Love Asian food but afraid to try homemade chicken fried rice? You’ll love this 30 minute chicken fried rice recipe. Adapt it for your own tastes!
For Little Miss’s birthday this year, I took her and four friends by myself to a local waterpark where we spent the night before enjoying the amenities more the next day. The hotel had a kitchen, so I decided to make dinner for the girls. Little Miss insisted she wanted chicken fried rice for dinner, so I started experimenting to see what I could make.
Let me assure you that making this chicken fried rice recipe is beyond simple. The best part is that you can easily adapt it to accommodate your favorite flavors and the ingredients you do and don’t have in your house. You do not need a wok, which is a huge win for me. In fact, that night in the hotel, I didn’t realize they had only small pans, so I cooked portions of it in four separate pans in two batches. And it still turned out fantastic according to the girls.
Surprisingly, the wee ones now ask for this for dinner almost every night. I don’t make it every night, but I’ve definitely made it fairly frequently, and it’s in the regular rotation. I love finding dishes that I feel good about making that taste great and are just a little out of the ordinary. I can’t wait to try this cauliflower curry with ground beef soon – I love playing with Indian dishes!
I used to worry about what to do with leftover rice. On the occasions where we order takeout Chinese, we always have extra rice. When I make dishes at home that require rice, I either end up with not enough or way too much. I never knew what to do with the extra rice because it’s just not the same on day two. The fact that this chicken fried rice recipe calls for cold and leftover rice? Yeah, I do a happy dance every time I think about it. Now I make extra rice on purpose.
While the recipe requires rice, meat, egg, oil, and soy sauce, the ingredients beyond that are flexible. I strongly prefer starting with a base of onion and garlic. I love sesame oil for frying. Green onion is the perfect way to finish this off. We almost always have corn and peas in the freezer that I throw in, and even edamame tastes great in it. I often peel then grate a carrot and add that, too. Choose what you like best and include it. Out of an ingredient? Don’t stress and add something else instead. Just make sure you enjoy this easy chicken fried rice recipe for dinner soon!
How to Make This Homemade Chicken Fried Rice Recipe
Prep your rice the day ahead of time. Just cook it like you normally would and stick it in the fridge in a sealed container.
Start by whisking together your eggs with pepper. Because of the soy, you do not need to add salt. Heat your large nonstick pan and a bit of oil. Add the eggs and let cook just below medium. After a couple minutes, flip the omelet and let it cook on the other side.
While the eggs are cooking, dice your onion, mince your garlic, and cut your chicken into bite size pieces.
Once the egg omelet is fully cooked, remove it from the pan and set aside. Add a bit more oil and add the onion and chicken. Let cook a few minutes, then add the garlic. Cook on medium heat until the chicken is cooked through, about 5-7 minutes. Be sure to stir the chicken occasionally to ensure all sides are cooked.
Add the cold rice to the chicken, along with the remaining oil and soy sauce. Stir to distribute all ingredients. Add your remaining veggies (except any green onion) – carrots, frozen corn, peas, edamame, bean sprouts, etc. Let cook a few minutes while you dice up the egg omelet, then add egg and stir again.
Once all ingredients are heated through, serve immediately. Top with green onion and enjoy! A delicious dinner ready in under 30 minutes. Now you see why this chicken fried rice recipe is such a favorite in my household!
Have you ever tried a chicken fried rice recipe? What’s your favorite go to dinner?
- 3 eggs
- pepper, to taste
- 1/3 c sesame oil, divided
- 1 1/2 lb chicken, cut into bite size pieces
- 1 onion, diced
- 3 cloves garlic, minced
- 4 c cooked rice, cold
- 1/4 c soy sauce
- 2/3 c frozen corn
- 3/4 c frozen peas
- 1 carrot, peeled and grated
- 1/2 c edamame
- 2 green onions, sliced
- Heat large nonstick pan on just less than medium heat. Add 1 T sesame oil. In a bowl, whisk together eggs and pepper to taste. Add egg to pan and cook omelet, flipping after a couple minutes and removing from the pan once fully cooked.
- While egg is cooking, dice onion, mince garlic, and cut chicken into bite size pieces.
- Add another 1 T sesame oil to pan with the chicken and onion. Cook 2 minutes, stirring periodically, then add garlic. Cook until chicken is fully cooked through, 5-7 minutes. Continue stirring periodically.
- When chicken is fully cooked, add cold rice, remaining sesame oil, and soy sauce. Stir to distribute ingredients. Add veggies and stir.
- While veggies are coming to temperature, chop the egg omelet. Add egg to rice once all other ingredients are heated through. Stir again to distribute.
- Taste for seasoning and add additional soy or sesame oil as needed, then serve immediately.
- Feel free to adjust the veggies to what you have on hand and your taste preferences - carrots, snap peas, mushrooms, etc. Add or subtract, but include a total of 2-3 cups veggies for your recipe.
- Start with this level soy and sesame oil, but add more to taste. The less you use, the healthier it is!
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Nutrition Information:Yield: 8 Serving Size: 1 serving
Amount Per Serving:Calories: 597 Total Fat: 30g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 21g Cholesterol: 200mg Sodium: 723mg Carbohydrates: 42g Fiber: 3g Sugar: 3g Protein: 38g