Prep Time: 10 minutes, Cook Time: 15 minutes, Total Time: 25 minutes, Servings: 4

Introduction

Chicken fried rice is a quick, flavorful one-pan meal that transforms leftover rice into a satisfying dish. This classic takeout favorite features tender chicken, crisp vegetables, scrambled eggs, and perfectly seasoned rice. Ideal for busy weeknights, it’s customizable and ready faster than delivery.

Ingredients

• 3 cups cooked jasmine or long-grain rice (preferably day-old and chilled)
• 1 lb boneless, skinless chicken thighs or breasts, cut into ½-inch pieces
• 2 tablespoons vegetable oil or sesame oil (divided)
• 3 large eggs, lightly beaten
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup frozen peas and carrots mix (thawed)
• 3 green onions, sliced (white and green parts separated)
• 3–4 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon oyster sauce (optional, for deeper flavor)
• 1 teaspoon sesame oil
• Salt and black pepper, to taste
• Optional: ½ teaspoon red pepper flakes or sriracha for heat

Instructions

1. Prepare the chicken: Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Season chicken with salt and pepper. Cook 4–6 minutes until golden and cooked through. Remove and set aside.
2. Scramble the eggs: In the same wok, add the beaten eggs. Scramble until just set, about 1–2 minutes. Remove and set aside with the chicken.
3. Sauté aromatics and vegetables: Add remaining 1 tablespoon oil. Cook onion for 2 minutes until softened. Add garlic and cook 30 seconds until fragrant. Stir in peas and carrots and white parts of green onions. Cook 2–3 minutes.
4. Combine everything: Add the chilled rice to the wok. Break up any clumps and stir-fry 3–4 minutes until heated through.
5. Season and finish: Return chicken and eggs to the wok. Pour in soy sauce, oyster sauce (if using), and sesame oil. Stir-fry 2–3 minutes until everything is well coated and heated. Taste and adjust seasoning. Garnish with green parts of green onions.

Serve immediately.

Tips for Success

• Day-old rice is key for the best texture — it fries up crisp without getting mushy. Fresh rice works but may need extra time to dry out in the pan.
• High heat gives that signature wok hei (smoky flavor). Use a hot wok or cast-iron skillet.
• Customizations: Add shrimp, beef, tofu, pineapple, bell peppers, or cabbage. Make it vegetarian by skipping chicken and adding extra veggies.
• Leftovers store well in the fridge for 3–4 days. Reheat in a skillet with a splash of water or soy sauce.
• Make it healthier: Use brown rice, add more vegetables, or reduce sodium with low-sodium soy sauce.

Nutrition (per serving, approximate)

• Calories: 450
• Protein: 28g
• Carbs: 45g
• Fat: 16g

This recipe pairs well with egg drop soup, spring rolls, or a simple cucumber salad