Easy Chicken Fried Rice Recipe

Chicken fried rice with Chinese wok spatula in wok.

5 from 28 votes

Easy Chicken Fried Rice Recipe

This easy chicken fried rice is a quick, satisfying meal made with juicy chicken, fluffy rice, and simple veggies. Skip the takeout and save money by making this easy weeknight recipe.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Dinner Recipes, Main Course

Cuisine: Asian, Chinese

Servings: 1-cup servings

Calories: 153kcal

Author: Traci

Equipment

chef's knife
cutting board
Microplane zester / grater to grate garlic
12-inch carbon steel wok or 12-inch skillet
tongs
Chinese wok spatula or other stirring utensil

Ingredients

1 tablespoon Toasted Sesame Oil divided
1 tablespoon Avocado Oil divided
3-4 large Eggs beat and season with S & P
1 Boneless Skinless Chicken Breast thinly sliced, or 1 ½ cups shredded rotisserie chicken
½ large Onion diced
2 large Green Onions thinly sliced (separate green from white)
3 cloves Garlic grated
3 cups Cooked Rice white or brown
2 large Carrots shredded
1 cup Frozen Sweet Peas thawed
2 tablespoons Soy Sauce or more as needed
Salt and Black Pepper to taste

Instructions

Heat Oil: Heat a large skillet or wok over medium heat. Add 1 teaspoon of TOASTED SESAME OIL and 1 teaspoon of AVOCADO OIL and heat until shimmering.
Cook Eggs: Pour the beaten EGGS into the hot pan, scrambling them until just set. Transfer the scrambled EGGS to a covered bowl and set aside.
Saute the chicken breast: (If using rotisserie chicken, skip this step)
Add another teaspoon each of SESAME OIL and AVOCADO OIL in the wok and heat until shimmering. Add the CHICKEN BREAST and saute until fully cooked, stirring as needed. Transfer to the bowl with the eggs.
Sauté Aromatics: Add the remaining oils to the pan. Once heated, add the diced ONION, white parts of the GREEN ONIONS, and grated GARLIC. Sauté until the ONIONS are soft and translucent, about 2-3 minutes.
Add Rice: Stir in the COOKED RICE, breaking up any clumps with a spatula. Cook for 2-3 minutes, stirring frequently to ensure even heating.
Add Veggies: Add the shredded CARROTS and thawed SWEET PEAS to the rice mixture. Cook for an additional 2-3 minutes, stirring to combine.
Combine and Season: Add the cooked CHICKEN and scrambled EGGS to the pan. Stir everything together until heated through. Season with SOY SAUCE, SEA SALT, and PEPPER to taste.
Finish and Serve: Garnish with the green parts of the GREEN ONIONS and serve immediately.

Notes

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 (if possible): 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.

Nutrition