Description

This Easy Chicken Fried Rice is packed with tender chicken, fluffy rice, scrambled eggs, and crisp vegetables—all stir-fried in a savory soy-based sauce. Made in one pan and ready in under 30 minutes, it’s a perfect weeknight dinner or meal prep go-to that tastes better than your favorite takeout!

Ingredients

2 tbsp vegetable oil, divided
2 eggs, beaten
1 lb boneless, skinless chicken breast or thighs, diced
Salt and pepper, to taste
3 cups cooked and chilled rice (preferably day-old, white or jasmine rice)
1 cup frozen mixed vegetables (peas, carrots, corn)
3 green onions, chopped
3 tbsp low-sodium soy sauce (or more to taste)
1 tbsp oyster sauce (optional for extra flavor)
1 tsp sesame oil
1/2 tsp garlic powder (or 2 cloves minced garlic)

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Instructions

Scramble the eggs:
Heat 1/2 tbsp oil in a large skillet or wok over medium heat. Add beaten eggs and scramble until cooked. Remove from pan and set aside.
Cook the chicken:
Add 1 tbsp oil to the same pan. Season diced chicken with salt and pepper. Cook for 5–6 minutes, stirring occasionally, until browned and cooked through. Remove and set aside.
Stir-fry the veggies and rice:
Add remaining oil to the pan. Sauté garlic (or garlic powder) for 30 seconds. Add frozen vegetables and cook for 2–3 minutes. Stir in the cold rice, breaking up clumps, and cook for 2–3 minutes more.
Combine everything:
Add cooked chicken and eggs back into the pan. Stir in soy sauce, oyster sauce (if using), and sesame oil. Mix well and cook for another 1–2 minutes until heated through.

Finish and serve:
Stir in green onions and adjust seasoning if needed. Serve hot!

Notes

Day-old rice works best for fried rice—it’s drier and fries better.
Swap chicken for shrimp, tofu, or beef for a tasty variation.
Add a drizzle of sriracha or chili oil for a spicy kick.