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Chicken Fried Rice

This Chicken Fried Rice is SO EASY! Juicy chicken thighs, fluffy chilled rice, and vibrant veggies tossed in a savory sauce for a quick, satisfying meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Keyword: Chicken, Easy, Quick, Stir Fry
Servings: 4 servings

Ingredients

  • 1 lb boneless, skinless chicken thighs trimmed
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 3 Tbs extra light olive oil or high heat cooking oil
  • 4 large eggs
  • 5 cups cooked white rice chilled
  • 2 Tbsp soy sauce or GF Tamari, or added to taste
  • 1 1/2 tsp sesame oil or to taste
  • 12 oz frozen peas and carrots fully thawed
  • 1/4 cup green onion chopped

Instructions

Prepare the Chicken

  • Start by cutting the chicken thighs into bite-sized pieces. Season them with sea salt and black pepper. Heat 1 tablespoon of olive oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until fully cooked, about 5-7 minutes. Once done, remove the chicken from the pan and set aside.

Scramble the Eggs

  • In the same wok, add another tablespoon of olive oil. Crack the eggs into a bowl and beat them lightly. Pour the eggs into the pan and scramble them until just set. Remove the eggs from the pan and add them to the chicken.

Stir-Fry the Vegetables

  • Add the remaining tablespoon of oil to the wok. Toss in the thawed peas and carrots, stir-frying for about 2-3 minutes until heated through.

Add the Rice

  • Next, add the chilled rice to the pan. It’s essential that the rice is cold to prevent it from becoming mushy. Stir-fry the rice and vegetables together, breaking apart any clumps, for about 3-4 minutes.

Combine Ingredients

  • Return the cooked chicken and scrambled eggs to the pan. Pour in the soy sauce and sesame oil, mixing everything well to ensure the rice is evenly coated. Stir-fry for another 2-3 minutes.

Garnish and Serve

  • Finally, fold in the chopped green onions. Remove the pan from heat and serve your Chicken Fried Rice hot, garnished with additional green onions if desired.

Equipment

  • Wok or large skillet
  • Spatula
  • Cutting board and knife
  • Measuring Cups and Spoons
  • Bowls

Notes

  • Use chilled, day-old rice to achieve the perfect fried rice texture and avoid mushiness.
  • Substitute sesame oil with additional olive oil or peanut oil if unavailable.
  • For a vegetarian version, omit chicken and eggs and add more vegetables like mushrooms or tofu.