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Easy Chicken Fried Rice for a Quick Dinner

Easy Chicken Fried Rice for a Quick Dinner

Looking for a quick dinner that’s packed with flavor and can be made in under 30 minutes? This Easy Chicken Fried Rice is your answer. With tender chicken, vibrant veggies, and fluffy rice, this dish is not only satisfying but also customizable to your taste. It’s an appealing option for busy weeknights or when you want a delicious meal without a ton of fuss.

Why You’ll Love This Recipe

This Easy Chicken Fried Rice is a winner for several reasons. It’s:

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  • Quick to Prepare: Ready in just 20 minutes!
  • Full of Flavor: Savory soy sauce and aromatic sesame oil elevate the taste.
  • Customizable: Add your favorite veggies or proteins.
  • One-Pan Wonder: Minimal cleanup with just one skillet required.
  • Perfect for Leftovers: Great for using up leftover rice and chicken.

Ingredients

  • 2 cups cooked jasmine rice (preferably day-old)
  • 1 pound chicken breast, diced
  • 1 cup frozen peas and carrots
  • 3 green onions, sliced
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 tablespoon sesame seeds (optional, for garnish)

How to Make Chicken Fried Rice

  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the diced chicken breast to the skillet. Season with salt and pepper, and cook for 5-7 minutes or until cooked through. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
  4. Add the frozen peas and carrots to the skillet. Stir-fry for 2-3 minutes until the vegetables are heated through.
  5. Add the cooked rice to the skillet, breaking up any clumps. Stir well to combine with the vegetables.
  6. Return the cooked chicken to the skillet. Pour in the soy sauce and sesame oil, mixing everything together until well combined and heated through, about 2-3 minutes.
  7. Stir in the sliced green onions and adjust seasoning with additional salt and pepper, if desired.
  8. Serve hot, garnished with sesame seeds if using.

Tips for the Best Results

  • Use day-old rice for the best texture; it’s drier and prevents mushiness.
  • Don’t overcrowd the skillet; if needed, cook in batches for even browning.
  • Adjust the soy sauce to taste; start with less and add more if you prefer a stronger flavor.
  • For extra crunch, toss in some chopped bell peppers or snap peas.

Easy Variations

  • Swap out chicken for shrimp, tofu, or beef for a different protein.
  • Add additional veggies like bell peppers, broccoli, or zucchini.
  • Spice it up with a dash of sriracha or chili paste for heat.
  • For a vegetarian version, omit the chicken and double the veggies.

What to Serve With It

  • A side of egg rolls or spring rolls for a complete meal.
  • A simple cucumber salad dressed with rice vinegar for a refreshing contrast.
  • A warm bowl of miso soup to complement the flavors.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat, adding a splash of water or soy sauce to prevent sticking. You can also microwave it in 30-second intervals until heated through.

Recipe Card

Easy Chicken Fried Rice
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield/Servings: 4 servings
Ingredients:

  • 2 cups cooked jasmine rice (preferably day-old)
  • 1 pound chicken breast, diced
  • 1 cup frozen peas and carrots
  • 3 green onions, sliced
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 tablespoon sesame seeds (optional, for garnish)

Instructions:

  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the diced chicken breast to the skillet. Season with salt and pepper, and cook for 5-7 minutes or until cooked through. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
  4. Add the frozen peas and carrots to the skillet. Stir-fry for 2-3 minutes until the vegetables are heated through.
  5. Add the cooked rice to the skillet, breaking up any clumps. Stir well to combine with the vegetables.
  6. Return the cooked chicken to the skillet. Pour in the soy sauce and sesame oil, mixing everything together until well combined and heated through, about 2-3 minutes.
  7. Stir in the sliced green onions and adjust seasoning with additional salt and pepper, if desired.
  8. Serve hot, garnished with sesame seeds if using.

Notes:
Use day-old rice for the best texture; it’s drier and prevents mushiness.

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