Chicken Fried Rice

Chicken fried rice is a quick, satisfying dish that turns simple ingredients into a delicious one-pan meal. Loaded with tender chicken, scrambled egg, fresh vegetables, and savory sauce, it’s the ultimate way to use leftover rice. Whether for a weeknight dinner or meal prep, this takeout classic is always a win.

Ingredients

1 lb boneless, skinless chicken breast or thighs, diced

Salt & pepper to taste

2 tbsp soy sauce (for chicken)

3 cups day-old cooked rice (cold, for best results)

2 eggs, lightly beaten

1 cup frozen peas and carrots (or diced fresh veggies)

3 green onions, sliced

2–3 cloves garlic, minced

1 tbsp grated fresh ginger (optional)

2–3 tbsp soy sauce (to season rice)

1 tbsp oyster sauce or hoisin (optional)

1 tsp sesame oil

2 tbsp vegetable or peanut oil (for cooking)

Instructions

Cook the chicken

Season diced chicken with salt, pepper, and 2 tbsp soy sauce. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Sear chicken until browned and cooked through (5–6 minutes). Remove and set aside.

Scramble the eggs

In the same pan, add a bit more oil. Pour in beaten eggs and scramble until just set. Remove and set aside with the chicken.

Cook the veggies

Add another splash of oil if needed. Stir-fry garlic and ginger (if using) for 30 seconds, then add peas and carrots. Cook for 2–3 minutes until tender.

Add rice & sauces

Stir in cold rice, breaking up clumps. Cook for 2–3 minutes, then return chicken and egg to the pan. Add soy sauce, oyster sauce, and sesame oil. Stir well until evenly coated and heated through.

Finish and serve

Toss in green onions, taste and adjust seasoning. Serve hot, with extra soy sauce or chili oil if desired.