Hey there, fellow food lovers! Are you ready to whip up a dish that’s as easy as it is delicious? Today, I’m thrilled to share with you my go-to recipe for Chicken Fried Rice. Whether you’re in the mood for a quick family dinner, a 30-minute meal, or just want to use up some leftover rice, this recipe checks all the boxes. Plus, it’s packed with flavor and nutrients to keep you energized throughout the day. So, let’s dive in and make some magic happen in the kitchen!
Why You’ll Love This Recipe
- Perfect for quick family dinners that everyone will love
- Uses leftover rice, reducing food waste
- Ready in just 30 minutes—ideal for busy weeknight dinner ideas
- Customizable with your favorite veggies and sauces
- A healthy and balanced meal that’s both filling and flavorful
Ingredients
Here’s what you’ll need to make this delicious Chicken Fried Rice recipe:
- 2 cups of cooked jasmine rice
- 1 pound of boneless, skinless chicken breast, diced
- 2 tablespoons of vegetable oil
- 3 cloves of garlic, minced
- 1 small onion, finely chopped
- 1 cup of mixed vegetables (peas, carrots, and corn)
- 2 large eggs, beaten
- 3 tablespoons of soy sauce
- 1 tablespoon of oyster sauce (optional)
- 1 teaspoon of sesame oil
- Salt and pepper to taste
- 2 green onions, chopped
- Optional: Sriracha or chili sauce for serving
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 tasty Chicken Fried Rice:
- In a medium bowl, combine the diced chicken with 1 tablespoon of soy sauce, a pinch of salt, and a dash of pepper. Let it marinate for 15-20 minutes.
- Chop the onion and mince the garlic. If using frozen mixed vegetables, measure them out. For fresh vegetables, chop them into small pieces.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes until no longer pink. Remove from skillet and set aside.
- In the same skillet, add another tablespoon of oil if needed. Sauté the onion and garlic for 2-3 minutes until the onion is translucent. Add the mixed vegetables and stir-fry for 3-4 minutes until tender.
- Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty side and scramble until just set. Mix the eggs with the vegetables.
- Break up any clumps of rice and add it to the skillet. Mix well with the vegetables and eggs.
- Pour in the remaining soy sauce, oyster sauce (if using), and sesame oil. Stir to coat the rice evenly. Adjust seasoning with more soy sauce, salt, or pepper as needed.
- Add the cooked chicken back into the skillet and mix thoroughly. Cook for an additional 2-3 minutes to heat through.
- Remove from heat and sprinkle with chopped green onions. Drizzle with Sriracha or chili sauce if desired.
- Enjoy your Chicken Fried Rice hot, either on its own or as a side dish to your favorite Asian-inspired meal.
Pro Tips for Making the Recipe
Here are some tips to ensure your Chicken Fried Rice turns out perfectly every time:
- Use leftover rice: Day-old rice works best for fried rice as it’s drier and holds up better when stir-fried.
- Customize to your taste: Add your favorite proteins like shrimp or tofu, or mix in some chopped fresh herbs like cilantro or basil.
- Don’t overcook the veggies: They should retain some crunch for texture contrast.
- For an extra kick: Add a splash of Sriracha or chili sauce to the rice while cooking.
How to Serve
Chicken Fried Rice is incredibly versatile and can be served in various ways:
- As a main dish: Serve it on its own for a quick and satisfying meal.
- As a side: Pair it with your favorite Asian-inspired dishes like dumplings, spring rolls, or stir-fried noodles.
- With a side of soup: Try it alongside a bowl of wonton soup or egg drop soup for a hearty meal.
Make Ahead and Storage
One of the best things about Chicken Fried Rice is that it can be prepared ahead of time and reheated when needed:
- Make ahead: Cook the rice and chicken up to a day in advance, then assemble and stir-fry just before serving.
- Storage: Let the fried rice cool completely, then store it in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave until warmed through.
- Freezing: While fried rice can be frozen, it’s best consumed fresh for the optimal texture and flavor.
And there you have it—my go-to recipe for Chicken Fried Rice that’s perfect for any occasion. Whether you’re looking for quick family dinners, easy pasta recipes, or just a delicious 30-minute meal, this dish delivers. Don’t forget to check out my other recipes for more inspiration, like How to Make Perfect Chicken Fried Rice Recipe and How to Make Authentic Chicken Fried Rice Japanese Style. Happy cooking, and I’ll see you in the next recipe!
Chicken Fried Rice: A Delicious and Easy Recipe for Any Occasion
Ingredients
- 2 cups cooked jasmine rice
- 1 pound boneless, skinless chicken breast, diced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup mixed vegetables (peas, carrots, and corn)
- 2 large eggs, beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional) optional
- 1 teaspoon sesame oil
- Salt and pepper to taste
- 2 green onions, chopped green onions
- Optional: Sriracha or chili sauce for serving optional
Instructions
- Marinate diced chicken in soy sauce, salt, and pepper for 15-20 minutes. Cook in a skillet for 5-7 minutes until done. Set aside.
- Chop onion and mince garlic. Heat 1 tablespoon of vegetable oil in a skillet. Sauté onion and garlic until translucent. Add mixed vegetables and stir-fry for 3-4 minutes.
- Push vegetables aside. Add beaten eggs and scramble until set. Mix eggs with vegetables.
- Add cooked rice, breaking up clumps. Stir-fry with vegetables and eggs. Add remaining soy sauce, oyster sauce (if using), and sesame oil. Season with salt and pepper.
- Add cooked chicken back to skillet. Mix well and cook for 2-3 minutes to heat through.
- Remove from heat. Sprinkle with chopped green onions and drizzle with Sriracha or chili sauce if desired. Serve hot.
