Chicken Fried Rice

This stovetop chicken fried rice is savory, cozy, and full of flavor in every bite. Soft rice soaks up sesame oil, soy sauce, garlic, and ginger, while tender chicken, scrambled eggs, and vegetables make it a reliable, no-drama dinner you can throw together fast.

Course brunch, Main Course

Cuisine American, Asian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 538kcal

Author Kylee Ayotte

Ingredients

1 pound boneless skinless chicken breasts diced into 1-inch pieces
1/2 teaspoon salt divided
1/2 teaspoon pepper divided
2 tablespoons vegetable oil divided
1 cup frozen peas and diced carrots or any frozen mixed veggies
3 cloves minced garlic
1 tablespoon fresh grated ginger you can use bottled ginger
3 large eggs lightly beaten
4 cups cooked rice cooled
2 tablespoons sesame oil
3 tablespoons soy sauce
2 to 3 thinly sliced green onions thinly sliced

Instructions

Get prepped: Dice 1 pound boneless skinless chicken breasts and season lightly with some of the salt and pepper. Measure out the sauces and remaining seasonings, mince the garlic, grate the ginger, lightly beat the eggs.
Cook the chicken: Heat a large skillet or wok over medium-high heat and add 1 tablespoon of the vegetable oil. Add the seasoned chicken and cook, stirring occasionally, until cooked through and lightly browned, about 4 to 6 minutes. Transfer the chicken to a plate.
Cook the veggies: Add the remaining tablespoon of vegetable oil to the skillet, then add 1 cup frozen peas and diced carrots. Cook for 2 to 3 minutes, stirring often, until heated through. Add 3 cloves minced garlic and 1 tablespoon fresh grated ginger and cook for about 1 minute, just until it smells really good.
Scramble the eggs: Push the vegetables to one side of the skillet. Pour the 3 large eggs (beaten) into the empty side and scramble until just set. Stir the eggs into the vegetables, then transfer everything to the plate with the chicken.
Season the rice: Add 4 cups cooked rice to the skillet and break it up gently with a spatula. Drizzle 2 tablespoons sesame oil and 3 tablespoons soy sauce directly over the rice and stir so the grains are evenly coated.
Warm and flavor the rice: Cook the rice for 3 to 4 minutes, stirring frequently, until it is heated through and has absorbed the flavors. Season with salt and pepper.
Bring it all together: Add the chicken, vegetables, and eggs back into the skillet. Stir everything together and cook for 1 to 2 minutes until evenly combined and hot.
Finish and serve: Remove from heat and sprinkle with 2 to 3 thinly sliced green onions before serving.

Notes

Rice is clumpy. Gently break it up with a spatula and keep stirring over medium heat.
Rice feels dry. Stir in a tablespoon or two of water or broth and warm gently.
Tastes too salty. Add a splash of water or a little more rice and stir well.
Not enough flavor. Add a small splash of soy sauce or a pinch of salt and taste again.

Nutrition