Easy Chicken Fried Rice Recipe

Chicken Fried Rice is one of those meals that appears when the fridge looks empty but somehow still manages to pull through. It’s the kind of recipe I make when I want something comforting, fast, and reliable, no measuring cups lined up like soldiers, no complicated prep, just food that works.

This version came together after too many “let’s just order something” nights. I realized I already had cooked rice, frozen veggies, and chicken sitting right there. A few tweaks later, this became my go-to fried rice, the one that tastes like takeout but doesn’t leave me wondering why I paid extra for it.

It’s forgiving, customizable, and surprisingly satisfying for something made in one pan.

Why I Keep Making This Dish (The Honest Reasons)

• Fast Dinner: Ready in about 20 minutes.
• One-Pan Meal: Less cleanup, always a win.
• Great for Leftovers: Uses up cooked rice perfectly.
• Better Than Takeout: Fresher and less greasy.
• Protein-Packed: Chicken and eggs do their job.
• Freezer-Friendly: Makes future-you very happy.
• Flexible Ingredients: Easy to adapt.
• Comfort Food: Always hits the spot.

Flavoring Tips

• Dry Rice: Add a little more soy sauce if needed.
• Cold Rice Works Best: It absorbs flavor better.
• Want Heat?: Add red pepper flakes.
• Extra Savory: A splash of sesame oil at the end.
• More Veggies: Bell peppers or broccoli work well.
• Ginger Boost: Fresh ginger adds great depth.
• Less Sodium: Stick to low-sodium soy sauce.

Variations You Can Try

• Shrimp Fried Rice: Swap chicken for shrimp.
• Vegetarian Version: Skip meat and add tofu.
• Egg-Heavy: Add an extra egg.
• Brown Rice: Slightly chewier but filling.
• Low-Carb: Use cauliflower rice.
• Extra Sauce: Add a splash of oyster sauce.
• Asian-Inspired: Finish with sesame seeds.
• Kid-Friendly: Reduce soy sauce slightly.

How To Make Easy Chicken Fried Rice?

Ingredients

• 2 tablespoons sesame oil
• 2 tablespoons canola or vegetable oil (olive oil works too)
• 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces
• 1½ cups frozen peas and diced carrots blend (optional: 1/2 cup frozen corn)
• 3 green onions, trimmed and thinly sliced
• 2 to 3 garlic cloves, finely minced
• 3 large eggs, lightly beaten
• 4 cups cooked rice (white long-grain preferred; brown works too)
• 3 to 4 tablespoons low-sodium soy sauce
• Salt and pepper, optional and to taste

Instructions

Step 1:
Heat a large non-stick skillet or wok over medium-high heat. Add both oils, then add the diced chicken. Cook for about 3 to 5 minutes, flipping occasionally, until the chicken is cooked through and lightly golden.

Step 2:
Remove the chicken with a slotted spoon and set it aside, leaving the oils and juices in the skillet.

Step 3:
Add the frozen peas, carrots, optional corn, and green onions to the skillet. Cook for about 2 minutes, stirring occasionally, until the vegetables begin to soften.

Step 4:
Add the minced garlic and cook for 1 minute, stirring frequently so it doesn’t burn. If you enjoy ginger, add about 1/2 teaspoon ground or freshly grated ginger at this stage.

Step 5:
Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty side and scramble them gently until just set.

Step 6:
Return the chicken to the skillet. Add the cooked rice, drizzle evenly with soy sauce, and stir well to combine. Toss and flip the rice so it absorbs the soy sauce evenly.

Step 7:
Cook for about 2 more minutes until everything is heated through. Taste and adjust seasoning with salt and pepper if needed. Serve immediately.

Easy Chicken Fried Rice Recipe

This Easy Chicken Fried Rice recipe is a quick, flavorful weeknight favorite that turns simple ingredients into a satisfying one-pan meal.

Tender chicken, fluffy rice, crisp vegetables, and scrambled eggs are tossed together in a savory soy-based sauce for a perfect balance of texture and taste.

Ready in minutes and endlessly customizable, it’s a delicious way to enjoy takeout-style comfort food right at home.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 6

Calories: 355

Ingredients Method Notes

Ingredients

  

• 2 tablespoons sesame oil
• 2 tablespoons canola or vegetable oil olive oil works too
• 1 pound boneless skinless chicken breasts diced into 1/2-inch pieces
• 1½ cups frozen peas and diced carrots blend optional: 1/2 cup frozen corn
• 3 green onions trimmed and thinly sliced
• 2 to 3 garlic cloves finely minced
• 3 large eggs lightly beaten
• 4 cups cooked rice white long-grain preferred; brown works too
• 3 to 4 tablespoons low-sodium soy sauce
• Salt and pepper optional and to taste

Method

 

1. Heat a large non-stick skillet or wok over medium-high heat. Add both oils, then add the diced chicken. Cook for about 3 to 5 minutes, flipping occasionally, until the chicken is cooked through and lightly golden.
2. Remove the chicken with a slotted spoon and set it aside, leaving the oils and juices in the skillet.
3. Add the frozen peas, carrots, optional corn, and green onions to the skillet. Cook for about 2 minutes, stirring occasionally, until the vegetables begin to soften.
4. Add the minced garlic and cook for 1 minute, stirring frequently so it doesn’t burn. If you enjoy ginger, add about 1/2 teaspoon ground or freshly grated ginger at this stage.
5. Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty side and scramble them gently until just set.
6. Return the chicken to the skillet. Add the cooked rice, drizzle evenly with soy sauce, and stir well to combine. Toss and flip the rice so it absorbs the soy sauce evenly.
7. Cook for about 2 more minutes until everything is heated through. Taste and adjust seasoning with salt and pepper if needed. Serve immediately.

Notes

This chicken fried rice isn’t fancy or trying to impress anyone. It’s reliable, comforting, and exactly what you want when you need dinner fast without sacrificing flavor.

If you’ve got leftover rice and a skillet, you’re already halfway there.

Nutritional Information

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

How I Like to Serve This

• Weeknight Dinner: Straight from the pan.
• Meal Prep: Portions beautifully.
• Lunch the Next Day: Even better reheated.
• Side Dish: Pairs well with dumplings.
• Comfort Bowl: Eat it warm and slow.
• Quick Party Dish: Easy to double.

Storage & Leftovers

• Refrigerator: Keeps airtight for up to 5 days.
• Freezer: Stores well for up to 4 months.
• Reheat Gently: Skillet or microwave works.
• Add Moisture: Splash of water or soy sauce helps.
• Stir Before Eating: Redistributes flavor.
• Best Fresh: But leftovers still shine.

FAQs (Things People Actually Ask)

Can I use freshly cooked rice?: Yes, but let it cool first.

Why is my fried rice mushy?: Rice was too warm or over-stirred.

Can I skip sesame oil?: You can, but it adds flavor.

Is soy sauce enough seasoning?: Usually yes, taste first.

Can I use chicken thighs?: Absolutely, they’re juicier.

Do I need a wok?: No, a large skillet works fine.

Can I add sauces?: Hoisin or oyster sauce work well.

How do I keep rice fluffy?: Don’t overcrowd the pan.