Chicken Fried Rice is a quick and easy dinner. Plus, this homemade version is so good, you won’t miss your favorite Chinese take out.
Fried rice is one of my go-to dishes because it’s so versatile. You can customize it with a variety of meats (or no meat!) and all kinds of veggies. Most of the time we’ll eat fried rice as our main dish, but it makes a great side dish too.
This recipe is most like your favorite chicken fried rice you’d find at your local Chinese restaurant. It’s simple to make in one big pan or wok (if you have one).
I’ll admit, I do eat it with a fork. Those chopsticks in the photo are only a cute photo prop in my household. None of us can seem to master the use of chopsticks. Kudos to all of you who can eat rice with them!
Ingredients for Chicken Fried Rice
The best ingredients are left over ingredients when making fried rice. I made Chicken Marsala served over rice for dinner and while I was at it, I made extra rice and chicken breasts. Left over rice will be less gooey after it’s been chilled in the fridge.
White rice tastes perfect to me in this recipe, but feel free to go healthier and substitute with brown rice.
Keeping it simple, I’m using canned peas and corn (frozen works perfect too), one chopped small yellow onion and two scrambled eggs. Cooked chicken breast diced into 1/2 inch pieces.
For spices, all you need is salt, pepper and soy sauce. Stir fry in olive oil and sesame oil for quick deliciousness!
How To Make Homemade Fried Rice:
Start with getting your ingredients ready. If you’re using canned peas and carrots, simply open and drain. If you are using frozen peas and carrots, make sure to thaw them first. Chop the onion and dice your cooked chicken breast.
Next, in a small pan, scramble two eggs
In a large non-stick skillet, add 1 1/2 teaspoons of olive oil and 1 1/2 teaspoons of sesame oil and heat on medium-high.
Once the oils are hot, add the chicken, rice and vegetables. Next, add the salt and pepper and finally the soy sauce.
Stir fry for 4-5 minutes.
That’s it! Such a simple recipe for a filling and satisfying meal.
- 2 Cups Cooked white rice
- 1 Cooked skinless chicken breast (diced)
- 2 Large eggs scrambled
- 7 oz can Peas & Carrots
- 1 Small yellow onion (diced)
- 1 1/2 tablespoon Olive oil
- 1 1/2 tablespoon Sesame oil
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 4 tablespoon Soy Sauce
- In large skillet add olive oil and sesame oil
- Heat on medium-high
- Once hot, place rice, chicken, egg, onion, peas and carrots.
- Add salt & pepper
- Add soy sauce.
- Stir and cook for 4-5 minutes.
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 655Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 220mgSodium: 1022mgCarbohydrates: 61gFiber: 5gSugar: 7gProtein: 35g