This Chicken Fried Rice recipe is the ultimate comfort meal that’s bursting with flavor and comes together in just one pan. Tender chicken, fluffy scrambled eggs, and perfectly seasoned veggies combine with rice to create a dish that’s not only delicious but incredibly satisfying. Whether you’re looking for a quick dinner or a way to repurpose leftover rice, this recipe is a must-try!
Chicken Fried Rice has quickly become a go-to meal in our home, especially on busy weeknights. My husband absolutely loves it because it’s hearty and full of flavor, and it’s the perfect dish to pack for lunch the next day. Even my kids, who can be a bit picky, devour it every time. The first time I made this, I remember how proud I felt when everyone reached for seconds—and now, whenever we have leftover rice or chicken, I know exactly what’s on the menu. It’s a win-win for taste and simplicity!
Why This Chicken Fried Rice Recipe?
- One-Pan Wonder: Everything cooks up in one pan, making cleanup a breeze after dinner.
- Customizable: Easily switch out veggies or adjust the sauces to suit your preferences, making it a versatile dish.
- Perfect for Leftovers: This recipe is a fantastic way to use up leftover rice and chicken.
- Balanced Meal: With protein from the chicken and eggs, and veggies for added nutrition, this dish is both hearty and wholesome.
- Quick & Easy: Ready in under 30 minutes, this is the ideal meal for busy weeknights when you need something fast and satisfying.
Ingredients:
- 28g (2 tablespoons) butter, divided
- 3 eggs, whisked
- 3 medium carrots, peeled and diced (about 150g)
- 1 small white onion, diced (about 70g)
- 3 cloves garlic, minced
- 75g (½ cup) frozen peas
- 600g (4 cups) cooked and chilled rice
- 200g (5 chicken tenders), cooked and diced
- 60ml (4 tablespoons) soy sauce, or more to taste
- 30ml (2 tablespoons) teriyaki sauce (optional)
- Sliced green onions (for garnish)
Directions:
- Cook the Eggs:
Heat 1 tablespoon of butter in a large skillet over medium heat. Pour in the whisked eggs and scramble them until fully cooked. Remove the scrambled eggs from the skillet and set aside. - Sauté the Vegetables:
Add the remaining tablespoon of butter to the skillet. Toss in the diced carrots, onions, peas, and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the onions are translucent and the carrots are tender. - Fry the Rice and Chicken:
Turn the heat up to medium-high. Add the chilled rice to the skillet along with the cooked chicken. Pour in the soy sauce and optional teriyaki sauce, stirring everything until well-combined. Fry the mixture for about 3-5 minutes, allowing the rice to absorb the flavors and develop a slight crisp. - Add the Eggs Back:
Toss the scrambled eggs back into the skillet, stirring them through the rice until evenly distributed. - Garnish and Serve:
Garnish with fresh sliced green onions and serve the fried rice hot. Enjoy it on its own or alongside your favorite dishes!
Notes:
- Substitutions: Feel free to swap out the chicken for shrimp, pork, or even tofu if you prefer a different protein.
- Rice Tip: Chilled, leftover rice works best for fried rice since it helps achieve that perfect, non-mushy texture. Freshly cooked rice can be used but should be cooled down first.
- Vegetable Add-ins: You can easily customize this dish by adding other veggies like bell peppers, broccoli, or snap peas to suit your taste.
- Adjust the Sauce: Increase or decrease the soy sauce and teriyaki sauce according to your preference for saltiness and sweetness.
This Chicken Fried Rice is a flavorful, fast, and customizable meal that’s perfect for busy nights! Give it a try and see how quickly it becomes a staple in your family’s recipe rotation.