Chicken Fried Rice
A quick and satisfying chicken fried rice made with leftover rice, tender chicken, and vibrant vegetables, perfect for a weeknight meal.
Ingredients
Main Ingredients
- 3 cups cooked rice (day-old is best for texture) Use chilled, day-old rice when possible—fresh hot rice is too moist.
- 1 pound boneless chicken (thighs or breasts), cut into bite-size pieces Boneless thighs give richer flavor; breasts are leaner.
- 2 eggs
- 1 cup frozen peas
- 1 cup carrots (diced) Can swap in other quick-cooking veggies.
- 1 medium onion (diced)
- 2 tablespoons soy sauce Add to taste.
- 2 tablespoons neutral oil (vegetable or canola) Optional sesame oil for finishing.
- to taste salt and pepper
Optional Extras
- to taste garlic
- to taste green onions
- to taste ginger
- to taste sesame seeds
- to taste sriracha
- to taste rice vinegar
Instructions
Preparation
- Heat a large skillet or wok over medium-high heat with a tablespoon of oil.
- Add the diced chicken and season lightly. Cook until no longer pink and edges are golden, about 4–6 minutes depending on size. Remove the chicken and set aside.
- In the same pan, add a little more oil if needed. Pour in beaten eggs and scramble quickly until just set. Break into bite-size pieces and remove or push to the side.
- Add the onion and carrots to the pan and stir-fry 2–3 minutes until they begin to soften.
- Add peas and any quick-cooking vegetables and cook another minute.
- Add the cold cooked rice, breaking up any clumps. Stir-fry on high heat so the rice gets a little toasted texture.
- Return the chicken and eggs to the pan.
- Stir in soy sauce to taste (start with 1–2 tablespoons) and a drizzle of sesame oil if using. Toss until everything is evenly combined and heated through, 2–3 minutes.
- Taste and adjust seasoning with more soy sauce, pepper, or a pinch of salt. Finish with sliced green onions or sesame seeds if you like. Serve hot.
Notes
Plate with a wedge of lime and scattered green onions. Best reheated in a hot skillet with a splash of oil or water to loosen the rice. Use day-old rice for better texture.