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This easy chicken fried rice recipe comes together in less than 30 minutes and is the perfect dinner to use up leftovers! Minimal prep but packed with so much flavor. You can easily vary and add extra veggies and more to make this a family favorite dinner!
Love using up leftovers? Same–I do NOT like to waste food. This easy chicken fried rice recipe is one of our favorite ways to use up what’s in the fridge.
No need to just reheat what you have. Turn it into a delicious meal the whole family is going to love!
Love easy dinners like this one? Try some of our other favorites: Ground Turkey Teriyaki Stir Fry, Chicken Taco Casserole, Easy Chicken Alfredo Recipe or one of my favorites lately, these Easy Chicken Stuffed Poblano Peppers!
Why We Love This Easy Chicken Fried Rice Recipe
- It’s a great way to use up leftovers. I almost always have leftover chicken and pasta or rice in the fridge. Or I have a rotisserie chicken hanging around that needs to be eaten. When we don’t want the same old, I like to make another simple dinner recipe out of one that has already been prepped.
- Protein and veggie packed. Eggs, chicken and veggies–all in one dish. This recipe is a full meal in itself so it makes for a super simple way to feed the family.
- Easily varied based on what you have in the fridge. No rules when it comes to this one pan meal. We use this as a base but I have tossed in broccoli, chopped bacon, some sriracha, ginger–you name it. Every time we make this chicken fried rice recipe, we make it a tad different!
- Everything is made in one pan! One pan meals will always be a staple in our home. I do NOT like to do the dishes so if I can dirty only one dish, I am for sure in.
Ingredient Notes
See full list of ingredients below in recipe card with exact measurements.
- I use low sodium soy sauce for this recipe. If you add more soy sauce while cooking it can become too salty if you use regular soy sauce. If you need this recipe to be gluten-free, use tamari instead.
- Any leftover rice should work when making this easy chicken fried rice, but just know that not all rice will absorb liquid the same. Some types of rice may end up absorbing more of the liquid from the soy sauce. Have more on hand just in case.
- What’s the best type of rice to make fried rice? The best types of rice include jasmine, basmati or a medium to long grain white rice. These won’t stick in clumps and they tend to crisp up nicely.
- I love to use rotisserie chicken when making this and just pull it into smaller pieces or cut into bitesized cubes.
Recipe Variations
- vary the vegetables: use a bag of frozen mixed vegetables, add in some broccoli, mushrooms and more
- add some ginger or another layer of flavor: if I have fresh ginger on hand, I like to add about a teaspoon of minced ginger to this fried rice.
- make it spicier by adding sriracha, or more red chili flakes
- vary the meat! Add in some cooked shrimp, some ham or another leftover protein you may have in the fridge.
Step-By-Step Instructions
Step 1: Heat butter in a large nonstick skillet (about 12 inches) or wok over medium-high heat. Add the whisked eggs and scramble, stirring regularly. When the eggs are cooked, transfer them to a plate and set aside.
Step 2: Add 1 Tbsp sesame oil to the pan and allow it to get hot. Add in onion and sauté for about 3-5 minutes or until onions start to become translucent.
Step 3: Add in the rice and break down any large chunks. Pour the soy sauce and other tablespoon of sesame oil over the rice and toss together. Press the mixture down into the pan and allow it to cook for 3-5 minutes, stirring occasionally so that the rice has time to crisp up a bit.
Step 4: Once the rice is to your liking, add in the chicken, peas and carrots, garlic, pepper, crushed red pepper and stir to combine. Add salt as desired. Heat until the chicken, peas and carrots are hot.
Step 5: Remove from heat and stir in the scrambled eggs.
Step 6: Add more soy sauce or sesame oil if rice becomes too dry, add anymore seasoning as desired and then serve! Top with chopped green onions and a drizzle of sriracha.
Recipe Tips
- Different types of rice will absorb liquid in different amounts. Make sure you have some extra soy sauce and sesame oil around to add in as you are cooking if the rice absorbs too much of it while cooking. I like to add an extra tablespoon or two of soy sauce first and then a touch of sesame oil if I still think it needs more moisture so as not to make the dish too salty.
- If you want to use fresh carrots and chop them up, sauté them with the onions. This will allow them to soften up more versus adding them in the end.
- Make sure your pan is big enough. We use a 12 inch sauté pan I have linked below and it is the perfect size. A 10 inch skillet may work but it would be pretty full and may make stirring a bit challenging.
Storage
Store any leftover fried rice in an airtight container for up to 3-4 days. Sprinkle a little water over it before reheating.
You can freeze this recipe in a freezer safe container for up to 3 months.
Other One Pan Meals
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Easy Chicken Fried Rice
Ingredients
- 3 large eggs, whisked
- 1 Tbsp butter
- 2 Tbsp sesame oil, separated
- 1 onion, small diced
- 4 c cooked rice
- 4 Tbsp low sodium soy sauce, more as needed
- 3-4 garlic cloves, minced
- 2 c frozen peas and carrots, or frozen mixed veggies
- 2 c cooked chicken, we use rotisserie chicken
- ½ tsp red chili flakes
- ½ tsp pepper
- Salt to taste
- chopped green onions, optional, for serving
Instructions
- Heat butter in a large nonstick skillet (about 12 inches) or wok over medium-high heat. Add the whisked eggs and scramble, stirring regularly. When the eggs are cooked, transfer them to a plate and set aside.
- Add 1 Tbsp sesame oil to the pan and allow it to get hot. Add in onion and sauté for about 3-5 minutes or until onions start to become translucent.
- Add in the rice and break down any large chunks. Pour the soy sauce and other tablespoon of sesame oil over the rice and toss together. Press the mixture down into the pan and allow it to cook for 3-5 minutes, stirring occasionally so that the rice has time to crisp up a bit.
- Once the rice is to your liking, add in the chicken, peas and carrots, garlic, pepper, crushed red pepper and stir to combine. Add salt as desired. Heat until the chicken, peas and carrots are hot.
- Remove from heat and stir in the scrambled eggs. Add more soy sauce or sesame oil if rice becomes too dry, add anymore seasoning as desired and then serve! Top with chopped green onions and a drizzle of sriracha.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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