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Quick and Easy Chicken Fried Rice Recipe

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4 from 43 reviews

This chicken fried rice is a quick, flavorful, and satisfying meal made with tender chicken, fluffy rice, and colorful vegetables. Perfect for busy weeknights, it utilizes leftover rice and is cooked entirely in one skillet, creating a delicious and easy dinner option.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 2 cups cooked rice (cold, day-old works best)
  • 1 cup cooked chicken, diced or shredded
  • 2 tablespoons vegetable oil or sesame oil
  • 2 large eggs, lightly beaten
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 2 green onions, sliced
  • 2–3 tablespoons soy sauce (or tamari)
  • 1 teaspoon garlic, minced
  • ½ teaspoon ginger, minced (optional)
  • Salt and black pepper, to taste

Instructions

  1. Heat the Oil: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat to prepare for cooking the eggs and vegetables.
  2. Scramble the Eggs: Add the lightly beaten eggs to the skillet and scramble until just set, then remove them from the pan and set aside for later use.
  3. Sauté Aromatics: Add the remaining oil to the skillet, then sauté the minced garlic and optional ginger for about 30 seconds until fragrant to build flavor.
  4. Cook Vegetables: Add the frozen mixed vegetables and cook for 2–3 minutes, allowing them to thaw and soften slightly.
  5. Add Rice: Stir in the cooked rice, breaking up any clumps to evenly distribute throughout the skillet.
  6. Incorporate Chicken: Add the cooked chicken and continue stirring and cooking for 3–4 minutes until heated through.
  7. Return Eggs: Return the scrambled eggs to the skillet, mixing them with the other ingredients.
  8. Season the Dish: Pour in soy sauce and toss everything to ensure all ingredients are evenly coated and flavorful.
  9. Finish with Green Onions and Seasoning: Stir in the sliced green onions, adjust with salt and pepper to taste, and serve hot for a delicious meal.

Notes

  • Using cold, day-old rice prevents mushy fried rice by reducing excess moisture.
  • Add a splash of sesame oil at the end of cooking for an extra depth of flavor.
  • Feel free to customize by substituting chicken with shrimp, beef, or tofu based on preference.
  • Store any leftovers in the refrigerator and consume within 3 days for best quality and safety.
  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner, Main Course
  • Method: Stovetop
  • Cuisine: Asian-Inspired
  • Diet: Dairy-Free

Find it online: https://dishestocook.com/quick-and-easy-chicken-fried-rice-recipe/