Easy Chicken Fried Rice in 15 Minutes

Ingredients

• 2 cups Long Grain White Rice (uncooked; cook according to package, then spread on a tray to cool completely)
• 2 cups Cooked Chicken (shredded; use rotisserie chicken, leftover boiled chicken, or quickly poach breast)
• 1 medium Yellow Onion (finely diced)
• 1 cup Frozen Peas and Carrots (no need to thaw; adds color and crunch)
• 2 tablespoons Soy Sauce (regular or low‑sodium)
• 2 tablespoons Vegetable Oil (high smoke‑point oil)
• 1/2 teaspoon Black Pepper (freshly cracked)
• 2 Large Eggs (beaten)
• 2 stalks Green Onion (thinly sliced for garnish)
• 2 tablespoons Sriracha Mayo (optional drizzle for serving)

Instructions

1. Cook and Cool Rice

   Rinse 2 cups of rice, cook according to package instructions, then spread the hot rice on a large sheet tray to cool completely; refrigerate for at least 15 minutes or until cold.

   Time: PT15M

2. Prep Vegetables and Chicken

   Dice the onion, slice the green onions, measure 1 cup frozen peas‑carrots, and shred 2 cups cooked chicken into bite‑size pieces.

   Time: PT5M

3. Preheat Skillet

   Place the large skillet over high heat and let it become screaming hot, about 2 minutes.

   Time: PT2M

4. Sauté Onion

   Add 2 Tbsp vegetable oil, swirl, then add the diced onion and sauté for 2 minutes until just translucent.

   Time: PT2M

5. Add Veggies, Chicken, and Rice

   Stir in the frozen peas‑carrots, shredded chicken, and cold rice. Spread everything in an even layer and let it sit undisturbed for 3 minutes so the bottom crisps.

   Time: PT3M

6. Season and Deglaze

   Sprinkle ½ tsp cracked black pepper, drizzle 2 Tbsp soy sauce over the rice, and stir to coat, scraping up any browned bits.

   Time: PT2M

7. Create Well and Scramble Egg

   Push the rice mixture to the sides of the skillet, creating a well in the center. Pour the beaten eggs into the well and scramble quickly until just set, then fold the eggs into the rice.

   Time: PT2M

8. Garnish and Serve

   Remove the skillet from heat, sprinkle sliced green onion over the top, drizzle optional sriracha mayo, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

10 g

Fiber

3 g