Easy Chicken Fried Rice Recipe

a plate of chicken fried rice with chopsticks

4.72 from 25 votes

Easy Chicken Fried Rice Recipe

Curious how to make an easy chicken fried rice recipe? Use our recipe for savory fried rice in less than 30 minutes with simple, pantry ingredients. Don't forget our secret ingredient!

Prep Time15

Cook Time15

Total Time30

Course: Main Dish

Cuisine: asian

Servings:

Calories: 287kcal

Author: Julie Clark

Ingredients

2 tablespoons sesame oil or vegetable oil
½ cup white onion diced
1 ½ teaspoons minced garlic cloves
½ cup carrots diced
½ cup frozen peas no need to thaw
2 large eggs
3 cups cooked cold white rice
2 cups cooked chicken diced*
1/4 cup soy sauce
2 tablespoons salted butter
salt and ground black pepper to taste

Instructions

Heat a large frying pan or wok over medium heat. Add the sesame oil, onions minced garlic and carrots; sauté until the carrots and onions are starting to become tender. 2 tablespoons sesame oil, ½ cup white onion, 1 ½ teaspoons minced garlic cloves, ½ cup carrots
Add the peas to the pan and stir well. ½ cup frozen peas
In a small bowl, beat the eggs with a fork. Push the vegetable mixture to one side of the pan, then pour the eggs onto the other side of the pan. Use a spatula to scramble the eggs. Once the eggs are fully cooked, stir into the vegetables. 2 large eggs
Add the cold rice and chicken; mix well. Add the soy sauce then stir into the fried rice. Add the butter and stir the rice until the butter is melted. 2 cups cooked chicken, 1/4 cup soy sauce, 2 tablespoons salted butter
Season the fried rice with salt and pepper if desired before serving. salt and ground black pepper

Notes

If using fresh chicken: Take one pound of fresh chicken and cut it into bite size pieces. Pour a tablespoon or two of sesame oil in a skillet and set on medium high heat. Once the skillet is hot, add the chicken. Saute the chicken until cooked through. The exact time will depend on the size of the chicken pieces. Once the chicken is cooked, remove from the heat and set aside.
For the rice, cook one day in advance and allow it to cool, then refrigerate until using in the fried rice. OR, you can cook the rice, spread it out on a pan to cool completely, then add it to the skillet. Allowing the rice to steam while cooling will dry the outside of the rice and help the fried rice not be mushy.
I’ve used half cauliflower rice.
Garnish with sliced green onions and sesame seeds if desired.
Store any leftovers in an airtight container in the refrigerator.

The calories shown are based on the recipe serving 6, with 1 serving being ⅙ of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition