Chicken Fried Rice

5 from 1 vote

Easy, high-protein chicken fried rice made with tender chicken, crisp veggies and perfectly seasoned rice. It comes together in one pan, making it perfect for meal prep or quick weeknight dinners. Plus, it tastes even better than takeout!

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: Chinese

Diet: Gluten Free

Servings:

Author: Brittany Mullins

Ingredients

½ Tablespoon avocado oil or olive oil
1.25 lbs boneless skinless chicken breast diced into bite-sized pieces
½ yellow onion diced
2 cloves garlic minced
2 teaspoons fresh ginger minced
¾ teaspoon salt divided
¼ teaspoon black pepper
12 oz bag frozen mixed veggies about 3 cups - I did a mix of peas, carrots, corn, green beans
4 eggs beaten
4 cups chilled cooked jasmine rice about 1 cup uncooked
½ cup low-sodium soy sauce or tamari
2 Tablespoons unsalted butter divided
⅓ - ½ cup sliced green onions plus more for topping
Optional: sriracha or red pepper flakes for heat

Instructions

Heat ½ Tablespoon oil in a large skillet or wok over medium-high heat. Add the chicken, season with ½ tsp salt and ¼ tsp pepper, and cook until golden and cooked through, about 7–8 minutes. If the chicken releases liquid while cooking, turn up the heat a bit so it will evaporate and the chicken can get golden brown. Remove from the pan and set aside.
Melt ½ Tablespoon butter in the same pan. Add onion, garlic, and ginger with remaining ¼ teaspoon salt, and cook for 4–5 minutes, until fragrant and softened. Toss in your veggies and cook until tender, another 4–5 minutes.
Push the veggies to one side of the pan. If needed, add a bit more oil, then pour in the beaten eggs. Scramble until just set, then transfer eggs and veggies to the plate with the chicken.
Add the remaining 1 ½ Tablespoons butter to the pan. Increase heat to medium-high, add the chilled rice, and spread it into an even layer. Let it cook undisturbed for 2–3 minutes to crisp up the bottom. Stir, flip, and repeat once or twice for extra crispy bits. Don’t rush it. Patience = crunch.
Add the chicken, eggs and veggies back into the pan with the rice. Add green onions and soy sauce, and stir-fry everything together until well combined and heated through. Taste and adjust seasoning as needed.
Top with extra green onions and a drizzle of sriracha. Serve hot and enjoy!

Notes

Storing: Let leftovers cool completely before transferring to an airtight container. Store in the fridge for up to 4 days or freeze for up to 3 months.
Reheating: Warm in a skillet with a splash of soy sauce or water to freshen it up.
Dairy-free: Swap butter for avocado oil, olive oil, or a dairy-free butter alternative.
Gluten-free: Use tamari or coconut aminos in place of soy sauce.
Crispy rice tip: Use cold, day-old rice for the best texture. Spread it in an even layer and let it cook undisturbed for a few minutes before stirring. Cold rice = crispy rice. Fresh hot rice = mushy rice.
Protein swaps: Try shrimp, pork, tofu, or tempeh instead of chicken.
Veggie variations: Mix in any veggies you have on hand like broccoli, bell peppers, edamame, or zucchini.

Nutrition