Easy Chicken Fried Rice uses day-old white rice, diced chicken breast, carrots, peas, softly scrambled eggs, soy sauce, sesame oil, and green onion in one hot skillet or wok. Cooking the components in sequence preserves distinct textures before everything is combined for the final two to three minutes.
The recipe makes 4 cups and serves 4 in 25 minutes, with 10 minutes of preparation and 15 minutes of cooking. Dry, chilled rice separates more cleanly than freshly steamed rice.
Easy Chicken Fried Rice Ingredients
Use 2 cups cooked white rice, preferably day-old; 2 tablespoons vegetable oil divided; 2 boneless skinless chicken breasts diced; salt and pepper; 1 cup diced carrots; ½ cup green peas, fresh or frozen; and 2 minced garlic cloves.
Finish with 2 large beaten eggs, 2 to 3 tablespoons low-sodium soy sauce, 1 teaspoon sesame oil, and 2 chopped green onions.
If you enjoy this recipe, you may also like Shrimp Enchiladas.
How to Make Easy Chicken Fried Rice
- Cut 2 chicken breasts into ½-inch cubes and season with salt and pepper.
- Heat 1 tablespoon vegetable oil over medium-high. Cook chicken for 5 to 6 minutes until golden and done, then remove.
- Add remaining tablespoon oil. Cook carrots 2 to 3 minutes; add peas and garlic for 1 to 2 minutes.
- Push vegetables aside. Pour 2 beaten eggs into the open space and scramble until just set but slightly soft.
- Add 2 cups rice, break clumps, and combine with vegetables and eggs.
- Return chicken. Add soy sauce and 1 teaspoon sesame oil; stir 2 to 3 minutes until hot. Finish with 2 green onions.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Use Two Cups of Day-Old Rice
Dice and Season Two Chicken Breasts
Brown Chicken in One Tablespoon Oil
Cook Carrots Before Peas and Garlic
Scramble Two Eggs in the Open Side
Break Up Rice Clumps in the Pan
Return Chicken and Add Both Sauces
Heat Through for Two to Three Minutes
Maintain a Dry, Separated Texture
Storage and Reheating
Conclusion
Brown two seasoned diced chicken breasts in 1 tablespoon oil over medium-high for 5 to 6 minutes and remove. In the remaining tablespoon oil, cook 1 cup carrots for 2 to 3 minutes, then peas and 2 garlic cloves for 1 to 2 minutes. Scramble 2 eggs beside the vegetables, add 2 cups rice, return chicken, add soy sauce and sesame oil, and heat 2 to 3 minutes. Finish with 2 green onions.
Frequently Asked Questions
- → Why is day-old rice preferred?
It is drier, so its grains separate more easily and are less likely to become mushy.
- → How long does the diced chicken cook?
Cook it over medium-high heat for 5 to 6 minutes until golden and fully cooked.
- → Should the eggs be fully firm before adding rice?
No. Scramble them until just set but still slightly soft because they continue cooking with the rice.
- → How much fried rice does the recipe make?
It makes 4 cups, divided into 4 servings.