Easy Chicken Fried Rice

Chicken Fried Rice served in white bowl with diced chicken peas carrots scrambled eggs and seasoned rice

Prep Time 15

Cook Time 15

Total Time 30

Savory, cozy, and speedy, this homemade chicken fried rice is loaded with cooked chicken, fluffy eggs, colorful peppers, sweet onions, and bright pea pods. Everything comes together in one skillet for an easy dinner that’s flexible and deeply satisfying with takeout-style flavor.

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Servings

Ingredients

Main Ingredients

1 1/2 tbsp sesame oil
1 medium onion diced
2 cups cooked chicken cubed (rotisserie or leftover works well)
2 tbsp soy sauce plus 1/3 cup more for finishing
2 medium carrots diced
2 stalks celery diced
1 red bell pepper chopped
1 green bell pepper chopped
1 cup fresh pea pods or snow peas ends removed, sliced if large
3 cups cooked white rice cold (preferably day-old)
3 large eggs scrambled
1/3 cup soy sauce for finishing

Optional & Serving

sliced green onions for garnish
chili oil or sriracha optional, to taste

Equipment

▢
Large Skillet or Wok
▢
wooden spoon

Instructions

Heat sesame oil in a large skillet over medium heat. Add diced onion and cook until tender and fragrant (about 3 minutes).
Add cooked, cubed chicken along with 2 tablespoons of soy sauce. Stir frequently for 5–6 minutes, until chicken is heated through and glossy.
Mix in the diced carrots, celery, red and green bell peppers, and pea pods. Cook about 5 minutes, stirring often, until vegetables soften but remain slightly crisp.
Add the cold cooked white rice, breaking up any clumps with your spoon. Stir thoroughly to combine all ingredients.
Fold in the scrambled eggs and pour in the remaining 1/3 cup soy sauce. Stir until eggs are distributed and everything is hot and steamy.
Garnish with green onions if desired. Serve hot, optionally with a drizzle of chili oil or sriracha.

Notes

Day-old cold rice works best for fried rice; it fries up fluffier and won’t turn mushy. Feel free to use leftover or rotisserie chicken to speed things up. This recipe is endlessly adaptable: swap in other vegetables, try with brown rice, or make it gluten-free with tamari.

Nutrition