Easy Chicken Fried Rice
This quick chicken fried rice is an easy weeknight dinner made with tender chicken, fluffy rice, and colorful vegetables, all cooked in one pan. Ready in just 20 minutes, it’s a simple, better-than-takeout meal that’s perfect for busy nights and family dinners.
Calories: 350kcal
Equipment
- Large skillet or wok
- Wooden spoon or spatula
- Cutting board
- Knife
Ingredients
- 2 cups cooked rice preferably day-old
- 1 cup cooked chicken breast diced
- ½ cup frozen peas and carrots
- 2 large eggs beaten
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 green onions chopped
- 1 teaspoon garlic minced
- Salt to taste
- Black pepper to taste
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the beaten eggs and scramble until just set. Remove from the skillet and set aside.
- In the same skillet, add the diced chicken and cook for 2–3 minutes until heated through.
- Add the peas and carrots and cook for another 2 minutes.
- Stir in the cooked rice, soy sauce, and minced garlic. Cook for 3–4 minutes, stirring frequently.
- Return the scrambled eggs to the skillet, add the green onions, and season with salt and black pepper.
- Stir everything together and cook for 1 more minute, then remove from the heat and serve hot.
Notes
For best results, use cold or day-old rice to prevent the fried rice from becoming mushy. You can swap in leftover rotisserie chicken or add extra vegetables if desired.