Introduction
Chicken fried rice is a timeless dish that combines simplicity, flavor, and speed, making it a go-to recipe for weeknight dinners and quick lunches. Originating from traditional Chinese cuisine and widely adapted across Asia and Western countries, fried rice is known for its flexibility and resourcefulness. Leftover rice, protein, vegetables, and seasonings come together to create a complete and satisfying meal in one pan.
This version of Easy Chicken Fried Rice brings a takeout favorite into your own kitchen, cutting down on cost without sacrificing taste. With just a handful of pantry-friendly ingredients and minimal prep time, this dish delivers restaurant-quality flavor in under 30 minutes. Whether you’re new to cooking or a seasoned pro looking for a quick meal idea, this recipe is foolproof and endlessly adaptable.
 Nutritional Overview
- Calories: ~304 kcal per serving
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
 Ingredients (US Measurements)
- 3 cups cooked long-grain white rice (preferably day-old)
- 1/2 lb chicken breast, cut into bite-sized pieces
- Salt and white pepper, to taste
- 1 cup frozen mixed vegetables (carrots, peas, corn, green beans)
- 2 cloves garlic, minced
- 1 egg
- 3 teaspoons sesame oil or wok oil, divided
- 1½ tablespoons butter
- 3–4 tablespoons reduced-sodium tamari or soy sauce
 Step-by-Step Instructions
Step 1: Prepare the Rice
- If you’re not using leftover rice, begin by cooking 1 cup of long-grain white rice.
- Let it cool completely. Cold rice fries better and doesn’t clump.
- Spread freshly cooked rice on a sheet pan and refrigerate for 1–2 hours for quicker cooling.
Step 2: Cook the Chicken
- Heat 1 teaspoon of sesame oil in a wok or large skillet over high heat.
- Season the chicken pieces with salt and white pepper.
- Stir-fry for 2–3 minutes until fully cooked and lightly golden.
- Remove from the pan and set aside.
Step 3: Sauté the Vegetables
- Add another teaspoon of sesame oil to the pan.
- Toss in the frozen vegetables and stir-fry for 1–2 minutes until heated through.
- Stir in the minced garlic and cook for 30 seconds to release flavor.
Step 4: Scramble the Egg
- Push the vegetables to one side of the pan.
- Crack an egg into the empty space and scramble gently.
- Mix the cooked egg back into the veggies.
Step 5: Combine and Finish
- Add the butter and let it melt completely.
- Return the cooked chicken to the pan.
- Add the cold rice and gently break it apart with your spatula.
- Drizzle the soy sauce or tamari evenly over the mixture.
- Stir-fry everything together for 2–4 minutes until fully combined, hot, and slightly crispy.
 Preparation Time Summary
- Total Prep Time: 10 minutes (15–20 minutes if cooking rice fresh)
- Cook Time: 10 minutes
- Total Time: Approximately 20 minutes (excluding rice cooling if freshly made)
 Tips for the Best Chicken Fried Rice
1. Use Day-Old Rice
Freshly cooked rice has too much moisture, making fried rice soggy. Day-old rice dries out slightly and holds up better in the pan.
2. Customize Your Protein
Not a fan of chicken? Substitute it with:
- Shrimp
- Ground pork
- Diced ham
- Tofu (firm or extra-firm)
3. Add Heat or Flavor
Boost the flavor with:
- Chili flakes or sriracha
- Ginger (fresh or ground)
- Hoisin or oyster sauce (1 tablespoon)
4. Go Low-Carb
Replace white rice with riced cauliflower for a lighter, keto-friendly version. Adjust cooking time as cauliflower rice cooks faster.
5. Enhance Texture
Let the rice sit untouched in the pan for 30–60 seconds at the end to create crispy bits that mimic authentic wok-fried texture.
 Storage & Meal Prep
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Can be frozen for up to 1 month. Thaw in fridge and reheat in a skillet for best results.
- Meal Prep Friendly: Double the recipe and portion into containers for the week.
 Serving Suggestions
- Serve with extra soy sauce or chili oil on the side.
- Garnish with chopped green onions or sesame seeds.
- Pair with miso soup or a light Asian cucumber salad for a complete meal.
 Calorie Breakdown (Per Serving ~304 kcal)
- Protein: ~20g
- Carbohydrates: ~30g
- Fat: ~12g
- Fiber: ~2g
Note: Exact nutritional values may vary based on brands and substitutions.
 Why This Recipe Works
- Quick Cooking Time: Ready in just 20 minutes with minimal cleanup.
- Balanced Flavors: Savory, umami-rich sauce with tender chicken and sweet vegetables.
- One-Pan Convenience: Everything cooks in a single pan or wok.
- Adaptability: Flexible base recipe that fits a variety of diets.
 Global Inspiration
Chicken fried rice reflects a global love for turning leftovers into something extraordinary. Whether you grew up eating Chinese-style fried rice, Japanese chahan, or Thai khao pad, this dish is an international comfort food staple.
Its roots can be traced back to the Sui Dynasty in China, where cooks combined leftover rice with vegetables and meat to reduce waste. Over centuries, the technique has been adopted and adapted worldwide, evolving into a dish that represents comfort, thrift, and creativity.
 Final Thoughts
There’s a reason chicken fried rice is a beloved classic. It’s more than just a recipe—it’s a technique, a tradition, and a canvas for your culinary imagination. With this easy, adaptable version, you can master it in your own kitchen and tweak it to your tastes. Keep it simple, spice it up, or pack it with veggies—whatever your preference, this recipe delivers.
So grab your wok and let’s get stir-frying!