Easy Chicken Fried Rice

Delicious chicken fried rice that’s perfect for busy families looking for a quick, healthy dinner! This one-pan wonder takes just 25 minutes and packs 32 grams of protein per serving.

Recipe Details

Timing & Servings: Prep Time: 25 minutes, Total Time: 25 minutes, Serves: 4 people.

Nutrition Profile: Dairy-Free, Healthy Aging, Healthy Immunity, High-Protein, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 442 Calories, 16g Fat, 40g Carbs, 32g Protein.

Ingredients You’ll Need

Peanut or neutral oil: You’ll need 1 teaspoon plus 2 tablespoons, divided. Canola or avocado oil work great too – use whatever you have in your kitchen!

Large eggs: 2 eggs beaten well. These add protein and that classic fried rice texture we all love.

Scallions: 3 scallions thinly sliced. Both the white and green parts add amazing flavor and color to your dish.

Fresh ginger: 2 teaspoons grated. This gives your fried rice that warm, aromatic kick that makes it taste restaurant-quality.

Garlic: 2 teaspoons minced. Fresh garlic always beats the pre-minced stuff if you have time to chop it!

Chicken thighs: 1 pound boneless, skinless chicken thighs, trimmed and cut into 1/2-inch pieces. Thighs stay so much juicier than chicken breast.

Frozen mixed vegetables: 2 cups thawed. This saves you so much prep time and still gives you all those colorful veggies.

Cooked brown rice: 2 cups cold cooked brown rice. The key word here is cold – warm rice will get mushy in your wok!

Tamari or soy sauce: 2½ tablespoons reduced-sodium. Tamari is naturally gluten-free if that matters to you.

How to Make Easy Chicken Fried Rice

Step 1: Heat 1 teaspoon oil in your large wok or heavy skillet over high heat. Add beaten eggs and don’t stir them for about 30 seconds. Flip the egg pancake and cook 15 more seconds until just set. Move to cutting board and chop into 1/2-inch pieces.

Step 2: Add 1 tablespoon oil to your wok along with scallions, ginger and garlic. Stir everything around until the scallions get soft, about 30 seconds. Add your chicken pieces and stir for 1 minute. Toss in the vegetables and keep stirring until they’re just tender, about 2 to 4 minutes. Transfer everything to a large plate.

Step 3: Add the last tablespoon of oil to your wok and add the cold rice. Stir it around until it’s hot, about 1 to 2 minutes. Pull the rice from bottom to top so it all gets coated with oil and cooks evenly.

Step 4: Return your chicken mixture and chopped eggs back to the wok. Add the tamari or soy sauce and stir everything together until it’s well combined and heated through.

Easy and Quick Chicken Fried Rice Version

Want to make this even faster? Use a rotisserie chicken from the store! Just shred about 3 cups of meat and add it in the last minute of cooking to warm through. You can also use leftover cooked chicken from another meal. This cuts your cooking time down to just 15 minutes!

Serving Ideas

This chicken fried rice is a complete meal all by itself! If you want to add some extra freshness, serve it with crispy lettuce cups or a simple cucumber salad. A few drops of sriracha or chili oil on top adds a nice spicy kick too.

Storage

Store leftover fried rice in the fridge for up to 3 days in a sealed container. To reheat, add a splash of water or broth and microwave in 30-second intervals, stirring between each one. You can also reheat it in a skillet over medium heat for 3-4 minutes.

Substitutions

No chicken thighs? Chicken breast works fine, just don’t overcook it. You can swap the brown rice for white rice or even cauliflower rice for a lower-carb option. Fresh vegetables work great instead of frozen – just add them based on cooking time needed.

Pro Tips

• Cold rice is key: If your rice is warm, spread it on a baking sheet and pop it in the fridge for 15 minutes while you prep everything else.
• High heat works best: Don’t be afraid of that high heat – it gives you the best texture and prevents soggy rice.
• Prep everything first: Have all your ingredients chopped and ready before you start cooking. This recipe moves fast!
• Don’t overcrowd: If you’re doubling the recipe, cook it in two batches for the best results.

FAQs

Can I make this recipe gluten-free?

You bet! Just make sure to use tamari instead of regular soy sauce, or look for soy sauce that’s labeled gluten-free. Regular soy sauce often contains wheat.

What if I don’t have a wok?

No worries at all! A large, heavy skillet works perfectly fine. Just make sure it’s big enough to hold everything without overcrowding.

Can I add other vegetables?

Sure! Bell peppers, snap peas, broccoli, or mushrooms all taste amazing in fried rice. Just add harder vegetables first and softer ones later.

How do I prevent the rice from getting mushy?

The secret is using cold, day-old rice and cooking over high heat. Fresh warm rice has too much moisture and will get sticky and mushy.

I hope you love this easy chicken fried rice as much as my family does! Let me know in the comments how yours turned out – I always love hearing about your cooking adventures!