Go Back
A generous serving of chicken fried rice on a white plate.

Quick way to grow Chicken Fried Rice mastery

Master the art of homemade chicken fried rice with this speedy and satisfying recipe. Perfect for a weeknight meal, it delivers a delicious blend of flavors and textures in no time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups Cooked white rice, chilled
  • 1 lb Boneless, skinless chicken breast, diced
  • 2 Large eggs, beaten
  • 1 cup Frozen peas and carrots mix
  • 1 Small onion, finely diced
  • 2 Garlic cloves, minced
Sauces & Oil
  • 3 tbsp Soy sauce
  • 1 tsp Sesame oil
  • 2 tbsp Vegetable oil
Garnish
  • 2 Green onions, chopped

Equipment

  • Large skillet or wok
  • Spatula
  • Measuring cups and spoons
  • Cutting board
  • Knife

Method
 

Cooking Steps
  1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add diced chicken and cook until browned and cooked through, then remove and set aside.
  2. Add beaten eggs to the hot pan and scramble until just set, then break them into small pieces and set aside.
  3. Add diced onion and minced garlic to the pan, cooking until softened and fragrant, about 2 minutes.
  4. Stir in the frozen peas and carrots mix, cooking for another 2-3 minutes until slightly tender.
  5. Add the chilled cooked rice to the pan, breaking up any clumps, and stir-fry for 3-5 minutes until heated through and slightly toasted.
  6. Return the cooked chicken and scrambled eggs to the pan; pour in soy sauce and sesame oil. Toss everything together until well combined and heated through.
  7. Serve immediately, garnished with chopped green onions.

Notes

Using day-old, chilled rice is crucial for the best fried rice texture, as it's drier and less likely to clump.