Chicken Fried Rice - Easy Dinner under 30 Minutes

Ingredients

• 4 large Eggs (beaten with a fork)
• 0.25 cup Green Onion (finely chopped, extra for garnish)
• 1 pound Boneless Skinless Chicken Thighs (trim excess fat, diced bite‑size)
• 0.5 tsp Salt (regular table salt)
• 0.25 tsp Black Pepper (freshly ground)
• 3 tbsp Vegetable Oil (neutral oil for frying)
• 5 cup Cooked Rice (day‑old and cooled; white or brown rice works)
• 2 tbsp Soy Sauce (low‑sodium optional, add to taste)
• 1.5 tsp Sesame Oil (toasted sesame oil for flavor)
• 12 oz Frozen Peas and Carrots (thawed before adding)

Instructions

1. Beat the Eggs

   Crack the four large eggs into a small mixing bowl and beat thoroughly with a fork until the yolks and whites are fully combined.

   Time: PT2M

2. Chop Green Onion

   Finely chop about a quarter cup of green onion. Reserve a small amount for garnish at the end.

   Time: PT2M

3. Prepare Chicken

   Trim any excess fat from the chicken thighs, dice into bite‑size pieces, then season with ½ tsp salt and ¼ tsp black pepper. Toss to coat evenly.

   Time: PT3M

4. Cook Chicken

   Heat the non‑stick pan over medium‑high heat, add 1 tbsp oil, then add the seasoned chicken. Cook, stirring occasionally, for 4‑5 minutes until fully cooked through (no pink inside).

   Time: PT5M

   Temperature: medium-high

5. Scramble Eggs

   Transfer the cooked chicken to a bowl. Reduce heat to medium, add another 1 tbsp oil if needed, then pour in the beaten eggs. Scramble with the spatula for about 1 minute until the eggs are set but still moist.

   Time: PT1M

   Temperature: medium

6. Wipe Pan Clean

   Using a damp paper towel, quickly wipe the skillet to remove any residue, then add the final 1 tbsp oil.

   Time: PT1M

7. Fry the Rice

   Add the 5 cups of cooked, cooled rice to the pan, spreading it in an even layer. Let it sit undisturbed for 1‑2 minutes, then stir. Repeat: let it sit another 1‑2 minutes, then stir again. The rice should sizzle and develop a light crust.

   Time: PT4M

   Temperature: medium-high

8. Season the Rice

   Drizzle 2 tbsp soy sauce over the rice (adjust to taste) and add 1½ tsp toasted sesame oil. Stir quickly to coat evenly.

   Time: PT30S

9. Add Vegetables

   Stir in the thawed peas and carrots. Cook for about 2 minutes until the vegetables are heated through.

   Time: PT2M

   Temperature: medium

10. Combine All Ingredients

    Return the cooked chicken and scrambled eggs to the pan. Add the remaining chopped green onion. Stir everything together, breaking up the eggs into smaller pieces, and cook for another 1‑2 minutes until everything is hot.

    Time: PT2M

    Temperature: medium

11. Serve

    Plate the fried rice while hot, optionally garnish with a sprinkle of fresh green onion for color and flavor.

    Time: PT0M

Nutrition Facts

Calories

650

Protein

32g

Carbohydrates

62g

Fat

27g

Fiber

4g

Ingredient Substitutions

• Instead of Eggs: egg substitute, silken tofu (for vegans)
• Instead of Green Onion: scallions, chives
• Instead of Boneless Skinless Chicken Thighs: chicken breast, chicken tenders
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Vegetable Oil: canola oil, peanut oil
• Instead of Cooked Rice: cauliflower rice, quinoa
• Instead of Soy Sauce: tamari, coconut aminos
• Instead of Sesame Oil: olive oil (less flavor), avocado oil
• Instead of Frozen Peas and Carrots: fresh peas and carrots, mixed frozen vegetables

Equipment Needed

• Non‑Stick Pan or Wok
• Mixing Bowl
• Fork
• Spatula
• Measuring Spoons
• Measuring Cups
• Paper Towel
• Serving Plate

Critical Steps — Do Not Skip

• Cook chicken until fully done (no pink).
• Use day‑old, cooled rice and let it sit undisturbed to develop a slight crust.
• Scramble eggs only until just set to avoid rubbery texture.
• Wipe the pan clean before adding rice to prevent sticking.

Chef Tips from the Video

• A splash of rice vinegar at the end adds a subtle brightness.
• For extra crunch, add a handful of toasted cashews or sliced almonds (optional).
• If you like heat, stir in a teaspoon of sriracha or chili oil with the soy sauce.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Portion into freezer‑safe bags; freeze up to 2 months. Reheat in microwave or skillet.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook and cool the rice a day ahead; store in the fridge.
• Pre‑dice and season the chicken; keep it refrigerated until ready to cook.
• Portion leftovers into individual containers for quick reheating.

Frequently Asked Questions