Chicken Fried Rice Recipe

Quick, savory chicken fried rice with tender chicken, vegetables and day-old rice tossed in a soy-ginger sauce. Ready in under 30 minutes — a perfect weeknight one-pan meal.

Print Pin

Course: Main Course

Cuisine: Asian

Keyword: chicken fried rice, fried rice recipe, weeknight dinner, stir-fry, leftover rice

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 420kcal

Ingredients

3 cups cooked day-old long-grain rice cooled
1 lb boneless skinless chicken breast or thigh cut into bite-sized pieces
2 tbsp vegetable oil divided
2 large eggs lightly beaten
1 medium onion diced
1 cup frozen peas and carrots
2 –3 green onions sliced
2 –3 cloves garlic minced
1 tbsp fresh ginger grated (or 1 tsp ground ginger)
3 tbsp soy sauce adjust to taste
1 tbsp oyster sauce optional
1 tsp sesame oil
Salt and freshly ground black pepper to taste
Red pepper flakes or sriracha optional

Instructions

Heat 1 tbsp oil in a large wok or skillet over medium-high heat; add chicken, season with salt and pepper, and stir-fry until cooked through and golden; remove and set aside.
Add remaining 1 tbsp oil; pour in beaten eggs and scramble quickly until just set; break into pieces and transfer to a plate.
In the same wok add onion, garlic, and ginger; stir-fry 1–2 minutes until fragrant.
Add carrots (or mixed peas and carrots) and cook 2–3 minutes until vegetables begin to soften.
Increase heat to high and add cold day-old rice, breaking up any clumps with a spatula.
Drizzle soy sauce and oyster sauce over rice; toss continuously to evenly coat and to allow rice to fry slightly.
Return chicken and scrambled eggs to the wok; fold into the rice until heated through.
Stir in green onions and sesame oil; taste and adjust seasoning with salt, pepper, or extra soy sauce.
If desired, add red pepper flakes or a dash of sriracha for heat and toss to combine.
Serve immediately on warmed plates, garnished with extra sliced green onions.

Nutrition