Easy Homemade Chicken Fried Rice Recipe

You know those nights when you’re staring into the fridge like it’s going to magically produce dinner? That was me last Tuesday at 6:30 PM when my kids started their nightly chorus of “I’m staaaarving!” Then I spotted the leftover rice from Chinese takeout two nights ago and some sad-looking chicken breasts. Cue the angelic choir – dinner salvation was at hand.

Why This Recipe is My Weeknight Superhero

• Ready before you can say “I should’ve meal prepped” (20 minutes flat)
• Cleans out your fridge (goodbye, lonely carrots and that half bag of peas)
• Tastes better than takeout (and costs about as much as the delivery fee)
• Makes enough that you might get lunch tomorrow (if you don’t eat it all at 11 PM)

What You’ll Need (No Fancy Ingredients Here)

• 2 cups COLD cooked rice (day-old is best – fresh rice turns to mush)
• 1 lb chicken (whatever’s on sale – I’ve used everything from breasts to leftover rotisserie)
• 2 eggs (the magical glue that holds it all together)
• 1 cup frozen mixed veggies (that bag that’s been in your freezer since last Christmas)
• 3 green onions (or whatever onion is slowly wilting in your crisper)
• 3 tbsp soy sauce (I use the cheap stuff – this isn’t a cooking show)
• 2 tbsp oil (vegetable, canola, whatever – we’re keeping it real)
• 2 garlic cloves (or that jar of pre-minced stuff you forgot you had)

How to Make It While Also Adulting

1. Chop chicken into bite-sized pieces (smaller pieces cook faster = dinner sooner)
2. Heat oil in your biggest pan (medium-high heat – we’re not making soup here)
3. Cook chicken until it’s not pink anymore (about 5-6 minutes – food poisoning isn’t fun)
4. Push chicken to one side, crack eggs into the empty space and scramble them right in the pan (one less dish to wash – winning!)
5. Toss in frozen veggies and garlic (no need to thaw – lazy cooking for the win)
6. Add cold rice and soy sauce (break up clumps with your spatula – oddly satisfying)
7. Stir-fry everything for 3-4 minutes until it’s all hot (consider this your arm workout)
8. Top with green onions and serve (chopsticks optional but make you feel fancy)

Pro Tip: That almost-empty bottle of sesame oil in your pantry? A quick drizzle at the end makes it taste like your favorite takeout place. Game changer.

Real Talk: Your Fried Rice Questions Answered

Q: Can I use fresh rice?
A: You can, but it’ll be mushy. If you must, spread it on a baking sheet to dry out first. Or just plan ahead like a responsible adult (who am I kidding, I never do).

Q: What if I don’t have chicken?
A: Use shrimp, beef, tofu, or skip the protein entirely. Fried rice doesn’t judge.

Q: Will my kids actually eat this?
A: Call it “special rice” and watch them devour it. Works every time on my picky eater.

Q: How do I make it taste more like restaurant fried rice?
A: Little secret – add a pinch of sugar with the soy sauce. That’s the magic touch most places use.

Why This Dish is Legendary in My House

This fried rice has:

• Saved me from countless “I forgot to plan dinner” disasters
• Been my most requested potluck dish (even by people who can actually cook)
• Made my mother-in-law stop passive aggressively bringing me cookbooks
• Become my favorite “clean out the fridge” meal (those three sad baby carrots finally get used!)

It’s the cooking equivalent of that one friend who shows up with wine when you’re stressed – comforting, reliable, and always makes things better.

Now go make some fried rice magic. And when someone asks for the recipe? Just wink and say “it’s an old family secret.” (I won’t tell them you got it from some random internet person.)

chicken fried rice recipe

Making perfect chicken fried rice is easy. This recipe card guides you to a delicious meal. It's perfect for impressing your family and friends. You'll need just a few ingredients and simple steps to make it.

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Ingredients Equipment Method

Ingredients

  

• 2 cups cooked rice preferably day-old
• 1 pound boneless chicken breast diced
• 2 eggs lightly beaten
• 1 cup mixed frozen vegetables
• 3 green onions chopped
• 3 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 2 cloves garlic minced
• Salt and pepper to taste

Equipment

• Large non-stick skillet or wok
• Sharp chef's knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon or spatula

Method

 

1. Heat oil in a large skillet over medium-high heat
2. Cook chicken until golden brown and fully cooked
3. Push chicken to one side and scramble eggs in the same pan
4. Add frozen vegetables and garlic, stir-fry for 2-3 minutes
5. Mix in cooked rice and soy sauce
6. Cook for an additional 3-4 minutes, stirring constantly
7. Garnish with chopped green onions
8. Serve hot and enjoy!