Easy Chicken Fried Rice Recipe

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This easy chicken fried rice is a quick, satisfying meal made with juicy chicken, fluffy rice, and simple veggies. Perfect for a weeknight dinner!

Try my simple pho noodle soup recipe next!

Why This Is The BEST Chicken Fried Rice

• Quick and Easy: Ready in under 30 minutes, it’s an ideal recipe for those busy nights when you need a meal fast.
• Customizable for Diets: Whether you’re gluten-free, vegetarian, or looking to use different proteins, this recipe easily adapts to your dietary needs.
• Budget-Friendly: A perfect way to use leftover rice and chicken, saving money on takeout.
• Minimal Cleanup: This one-pan dish keeps the kitchen mess to a minimum, making cleanup a breeze.
• No Special Equipment Needed: All you need is an essential skillet or wok, making it accessible for any home cook.

Ingredients you’ll need

• Toasted sesame oil - Adds a rich, nutty flavor to the fried rice.
• Avocado oil - A neutral oil with a high smoke point, perfect for stir-frying.
• Eggs - Provides protein and adds texture to the dish.
• Boneless skinless chicken breast - This lean protein makes the dish flavorful and filling.
• Onion - Adds sweetness, depth of flavor, and a satisfying texture.
• Green onions - Adds a fresh, mild onion flavor and color.
• Garlic - Enhances the savory aroma and taste.
• Cooked rice - The base of the dish; white or brown rice works well.
• Carrots - Adds a slight sweetness and bright color.
• Frozen sweet peas - Adds a pop of sweetness and texture.
• Soy sauce - Brings the savory, umami flavor that ties everything together.
• Sea salt and white pepper - Season to taste for the perfect balance of flavors.

How to make Chicken Fried Rice

1. Scramble the eggs in a hot work or skillet with oil, then transfer to a bowl.
2. Cook the chicken breast in the same skillet, then add it to the eggs.
3. Cover the eggs and chicken and set aside.
4. Sauté the onions and garlic until softened, then add the rice and stir-fry until heated through.
5. Mix in the veggies (carrots, peas) and cook until warm.
6. Return the chicken breast and eggs to the skillet, cook until warm, and serve.

Recipe Tips

• Which pan to use: I have this 12-inch wok, but you can use what you have on hand and, most importantly, are comfortable with.
• Use day-old rice: For the best texture, use it to prevent it from sticking together. If using freshly cooked rice, let it cool first before using.
• Don’t overcook the eggs: Scramble just until set to keep them tender. Don't overcook.
• Don't overcook the chicken: If using fresh chicken, once it's cooked, transfer it out of the wok immediately to prevent overcooking. If using rotisserie chicken, add it at the end to keep it from drying out.
• Season to taste: Adjust the soy sauce, salt, and pepper before serving. Since everyone's palate is different, consider letting others season their own.

Recipe Variations

• Swap proteins: Use shrimp, leftover pork tenderloin, or tofu instead of chicken for a different take on the dish.
• Vegetarian option: Skip the chicken and add extra veggies or tofu for a vegetarian version.
• Gluten-free: Use coconut aminos in place of soy sauce to make the dish gluten-free.
• Swap the rice: Add leftover quinoa to the rice for a protein boost.

Asian recipes we love

• Thai Coconut Soup
• Kale Sesame Noodles
• Thai Pumpkin Curry
• Vegetable Lo Mein
• Vegetable Thai Red Curry

📖 Recipe

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