Description
Easy Chicken Fried Rice is a quick and delicious one-pan meal made with tender chicken, fluffy rice, vegetables, and savory seasonings—perfect for busy weeknights.
Ingredients
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- 2 cups cooked white rice (preferably day-old)
- 1 tablespoon vegetable oil
- 2 eggs, lightly beaten
- 1 pound boneless, skinless chicken breast, diced
- 1 cup frozen peas and carrots
- 3 green onions, sliced
- 2–3 tablespoons soy sauce (to taste)
- 1 teaspoon sesame oil (optional)
- Salt and pepper to taste
Instructions
- Heat 1/2 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the beaten eggs and scramble until fully cooked. Remove eggs from skillet and set aside.
- Add the remaining oil to the skillet. Add diced chicken, season with salt and pepper, and cook until browned and cooked through. Remove and set aside.
- Add peas and carrots to the skillet and cook until heated through, about 2-3 minutes.
- Add the cooked rice to the skillet, breaking up any clumps. Stir-fry for 2-3 minutes.
- Return the cooked chicken and scrambled eggs to the pan. Stir in soy sauce and sesame oil (if using), mixing thoroughly to combine all ingredients.
- Cook for an additional 2 minutes, stirring frequently. Top with sliced green onions before serving.
Notes
- Use cold, day-old rice for the best texture and to prevent stickiness.
- Add other vegetables like bell peppers or corn for variety.
- Leftovers can be stored in the fridge for up to 3 days and reheated in a skillet or microwave.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 145mg