Easy Chicken Fried Rice Recipe

About

A quick and satisfying classic fried rice loaded with tender chicken, scrambled eggs, and vegetables tossed in savory soy sauce. Perfect for a weeknight dinner using simple pantry staples.

1. 1

   Heat the Wok

   preheat 2 min

   Place a large wok or skillet over high heat and let it heat up for about 1–2 minutes until very hot. A hot pan is key to getting that slightly smoky, restaurant-style fried rice flavor.

2. 2

   Cook the Chicken

   cook 6 min

   Add 1 tablespoon of vegetable oil to the hot wok, then add the chicken pieces in a single layer. Cook for 5–6 minutes, stirring occasionally, until the chicken is golden and cooked through to an internal temperature of 165°F. Season lightly with salt and pepper, then remove the chicken and set aside.

3. 3

   Scramble the Eggs

   cook 2 min

   Add a small drizzle of oil to the wok if needed, then pour in the beaten eggs. Let them sit for about 15–20 seconds, then gently scramble them until just set, about 1 minute total. Push the eggs to the side of the wok or remove them temporarily.

4. 4

   Sauté Garlic and Vegetables

   cook 3 min

   Add the remaining tablespoon of vegetable oil, then add the minced garlic and cook for 30 seconds until fragrant. Add the thawed peas and carrots and stir-fry for 2 minutes until heated through.

5. 5

   Fry the Rice

   cook 4 min

   Add the cold rice to the wok, breaking up any clumps with a spatula. Stir-fry everything together for 3–4 minutes, pressing the rice against the pan occasionally to help it get slightly crispy and golden.

6. 6

   Season and Combine

   cook 2 min

   Return the cooked chicken and scrambled eggs to the wok. Drizzle in the soy sauce and sesame oil, then toss everything together for 1–2 minutes until well combined and evenly coated. Taste and adjust seasoning with salt and pepper as needed.

7. 7

   Serve

   serve

   Remove from heat and divide the fried rice into bowls. Garnish with sliced green onions and serve immediately while hot.