Description

Craving something flavorful, quick, and better than takeout? This Easy Chicken Fried Rice recipe is your answer. Packed with juicy chicken, crisp vegetables, fluffy scrambled eggs, and fragrant rice, all stir-fried in a savory soy-sesame sauce, this one-pan dish is ready in under 30 minutes. Whether you’re looking for quick dinner ideas, a healthy snack, or an easy recipe for leftover rice, this chicken fried rice hits every note. Perfect for busy weeknights, meal prep, or lunchboxes, it’s a comforting, delicious solution when you want fast food—but made at home. From satisfying texture to bold flavor, it’s a guaranteed crowd-pleaser.

Ingredients

Scale

3 cups cooked white rice (preferably day-old, chilled)
1 lb boneless, skinless chicken breasts or thighs, diced
2 medium carrots, diced
1/2 cup green peas (fresh or frozen)
2 large eggs, beaten
3 cloves garlic, minced
3 green onions, chopped
3 tablespoons soy sauce (low-sodium preferred)
1 teaspoon sesame oil
2 tablespoons vegetable oil (for stir-frying)

Instructions

Prep your ingredients. Dice the chicken and vegetables, beat the eggs, and have all sauces ready.
Cook the chicken. In a large skillet or wok over medium-high heat, heat 1 tablespoon vegetable oil. Add chicken and stir-fry until browned and fully cooked. Remove and set aside.
Scramble the eggs. In the same pan, add a little oil if needed. Pour in beaten eggs and scramble until just cooked. Remove and set aside.
Sauté the vegetables. Add remaining oil to the pan. Stir-fry diced carrots and peas for 2–3 minutes. Add garlic and cook for another 30 seconds until fragrant.
Add the rice. Increase the heat slightly. Add rice to the pan, breaking up any clumps. Stir to combine with veggies.
Combine everything. Return chicken and scrambled eggs to the pan. Stir well.
Season and finish. Drizzle soy sauce and sesame oil over the mixture. Stir-fry for 2–3 minutes until heated through and flavors meld. Toss in chopped green onions just before serving.