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Easy Chicken Fried Rice is a cinch to make at home with a few kitchen staples. This simple dish tastes just like take out!

Easy Chicken Fried Rice

Anytime I’ve strayed from my meal plan for whatever reason, and I’m not sure what to make for dinner – Easy Chicken Fried Rice it is!

Chicken and cooked rice join kitchen staples like frozen vegetables, sesame oil, egg, and gluten free Tamari or soy sauce, for a 20 minute (if that!) dish that’s easier on the wallet than ordering take out, faster, and much healthier too. Sorry to break it to you, but do you know why take out fried rice tastes so dang good?! OIL, and LOTS of it. Trust me when I tell you that you can get the same experience at home using a fraction of the oil restaurants use.

Photo of plate of fried rice and chop sticks

Seriously, I hope I never find out how much oil was used in the chicken fried rice Ben and I used to order from our favorite stir fry place in town every Sunday night when we were newlyweds. Each order was like $10, and obviously we each needed our own. (#NOT) Learn from our mistakes, kick back tonight, and whip up this satisfying little stir fry in a jif!

Close up photo of plate of chicken fried rice

Tips for Making Easy Chicken Fried Rice:

  1. Cold, leftover rice works GREAT for fried rice, so don’t toss extras if you’ve got them from a meal during the week. If you don’t have leftovers, no problem – just cook fresh. I’ll give you my method in the recipe card below.
  2. Use whatever vegetables you have on hand to make this dish. I use frozen vegetables because it’s as simple as opening a bag from the freezer, but feel free to use chopped zucchini, green beans, etc – I almost always throw in riced cauliflower to pump up the nutrition in this recipe!
  3. If you need to eat gluten free, be sure you are using gluten free soy sauce, ie Tamari. My favorite brand is San-J and I prefer their low-sodium variety for most take out fake out dishes. If you are watching soy intake, you may use coconut aminos, though it skews a little on the sweet side.

Plate of easy chicken fried rice

How to Make This Recipe:

Start by measuring and setting out all the ingredients before you start cooking. Fried rice cooks extremely quickly so you don’t want to be running around measuring while the heat’s blasting!

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Heat a large wok or skillet over medium-high heat then add 1 teaspoon sesame or wok oil. 

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Once hot, add 1 chopped chicken breast seasoned with salt and pepper then stir fry until cooked through, 2-3 minutes.

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Remove the chicken to a plate then heat 1 more teaspoon oil and add 1/2 cup frozen vegetables plus 2 chopped green onions. Stir fry until tender then add 1 clove minced garlic and cook for another 30 seconds.

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Scoot the veggies to the side of the wok then add 1 egg whisked with 1 teaspoon sesame oil into the center and scramble. Lastly, add 1 Tablespoon butter (or vegan butter) and allow it to melt. I know, I know – butter in fried rice? Trust me – it’s DELISH!

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Once melted, add the cooked chicken and 2 cups cooked, long grain white rice, plus a drizzle or two of gluten free Tamari or soy sauce (dish will not be GF if using soy sauce) and stir fry until everything is heated through.

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That’s all she wrote! Scoop onto plates then dig in. I hope you love this super simple, quick and easy weeknight dinner recipe – enjoy!

overhead photo of fried rice

More Take-Out Fake-Out Recipes:

Easy Chicken Fried Rice

Description

Easy Chicken Fried Rice is a cinch to make at home with a few kitchen staples. This simple dish tastes just like take out!

Ingredients

serves 2

  • 2 cups prepared long grain rice (see notes)
  • 1 chicken breast, cut into bite-sized pieces then seasoned with salt and pepper
  • 1/2 cup frozen mixed vegetables
  • 2 green onions, chopped
  • 1 clove garlic, minced
  • 1 egg
  • 3 teaspoons sesame or wok oil, divided
  • 1 Tablespoon butter or vegan butter
  • 2 Tablespoons gluten-free Tamari or soy sauce (dish will not be GF if using soy sauce)

Directions

  1. Whisk egg with 1 teaspoon oil in a small dish then set aside.
  2. Heat 1 teaspoon oil in a large wok or skillet over medium-high heat. Add seasoned chicken then stir fry until cooked through and remove to a plate.
  3. Heat remaining teaspoon oil in the wok then add frozen mixed vegetables and green onions. Stir fry until tender, about 2 minutes, then add garlic and cook for 30 more seconds. Push vegetables to the side of the wok then add egg and sesame oil mixture into the center and scramble.
  4. Add butter into wok then, once melted, add cooked chicken, rice, and gluten-free Tamari or soy sauce then toss well to combine.

Notes

  • How I make my rice: add 1 cup long grain white rice (I like Lundberg Farms) plus 1-3/4 cup water, 1 Tablespoon extra virgin olive oil, and a pinch of salt to a small saucepan. Bring to a simmer then place a lid on top and turn heat down to medium-low - the water should barely be bubbling. Cook for 10 minutes then remove pan from the heat and let sit with the lid on for 3 minutes. Fluff rice with a fork then spread out onto a plate to cool/stop cooking.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

horizonal photo of plate of fried rice