Chicken Fried Rice Recipe
Chicken Fried Rice is a fast, flavorful dish with tender chicken, veggies, scrambled eggs, and fluffy rice—ready in under 40 minutes !
Ingredients
- 2 tablespoons sesame oil (or olive oil)
- 2 boneless, skinless chicken breasts, diced
- 4 cups cooked jasmine rice (preferably day-old)
- 4 large eggs, lightly beaten
- 1 cup diced carrots
- ½ cup diced onion
- ½ cup frozen peas
- ¼ cup chopped green onions
- 3 tablespoons soy sauce (low-sodium optional)
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Optional: Sriracha, hoisin sauce, or ginger for extra flavor
Instructions
- Cook the Chicken:Heat 1 tablespoon of sesame oil in a large skillet or wok over medium heat. Add diced chicken and season with garlic powder, salt, and pepper. Cook for 5–6 minutes, or until the chicken is golden and cooked through. Remove and set aside.
- Scramble the Eggs:In the same pan, add the beaten eggs. Scramble until just set, then remove and set aside with the chicken.
- Sauté the Vegetables:Add the remaining sesame oil to the pan. Sauté the carrots and onions for 3–4 minutes until slightly softened. Add frozen peas and cook for another 2 minutes.
- Fry the Rice:Add the cold, cooked rice to the skillet. Stir well to break up any clumps. Fry for 5 minutes, stirring frequently to toast the rice.
- Combine Everything:Return the cooked chicken and scrambled eggs to the skillet. Stir in soy sauce and green onions. Cook for another 2–3 minutes until everything is heated through and well combined.
- Serve:Taste and adjust seasoning with more soy sauce or sriracha if desired. Serve hot and garnish with extra green onions.
Notes
- Use day-old rice for the best texture—it fries better and stays fluffy.
- For a low-carb option, substitute cauliflower rice but be sure to remove excess moisture before cooking.
- Add hoisin or oyster sauce for a slightly sweet, richer flavor.