Simple chicken fried rice with vegetables
by: Lina

Simple chicken fried rice with vegetables

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Here’s the chef’s secret I only tell my friends: the best fried rice happens when you treat the pan like a drum—loud, fast, and confident. I didn’t learn that in culinary school; I learned it at 10 p.m. on a Tuesday when I refused to order takeout and had to resurrect leftovers into something glorious. A hot pan, a splash of sesame oil, and day-old rice turn humble ingredients into crunchy-edged, savory rice that sings. I’ll show you the small tricks that make your chicken stay juicy, your veggies pop with color, and your kitchen smell like a street-food stall in the best way possible.

Quick Facts

  • Yield: Serves 4
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes

Why This Recipe is Awesome

This chicken fried rice hits the sweet spot between comforting and exciting. You get soft, slightly chewy rice with golden, crispy edges; juicy bite-sized pieces of chicken; and bright, tender-crisp vegetables. It smells like garlic and toasted sesame, and it comes together so fast you’ll wonder why you ever waited for takeout. It’s so easy even your oven can’t mess it up—plus it uses simple pantry staples and a couple of tricks I picked up that guarantee great texture every time.

Ingredients

For the Main Dish:

  • 1 lb boneless, skinless **chicken breasts** or thighs, cut into 1/2-inch pieces
  • 4 cups cooked **day-old rice** (white or jasmine), chilled
  • 2 tbsp neutral oil (canola, vegetable, or avocado)
  • 1 tbsp **sesame oil** (for flavor)
  • 2 large **eggs**, beaten
  • 1 small **yellow onion**, diced (about 3/4 cup)
  • 1 cup frozen **peas and carrots**, thawed
  • 1 red bell pepper, diced (optional for color)
  • 3 cloves **garlic**, minced
  • 1 tsp freshly grated **ginger** (or 1/4 tsp ground ginger)
  • 3 tbsp **soy sauce** (or tamari for gluten-free)
  • 1 tbsp **oyster sauce** or stir-fry sauce (optional)
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp black pepper
  • 3 green onions, sliced (for garnish)
  • 1 tbsp toasted sesame seeds (optional)

For the Sauce / Garnish (if applicable):

  • 2 tsp rice vinegar or lime juice (optional brightener)
  • Chili flakes or Sriracha to taste for heat

How I Make It

Step 1:

Prep everything first. I chop the **chicken** into small, even pieces so it cooks quickly and evenly. Beat the **eggs**, mince the **garlic**, grate the **ginger**, and measure out the **rice** and sauces. Heat a large wok or heavy skillet over high heat so it gets smoking-hot—this creates that delightful sizzle and slightly crisped rice texture.

Step 2:

Add 1 tbsp neutral oil to the hot pan, then add the chicken in a single layer. Let it sear without crowding—cook about 3–4 minutes

Step 3:

Turn the heat back up to high. Add the remaining 1 tbsp oil and the sesame oil. Pour in the beaten **eggs** and scramble quickly—cook until just set, about 30–45 seconds, then break into bite-sized pieces and move to the side of the pan.

Step 4:

Toss in the diced **onion**, **bell pepper**, and frozen **peas and carrots**. Stir-fry for about 2 minutes until the veggies turn bright and snap slightly when bitten. Add the minced **garlic** and **ginger**, stirring until fragrant—about 30 seconds. Now add the chilled **rice**, breaking up any clumps with your spatula. Spread the rice across the pan and let it sit untouched for 1 minute to get a little crisp, then stir.

Step 5:

Return the cooked **chicken** and scrambled **eggs** to the pan. Pour the **soy sauce** and optional **oyster sauce** over everything and toss quickly to coat. Taste and adjust with a dash of salt, pepper, or a squeeze of **rice vinegar** or lime. Finish with sliced **green onions** and a sprinkle of **toasted sesame seeds**. Serve hot while you still catch that toasty aroma and the rice has edges that crackle when you scoop.

Pro Tips

  • Use day-old rice or cool freshly cooked rice on a sheet tray for 20 minutes; dry rice fry better and won’t clump.
  • Keep the pan hot—high heat gives you those crispy rice edges. If your pan cools, the rice will steam instead.
  • Cut everything uniformly so it cooks at the same rate. Tiny chicken pieces cook in about 3–4 minutes.
  • For extra flavor, add a splash of **sesame oil** at the very end—it smells heavenly and packs a punch.

Common Mistakes to Avoid

  • Skipping preheating: Classic rookie move. It changes texture and bake time.
  • Overmixing: Leads to dense or chewy results. Mix until just combined.
  • Guessing cook time: Always use visual cues or a timer, not just vibes.
  • Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

  • Swap **chicken** for **tofu** (firm, pressed) to make it vegetarian — press and pan-fry tofu until golden to mimic texture.
  • Use **tamari** or **coconut aminos** instead of soy sauce for gluten-free — flavor stays savory but slightly sweeter with coconut aminos.
  • If you don’t have sesame oil, add a few drops of toasted sesame seeds at the end for nuttiness.
  • Make it dairy-free easily — this recipe doesn’t rely on dairy. It’s naturally dairy-free as written.

Variations & Tips

  • Spicy: Stir in 1–2 tsp Sriracha or a pinch of red pepper flakes when adding the sauces.
  • Kid-friendly: Omit the bell pepper and reduce garlic to 1 clove; kids love the familiar, mild flavors.
  • Vegetarian: Replace chicken with a cup of pan-fried tempeh or extra firm tofu and add a splash of hoisin for depth.
  • Seafood twist: Swap chicken for peeled shrimp (3–4 minutes cooking) for a fast, elegant change.
  • Low-carb: Use riced cauliflower instead of rice; cook faster and watch for moisture so it doesn’t turn mushy.
  • Sweet & savory: Toss in 1/2 cup pineapple chunks and a teaspoon of brown sugar for a Hawaiian-inspired twist.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?
Yes! Prep the chicken and chop the veggies ahead. Store separately in the fridge for up to 2 days. Reheat quickly in a hot pan to revive crisp edges, adding a splash of water if things dry out.
Can I double the recipe?
Sure thing. Use a very large wok or cook in batches so you don’t crowd the pan. Crowding steals that crisp texture.
Can I substitute butter with oil?
Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
How do I know it’s done?
Look for golden or slightly crisp edges on the rice, bright-tender vegetables, and chicken pieces that register 165°F at the thickest point. The pan should smell toasty and savory.
What if I don’t have ingredient X?
Swap small things: no ginger? Use a pinch of ground ginger or a little extra garlic. No peas? Use frozen corn or extra carrots.

How I Like to Serve It

I serve this fried rice straight from the pan into big bowls, topped with extra green onions and a drizzle of chili oil if guests like heat. It works for weeknight dinners, casual potlucks, or when you want a takeout vibe minus the delivery fee. Pair it with a simple cucumber salad or steamed greens and an ice-cold beer or jasmine tea to round out the meal.

Notes

  • Store leftovers in an airtight container for up to 3 days. Reheat in a pan over medium-high heat to restore crispness. Add a splash of water or soy sauce if it seems dry.
  • Safe cooking temp for chicken: 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece! I can almost hear that satisfying sizzle already.


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