Description
A quick and delicious Easy Chicken Fried Rice recipe featuring tender chicken, colorful vegetables, and perfectly scrambled eggs all tossed with soy sauce and a touch of honey for a flavorful Asian-inspired meal ready in about 40 minutes.
Ingredients
Scale
Protein
- 1 pound boneless skinless chicken breast, diced into bite-sized pieces and seasoned with salt and pepper
- 2 large eggs, beaten
Vegetables
- 1 medium yellow onion, finely chopped (about 1 cup)
- 1 cup frozen pea-and-carrot blend
- 1 red bell pepper, finely diced
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 teaspoon grated ginger (optional)
Grains and Sauces
- 3 cups cooked and chilled jasmine or long-grain rice
- 3 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
Oils and Toppings
- 2 tablespoons oil (canola, sesame, peanut, or a blend, more if needed)
- Toppings to serve (optional): sesame seeds, toasted sesame oil, additional green onion
Instructions
- Cook chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the diced chicken seasoned with salt and pepper. Cook, stirring occasionally, until the chicken is browned and fully cooked, approximately 5–6 minutes. Remove the chicken from the skillet and set aside.
- Sauté vegetables: Add the remaining tablespoon of oil to the same skillet. Add the finely chopped onion and diced red bell pepper; sauté for 2–3 minutes until they begin to soften. Stir in the frozen pea-and-carrot blend and cook for another 3–4 minutes. Add the minced garlic and optional grated ginger, cooking for 30 seconds until fragrant.
- Add rice and sauce: Push the cooked vegetables to one side of the skillet. Add the chilled cooked rice to the other side and drizzle with soy sauce and honey (or maple syrup). Toss all ingredients together, then spread the rice in an even layer. Let it cook undisturbed for 2 minutes to get slightly crisp, then stir and cook for another 2 minutes.
- Scramble eggs: Move the rice and vegetables to one side of the skillet, creating space for the eggs. Pour in the beaten eggs into the cleared space. Cook over medium heat, stirring gently, until the eggs are just set. Break the scrambled eggs into smaller pieces and incorporate them into the rice and vegetable mixture.
- Finish: Return the cooked chicken and sliced green onions to the skillet. Stir well to combine all ingredients evenly and cook for an additional 2–3 minutes until everything is thoroughly heated.
- Serve: Remove the skillet from heat. Garnish with extra sliced green onions and sesame seeds if desired. Serve immediately for best flavor and texture.
Notes
- Using chilled cooked rice is crucial to prevent soggy fried rice; day-old rice works best.
- Feel free to swap chicken for shrimp, tofu, or pork for variety.
- Adjust soy sauce quantity to taste, especially if using low-sodium soy sauce.
- Optional ginger adds a fresh, aromatic kick but can be omitted if unavailable.
- Add sesame oil at the end for deeper flavor if you have it on hand.
- Leftovers keep well refrigerated for 2–3 days and reheat quickly in a pan or microwave.