easy chicken fried rice recipe
The Best easy chicken fried rice recipe
What I love most about this recipe is how it’s both easy and satisfying. It doesn’t take long to prepare, but it feels like a real meal because of the flavors. The health benefits are pretty neat too—it’s got protein from the chicken, fiber from the veggies, and carbs from the rice, but in a way that’s more balanced than a typical takeout order. Plus, it’s a great way to use up whatever’s in the fridge without wasting food. My family loves that it’s filling but not heavy, and it’s always a hit whether we’re serving it for a simple dinner or a little something extra at a family gathering. The kids especially enjoy the crunch of the fried rice, and I always make sure to include a little bit of green onions and sesame oil to give it that extra little kick. It’s one of those recipes that feels like a secret, but once you get the hang of it, it’s something you’ll make again and again.
Easy Chicken Fried Rice
A quick and flavorful dish featuring leftover rice cooked with chicken, vegetables, and aromatic sauces. Perfect for a weeknight meal!
🥘Ingredients
- 1 lb (450g) boneless, skinless chicken breast or thigh, diced
- 2 tbsp soy sauce (or tamari for gluten-free)
- 2 cups cooked and cooled white or brown rice (day-old works best)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 bell pepper, finely diced (optional)
- 2 tbsp vegetable oil (divided)
- 1 tbsp sesame oil
- 1 egg, beaten
- 1 tsp black pepper
- 1 tsp red pepper flakes (optional)
- 1/2 cup chicken broth
- 1 tbsp oyster sauce (or hoisin sauce)
- 1 tsp sugar
- 1/2 cup frozen peas and carrots (optional, for extra veggies)
👨🍳Directions
-
1
In a bowl, mix chicken breast or thigh with 1 tbsp soy sauce, 1 tsp black pepper, and 1 tsp minced garlic. Set aside. -
2
In a large skillet or wok, heat 1 tbsp vegetable oil over medium-high heat. Add the diced chicken and cook until no longer pink (about 5-6 minutes). Remove chicken and set aside. -
3
In the same skillet, add a bit more oil if needed. Sauté onion, garlic, and ginger for 1-2 minutes until fragrant. Add bell pepper (if using) and cook for another 2 minutes. -
4
Push vegetables to one side of the skillet. Pour beaten egg into the empty space and scramble until just set. Remove egg and set aside. -
5
Add the cooked rice to the skillet, breaking up any clumps. Stir-fry for 2-3 minutes until heated through. Return chicken and egg to the skillet. -
6
Pour in chicken broth, oyster sauce, sugar, and red pepper flakes. Stir well and simmer for 2-3 minutes until sauce thickens slightly. -
7
Add frozen mixed vegetables (if using) and stir to combine. Cook for another 2 minutes. Taste and adjust seasoning if needed. -
8
Remove from heat and stir in sesame oil. Serve hot with extra soy sauce or sesame seeds on top if desired.
🔧Equipment
- Large skillet or wok
- Mixing bowls
- Knife and cutting board
- Measuring spoons
- Wooden spoon or spatula
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a dash of fish sauce or a sprinkle of green onions at the end.
- Use day-old rice for the best texture. If using fresh rice, let it cool completely before cooking.
- Customize with your favorite veggies like broccoli, mushrooms, or snap peas.
- Make ahead: Cook the fried rice and store in the fridge for up to 3 days. Reheat in a skillet with a splash of water.
Watch Video Of How Easy Chicken Fried Rice Works
❓ Frequently Asked Questions About Chicken Fried Rice
1. What is the easiest way to make chicken fried rice without overcooking the chicken?
To avoid overcooking the chicken, start by quickly cooking it in a small amount of oil in a wok or large skillet over high heat until it’s just done (about 4-5 minutes). Remove it from the pan, let it cool slightly, then chop it finely. Adding the chicken back into the wok while the rice is cooking ensures it stays moist and tender without drying out.
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2. Can I use pre-cooked rice for this recipe instead of fresh rice?
Absolutely! Using day-old or cold rice (freshly cooked rice can make the fried rice mushy) is ideal. Spread the rice evenly in a pan, let it dry slightly (this prevents sticking), then stir-fry with the other ingredients. Cold rice absorbs oil better and cooks more evenly.
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3. What’s the secret to getting crispy edges in chicken fried rice?
For crispy edges, follow these steps:
– Use a high-heat pan (like a wok or cast iron skillet) to sear the rice quickly.
– Stir-fry the rice in small batches if needed to ensure even browning.
– Add a splash of hot oil (like vegetable or sesame oil) at the end to help crisp the edges.
– Avoid overmixing—let the rice rest briefly between stirring to develop crisp spots.
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4. Can I substitute any of the ingredients in this recipe?
Yes! Here are some flexible swaps:
– Chicken: Use shrimp, tofu, or even leftover chicken thighs.
– Rice: Try jasmine, basmati, or even cauliflower rice for a low-carb version.
– Vegetables: Add bell peppers, carrots, or frozen peas for extra crunch.
– Sauce: Replace soy sauce with coconut aminos or a mix of hoisin and oyster sauce.
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5. How do I prevent the fried rice from getting soggy?
To keep fried rice dry and flavorful:
– Use cold or day-old rice (fresh rice is too sticky).
– Pat the rice dry with a towel before cooking to remove excess moisture.
– Stir-fry in batches if the pan is too crowded, ensuring even heat.
– Add oil generously (about 1-2 tablespoons) to coat the rice evenly.
– Don’t overcook—remove the rice from the pan when it’s just heated through.
