Easy Chicken Fried Rice Recipes

There’s absolutely nothing like a warm, homemade mess of Easy Chicken Fried Rice Recipes to make your tummy do a little happy dance. This dish is pure comfort in a bowl — crispy rice meets juicy chicken, all tangled up with vibrant veggies. It’s special because it’s the classic “empty the fridge” meal done right. Perfect for those nights where takeout feels tempting but staying home in your PJs sounds even better. Trust me, make it once, and you’ll get why we can’t stop cooking this up in our house.

So let me dish a little secret: my husband is obsessed with this fried rice. We’ve somehow turned Saturday nights into “Fried Rice Frenzy” nights. Between his genuine love affair with anything rice-related and my refusal to cook anything extravagant on weekends, this recipe became an instant staple. Picture us, gathering random leftovers from the fridge, tossing them in a pan, and trying not to burn the house down — all while chasing after our kids who think rice is rain confetti. It’s chaos but in the best way.

Why You’ll Love This Easy Chicken Fried Rice Recipes

1. It’s like a party in your mouth that requires zero invites or RSVPs.
2. Uses up all those random fridge vegetables staring at you.
3. One-pan wonder: less time cleaning, more time eating.
4. Gives you that restaurant vibe without the hefty bill. You’ll feel like a pro chef claiming victory in your kitchen.

How to Make It

Alright, imagine us chatting away, wooden spoon in hand. You start with leftover rice — seriously, it’s gotta be a day old. Freshly cooked rice becomes a sticky mess otherwise. Heat up a giant pan, bigger than your face, with some oil. Throw in diced chicken, let it sizzle till golden brown, maybe sneak a piece to “check” if it’s cooked. Because quality control, right? Next, toss in your choice of veggies; I usually add whatever’s left unsupervised in the fridge. Carrots, peas — the works. Once they’re mingling, push all the magic to the side, crack an egg, and let it scramble through the chaos. Finally, mix in the rice, soy sauce, and a dash of sesame oil — bam, you’re done.

Ingredient Notes

– Chicken: Make sure it’s cubed, or it’ll take forever to cook. Once I forgot to cut it down, and we basically had to gnaw at it.
– Rice: Use day-old rice or instant regrets will ensue. Believe me, sticky mush isn’t our goal here.
– Soy Sauce: Brings it all together. Never skip unless you’re feeling extra rebellious one day.

Recipe Steps:

1. Heat oil in a large pan or wok.
2. Add cubed chicken and cook until golden brown.
3. Toss in your choice of vegetables.
4. Push everything to one side and scramble an egg.
5. Mix in cooked rice and season with soy sauce and sesame oil.

What to Serve It With

Go wild. Maybe some fortune cookies for pure kitsch? Or keep it classy with a side of spring rolls if you’re feeling fancy.

Tips & Mistakes

Make sure your pan is hot — like, really hot, or you’ll end up with a soggy situation. Oh, and don’t stir too much; let things get a bit crispy.

Storage Tips

Toss leftovers in a container and throw them in the fridge. Warm up when you need a quick fix or eat cold, straight from the fridge, when nobody’s watching. Breakfast fried rice is a real thing, and I highly endorse this lifestyle.

Variations and Substitutions

Feel adventurous? Sub in beef or shrimp. Vegan? Go tofu or just go heavy on the veggies; it’ll work. And if you’ve run out of sesame oil, don’t sweat it — it’s not the end of the world. A sprinkle of nuts or seeds can jazz things up too.

Frequently Asked Questions

Easy Chicken Fried Rice Recipes

This quick and easy chicken fried rice recipe makes a delicious and satisfying meal that is perfect for busy weeknights. Packed with vegetables and tender chicken, it's a flavorful dish everyone will love.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups cooked white rice
• ▢ 1 lb boneless skinless chicken breast cut into small cubes
• ▢ 1 cup frozen peas and carrots
• ▢ 3 tbsp soy sauce low sodium preferred
• ▢ 2 tbsp vegetable oil
• ▢ 2 large eggs lightly beaten
• ▢ 2 cloves garlic minced
• ▢ 1 small onion finely chopped

Instructions

Preparation Steps

• Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken cubes and cook until no longer pink, about 5-7 minutes. Remove chicken and set aside.
• In the same skillet, add the remaining oil and sauté the garlic and onion until fragrant and softened, about 2-3 minutes.
• Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked.
• Add the cooked rice, chicken, and frozen peas and carrots to the skillet. Stir everything together and cook for 3-4 minutes to heat through.
• Pour the soy sauce over the rice mixture, stir well to evenly coat, and cook for another minute. Serve hot.

Notes

For best results, use rice that was cooked and chilled at least a few hours before making this recipe to prevent sogginess.