Easy Chicken Fried Rice
A comforting skillet of Easy Chicken Fried Rice made with tender chicken, day-old rice, mixed vegetables, and eggs, all tossed in a savory soy-butter sauce for a quick, satisfying meal.
Ingredients
For the Chicken Fried Rice
- 2 tablespoons neutral oil divided
- 1 pound boneless skinless chicken breast cut into small bite-sized pieces
- salt and black pepper to taste
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 cup frozen peas and carrots no need to thaw
- 2 large eggs lightly beaten
- 4 cups cold cooked rice preferably day-old
- 3 tablespoons unsalted butter
- 3 tablespoons soy sauce low-sodium recommended
- 2 green onions thinly sliced for garnish
Instructions
- Season the chicken pieces with a pinch of salt and black pepper. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat, then add the chicken and cook, stirring occasionally, until browned and cooked through. Transfer the chicken to a plate and set aside.
- Add the remaining tablespoon of oil to the same skillet. Stir in the diced onion and cook until softened and turning translucent around the edges. Add the minced garlic and cook briefly until fragrant.
- Add the frozen peas and carrots to the skillet and cook for a few minutes, stirring, until they are hot and no longer icy. Push the vegetables to one side of the pan to create space for the eggs.
- Pour the beaten eggs into the empty side of the skillet and scramble gently with a spatula until just set. Fold the eggs into the vegetable mixture.
- Add the cold cooked rice and butter to the skillet. Break up any clumps of rice with the spatula, then cook for several minutes, letting the rice heat through and lightly toast in spots.
- Drizzle the soy sauce over the rice and toss well so all the grains are evenly coated. Return the cooked chicken and any juices from the plate to the skillet, stir to combine, and cook until everything is hot. Taste and adjust seasoning with extra salt and pepper if needed, then garnish with sliced green onions and serve.
Notes
For the best texture, use rice that has been cooked and chilled for at least several hours so the grains fry instead of clumping. You can double the amount of chicken for a more protein-heavy meal or swap in leftover shredded chicken. If you prefer a stronger sesame flavor, finish the dish with a small drizzle of toasted sesame oil just before serving.