Name: Easy Chicken Fried Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Asian-inspired
Ingredients: 2 cups cooked rice (preferably day-old); 2 tablespoons sesame oil, divided; 1 pound chicken breast, diced; 1 cup frozen peas and carrots; 3 green onions, sliced; 3 large eggs, beaten; 3 tablespoons low-sodium soy sauce; 1 teaspoon grated ginger; 2 garlic cloves, minced

This easy chicken fried rice recipe combines tender chicken, nutritious vegetables, and perfectly seasoned rice to create a wholesome, flavorful meal. Perfect for busy weeknights, this dish comes together quickly and uses simple ingredients you likely already have. Customize it with your favorite add-ins for a family-friendly, versatile dinner idea.

Recipe Tips and Tricks:

Prep Ahead: Chop all ingredients and cook rice ahead of time for quicker assembly.
Use Day-Old Rice: Cold, leftover rice absorbs flavors better and prevents clumping.
High Heat Cooking: Stir-fry over high heat to keep ingredients crisp and enhance flavors.
Customize Veggies: Use what you have—peas, carrots, or even spinach can work beautifully.
Soy Sauce Balance: Start with less soy sauce, tasting as you go, to avoid over-salting.

Why You’ll Love This Recipe:

This chicken fried rice is not just a delicious dinner option; it’s also incredibly easy to customize for your dietary preferences. Packed with protein from the chicken and fiber from the vegetables, it’s a complete, balanced meal. Plus, it’s a fantastic way to use up leftovers, saving both time and waste.

Yield: 4 servings

Easy Chicken Fried Rice

A quick and healthy chicken fried rice, loaded with vegetables and packed with flavor—perfect for a satisfying dinner!

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

2 cups cooked rice (preferably day-old)
2 tablespoons sesame oil, divided
1 pound chicken breast, diced
1 cup frozen peas and carrots
3 green onions, sliced
3 large eggs, beaten
3 tablespoons low-sodium soy sauce
1 teaspoon grated ginger
2 garlic cloves, minced

Instructions

Prepare Your Ingredients: Gather and prep all ingredients. Dice the chicken, slice green onions, and ensure your rice is cold for best results.
Cook the Chicken: Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook, stirring frequently, until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
Cook the Vegetables: In the same skillet, add another tablespoon of sesame oil. Toss in the peas, carrots, garlic, and ginger. Stir-fry for 2-3 minutes until fragrant and slightly softened.
Scramble the Eggs: Push the veggies to one side of the skillet. Pour the beaten eggs into the other side and scramble until just set. Combine with the vegetables.
Add the Rice: Stir in the cold rice, breaking up any clumps with your spatula. Cook for 2-3 minutes to warm the rice through.
Combine Everything: Add the cooked chicken back to the skillet. Drizzle with soy sauce and mix well. Cook for another 2 minutes, ensuring everything is evenly coated.
Garnish and Serve: Sprinkle with sliced green onions and serve hot. For added flavor, drizzle with a touch more sesame oil or soy sauce to taste.

Notes

For a nutty crunch, sprinkle sesame seeds or crushed peanuts before serving.
Serve with a side of cucumber salad or miso soup for a complete meal.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 435Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 236mgSodium 560mgCarbohydrates 29gFiber 2gSugar 2gProtein 45g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Chicken: Boneless, skinless chicken breasts or thighs work best. For added convenience, pre-cooked rotisserie chicken can be used.
Rice: Long-grain white rice is traditional, but brown rice or jasmine rice are great alternatives for added flavor.
Vegetables: Classic peas and carrots are the stars here, but feel free to include corn, broccoli, or bell peppers.
Soy Sauce: Use low-sodium soy sauce to control salt levels. Tamari or coconut aminos are excellent gluten-free substitutes.
Eggs: Whisked eggs add a silky texture and extra protein to the dish.
Aromatics: Fresh garlic and ginger elevate the dish with bold, fragrant flavors.
Sesame Oil: Adds a nutty depth; a little goes a long way.

Variations and Substitutions:

Protein: Swap chicken for shrimp, tofu, or even diced pork for a new twist.
Rice: Try quinoa, cauliflower rice, or even barley for a healthier or gluten-free version.
Spice It Up: Add a dash of sriracha, chili oil, or crushed red pepper for heat.
Low-Carb: Replace rice with riced cauliflower for a lower-carb, veggie-packed option.
Veggie Lovers: Load up with extra vegetables like zucchini, snap peas, or mushrooms.
Sauce Alternatives: Add hoisin, oyster sauce, or teriyaki sauce for a different flavor profile.

Storage Options:

Refrigerator: Store in an airtight container for up to 4 days. Reheat in a skillet or microwave, adding a splash of water if needed.
Freezer: Freeze portions in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.