Easy Chicken Fried Rice

Chicken fried rice in a skillet with vegetables, scrambled eggs, chopped chicken, and green onions.

No ratings yet

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.

Prep Time5

Cook Time12

Total Time17

Course: Main Course, Side Dish

Cuisine: Asian

Servings:

Calories: 425kcal

Author: Valerie Brunmeier

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

Recipe yield: This recipe makes about 4 main dish servings or 5 to 6 side dish servings. Nutrition information is calculated based on 4 servings.

Refrigerate leftovers: Store leftovers in an airtight container in the refrigerator 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.

Nutrition