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.
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[…] recipe […]
Becky 07.19.2013
Great!!! The family loved it!!
Elena-Annalisa 07.19.2013
It’s seems to be very delicious and simply!very compliments
Suzanne 07.09.2013
So yummy. Doubled everything to feed 3 adults and 2 kids. Easy pleaser and fast!
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Dawn 05.19.2013
I pick out the lima beans too! YUCKO! Great recipe!
Kim 05.08.2013
Great recipe, my kids loved it.
Heather A 05.07.2013
This is a fabulously easy and delicious recipe. I’ve been craving fried rice all day, but didn’t want to dish out money for take out…but who needs that now that I’ve found your recipe?!? Sooooo good!! :9
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Rochelle 04.24.2013
I made this tonight and it was YUMMO!!!! I doubled for my family and everyone loved it! Thank you so much for a truly easy and scrumptious dinner recipe!
Karen OConnell 04.24.2013
This was so delicious! I added some fresh ginger in with the garlic. Very good and kid approved in my house! Thanks for the quick and easy recipe :)
Tina 04.07.2013
This was delicious. I added more chicken and more veggies just because that’s how we like it. I’ll definitely be making it again.
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Beth 03.07.2013
I have made this dish a handful of times and love how easy it throws together. I use just a dash or two of sesame oil (I find it very strong) and instead of soy sauce I use a TB of stir fry sauce which is less sodium. leftovers are vunderful!
Angela 03.04.2013
I just happened to have all of these ingredients in my refrigerator which needed to be used up. This was such a quick, easy, and delicious meal! Definitely a keeper. Thank you!
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Zz 02.18.2013
Love love love this!!! So easy and delicious
I add a splash of sriracha and fresh ginger too
3 days in a row the dinner is fried rice …
Thank you!!
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