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Easy Chicken Fried Rice

A close-up shot of freshly made chicken fried rice in a pan, featuring tender chicken pieces, peas, carrots, and scrambled egg.
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A quick and flavorful chicken fried rice recipe, better than takeout, perfect for busy weeknights. Customize with your favorite vegetables and protein.

Ingredients

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  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 2 large eggs, lightly beaten
  • 3 cups cooked, cold leftover rice
  • 1 cup frozen peas and carrots
  • 1/4 cup chopped green onions
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil

Instructions

  1. Heat vegetable oil in a large skillet or wok over medium-high heat.
  2. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
  3. Add garlic and ginger to the skillet and cook for 30 seconds until fragrant.
  4. Push garlic and ginger to one side of the skillet. Pour beaten eggs into the other side and scramble until cooked.
  5. Add cooked rice, peas, and carrots to the skillet. Break up any clumps of rice.
  6. Stir in cooked chicken, green onions, soy sauce, and sesame oil. Cook, stirring frequently, until heated through, about 3-5 minutes.
  7. Serve immediately.

Notes

  • For best results, use cold, day-old rice. It will be drier and less likely to clump.
  • Feel free to substitute shrimp, pork, or tofu for chicken.
  • Add other vegetables like broccoli, bell peppers, or snap peas.
  • If you don’t have leftover rice, cook 1.5 cups of uncooked rice and let it cool completely before using.

Nutrition

Find it online: https://cutcooktaste.com/chicken-fried-rice-25-min-meal/