Chicken Fried Rice Recipe

5 from 5 votes

Loaded with colorful vegetables, tender chicken, and only requiring minimal meal prep, this chicken fried rice will be a hit with the whole family.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: Asian

Keyword: Chicken Fried Rice Recipe

Servings:

Calories: 387kcal

3 cups cooked jasmine rice, chilled – it will clump too much if still warm when adding it to the frying pan
2 tablespoons vegetable oil
1 pound chicken breast, cut into bite-sized cubes
½ cup white onion, fine diced
2 teaspoons minced garlic
1 cup frozen peas & carrots
2 large eggs
1 tablespoon sesame oil
¼ cup soy sauce

If not already done, cook 1½ dry cups of jasmine rice (which will be about 3 cups cooked) and set in the fridge to chill.
In a 12-inch frying pan, cook chicken on medium-high heat with vegetable oil until fully cooked (internal temperature 165°F). Remove the chicken from the pan and set it aside.
In the same frying pan, cook the onion and garlic over medium-high heat until the onion has softened (about 2 to 3 minutes).
Add the frozen peas and carrots and cook just until slightly thawed (1 to 2 minutes).
Add the rice and stir well to mix. Heat and stir for about 3 to 4 minutes, then use a spatula to make a hole in the middle of the pan to scramble the two eggs in. Once the eggs are cooked, use a spatula to stir them together with the rest of the frying pan contents.
Stir in the cooked chicken breast, sesame oil, and soy sauce. Stir well just until all the ingredients are coated.

If you are watching your salt intake, you can use low sodium soy sauce in this recipe.
This is a handy recipe if you happen to have leftover rice from another meal as well.
One of the secrets of delicious fried rice is a nice hot wok and plenty of oil so that your veggies don’t burn to the bottom.
A sprinkle of green onions on top before serving adds even more color to this dish. You can also add a small spoonful of sesame seeds to your dish as well.