Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

A quick, flavorful, and flexible chicken fried rice dish combining tender chicken, fluffy rice, and fresh vegetables seasoned with soy sauce and aromatics, cooked in one pan for an easy, nutritious meal.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 3 cups cooked day-old rice (white or brown)
  • 1 lb boneless skinless chicken breasts or thighs, diced into bite-size pieces
  • 1/2 cup peas (fresh or frozen)
  • 1/2 cup diced carrots
  • 3 green onions, sliced
  • 2 tablespoons soy sauce (adjust to taste)
  • 2 large eggs, beaten
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon sesame oil (for finishing)
  • 1 tablespoon neutral cooking oil (vegetable or canola)
  • Salt and pepper, to taste

Instructions

  1. If using freshly cooked rice, spread it on a baking sheet to cool and dry so grains separate. Day-old rice is preferred.
  2. Dice the chicken into small bite-size pieces and lightly season with salt and pepper.
  3. Chop peas, carrots, and green onions into similar-sized pieces.
  4. Lightly beat the eggs in a bowl. Break up any rice clumps with a fork or fingers so grains are separated.
  5. Preheat a wok or large skillet over medium-high to high heat and add 1 tablespoon cooking oil.
  6. Add chicken to the hot pan without overcrowding (cook in batches if necessary). Cook until golden and cooked through, about 5–7 minutes. Remove chicken from pan and set aside.
  7. Pour beaten eggs into the same pan and scramble quickly until just cooked. Remove eggs and set aside with chicken.
  8. Add more oil if needed, then add minced garlic and grated ginger. Cook about 30 seconds until fragrant.
  9. Add diced peas and carrots. Stir-fry until tender but still crisp, about 2-3 minutes.
  10. Return rice, cooked chicken, and scrambled eggs to the pan.
  11. Gradually add soy sauce, stirring and tasting, then stir-fry for 3–5 minutes, allowing flavors to meld and the rice to heat through.
  12. Turn off heat, drizzle sesame oil over the mixture, add sliced green onions, and toss gently for a final stir.
  13. Serve immediately or cool for storage.

Notes

Day-old rice works best to achieve fluffy, separate grains. If using freshly cooked rice, cool it spread out on a baking sheet., Do not overcrowd the pan; cook ingredients in batches if needed to ensure proper frying and avoid steaming., This recipe is flexible: swap chicken with shrimp, pork, tofu, or vegetables., To make it vegetarian, omit chicken and eggs, adding tofu or extra vegetables for protein., For spicier versions, add chopped fresh chilies or sriracha sauce to taste., Use brown rice or cauliflower rice for healthier variations., Garnish with toasted sesame seeds, fresh cilantro, or serve in hollowed-out bell peppers or pineapple halves for presentation twists.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: Asian-inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal per serving (approximate)
  • Fat: 12 g per serving (approximate)
  • Carbohydrates: 50 g per serving (approximate)
  • Protein: 35 g per serving (approximate)