Quick & Easy Chicken Fried Rice

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This Quick and Easy Chicken Fried Rice is perfect for busy nights when you want something satisfying without a lot of prep. Using rotisserie chicken and day-old rice keeps things simple and helps you get great texture and flavor fast. It’s a one-pan meal that comes together in about 20 minutes.

chicken fried rice

You’ll want to make this recipe because it’s flexible and forgiving. You can swap in whatever veggies you have on hand, adjust the soy sauce to taste, and use it as a way to clean out the fridge. It’s also a great alternative to takeout when you’re craving fried rice at home.

Helpful Tips

  • Use cold, day-old rice to prevent the fried rice from turning mushy in the skillet.
  • Keep the heat high and stir quickly so the rice gets lightly toasted instead of steamed.
  • Push the rice aside before adding the eggs so they scramble properly and stay fluffy.

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chicken fried rice

Quick & Easy Chicken Fried Rice

This Quick and Easy Chicken Fried Rice is perfect for busy nights when you want something satisfying without a lot of prep. It’s a one-pan meal that comes together in about 20 minutes.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 Servings
Calories: 359kcal

Ingredients

  • 1 cup rotisserie chicken cubed
  • 1/2 teaspoon EACH salt and pepper
  • 2 tablespoons cooking oil
  • 1 tablespoon sesame oil
  • 3 green onions chopped
  • 2 cloves garlic minced
  • 2 cups cooked rice day-old for best results
  • 2 tablespoons low sodium soy sauce
  • 3/4 cup frozen peas and carrots
  • 2 eggs beaten

Instructions

  • Season the chicken with salt and pepper.
  • Heat cooking oil and sesame oil in a large skillet over high heat. Add the onions and saute for about 3 minutes. Add the garlic and cook for one minute.
  • Add the rice, soy sauce, and vegetables to the skillet and stir to combine. Taste and season with more soy sauce, if needed. Add the chicken and saute for about 2 minutes to heat back up the chicken.
  • Push the rice up the sides of the skillet. Pour the beaten egg in the center. Scramble the eggs until cooked, then incorporate them back into the rice.

Nutrition

Calories: 359kcal | Carbohydrates: 27g | Protein: 23g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 139mg | Sodium: 838mg | Potassium: 168mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 2702IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 1mg

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