Easy Chicken Fried Rice

I love this Easy Chicken Fried Rice recipe from Recipes by Clare—it turns leftover rice into a flavorful dinner in about 25 minutes. Tender chicken, scrambled eggs, vegetables, and soy sauce combine into a satisfying, better-than-takeout meal that comes together all in one pan.

Why You’ll Love This Recipe

I find this recipe wonderful because it’s speedy and uses pantry staples. The one-pan process simplifies cleanup, and the combination of chicken, eggs, veggies, and rice feels balanced and comforting. Using day-old rice gives excellent texture—fluffy and separate grains—so it outshines most takeout versions.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked white rice (preferably day-old)

• Boneless skinless chicken breasts, diced small

• Vegetable oil

• Salt and black pepper (to season chicken)

• Carrots, diced

• Green peas (fresh or frozen)

• Garlic cloves, minced

• Large eggs, beaten

• Low-sodium soy sauce

• Sesame oil

• Chopped green onions

directions

1. I start by seasoning diced chicken breasts with salt and pepper, then heat oil in a large skillet over medium-high heat. I cook the chicken for about 5–6 minutes until golden and fully cooked, then remove it to a plate.

2. In the same pan, I add more oil and sauté diced carrots until they’re beginning to soften—about 2–3 minutes—then toss in peas and garlic, cooking another minute until fragrant.

3. I push the vegetables to one side and pour beaten eggs into a cleared space. I scramble them gently until just barely set—soft and creamy—and then mix them with the veggies.

4. Next, I stir in the cold, day-old rice, breaking up any clumps. I cook everything together until the rice is heated through and well mixed.

5. Finally, I return the cooked chicken to the pan, drizzle soy sauce and sesame oil, and stir to combine until everything is evenly coated and piping hot. I finish by sprinkling chopped green onions on top and serve immediately

Servings and timing

Serves 4 (approximately 4 cups total)
Prep time: about 10 minutes
Cook time: about 15 minutes
Total time: roughly 25 minutes

Variations

I often mix things up depending on what I have:

• Swap chicken for shrimp, pork, or tofu for a different protein twist.

• Use brown rice to boost fiber—it works well if fully cooled.

• Add veggies like bell peppers, mushrooms, snap peas, or broccoli for more color and crunch.

• Adjust flavor with chili flakes or sriracha for heat, or add toasted sesame seeds as garnish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm it in a skillet with a splash of water or in the microwave and sometimes add a little soy sauce or sesame oil to refresh the flavors. It even tastes good cold for lunch.

FAQs

How come day-old rice is best for fried rice?

I always use cold, day-old rice because fresh rice retains moisture and turns mushy when fried. Leftover rice remains dryer and fries up with better texture.

Can I use brown rice instead of white?

Yes! Brown rice works fine and adds nutrition—as long as it’s fully cooled so it doesn’t clump during frying.

What vegetables can I add or swap?

I usually include carrots and peas, but bell peppers, mushrooms, broccoli, or snap peas also work great. Just cook harder veggies first for even texture.

Can I make this vegetarian?

Absolutely. I omit chicken and stir in cubed tofu, tempeh, or extra vegetables—and sometimes add cashews or nuts for protein.

How should I reheat leftovers to keep the best texture?

I reheat it gently: in a skillet over medium heat with a bit of water or in the microwave, stirring halfway through. Adding a splash of soy sauce or sesame oil brightens the flavor again.

Conclusion

I love how this Easy Chicken Fried Rice is both practical and flavorful. It’s a go-to when I need dinner fast—using leftovers, requiring only one pan, and delivering a balanced, hearty meal in under half an hour. It consistently feels better than takeout and adjustable depending on what’s in my kitchen.

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