Introduction

Chicken fried rice is a vibrant, savory dish that transforms simple ingredients into a satisfying meal bursting with flavor. This chicken fried rice recipe combines tender chicken, fluffy rice, and crisp vegetables in a soy-infused sauce, perfect for quick weeknight dinners or meal prep. Inspired by Asian culinary traditions, it’s a versatile dish that’s both budget-friendly and customizable. Whether you’re craving a comforting meal or a crowd-pleasing side, this recipe delivers restaurant-quality results with minimal effort.

Chicken Fried Rice Ingredients

2 cups cooked white rice (preferably day-old)
1 lb boneless, skinless chicken breast, diced
2 tbsp vegetable oil
1 cup frozen peas and carrots, thawed
½ cup diced onion
2 cloves garlic, minced
2 large eggs, beaten
3 tbsp soy sauce
1 tbsp sesame oil
2 green onions, sliced
½ tsp salt
¼ tsp black pepper
Optional: 1 tbsp oyster sauce for umami

Step-by-Step Process

Prepare Ingredients: Ensure rice is cooked and cooled (day-old rice works best to avoid stickiness). Dice chicken and thaw vegetables.
Cook Chicken: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add chicken, season with salt and pepper, and cook for 5-6 minutes until fully cooked. Remove to a plate.
Sauté Vegetables: Add the remaining 1 tbsp of oil to the skillet. Sauté onion, garlic, peas, and carrots for 3-4 minutes until softened.
Scramble Eggs: Push vegetables to one side of the skillet. Pour beaten eggs into the empty side and scramble until just set, about 1-2 minutes. Mix with vegetables.
Add Rice and Chicken: Add cooked rice and chicken to the skillet. Stir in soy sauce, sesame oil, and optional oyster sauce. Stir-fry for 3-4 minutes to heat through and coat evenly.
Finish and Serve: Stir in green onions. Taste and adjust seasoning. Serve hot.

Tips for a Better Chicken Fried Rice

Use cold, day-old rice to prevent clumping
Cook on high heat for a slight char and authentic flavor
Prep all ingredients before starting, due to quick cooking
Don’t overcrowd the skillet to avoid steaming
Add soy sauce gradually to control saltiness
Use a wok for better heat distribution if available
Keep stirring to ensure even cooking
Taste and adjust with extra sesame oil for richness

Variations and Customization

Shrimp Fried Rice: Replace chicken with 1 lb peeled shrimp
Vegetarian: Skip chicken and add tofu or extra veggies like broccoli
Spicy Kick: Add 1 tsp sriracha or chili flakes
Pineapple Fried Rice: Mix in ½ cup diced pineapple
Low-Sodium: Use low-sodium soy sauce and reduce salt
Kimchi Fried Rice: Stir in ¼ cup chopped kimchi
Beef Fried Rice: Substitute chicken with thinly sliced beef
Curry Twist: Add ½ tsp curry powder for warmth

Storage and Serving Tips

Store in an airtight container in the fridge for up to 4 days
Freeze for 2 months; reheat with a splash of water
Serve as a main dish or side with spring rolls
Reheat in a skillet for the best texture or microwave
Use leftovers in lettuce wraps or burritos
Keep chilled for meal prep to maintain freshness
Garnish with extra green onions or sesame seeds
Pair with a light beer or iced tea for balance

Nutritional Information

The following nutritional information is approximate, based on 4 servings (about 1 ½ cups per serving):

Calories: 420 kcal
Total Fat: 16g
Saturated Fat: 3g
Trans Fat: 0g
Cholesterol: 150mg
Sodium: 980mg
Total Carbohydrates: 38g
Dietary Fiber: 3g
Sugars: 3g
Protein: 30g
Vitamins and Minerals:
Vitamin A: 60% of Daily Value
Vitamin C: 15% of Daily Value
Iron: 12% of Daily Value

Note: Nutritional values vary based on ingredient brands, portion sizes, and optional ingredients like oyster sauce. Use a nutritional calculator for precise measurements. This chicken fried rice is high in protein and provides fiber from vegetables, but soy sauce increases the sodium content. Opt for low-sodium soy sauce for dietary needs, and balance with low-sodium sides.

Conclusion

This chicken fried rice recipe offers a quick, flavorful meal that’s perfect for busy nights or casual gatherings. Its savory sauce, tender chicken, and vibrant vegetables create a balanced dish that’s both comforting and exciting. Easily adaptable to various diets or flavor profiles, it’s a versatile addition to your recipe collection. With minimal prep and a single pan, this dish brings restaurant-style satisfaction to your home kitchen.

Chicken Fried Rice Recipe: Flavorful One-Pan Meal

A savory, one-pan chicken fried rice with tender chicken and crisp veggies, ideal for quick meals.

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Prep Time 15

Cook Time 15

Total Time 30

Ingredients

2 cups cooked white rice (preferably day-old)
1 lb boneless, skinless chicken breast, diced
2 tbsp vegetable oil
1 cup frozen peas and carrots, thawed
½ cup diced onion
2 cloves garlic, minced
2 large eggs, beaten
3 tbsp tbsp soy sauce
1 tbsp sesame oil
2 green onions, sliced
½ tsp salt
¼ tsp black pepper
1 tbsp oyster sauce

Instructions

Cook chicken in 1 tbsp oil with salt and pepper; remove
Sauté onion, garlic, peas, and carrots in 1 tbsp oil
Scramble eggs in skillet; mix with vegetables
Add rice, chicken, soy sauce, sesame oil, and oyster sauce
Stir-fry 3-4 minutes; add green onions
Serve hot

Notes

Use cold rice to avoid stickiness
Cook on high heat for the best flavor
Store in fridge for 4 days or freeze for 2 months
Serve with spring rolls or salad