Description
This Easy Chicken Fried Rice recipe is a quick and flavorful dish made with day-old rice, tender chicken pieces, fresh vegetables, and savory seasonings. Perfect for a simple weeknight dinner, it combines sautéed chicken, onions, peas, carrots, scrambled eggs, and soy sauce for a classic takeout-style fried rice at home.
Ingredients
Scale
Protein & Eggs
- 1 pound boneless, skinless chicken thighs or chicken breasts, cut into ½-inch pieces
- 3 large eggs, beaten
Vegetables
- 1½ cups frozen peas and carrots
- 1 medium white onion, diced
- 3 green onions, chopped (separate white and green parts)
- 2–3 garlic cloves, minced
Grains & Oils
- 3 cups day-old cooked jasmine or long-grain white rice
- 2 tablespoons vegetable oil, divided
- 1 tablespoon toasted sesame oil
Seasonings
- 3 tablespoons soy sauce
- Salt and pepper to taste
Instructions
- Preheat and Prepare Chicken: Preheat a skillet or wok over medium-high heat. Season the chicken pieces with salt and pepper to taste.
- Cook Chicken: Add 1 tablespoon of vegetable oil to the pan. Once hot, add the chicken pieces and cook for 6-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside. Transfer the cooked chicken to a clean plate and set aside.
- Sauté Vegetables: Add the remaining 1 tablespoon of vegetable oil to the same pan. When hot, add the diced white onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant. Mix in the frozen peas and carrots, cooking for about 4 minutes until the carrots are tender.
- Add Rice and Chicken: Stir in the day-old cooked rice, cooked chicken, and the white parts of the chopped green onions. Pour in the soy sauce and mix thoroughly to combine all ingredients evenly. Cook for 2 minutes, allowing the rice to warm through and absorb the flavors. Push the rice mixture to one side of the pan.
- Scramble Eggs: Pour the toasted sesame oil into the empty side of the pan. Add the beaten eggs and season with salt and pepper. Scramble the eggs gently until they are almost fully cooked, then mix them into the rice, chicken, and vegetables, stirring to combine everything.
- Serve: Remove from heat and serve the chicken fried rice warm, garnished with the green parts of the chopped green onions for added freshness.
Notes
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm leftovers in the microwave or oven. If using the oven, cover the dish with aluminum foil and sprinkle a little water before reheating to prevent drying out.
