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, cheap, and did I mention quick? It takes longer for it to cool down to a temperature that Cameron doesn’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
- 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.
- 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.
- 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.
- 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.
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!
More Take-Out Inspired Recipes
- 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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Easy Chicken Fried Rice
Description
Easy Chicken Fried Rice is a cinch to make at home with a few kitchen staples. This simple, 20 minute dish tastes just like take out!
Ingredients
- 3 cups prepared long grain rice (see notes)
- 1 chicken breast, cut into bite-sized pieces
- salt and white pepper
- 1 cup frozen mixed vegetables
- 1 large clove garlic, pressed or minced
- 1 egg
- 3 teaspoons sesame or wok oil, divided
- 1-1/2 Tablespoons butter
- 3 - 4 Tablespoons gluten-free Reduced Sodium Tamari or soy sauce (dish will not be GF if using soy sauce)
Directions
- Whisk egg with 1 teaspoon oil in a small dish then set aside.
- Heat another teaspoon oil in a large wok or skillet over high heat. Season chicken with white pepper and salt then add to hot skillet and stir fry until cooked through. Remove to a plate then set aside.
- Heat remaining teaspoon oil in the wok then add frozen vegetables. Stir fry until tender, 1-2 minutes, then add garlic and stir fry for 30 more seconds being careful not to let it burn. Push vegetables to the side of the wok then add egg and sesame oil mixture into the center and scramble.
- Add butter then, once melted, add cooked chicken and rice and then toss to combine. Drizzle in tamari, toss to combine, then serve.
- Leave a comment and star rating if you loved the recipe! Thank you for considering!
Notes
- How I make my rice: add 1 cup long grain white rice (I like Lundberg Farms) 1-3/4 cup water, a drizzle of extra virgin olive oil, and 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 5 minutes. Fluff rice with a fork then spread out onto a plate to cool. Yields: 3 cups cooked rice.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Easy Fried Rice | Collegiate Culinaire 10.24.2012
[…] a few weeks ago, I noticed a new post on Iowa Girl Eats’ Facebook page, called “Take Out, Fake Out: Easy Chicken Fried […]
Emily 10.17.2012
I made this tonight and it was fantastic! I have been trying to make fried rice that is as good as take out and had not succeeded at getting it perfect until I tried this recipe. Thank you, I will definitely be adding this to one of my regular meals.
Iowa Girl Eats 10.18.2012
So glad you enjoyed! :)
#8 Make one new recipe a week, pt. 11 « Project 30 in 2012 10.15.2012
[…] See the recipe online here. […]
Jordan 09.18.2012
No way. Team JAKE ftw! :)I cannot wait for Thursday.
On the other note… your chicken fried rice looks delicious and just might be on the recipe list for next week!
Lily & Bliss | Eat Clean Challenge: Week Two 09.17.2012
[…] profile on Plan To Eat I was excited to try it. The easy chicken fried rice recipe hails from Iowa Girl Eats blog, check it out and other tasty recipes patiently waiting for your […]
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[…] dinner I made fried rice and sweet & sour […]
Jordan 08.29.2012
This recipe is amazing… I am a member of the Awkward. fan club too! Every Thursday is an easy dinner night so that I am sure to be free by the time it starts… This is going to be a definite this Thursday!
Polly 08.28.2012
Loved this recipe! It’s a keeper. I had a steamer bag of brown rice in the freezer which made it incredibly quick. We’ll make this again soon!
Lizzy 08.26.2012
Love awkward…it’s like mean girls only so much better. And I have a huge hs crush on Matty!
Ummm… You’re welcome, ha!
Lauren @ Lawfully Wedded Wife 08.25.2012
This looks amazing! I have some leftover brown rice that needs using and I think this recipe will be just the thing!
Weekly Wrap Up: I Hate Wallpaper « lyssbarn 08.24.2012
[…] Homemade chicken fried rice? Yes please! […]
Stephanie @ Macaroni and Cheesecake 08.24.2012
Oh I am loving this recipe!! So easy and so much healthier than take-out!
edna 08.24.2012
made this from rachel’s recipe the other night and it was soo good! now i gotta try your take on it! love your blog, keep up the great work. and i love AWKWARD too! have you seen the inbetweeners? its pretty funny too!
Iowa Girl Eats 08.27.2012
I haven’t! Heard it’s a mix between Superbad and Awkward though, two of my faves!
d 08.24.2012
I made this last night, vegetarian style (substituted the chicken for Szechuan smoked tofu) and IT WAS AWESOME. So simple, but seriously, the best fried rice I’ve ever made.
Rachel@food-hugs.com 08.24.2012
This looks like a great way to still eat “Chinese” food but cut out a LOT of sodium!
I’m trying to cut back on meat but I think making this with sprouts would be PHENOMENAL!
Trisha 08.24.2012
This looks super tasty, but I’m not gonna lie, it makes me want to stop at Happy Wok on my way home from work tonight. ;) I have a big baking project in store for the evening, a hubby out of town & guess what?! 5 episodes of Awkward on my DVR. Thanks for the reminder, I freakin’ love that show!!
Iowa Girl Eats 08.24.2012
Ummm, that seriously sounds like a perfect night!
Kelly 08.24.2012
That looks fantastic!!! What kind of wok do you have?
Iowa Girl Eats 08.24.2012
It’s a Curtis Stone Non-Stick Wok that is seriously the most nonstick pan I have ever used. Love it! (Tragic back story as to how I acquired it here: https://iowagirleats.com/2012/03/25/the-time-curtis-stone-made-me-dance-in-front-of-500-people/)
Masha @ TheMashaUltimatum 08.24.2012
I love Awkward also!! That show is very under rated. I don’t know if it is her crazy fast talking red head friend or if it is Sadie with her ridiculously rude comments but I can’t get enough of that show. Each character is more awesome then the next.
When we do have take out we really try and be as healthy as possible and just have the plain white chicken with broccoli or green beans. Although that mu shu chicken always calls my name I try and resist.
Emily @ Life on Food 08.24.2012
I love making homemade fried rice. It is so easy and can taste the same if not better than the restaurant version. Plus it is cheaper and healthier. Its a win-win-win-win situations. Yours looks yummy! This would be the perfect end to my Friday!
Dannii @ Hungry Healthy Happy 08.24.2012
What a great simple meal :)