Chicken Fried Rice

Why pay for takeout when you can make this easy chicken fried rice recipe in less time than it takes to go pick it up a the restaurant. You literally can have this meal ready in 20 minutes.

Who doesn't love quick and easy meals? This dish as well as my chicken and vegetable stir fry, salt and pepper chicken and spicy pork bulgogi are some of my go-tos and for good reason.

Let's be honest, there are recipes out there that you can make in under 20 minutes, but how many actually tastes great and appeals to everyone? Well this easy chicken fried rice just so happens to be one of those meals.

It is also easy to clean up and makes delicious leftovers. Like a lot of Asian recipes, you can swap out vegetables and protein to your liking, even something like lobster fried rice.

But what really makes this fried rice recipe great is the bits of scrambled eggs. It's just not fried rice without it.

Jump to:

• Recipe Ingredients
• Step-by-Step Instructions
• Variations
• FAQs
• Pro Tips/Recipe Notes
• Other Quick and Easy Recipes
• Chicken Fried Rice

Recipe Ingredients

• Vegetable or canola oil - this is used for sautéing the chicken.
• Sesame oil - this is very strong and adds a ton of flavor to the dish.
• Chicken breasts - dicing the chicken in ¼ inch pies makes it the perfect size for fried rice.
• Frozen peas and carrots blend - the frozen vegetable blend works perfect here, but if you want fresh you can use it.
• Green onions - this grassy, mild onion gives great flavor to the fried rice. Feel free to add more.
• Garlic - only use fresh garlic.
• Ginger - adding a slightly warm, spicy taste ups the flavor.
• Eggs - if you really like eggs, feel free to go to 4.
• Long-grain rice - leftover rice from the day before works best. You can use either white or brown rice.
• Low-sodium soy sauce - if you have regular sodium soy sauce that will work too, just start with 2 tablespoon and add more if needed.
• Red pepper flakes - just a hint of red pepper flakes gives you a slight amount of heat in every bite with this easy chicken fried rice.

Step-by-Step Instructions

1. In a large wok or skillet, heat the vegetable and sesame oil over medium-high heat. Lightly season the chicken with salt and pepper and cook in skillet for 4-5 minutes, or until cooked through. Transfer chicken to a plate and set aside.
2. Return wok to medium-high heat and add the peas, carrots and green onions, cooking for about 2 minutes or until vegetables have softened. Add the garlic and ginger and cook for another minute.
3. Push the vegetables to one side of the wok and add the eggs, cooking to scramble.
4. Return chicken to skillet with the rice. Add soy sauce and crushed red pepper flakes and stir to combine. Cook for about 2 minutes or until chicken is warmed through. Taste and adjust for seasoning.

Variations

The great thing about fried rice is how much you can change it up. Whether it’s chicken, which I included in the recipe below or ham or beef or pork or shrimp. If using a protein besides tofu, just follow the directions below to make them with this fried rice recipe. For every option, you want to use 1 pound of protein.

• Ham Fried Rice: Cut the ham into ½″ pieces. Add after you've added the rice as it just needs to be cooked through.
• Beef Fried Rice: Thinly slice the beef (lean steak) against the grain and cut into ½″ pieces and season with salt and pepper. Heat the vegetable and sesame oils in large pan over medium-high heat. Add the beef and sauté for 3-4 minutes, tossing occasionally, until beef is browned on all sides. Transfer to plate and wait to add when you add the rice.
• Pork Fried Rice: Thinly slice the pork (lean boneless pork chops) and cut into ½″ pieces and season with salt and pepper. Heat the vegetable and sesame oils in large pan over medium-high heat. Add the pork and sauté for 3-4 minutes, tossing occasionally, until pork is browned on all sides. Transfer to plate and wait to add when you add the rice.
• Shrimp Fried Rice: Peel and devein large shrimp and season with salt and pepper. Heat the vegetable and sesame oils in large pan over medium-high heat. Add the shrimp and sauté for 1-2 minutes, tossing occasionally, until the shrimp is bright pink. Transfer to plate and wait to add when you add the rice.

FAQs

Pro Tips/Recipe Notes

• Take the time to cook the rice the day before as it gives that texture you expect from fried rice.
• Add cold oil to a cold wok and let heat up to proper temperature before adding the chicken. You’ll know it is ready when the oil starts to shimmer.
• You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
• Leftover fried rice can be stored in an airtight container in the fridge for 3 days.

Other Quick and Easy Recipes

• Thai Chicken Lettuce Wraps
• Lemon Garlic Butter Shrimp
• Chinese Orange Chicken
• Chicken and Green Bean Stir Fry
• Cheeseburger Pie

If you’ve tried this easy chicken fried rice or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.