Easy Chicken Fried Rice
This easy chicken fried rice recipe is made with tender golden chicken, fluffy rice, scrambled eggs, and simple pantry sauces. A quick one-pan dinner that tastes better than takeout and is ready in about 20 minutes.
- Prep Time: 5 MINUTES
- Cook Time: 15 MINUTES
- Total Time: 20 minutes
- Yield: 4 SERVINGS 1x
- Category: Dinner
- Method: STOVETOP
- Cuisine: ASIAN INSPIRED
Ingredients
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2 cups cooked and cooled white rice (day-old preferred)
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1 ½ cups cooked chicken, diced (rotisserie or leftover)
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2 large eggs
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1 cup frozen peas and carrots
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2–3 tablespoons soy sauce
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1 tablespoon sesame oil
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2 tablespoons butter or neutral oil
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2 green onions, sliced
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1 clove garlic, minced (optional)
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Salt and black pepper to taste
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Spicy mayo (optional, for drizzle)
Instructions
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Heat 1 tablespoon oil or butter in a large skillet over medium heat. Add eggs and scramble until just set. Remove and set aside.
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Add remaining oil to the skillet. If using raw diced chicken, cook fully until golden and no longer pink. If using cooked chicken, simply heat through.
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Stir in peas and carrots and cook until tender. Add garlic if using and cook 30 seconds.
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Add cold rice and break up clumps. Stir fry for 3–4 minutes, allowing some grains to lightly crisp.
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Pour in soy sauce and sesame oil. Stir well to evenly coat the rice.
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Return scrambled eggs to the skillet and toss to combine. Season with salt and pepper to taste.
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Serve topped with sliced green onions and a drizzle of spicy mayo if desired.
Notes
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Cold rice prevents mushy fried rice.
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Cook over medium-high heat for best texture.
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Rotisserie chicken makes this recipe even faster.
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Store leftovers in an airtight container for up to 3 days.