Chicken Fried Rice
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Chicken Fried Rice- A quick weeknight dinner idea that the entire family will love. This recipe comes together in under 30 minutes and is easy to customize. We tested it over a dozen times to get the perfect flavor balance and even won over our picky eater!
This recipe was adapted from my Ham Fried Rice, which is a staple in any menu rotation, but you could also shake things up with my Orange Chicken or Sweet Fire Chicken!
Why You’ll Love This Easy Chicken Fried Rice
- Quick and Easy: In a rush? This dish comes together faster than you can say “takeout,” making it perfect for those hectic weeknights.
- Meal Prep Friendly: Make a big batch and you’ve got lunch sorted for a couple of days. It reheats like a dream!
- Budget-Friendly: No need to break the bank. This recipe uses simple, affordable ingredients that deliver top-notch flavor.
I’m here to present the easiest dinner idea you will ever make! I took rotisserie chicken and gave it a glow up with this fried rice recipe!
Each bite is a mix of tender chicken chunks and slightly crispy rice. It’s a symphony of savory goodness, with soy sauce and sesame oil. The veggies add pops of sweetness and a satisfying crunch, while the egg folded through gives it a rich, comforting texture. It’s a delightful blend of flavor that makes you go back for seconds… and maybe thirds!
Ingredients You’ll Need
The list of ingredients is minimal, making this a budget friendly meal. Here is what you will need plus substitution ideas.
- Protein: I use cubed Chicken, BUT you can also use cooked ham pieces or shrimp! Easy substitutes that add a depth of flavor that is so delicious! Grilled chicken, Rotisserie chicken, or baked chicken will all work in this recipe.
- Oil: I like to use a little sesame oil to saute the ham and vegetables. It adds a delightful finish to an already tasty dish. However, you can use any cooking oil.
- Vegetables: I opt for the convenience of frozen carrots and peas. It’s a classic, but you can shake things up with bell peppers, onion, mushrooms or broccoli for a fresh take.
- Eggs: They add a creamy, rich texture and a subtle, eggy flavor that’s just yum.
- Rice: The best bet? Day-old long-grain white rice, like Jasmine or Basmati. Long-grain rice stays separate and doesn’t clump, giving you that perfect fried rice texture.
- Soy Sauce: This dish is salty. You can use regular soy or a low sodium. Both will give you a delicious end result.
- Pepper: Just enough to add a little spice.
Basic Chicken Fried Rice Recipe
- Get The Pan Ready: Place a large, deep skillet (or a frying pan) on the stove. Turn the heat to medium and pour in a little sesame or cooking oil.
- Cook the Chicken and Veggies: Cut the chicken into small pieces. Put them in the pan. with the frozen vegetables. Let them cook for about 2 to 3 minutes. You’re looking for the chicken to be heated through and the veggies to be warm.
- Add the Rice: Scoop the rice into the pan with the chicken and veggies. Stir it all together. Then, push everything to one side of the pan, so you have some space.
- Scramble the Eggs: Crack the eggs into a bowl. Whisk them (just mix them really well with a fork or a whisk). Pour this into the empty space in your pan. Let them sit for around 30 seconds or until they start to set, then gently stir to scramble them. They should be soft and a bit runny.
- Mix It All Together: Turn off the heat. Now, stir those softly scrambled eggs into the rice mixture.
- Season: Time to add flavor! Drizzle some soy sauce over your fried rice. Chop some green onions and sprinkle them in. Add a little pepper to taste.
- Ready to Eat: That’s it! Your chicken fried rice is ready to be served. You can eat it just like this, or with any other dish you like.
Helpful Tools
Cooking up chicken fried rice is a breeze with the right tools in your kitchen arsenal. Here’s what you’ll need:
- Large Skillet or Wok: (affiliate) This is key for getting that authentic fried rice texture. A wok is traditional, but a large, deep skillet works great too.
- Spatula or Wooden Spoon: (affiliate) You’ll need one of these for stirring and flipping your ingredients around in the pan.
- Measuring Cups and Spoons: (affiliate) To measure out your rice, soy sauce, and any other seasonings to get the flavors just right.
- Rice Cooker (Optional): (affiliate) If you have one, it makes cooking rice super easy. Otherwise, a regular pot on the stove does the trick.
Expert Recipe Tips
- Rice Matters: Use day-old, refrigerated rice. Freshly cooked rice can turn your dish mushy. Cold rice grains are firmer and separate nicely when fried. If you don’t have day-old rice, no problem! Cook your rice following the package instructions. Once cooked, spread it out on a tray and let it cool down. If you’re in a hurry, pop it in the fridge or freezer to cool faster.
- High Heat, Quick Cooking: Fried rice should be cooked fast and hot. This helps achieve that slightly crispy texture without overcooking the veggies.
- Keep it Simple: Don’t overcrowd your fried rice with too many ingredients. Stick to a few key veggies and proteins to let each flavor shine.
- Garnish Wisely: Finish with a sprinkle of fresh green onions, a squeeze of lemon, or a sprinkle of sesame seeds for an extra pop of flavor and color.
Recipe FAQs
Ideally, no. Freshly cooked rice is too moist and can make your fried rice mushy. Day-old rice that’s been refrigerated works best as it’s drier and firmer.
Long-grain white rice, like Jasmine or Basmati, is typically preferred due to its fluffy and non-sticky nature after cooking.
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a little water or additional soy sauce to moisten the rice.
Yes, fried rice freezes well. Store in a freezer-safe container and it should be good for up to 2 months. Thaw in the fridge overnight before reheating.
More Easy Dinners To Try
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Chicken Fried Rice
Ingredients
- 2 tablespoons sesame oil or your favorite cooking oil
- 2 cups cooked chicken (cooked and chopped)
- 1/2 cup frozen peas and carrots
- 4 cups cooked rice that has been cooled
- 4 large eggs
- 3 tablespoons soy sauce
- 1/4 teaspoon pepper
- 4 green onions chopped
Instructions
- Place a large, deep skillet (or a frying pan) on the stove. Turn the heat to medium and pour in a little sesame or cooking oil.
- Cut the chicken into small pieces and add them to the pan with the frozen vegetables. Let them cook for about 2 to 3 minutes or until warmed through.
- Scoop the rice into the pan with the chicken and veggies. Stir it all together. Then push everything to one side of the pan, so you have some space.
- Crack the eggs into a bowl. Whisk them (just mix them really well with a fork or a whisk). Pour into the empty space in your pan.
- Let them sit for around 30 seconds or until they start to set, then gently stir to scramble them. They should be soft and a bit runny.
- Turn off the heat. Now, stir those softly scrambled eggs into the rice mixture.
- Drizzle soy sauce over the fried rice and sprinkle with green onion and pepper.
- You can eat it just like this, or with any other dish you like.
Notes
- Rice Matters: If you don’t have day-old rice, no problem! Cook your rice following the package instructions. Once cooked, spread it out on a tray and let it cool down. If you’re in a hurry, pop it in the fridge or freezer to cool faster.
- High Heat, Quick Cooking: Fried rice should be cooked fast and hot. This helps achieve that slightly crispy texture without overcooking the veggies.
- Keep it Simple: Don’t overcrowd your fried rice with too many ingredients. Stick to a few key veggies and proteins to let each flavor shine.
- Garnish Wisely: Finish with a sprinkle of fresh green onions, a squeeze of lemon, or a sprinkle of sesame seeds for an extra pop of flavor and color.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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Confidently can say this is an easy dinner.