner recipe, quick dinner recipe, rice dish, weeknight dinner recipes
Servings: 4

Equipment

  • Large skillet or wok
  • cutting board
  • knife
  • Spatula
  • Bowl

Ingredients

  • 2 cups cooked rice preferably day-old, white or jasmine
  • 1 tablespoon vegetable oil
  • 1 large chicken breast diced
  • 2 eggs
  • ¾ cup frozen peas and carrots
  • 2 cloves garlic minced
  • 2 tablespoons soy sauce plus more to taste
  • 1 teaspoon sesame oil
  • 2 green onions sliced (optional for garnish)
  • salt and black pepper to taste

Instructions

  • Heat vegetable oil in a large skillet over medium-high heat. Add diced chicken and cook until golden and cooked through, about 5–6 minutes.
  • Push chicken to one side of the pan and crack in the eggs. Scramble until just set, then mix with the chicken.
  • Add frozen peas and carrots and garlic to the pan. Stir-fry for 2–3 minutes, until heated through.
  • Add the cooked rice and break up any clumps, stirring to combine with the chicken and veggies.
  • Drizzle with soy sauce and sesame oil. Toss well to coat evenly and cook for 2 more minutes.
  • Garnish with sliced green onions and serve warm.

Notes

Storage: Refrigerate leftovers for up to 3 days in an airtight container.
Reheating: Reheat gently in a pan or microwave, adding a splash of water or soy sauce if needed.
Top Tips: Don’t overcrowd the pan, cook chicken in batches for a better sear. Prep ahead by chopping vegetables and using day-old rice. Taste and adjust soy sauce at the end to avoid over-seasoning.