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Chicken, veggies, and eggs are cooked with rice, and seasoned with garlic and ginger for a quick and easy takeout-style dinner right from your kitchen!
- Flavor: A perfect balance of savory and slightly sweet with a hint of garlic and soy.
- Skill Level: This beginner-friendly recipe is perfect for using up leftovers and works well with substitutions. It’s an easy one-pan recipe.
- Technique: Use day-old rice for the best chewy, not mushy texture.
- Time-Saver: Use rotisserie chicken and frozen mixed veggies to cut down on prep time.
Ingredient Tips for Chicken Fried Rice
- Chicken: Cooked chicken breasts or thighs make this recipe come together fast. Leftover rotisserie chicken works great, too!
- Rice: Day-old, cold white rice works best because it has the perfect texture for pan frying.
- Vegetables: Peas and carrots add sweet pops of color to chicken fried rice. Use frozen or canned veggies that are drained and rinsed.
- Eggs: Scrambled eggs are a key ingredient in fried rice. You can also add an extra egg and omit the chicken for a vegetarian version.
- Seasonings: Ginger, garlic, soy sauce, and sesame oil add savory flavors. Feel free to use low-sodium soy sauce.
Variations
- Tofu, seitan, shrimp, pork, or leftover strips of beef are good options for this recipe, too.
- Any kind of rice works; try brown rice or even cauliflower rice for fewer calories and carbs.
- Feel free to add extras like baby corn, water chestnuts, bean sprouts, or edamame. Sliced almonds or chopped peanuts add visual appeal and extra crunch.
- Zest it up with a pinch of red pepper flakes, some sriracha, chili paste, or Thai sweet chili sauce.
Leftovers?
Store leftover chicken fried rice in a covered container in the refrigerator for up to 4 days. Portions can be reheated in the microwave or on the stovetop. Add them to a cashew chicken stir fry or a hearty, unwrapped wonton soup.
Freeze portions in zippered bags for up to one month.
Take Out Favorites
Did your family love this Chicken Fried Rice? Leave a rating and comment below!
Chicken Fried Rice
A quick, flavorful one-pan meal with tender chicken, veggies, and rice tossed in a savory garlic-ginger sauce. Perfect for busy nights!
Prevent your screen from going dark
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Heat 1 teaspoon oil in a 12-inch wok or skillet over medium heat. Add the eggs and salt and cook, breaking up the eggs, just until set. Transfer to a bowl and set aside.
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Add 2 teaspoons oil to the skillet. Stir in the garlic, ginger, and the white portion of the green onions. Cook until fragrant, about 1 minute.
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Stir in the mixed vegetables, and cook 2-3 minutes until heated.
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Increase the heat to medium-high and add the remaining 1 tablespoon vegetable oil and the cooked rice. Cook until the rice is slightly crisped and brown, about 7 minutes. Donât stir too often to allow the rice to brown.
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Once browned, stir in the cooked egg, cooked chicken, soy sauce, sesame oil, and half of the green part of the sliced green onion.
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Garnish with the remaining green onion and sesame seeds, if desired.
Vegetables: To use fresh vegetables, finely chop them and cook them in a little bit of oil before cooking the garlic and ginger.
Any leftover cooked vegetables can be chopped and used in place of mixed frozen vegetables.
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Calories: 460 | Carbohydrates: 59g | Protein: 23g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 1026mg | Potassium: 452mg | Fiber: 5g | Sugar: 1g | Vitamin A: 4958IU | Vitamin C: 12mg | Calcium: 78mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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