Description
This easy chicken fried rice recipe is a quick and flavorful one-pan meal perfect for a busy weeknight dinner. Using day-old rice to achieve the perfect texture, it combines tender cooked chicken, fresh vegetables, and scrambled eggs, all tossed in a savory soy sauce blend. Ready in just 25 minutes, it’s a classic Asian-inspired dish that can be customized to your taste.
Ingredients
Scale
Main Ingredients
- 2 cups cooked and cooled white rice (preferably day-old)
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked chicken breast, diced or shredded
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 2 large eggs, lightly beaten
- 3 tablespoons soy sauce
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Heat oils and sauté aromatics. In a large skillet or wok, heat the vegetable oil and sesame oil over medium-high heat. Add the diced onion and minced garlic, cooking for about 2 minutes until softened and fragrant.
- Cook chicken and vegetables. Stir in the cooked chicken and frozen mixed vegetables. Continue cooking for 3 to 4 minutes, until everything is heated through.
- Scramble the eggs. Push the chicken and vegetable mixture to one side of the pan. Pour the beaten eggs into the empty space and scramble them until just set.
- Combine rice and season. Mix the scrambled eggs with the chicken and vegetables. Add the cooked rice and soy sauce, tossing until well combined and heated through.
- Final seasoning and serve. Season with salt and pepper to taste. Top with sliced green onions and serve hot.
Notes
- Use day-old rice for the best texture and to avoid mushiness.
- Substitute chicken with shrimp, tofu, or omit for a vegetarian version.
- Add a dash of sriracha or chili oil for extra heat.
