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Easy Chicken Fried Rice
This easy chicken fried rice is a quick, flavorful Asian-inspired dinner made with tender chicken, vegetables, eggs, and leftover rice. It’s better than takeout and comes together in about 30 minutes.
Prep Time 16 minutes
Cook Time 16 minutes
Servings 4
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 cups cooked white rice chilled
- 2 tbsp vegetable oil divided
- 2 large eggs lightly beaten
- 1 cup frozen peas and carrots
- 2 cloves garlic minced
- 3 green onions sliced
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp oyster sauce
- 1 tsp fresh ginger grated
- ½ tsp black pepper
Instructions
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Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until cooked through and lightly browned. Remove the chicken and set aside.
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Add the remaining tablespoon of oil to the skillet. Pour in the beaten eggs and scramble until just cooked. Remove and set aside with the chicken.
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Add the peas and carrots to the skillet and cook for 2–3 minutes. Add the garlic and ginger and cook for about 30 seconds.
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Add the cold cooked rice, breaking up any clumps with a spatula. Stir-fry for 3–4 minutes, allowing the rice to heat through and lightly brown.
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In a small bowl, whisk together the soy sauce, sesame oil, oyster sauce, and black pepper. Pour the sauce over the rice and stir well to combine.
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Return the cooked chicken and eggs to the skillet. Add the green onions and toss everything together. Cook for another 1–2 minutes.
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Serve immediately with additional sliced green onions, if desired.
Recipe Notes
Cold rice works best. Refrigerated leftover rice is drier and gives fried rice a much better texture.
You can substitute leftover cooked chicken to make this recipe even faster.
Add extra vegetables such as diced onion, corn, broccoli, or bell peppers.
For a little heat, add red pepper flakes or sriracha.