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Chicken Fried Rice – Easy Recipes for Dinner

Okay, imagine this: it’s a busy weeknight, you’ve got a fridge full of random bits and pieces, and all you want is something quick, tasty, and totally satisfying. That’s where my chicken fried rice recipe comes in! The way those tender chicken bites get seared until golden, mixed with fluffy, slightly crispy rice and those comforting bursts of soy and garlic—it’s basically a little celebration in your mouth. I can almost hear the sizzle as I stir the eggs and veggies, everything coming together in a colorful, fragrant skillet. If you’ve ever been intimidated by fried rice, don’t sweat it—I’m sharing my easy, fail-proof steps to get it just right every time. Trust me, this one’s a keeper for quick dinners that don’t skimp on flavor.

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

For the Main Dish:

2 cups cooked white rice (preferably day-old, chilled)
1 lb boneless, skinless chicken breast, cut into small cubes
2 tbsp vegetable oil (divided)
3 cloves garlic, minced
2 large eggs, lightly beaten
1 cup frozen peas and carrots, thawed
3 green onions, sliced
2 tbsp soy sauce
1 tbsp oyster sauce (optional but recommended)
Salt and pepper, to taste

How I Make It

Step 1:

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and season lightly with salt and pepper. Cook the chicken until it’s golden brown on the outside and cooked through, about 5–6 minutes. Once done, remove it from the skillet and set aside.

Step 2:

In the same skillet, add the remaining tablespoon of oil. Toss in the minced garlic and sauté until fragrant (about 30 seconds—watch it so it doesn’t burn!). Pour in the beaten eggs and scramble them gently, stirring until just cooked but still soft.

Step 3:

Add the thawed peas and carrots and cook for another minute. Then, carefully add the cold rice, breaking up any clumps with your spatula. Stir everything together so the rice gets evenly coated with oil and begins to crisp up a bit—this gives it that perfect texture.

Step 4:

Return the cooked chicken to the skillet. Pour in the soy sauce and oyster sauce, stirring well to coat every grain of rice. Taste and adjust seasoning with salt and pepper as needed. At this point, you’ll notice that irresistible aroma filling your kitchen.

Step 5:

Finally, toss in the sliced green onions and give it all a good stir to combine. Cook just another minute or so, then turn off the heat. Serve immediately for that fresh, hot, and comforting experience.

Variations & Tips

Use leftover roast chicken or rotisserie chicken to save time.
Swap white rice for brown rice or jasmine rice for different textures.
Add chopped bell peppers or corn for extra crunch and sweetness.
For heat, sprinkle in crushed red pepper flakes or a drizzle of sriracha.
If you want it vegetarian, omit chicken and add tofu or extra veggies.
Always use day-old rice—it’s dryer and won’t turn mushy when fried.

How I Like to Serve It

This chicken fried rice goes great on its own for a quick weeknight meal or as a side alongside steamed dumplings or spring rolls. During chilly evenings, I love pairing it with a hot bowl of miso soup for extra coziness. It’s also perfect for lunchbox leftovers that reheat beautifully without losing any flavor or texture.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet or microwave, adding a splash of water if rice seems dry.

Closing: Whenever I need a quick, filling dinner that feels homemade and delicious, this chicken fried rice recipe never lets me down—it’s simple, flexible, and downright tasty every single time.