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.
Alice M 06.25.2014
I made this and it was fantastic, but I think an extra ingredient really makes it. Whenever I make whole chickens in the oven, I always save the fat and add a little bit of it in with the fried rice. It sounds pretty gross, but everyone that eats it raves about how amazing my rice is. I am always upset when I don’t have any handy as it just isn’t the same without it!
This is one of the cheaper and more filling meals that I enjoy as a college student and something I can serve my guests (fellow broke college students) and not feel bad. Yum! Thanks so much for this site. This is my first time commenting here but I have really found a lot of affordable and tasty recipes here.
lovanna 05.21.2014
i loved it it looks amazing looks better than what i make and i love the way you set the plate.
Eileen Garrido-Philp 05.01.2014
I totally loved your recipe, it was simple and easy to make. I find myself making chicken fried rice all the time just because I love it so much! However, I like to experiment and try new things so I decided to replace the rice with quinoa. I have eaten quinoa many times but I didn’t think it was going to work with this dish but it did and I wanted to share my discovery. Quinoa has many health benefits and is called the “super-food or super-grain.” It’s high in protein and fiber more so than other grains. It has lots of iron and its gluten free! It’s full of vitamins, antioxidants and nutrients than other grains. Quinoa can be found anywhere–from any supermarket to a health food store–and its reasonably priced. It has a soft texture and most importantly it tastes delicious!
Amy Shannon 04.19.2014
Planning on making this for dinner tonight but am curious what the nutritional facts are?
lovanna 05.21.2014
you should make it for dinner if you have family they would love it invite me over i want some
easy, recipe, chicken, fried rice 04.04.2014
[…] This recipe is from Iowa Girl Eats …because I’ve got to give props to a fellow IOWA GIRL! The only thing I changed is…I didn’t have Sesame Oil or Wok Oil…and I didn’t want to go buy any, because I’m being lazy. So I used Olive Oil. […]
Lisa 04.01.2014
Thanks for posting this. It’s delicious, easy and tasty. I make it a few times a month!!
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Sara S. 03.10.2014
I’m making this for dinner tonight, it’s like the 10th time I’ve made it! It is super easy and SO yummy!!! Thanks for such a great recipe! I always double it so we have plenty of leftovers. :-)
Sarah 02.10.2014
So easy to make, even adapted for bigger portions. I had extra on my plate it was soooooo tasty. Better than anything bought via takeaway as I cant stand egg fried rice usually. Even a hit with my fussy 4yr old so A x million * :D
Michelle 01.22.2014
I have made this twice and it is just so delicious. The second time I used quinoa instead of rice cause that is what I had on hand and it was just as delicious!
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Catelynn 11.11.2013
What if you don’t have Sesame oil? All I have right now are canola and vegetable. Could I use one of those?
Iowa Girl Eats 11.11.2013
Sure you could use either one of those!
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polly newton 10.06.2013
I needed the gentle guidance to realize how easy and tasty this could be. I did not use frozen mixed vegetable. I microwaved one whole carrot and diced it up and cooked it with onion, garlic and a bunch of baby kale…it was really good. Thanks for the helping hand.
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Bonnie 08.13.2013
Try this with short grain brown rice – organic. It’s the BEST. I love this recipe – healthy and easy. That’s as good as it gets.
College Fed – Cooking for Students in Sororities 08.12.2013
[…] So how can these students prepare for cooking on their own after college? Just watch and learn. Want to have cheesy potatoes like Varner made them? No problem. Chicken fried rice? Great choice. […]
Katie 08.04.2013
My son and I just made this and we both loved it! Thanks for sharing :)
Julie 07.30.2013
Just came across your website not too long ago. Tried this tonight and it was super yummy! Thanks for the quick and easy dinner idea! I’ve pinned a few of your other recipes and can’t wait to try them!