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Easy Chicken Fried Rice

Easy chicken fried rice with chicken, peas, carrots, scrambled egg, and scallions served in a ceramic bowl on a bright marble-style surface, showing naturally separated, lightly glossy rice and tender chicken pieces.
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Easy Chicken Fried Rice combines juicy chicken, chilled rice, colorful vegetables, fluffy eggs, and a savory soy sauce mixture in one skillet. Ready in 40 mins, it makes a practical homemade takeout dinner for busy weeknights.

Ingredients

Scale
  • 2 tablespoons oil, canola, sesame, peanut, or a blend, plus more if needed
  • 1 pound boneless skinless chicken breast, diced into bite sized pieces and seasoned with salt and pepper
  • 1 medium yellow onion, finely chopped, about 1 cup
  • 1 cup frozen pea and carrot blend
  • 1 red bell pepper, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger, optional
  • 3 cups cooked and chilled jasmine or long grain rice
  • 3 tablespoons soy sauce
  • 1 tablespoon honey or maple syrup
  • 2 large eggs, beaten
  • 3 green onions, sliced
  • Sesame seeds, toasted sesame oil, or additional green onion for serving, optional

Instructions

  1. Brown the chicken: Heat 1 tablespoon oil in a large skillet or wok over medium high heat. Add the chicken and cook for 5 to 6 mins, stirring occasionally, until browned and completely cooked. Transfer to a clean plate.
  2. Cook the vegetables: Add the remaining tablespoon oil to the skillet. Cook the onion and bell pepper for 2 to 3 mins, then add the frozen peas and carrots and cook for another 3 to 4 mins. Stir in the garlic and optional ginger and cook for 30 seconds.
  3. Fry the rice: Push the vegetables to one side and add the chilled rice to the empty side. Pour in the soy sauce and honey, toss everything together, then spread the rice into an even layer. Leave it undisturbed for 2 mins, stir, then cook for another 2 mins so some of the rice becomes lightly crisp.
  4. Scramble the eggs: Push the rice and vegetables aside and pour the beaten eggs into the cleared space. Cook over medium heat, stirring gently until just set, then break the eggs into small pieces and mix them through the rice.
  5. Finish the dish: Return the chicken to the skillet and add the green onions. Stir and cook for 2 to 3 mins, until everything is thoroughly heated through.
  6. Serve immediately: Remove from the heat and add sesame seeds, toasted sesame oil, or extra green onion if desired.

Notes

  • Cold rice gives the best texture. If using freshly cooked rice, chill it for at least 30 mins before frying.
  • Chicken thighs can replace chicken breast if you prefer.
  • Use a large skillet or wok so the ingredients fry rather than steam.
  • Let the rice sit undisturbed briefly to develop crisp edges and make sure chilled rice is heated completely.
  • The source does not recommend storing and reheating the finished fried rice.

Nutrition

Keywords: chicken fried rice

Find it online: https://cozyhomeplate.com/easy-chicken-fried-rice/