Easy Chicken Fried Rice

On nights when I don’t feel like making dinner, but want to save picking up take out for the end of the week or weekend, I make Easy Chicken Fried Rice.

This customizable dish is SO quick, SO easy and, although I’m showing you how to make chicken fried rice, I usually use whatever we’ve got on hand in the fridge or freezer.

We blaze through a wok of it incredibly fast – it’s delicious, inexpensive, and did I mention quick? It takes longer for it to cool down to a temperature that my children don’t consider “spicy” than it does to actually cook!

Watch How to Make It

Chicken Fried Rice Ingredients

I can say with 99% certainty that you’ve already got all the ingredients needed to make a batch of fried rice on hand in your refrigerator and cupboards. You’ll need:

• White rice
• Frozen vegetables
• Garlic
• Sesame or wok oil
• Chicken breast or thighs
• Eggs
• Butter (yes, BUTTER!)
• Gluten free tamari, or traditional soy sauce if you don’t need to eat gluten free.

Tips for Making Fried Rice

1. Use leftover rice. Cold leftover rice works great for fried rice, so don’t toss extra cooked rice if you’ve got it from a meal during the week. I’ll show you my go-to method for cooking rice fresh below.
2. No chicken? No problem! This recipe is great when made with chopped shrimp, leftover steak, shredded pork, smoked rib meat, or chopped kielbasa. Or, go meatless and double up on the vegetables.
3. Pump up the veggies. If you want to pump up the nutrition of this recipe even more, you can replace some of the white rice with cauliflower rice in a 1:1 ratio. Add it when sauting the frozen vegetables.
4. Gluten free? If you need to eat gluten free, be sure to use gluten free soy sauce, ie gluten free tamari. My favorite brand is San-J and I prefer their low-sodium variety.

How to Make Chicken Fried Rice

Step 1: Prepare the Rice

Start by making the rice, or you can use 3 cups leftover cooked rice.

To a small saucepan add long grain white rice (I like Lundberg Farms) plus water, a drizzle of extra virgin olive oil, and a pinch of salt. Bring to a bubble then turn the heat down to medium-low, place a lid on top, and simmer for 10 minutes. The water should just BARELY be bubbling.

Remove the pan from the heat then let it sit with the lid on for 5 minutes before fluffing the rice with a fork and spreading it out onto a plate. Rice = done!

Step 2: Stir Fry the Chicken

Heat a large wok or skillet over high heat then add sesame or wok oil. Once hot, add chopped chicken breast seasoned with salt and white pepper then stir fry until cooked through, 2-3 minutes. Remove to a plate then set aside.

Step 3: Stir Fry the Vegetables

Heat an additional teaspoon oil then, once hot, add frozen vegetables and stir fry until tender. Again, use whatever you’ve got in the freezer – I usually use peas and sweet corn.

Add minced garlic then stir fry for another 30 seconds or so, being careful to not let it burn.

Step 4: Scramble the Egg

Scoot the vegetables to the side of the wok then add an egg whisked with sesame oil into the center and scramble.

Step 5: Add Butter (Trust Me)

Add a couple pats of butter then allow it to melt. I know, I know – butter in fried rice? Trust me – it’s DELISH!

Once melted, add the cooked chicken and rice then toss to combine and heat everything through.

Step 6: Drizzle in GF Tamari or Soy Sauce

Last step is to drizzle in reduced sodium gluten free Tamari (or soy sauce if you don’t need to eat gluten free) then toss again to combine.

That’s all she wrote! I like to let the fried rice cool a little before serving as you can taste the ingredients so much better when it’s not piping hot. I hope you love this super simple, quick and easy weeknight dinner recipe – enjoy!

What’s the Best Wok for Fried Rice?

The unique shape of a wok allows for quick, even cooking — a must when it comes to making fried rice! I love this Calphalon Signature Hard-Anodized Nonstick Wok because, unlike a traditional wok, it has a flat bottom so you don’t have to worry about it tipping over. This wok is available for ~$106. 

For a more affordable option, the Kenmore Hammond Flat Bottom Carbon Steel Wok is another great option at less than $40.

More Take-Out Inspired Recipes

• Chicken Shawarma Bowls
• Chicken and Broccoli Stir Fry
• Beef and Broccoli
• Potsticker Noodle Bowls
• Sesame Peanut Sauce Noodles
• Chicken Pad Thai
• Thai Sweet Potato Curry
• Vietnamese-Style Caramelized Pork Bowls
• Spicy Shrimp Soup

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