Hey there, fellow food lovers! Today, I’m super excited to share with you one of my absolute favorite recipes—how to make perfect Chicken Fried Rice. This dish has become a staple in my household, and I just know it’s going to be the same for you. It’s quick, easy, and packed with flavor. Plus, it’s a fantastic way to use up leftover rice and veggies. So, let’s dive in and get started!
Why You’ll Love This Recipe
- Quick and easy to make—perfect for busy weeknights
- Customizable with your favorite veggies and proteins
- Uses leftover rice, reducing food waste
- Ready in just 30 minutes
- Perfect for quick family dinners and weeknight dinner ideas
Ingredients
Here’s what you’ll need for this Chicken Fried Rice Recipe:
- 3 cups cooked jasmine rice, chilled
- 2 tablespoons vegetable oil
- 1 pound chicken breast, cut into bite-sized cubes
- ½ cup white onion, finely diced
- 2 teaspoons minced garlic
- 1 cup frozen peas & carrots
- 2 large eggs
- 1 tablespoon sesame oil
- ¼ cup soy sauce (low sodium works great too)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps to make this delicious Chicken Fried Rice:
- If you haven’t already cooked your jasmine rice, start by preparing 1½ dry cups of rice, which will yield about 3 cups cooked. Let it chill in the fridge—this step is crucial to avoid clumpy rice in your final dish.
- In a large 12-inch frying pan, heat 2 tablespoons of vegetable oil over medium-high heat. Add the chicken breast cubes and cook until fully done, reaching an internal temperature of 165°F. Remove the chicken from the pan and set it aside.
- In the same pan, add the diced onion and minced garlic. Cook for about 2-3 minutes until the onion softens.
- Add the frozen peas and carrots and cook for just 1-2 minutes, until they start to thaw.
- Now, add the chilled rice to the pan and stir well to combine with the veggies. Cook for about 3-4 minutes, stirring occasionally, until the rice is heated through.
- Use a spatula to create a well in the center of the pan. Crack in the eggs and scramble them right in the pan. Once the eggs are cooked, mix them in with the rice and veggies.
- Finally, stir in the cooked chicken, sesame oil, and soy sauce. Mix everything together until well coated. Cook for an additional 1-2 minutes to let the flavors meld.
Pro Tips for Making the Recipe
Here are a few tips to ensure your Chicken Fried Rice turns out perfectly:
- Use day-old rice: Freshly cooked rice is too moist and will clump together when stir-fried. Chilling it in the fridge overnight helps dry it out, making it perfect for frying.
- Don’t overcook the veggies: The frozen peas and carrots just need a quick cook to thaw slightly. Overcooking will make them mushy.
- Customize to your taste: Feel free to add your favorite veggies like diced bell peppers, mushrooms, or snap peas. You can also add a bit of chili flakes for some heat.
How to Serve
Chicken Fried Rice is a complete meal on its own, but if you want to serve it with something extra, here are a few ideas:
- Pair it with a simple green salad for a balanced meal.
- Serve with a side of egg rolls or potstickers for a more elaborate Asian-inspired dinner.
- Offer a side of fresh fruit for a light and refreshing contrast.
Make Ahead and Storage
One of the best things about this recipe is that it’s great for meal prep. Here’s how to make it ahead and store it:
- Make ahead: Cook the rice and chicken ahead of time, then store them in separate containers in the fridge for up to 2 days.
- Storage: Once the Chicken Fried Rice is cooked, let it cool completely before transferring it to an airtight container. Store in the fridge for up to 3 days or freeze for up to 2 months. When you’re ready to eat it, simply reheat it in a pan or microwave until warmed through.
And there you have it—my go-to Chicken Fried Rice Recipe that’s perfect for quick family dinners and weeknight meals. It’s easy, delicious, and ready in just 30 minutes. Give it a try and let me know how it turns out in the comments below. Happy cooking!
Chicken Fried Rice Recipe
Ingredients
- 3 cups cooked jasmine rice chilled – it will clump too much if still warm when adding it to the frying pan
- 2 tablespoons vegetable oil
- 1 pound chicken breast cut into bite-sized cubes
- ½ cup white onion fine diced
- 2 teaspoons minced garlic
- 1 cup frozen peas & carrots
- 2 large eggs
- 1 tablespoon sesame oil
- ¼ cup soy sauce
Instructions
- If not already done, cook 1½ dry cups of jasmine rice (which will be about 3 cups cooked) and set in the fridge to chill.
- Cook chicken on medium-high heat with vegetable oil until fully cooked (internal temperature 165°F). Remove the chicken from the pan and set it aside.
- Cook the onion and garlic over medium-high heat until the onion has softened (about 2 to 3 minutes).
- Add the frozen peas and carrots and cook just until slightly thawed (1 to 2 minutes).
- Add the rice and stir well to mix. Heat and stir for about 3 to 4 minutes, then use a spatula to make a hole in the middle of the pan to scramble the two eggs in. Once the eggs are cooked, use a spatula to stir them together with the rest of the frying pan contents.
- Stir in the cooked chicken breast, sesame oil, and soy sauce. Stir well just until all the ingredients are coated.
