Description

Quick, savory, and endlessly satisfying—Easy Chicken Fried Rice is your go-to recipe for busy weeknights or when the takeout cravings hit. Made with tender chicken breast, scrambled eggs, crisp veggies, and day-old rice tossed in a garlicky soy sauce blend, this dish delivers bold flavor in every bite.

The beauty of homemade fried rice is that it’s fast, budget-friendly, and incredibly customizable. This version rivals your favorite Chinese restaurant’s fried rice—and you control the ingredients, making it healthier and fresher. Serve it as a main dish or a side with other Asian-inspired favorites.

---

Ingredients

(Serves 4)

• 2 tablespoons vegetable oil (divided)
• 2 large eggs, lightly beaten
• 1 lb boneless skinless chicken breast, diced
• Salt and black pepper, to taste
• 2 cups cooked white rice (preferably cold and day-old)
• 1 cup frozen peas and carrots, thawed
• ½ cup diced onion
• 3 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional, for deeper flavor)
• 1 teaspoon sesame oil
• 2 green onions, sliced (for garnish)

---

Instructions

1. Prepare rice:
   For best results, use day-old cooked rice. Fresh rice can make the dish mushy. If using freshly cooked rice, spread it out on a tray and let it cool completely before frying.
2. Scramble eggs:
   Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until fully cooked. Remove eggs from the pan and set aside.
3. Cook chicken:
   Add the remaining tablespoon of oil. Season diced chicken with salt and pepper. Add to the pan and cook until browned and cooked through, about 5–6 minutes. Remove and set aside with the eggs.
4. Sauté vegetables:
   In the same pan, add onion and cook for 2 minutes. Add garlic, peas, and carrots and cook for another 2–3 minutes until softened.
5. Add rice and sauces:
   Stir in the cold rice, breaking up clumps. Drizzle in soy sauce, oyster sauce (if using), and sesame oil. Stir-fry everything together for 2–3 minutes until rice is heated through and evenly coated.
6. Finish the dish:
   Add the cooked chicken and scrambled eggs back into the pan. Toss to combine. Cook for 1–2 more minutes, then remove from heat.
7. Garnish and serve:
   Top with sliced green onions and serve hot.

---

Nutrition (approx. per serving)

• Calories: 430 kcal
• Protein: 29 g
• Fat: 15 g
• Carbohydrates: 42 g
• Fiber: 3 g
• Sodium: 720 mg
• Sugar: 3 g

---

Tips & Tricks

• Day-old rice is key: Cold, dry rice fries better than freshly cooked rice. If in a hurry, spread warm rice on a baking sheet and refrigerate for 30 minutes.
• Try dark meat: Boneless chicken thighs add more flavor and remain juicier than breasts.
• Customize your veggies: Swap peas and carrots for corn, bell peppers, broccoli, or whatever you have on hand.
• Make it spicy: Add chili garlic sauce or a dash of sriracha for some heat.
• Add a protein twist: Shrimp, pork, or tofu all work well in place of chicken.

---

From Me to Your Readers

Chicken fried rice is one of those recipes that delivers every time—simple ingredients, big flavor, and minimal effort. It’s one of my go-to recipes for meal prepping and weeknight dinners. Plus, it’s a great way to use up leftover rice or roast chicken!

This dish fits perfectly into your “Better Than Takeout”, “30-Minute Dinners”, or “Asian-Inspired Meals” blog collections. Want to create a meal plan with quick skillet dinners? This one should lead the pack.