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Chicken Fried Rice

This Chicken Fried Rice is a quick, flavorful skillet meal made with tender chicken, cold rice, eggs, vegetables, soy sauce, and sesame oil. It is easy, family-friendly, and perfect for using leftover rice.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner
Cuisine: Asian-Inspired
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons neutral oil divided
  • 1 pound boneless skinless chicken breast or thighs cut into small pieces
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 large eggs beaten
  • 1 cup frozen peas and carrots
  • 3 cups cooked cold rice
  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 2 cloves garlic minced
  • 2 green onions sliced
  • ½ teaspoon fresh ginger grated, optional

Method
 

  1. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
  2. Season the chicken with salt and black pepper.
  3. Add the chicken to the skillet and cook for 5–6 minutes, or until golden and cooked through. Remove from the skillet and set aside.
  4. Add the remaining oil to the skillet. Pour in the beaten eggs and scramble until just set.
  5. Add garlic, ginger if using, and frozen peas and carrots. Cook for 2–3 minutes until warmed through.
  6. Add the cold rice and stir well, breaking up any clumps. Cook for 3–4 minutes until hot and lightly toasted.
  7. Stir in soy sauce and sesame oil.
  8. Return the cooked chicken to the skillet and toss everything together.
  9. Stir in green onions and serve hot.

Notes

Notes

  • Cold day-old rice gives the best fried rice texture.
  • Use a large skillet so the rice can fry instead of steam.
  • Add soy sauce gradually and adjust to taste.
  • For extra flavor, add a little sriracha or chili garlic sauce.