Chicken Fried Rice
Chicken Fried Rice is a healthier version of your favorite Chinese take-out that only takes 15 minutes to whip up!
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To take this to the next level, you can use cauliflower rice to really cut down on the carbs. No matter how you make this, it’s sure to be a delicious, balanced dinner filled with plenty of veggies and protein.
We love this chicken fried rice served with our Veggie Spring Rolls for a healthy and filling dinner packed with vegetables!
Why You’ll Love This Recipe:
Quick and satisfying: A complete meal ready in under 30 minutes.
Perfect for leftovers: Great way to use up extra rice or chicken from a previous meal.
Customizable: Add your favorite vegetables, swap proteins, or adjust seasonings to taste.
One-pan meal: Easy cleanup with everything cooked in one skillet.
Better than takeout: Fresh, flavorful, and made with wholesome ingredients.
Ingredients to Make Chicken Fried Rice:
- olive oil. Helps sauté the vegetables and gives a light, crisp texture to the rice.
- onion and carrot. Add flavor, color, and a slight sweetness that balances the savory soy sauce.
- peas. Provide color and freshness, use frozen or fresh depending on availability.
- eggs. Add protein and richness, giving the fried rice that classic texture.
- rice. Day-old rice works best, it’s slightly dry, which helps prevent clumping.
- shredded chicken. Use leftover or rotisserie chicken for convenience; both white and dark meat work well.
- soy sauce. Brings savory depth and saltiness, use low sodium if preferred.
How to Make Chicken Fried Rice:
- Heat the olive oil in a large skillet or wok over medium-high heat. Add the diced onion, peas and carrot, sautéing until the vegetables start to soften, about 3-4 minutes.
- Push the vegetables to one side of the skillet. Crack the eggs into the cleared space, scrambling them until fully cooked, then mix with the vegetables.
- Add the cooked rice and shredded chicken to the skillet. Stir everything together to distribute the ingredients evenly.
- Pour the soy sauce over the rice mixture, stirring thoroughly to ensure that the rice is evenly coated and the flavors are well combined.
- Continue to cook for an additional 2-3 minutes, stirring frequently, until everything is heated through.
Recommended Equipment
Recipe Notes & Tips:
- Use cold rice: Freshly cooked rice can become mushy, day-old or chilled rice gives the best fried rice texture.
- Cook on high heat: A hot skillet helps the rice crisp up and keeps it from sticking.
- Scramble eggs separately: Cook them before mixing with the rice to keep distinct pieces throughout the dish.
- Don’t overcrowd the pan: Work in batches if needed to ensure everything fries instead of steams.
- Customize your veggies: Add bell peppers, corn, broccoli, or green onions for extra color and flavor.
- Boost flavor: A splash of sesame oil or a sprinkle of garlic powder adds extra depth.
- Protein swap: Try shrimp, pork, or tofu instead of chicken for a different twist.
- Make it spicy: Stir in chili flakes or sriracha for a kick.
Serving Suggestions:
How to Store:
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooled fried rice in portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a skillet over medium heat with a splash of water or soy sauce to refresh the texture.
FAQs:
You can, but day-old rice works best since it’s drier and fries better. If using fresh rice, spread it on a tray to cool before adding it to the pan.
Leftover baked, grilled, or rotisserie chicken all work great, just shred or dice it before adding.
Absolutely! Try bell peppers, zucchini, mushrooms, or green onions for added texture and flavor.
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Chicken Fried Rice
Ingredients
Instructions
- Heat the olive oil in a large skillet or wok over medium-high heat. Add the diced onion, peas and carrot, sautéing until the vegetables start to soften, about 3-4 minutes.
- Push the vegetables to one side of the skillet. Crack the eggs into the cleared space, scrambling them until fully cooked, then mix with the vegetables.
- Add the cooked rice and shredded chicken to the skillet. Stir everything together to distribute the ingredients evenly.
- Pour the soy sauce over the rice mixture, stirring thoroughly to ensure that the rice is evenly coated and the flavors are well combined.
- Continue to cook for an additional 2-3 minutes, stirring frequently, until everything is heated through.
Nutrition
Notes
- Use cold rice: Freshly cooked rice can become mushy, day-old or chilled rice gives the best fried rice texture.
- Cook on high heat: A hot skillet helps the rice crisp up and keeps it from sticking.
- Scramble eggs separately: Cook them before mixing with the rice to keep distinct pieces throughout the dish.
- Don’t overcrowd the pan: Work in batches if needed to ensure everything fries instead of steams.
- Customize your veggies: Add bell peppers, corn, broccoli, or green onions for extra color and flavor.
- Boost flavor: A splash of sesame oil or a sprinkle of garlic powder adds extra depth.
- Protein swap: Try shrimp, pork, or tofu instead of chicken for a different twist.
- Make it spicy: Stir in chili flakes or sriracha for a kick.
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