This easy Chicken Fried Rice comes together quickly with simple ingredients and very little prep. It’s a flavorful, family-friendly meal loaded with tender chicken, vegetables, scrambled eggs, and savory rice.
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Fried rice recipes, like my Bacon and Egg Fried Rice and Ham Fried Rice, have always been one of my favorite quick dinners. But this Easy Chicken Fried Rice recipe is the simplest version of fried rice I’ve ever made. With ingredients that are easy to keep on hand and require no advance cooking, you can have it on the table in about 20 minutes.
It’s lightening fast, super fresh, and so delicious!
Table of Contents
Recipe Highlights
- A quick weeknight dinner or side: This recipe comes together in about 20 minutes with very little prep. Serve it as a meal on its own or as a side dish for an Asian-inspired menu.
- Rotisserie chicken shortcut: Using rotisserie chicken adds great flavor and saves you the step of cooking chicken from scratch.
- No rice to cook ahead: Ready rice makes this recipe so convenient and keeps prep to a minimum.
- Frozen veggies save time: Peas and carrots go straight from the freezer to the skillet and cook in just a few minutes.
- Flexible and family-friendly: It’s easy to customize with different veggies or whatever rice you have on hand.
Ingredient Notes
- Cooked rice: I use a family-size pouch of Ben’s Original Jasmine Ready Rice, which yields about 3½ cups cooked rice. If your store only carries the smaller pouches, just use two of those instead. You can also substitute about 3½ cups cooked jasmine rice if you prefer.
- Rotisserie chicken: This keeps the recipe quick and easy, but simple leftover cooked chicken will work well here.
- Frozen peas and carrots: Add them straight from the freezer. They thaw quickly in the skillet while the onions cook.
- Oils: A neutral oil like avocado or vegetable oil works best for stir-frying because it has a high smoke point. A little sesame oil added at the end adds wonderful flavor to the finished dish.
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How to Make Easy Chicken Fried Rice
- Sauté the onion. Heat oil in a large skillet over medium-high heat. Add the diced onion and cook for 1 to 2 minutes, until softened and fragrant.
- Cook the vegetables. Add the frozen peas and carrots and stir-fry for 3 to 4 minutes, until fully thawed and any excess moisture has cooked off.
- Scramble the eggs and add the rice. Reduce the heat to medium and push the vegetables to one side of the skillet. Add oil to the empty side and the beaten eggs, cooking the eggs until just set. Add the rice and break it up with a spoon, then toss to combine everything in the pan.
- Add the chicken and seasonings. Stir in the chicken and cook until warmed through. Add the soy sauce, sesame oil, and pepper and stir well to combine.
Recipe Tip
Fried rice cooks quickly, so have all the ingredients prepped before you begin. Dice the onion, chop the chicken into bite-sized pieces, and crack and lightly beat the eggs so you can add ingredients to the skillet when needed.
Variations
Use any type of ready rice: Jasmine rice is my favorite for this recipe, but brown rice, basmati, or long-grain white rice all work well.
Use cooked and cooled rice: If you’d rather not use ready rice, cook about 3½ cups rice and chill it in the refrigerator until cold. Chilled leftover rice is ideal for fried rice because the grains separate more easily in the skillet.
Swap the vegetables: Frozen peas and carrots are classic, but mixed vegetables with green beans or frozen corn are also great options. Just keep the total amount of vegetables about the same.
Add extra flavor: A sprinkle of sliced green onions or a drizzle of extra sesame oil at the end adds a nice finishing touch.
Storage Tips
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
- Reheat: Warm in a skillet over medium heat or in the microwave until heated through. If needed, add a small splash of water to loosen the rice.
- Freeze: Fried rice freezes surprisingly well. Transfer cooled fried rice to freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
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Easy Chicken Fried Rice
Ingredients
- 17.6 ounce package Ben’s Original Jasmine Ready Rice (family-size pouch), or 2 regular pouches (8.8 ounces each) (about 3½ cups cooked rice)
- 2 tablespoons neutral oil, divided (like avocado or vegetable oil)
- ½ cup finely diced yellow onion
- 1½ cups frozen peas and carrots, no need to thaw
- 2 large eggs, lightly beaten
- 1½ cups chopped rotisserie chicken, skin removed
- 3 tablespoons low sodium soy sauce, or tamari for gluten-free, or to taste
- 2 teaspoons sesame oil
- ¼ teaspoon freshly ground black pepper
- pinch salt, optional and to taste
- Green onions, thinly sliced, for optional garnish
Instructions
- Before you start cooking, gently massage the package(s) of rice to break up the grains. If the rice is too firm to loosen in the package, microwave it according to the package directions fur for about half of the time listed on the package. This will soften it just enough to make it easier to separate in the skillet.
- Heat 1 tablespoon of oil in a large skillet over MEDIUM-HIGH heat. Add the yellow onion and cook for 1 to 2 minutes, until softened and fragrant.
- Add the frozen peas and carrots and stir-fry for 3 to 4 minutes, until fully thawed, heated through, and any excess moisture has cooked off. The carrots should be tender when pierced.
- Reduce the heat to MEDIUM and push the vegetables to one side of the pan. Add the remaining 1 tablespoon oil to the empty side, then pour in the eggs and scramble until just set.
- Add the rice, break it up with a spoon, and combine it with the other ingredients in the pan. Cook for 3 to 4 minutes, stirring occasionally so it can lightly toast.
- Stir in the chicken and cook for 1 to 2 minutes, until warmed through.
- Add the soy sauce, sesame oil, and pepper. Stir well to combine and heat through. Taste and adjust seasoning, adding additional soy sauce or a pinch of salt if needed.
- Garnish with green onions, if desired, and serve.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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