Chicken Fried Rice Recipe
Chicken Fried Rice Recipe combines cooked chicken, eggs, cold rice, vegetables, garlic, ginger, soy sauce, and sesame oil in one savory skillet. It is a dependable 30 minute dinner that also works well for healthy lunch meal prep.
Equipment
- Large skillet or wok
- Spatula
- Mixing bowl
- Cutting Board
- Chef's Knife
Ingredients
- 2 cups cooked chicken breast diced or shredded
- 3 large eggs lightly beaten
- 1 cup frozen peas and carrots thawed
- 1/2 cup white or yellow onion diced
- 2 green onions sliced
- 2 cloves garlic minced
- 3 cups cooked brown rice or jasmine rice preferably cold
- 1 tablespoon avocado oil or olive oil
- 1 teaspoon sesame oil
- 2 tablespoons low-sodium soy sauce or coconut aminos
- 1 tablespoon oyster sauce optional
- salt and black pepper to taste
- 1/2 cup bell peppers chopped
- 1 teaspoon fresh ginger grated
- chopped parsley for garnish
Instructions
- Heat part of the oil in a large skillet or wok over medium-high heat, then scramble the beaten eggs until just set.
- Transfer the eggs to a plate, add the remaining oil, then cook onion, bell peppers, garlic, and ginger until fragrant.
- Stir in the cooked chicken and warm it through, letting the edges pick up a little color.
- Add the thawed peas and carrots and cook until the vegetables are hot and excess moisture has cooked off.
- Add the cold rice, break up clumps with a spatula, and spread it across the pan to lightly toast.
- Stir in soy sauce, optional oyster sauce, and sesame oil until the rice is evenly coated.
- Fold the eggs and green onions back into the skillet, then season with black pepper and salt as needed.
- Garnish with parsley and serve warm, or cool slightly before portioning for meal prep.
Notes
Storage: Store cooled fried rice in airtight containers in the refrigerator for up to 4 days.
Reheating: Reheat in a skillet with a small splash of water or microwave in short intervals until steaming hot.
Freezing: Freeze portions for up to 2 months, then thaw overnight in the refrigerator before reheating.
Best Tips: Cold rice gives the best texture because the grains stay separate instead of turning soft.
Meal Prep: Divide into shallow containers after cooking so the rice cools quickly and reheats evenly.
Variations: Add broccoli, mushrooms, cabbage, snap peas, shrimp, tofu, or extra eggs based on what you have.