Craving takeout? Skip the delivery and make this delicious chicken fried rice at home in under 30 minutes! Packed with savory flavors, crispy rice, and colorful veggies, it’s the perfect one-pan meal the whole family will love.
There’s something so comforting about a big pan of chicken fried rice, it’s warm, savory, and full of flavor. This recipe is on heavy rotation in our home because it checks all the boxes: it’s quick, toddler-approved, and incredibly easy to customize.
As a busy mom of two, I love meals that don’t require a ton of prep or cleanup. This is one of those no-fuss, one-pan wonders that I make almost every single week. It’s become one of my toddler’s absolute favorites—she happily devours every bite, veggies and all (which is a win in my book!).
Why We Love This Chicken Fried Rice:
- Quick and easy: Ready in under 30 minutes with minimal prep.
- Toddler-approved: Even picky eaters love it.
- Flexible: You can easily switch up the protein or veggies based on what you have.
- Great for leftovers: Perfect for lunch the next day or as a freezer-friendly meal.
While I typically use chicken, I often swap in ground turkey or ground beef depending on what’s in the fridge. It’s such a flexible recipe—you can easily switch up the protein or toss in whatever vegetables you have on hand. Think of this as your fridge clean-out meal that never gets boring.
Whether you’re cooking for yourself, your partner, or your toddler, this chicken fried rice is the kind of recipe that keeps everyone happy—and full!Tips for Success:
- Use day-old rice for the best texture.
- Customize your veggie mix based on what you have on hand.
- Want it spicy? Add a dash of chili garlic sauce or crushed red pepper flakes.
This chicken fried rice recipe is not only simple and satisfying, but it’s also a great way to use up leftovers and clean out your fridge. Pair it with a cucumber salad or pork rib soup for a complete meal!
Chicken Fried Rice
Ingredients
- 2 cups cooked rice preferably cold, day-old rice works best
- 1 tablespoon egg whisked
- 2 cloves garlic minced
- 1 lb chicken diced
- 2 cups frozen vegetables peas, carrots, corn, green beans
- 3 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon sesame oil
- 2 tablespoons green onions plus more to garnish
- 1 tablespoon sesame seeds to garnish
Instructions
- Prepare your ingredients: Make sure all components are prepped and ready. This dish comes together quickly!
- Cook the chicken: In a large skillet or wok over medium-high heat, add a little oil and cook the diced chicken until golden and cooked through. Remove and set aside.
- Scramble the egg: In the same pan, add the egg and quickly scramble until just cooked. Push it to the side of the pan.
- Sauté garlic & veggies: Add the minced garlic and frozen vegetables. Stir-fry for 2–3 minutes until veggies are heated through.
- Add the rice: Toss in the cold cooked rice, breaking up any clumps. Stir everything together and let the rice crisp slightly.
- Flavor it up: Pour in the soy sauce, oyster sauce, and sesame oil. Stir to combine, ensuring the rice is evenly coated.
- Add back the chicken: Return the cooked chicken to the pan along with chopped green onions. Mix everything together and heat through.
- Garnish & serve: Top with extra green onions and sesame seeds before serving.
[…] also have some other fried rice recipes on my blog – Chicken Fried Rice, Garlic Sesame Turkey Fried Rice and Kimchi Fried […]