Easy Chicken Fried Rice Recipes
Fast, flexible chicken fried rice you can whip up with leftover rice. It’s savory, satisfying, and weeknight-friendly.
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Servings:
Ingredients
Main Ingredients
- 1.5 tbsp vegetable oil
- 0.75 lb boneless skinless chicken breast, diced small
- 0.25 tsp kosher salt plus more to taste
- 0.25 tsp ground black pepper
- 0.5 cup yellow onion, finely chopped
- 2 tsp garlic, minced
- 1 tsp fresh ginger, minced
- 1 cup frozen peas and carrots no need to thaw
- 4 cup cooked white rice, cold and fluffed day-old rice works best
- 3.5 oz beaten eggs about 2 large
- 3 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce optional, for depth
- 1 tsp rice vinegar
- 1 tsp toasted sesame oil
- 0.5 cup sliced green onions
Instructions
Preparation Steps
- Fluff the cold rice with your hands to separate the grains.
- Heat a large skillet or wok over medium-high. Add a little oil and scramble the eggs until just set. Transfer to a plate.
- Add remaining oil. Sear the chicken until browned and cooked through, 4 to 5 minutes. Season with salt and pepper. Move to the plate.
- Sauté the onion until translucent. Stir in garlic and ginger and cook 30 seconds until fragrant.
- Add peas and carrots. Cook, stirring, until heated through.
- Add the rice. Stir-fry, breaking up clumps, until hot and lightly toasted.
- Return chicken and eggs. Pour in soy sauce, oyster sauce, and rice vinegar. Toss until evenly coated.
- Finish with sesame oil and green onions. Taste and adjust seasoning, then serve hot.
Notes
Swap in mixed vegetables or add a spoonful of chili-garlic sauce for heat. Leftovers keep 3–4 days; reheat in a hot skillet with a splash of water to revive the rice.
This recipe is an original creation inspired by classic Easy Chicken Fried Rice Recipes flavors. All ingredient ratios and instructions are independently developed.