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Weeknight Chicken Fried Rice

Weeknight Chicken Fried Rice

This easy Weeknight Chicken Fried Rice is packed with chicken, vegetables, eggs, and savory flavor. A quick one-pan dinner ready in just 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons vegetable oil
  • 2 cups cooked and chilled white rice
  • 2 boneless skinless chicken breasts diced
  • 2 large eggs lightly beaten
  • 1 cup frozen peas and carrots
  • 3 green onions sliced
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper

Method
 

  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the diced chicken and cook until golden brown and fully cooked, about 6 to 8 minutes.
  3. Transfer the chicken to a plate and set aside.
  4. Add the remaining tablespoon of oil to the skillet.
  5. Pour in the beaten eggs and scramble until just cooked.
  6. Push the eggs to one side of the pan.
  7. Add the peas and carrots and cook for 2 minutes.
  8. Add the chilled rice and break up any clumps with a spatula.
  9. Return the cooked chicken to the skillet.
  10. Stir in the soy sauce, sesame oil, garlic powder, and black pepper.
  11. Cook for 3 to 4 minutes, stirring frequently, until everything is heated through.
  12. Add the green onions and toss to combine.
  13. Serve immediately.

Notes

  • Cold leftover rice works best for fried rice.
  • Freshly cooked rice tends to become mushy.
  • Cut the chicken into small, even pieces for quick cooking.
  • Use a large skillet or wok to avoid overcrowding.
  • High heat helps create better flavor and texture.
  • Taste before serving and adjust soy sauce if needed.