What’s for dinner? That question can feel a little heavy after a long day. You want something delicious and satisfying, but you don’t want to spend hours in the kitchen. I totally get it.
That’s where this amazing chicken fried rice comes in. It is one of my most dependable Easy Dinner Recipes for a reason. It is fast, flexible, and so much better than takeout. It’s a complete meal in one pan!
Jump To:
Why You’ll Love This Recipe
First off, this recipe is incredibly speedy. We’re talking about a full meal on the table in under 30 minutes. This makes it one of the best Quick Dinner Ideas you can have in your back pocket for those hectic weeknights.
It is also a fantastic way to use up leftover rice. In fact, day old rice works even better than fresh rice. It has a drier texture that prevents the final dish from getting sticky. So you are saving time and reducing food waste.
The flavors are just so comforting. You get the savory taste from the soy sauce, tender bites of chicken, and a lovely freshness from the vegetables. Every forkful is a little different, which keeps things interesting.
Plus, this is one of those wonderfully adaptable Easy Food Recipes. You can swap out the veggies for whatever you have in your fridge. It is a great way to clean out the crisper drawer before grocery day.
Most importantly, it’s a huge hit with everyone. This is one of my top Kid Friendly Dinners. The simple flavors are very approachable for little ones, and they love picking out the peas and carrots.
Ingredients
The ingredient list for this dish is simple and full of pantry staples. You probably have most of what you need already. Here’s what you’ll need to gather for one of the simplest Easy Dinner Recipes.
- 2 tablespoons sesame oil
- 2 tablespoons canola or vegetable oil
- 1 pound boneless skinless chicken breasts, diced
- 1 ½ cups frozen peas and diced carrots blend
- 3 green onions, sliced into thin rounds
- 2 to 3 garlic cloves, finely minced
- 3 large eggs, lightly beaten
- 4 cups cooked rice, preferably cold
- 3 to 4 tablespoons low sodium soy sauce
- salt and pepper, to taste
Step-By-Step Instructions
Ready to make some magic? Follow these simple steps. Before you know it, you’ll have a steaming pan of delicious chicken fried rice. It’s a truly straightforward process for a great weeknight meal.
Step 1: Cook The Chicken
First, grab a large non stick skillet or a wok. Add your sesame and canola oils and heat them over medium high heat. Once the oil is shimmering, add your diced chicken.
Cook the chicken for about 3 to 5 minutes. You’ll want to flip the pieces every so often so they cook evenly on all sides. When they’re cooked through, use a slotted spoon to move the chicken to a plate. Let the juices stay in the pan.
Step 2: Sauté The Vegetables
Now, toss the frozen peas and carrots right into that same skillet. No need to thaw them. Add the sliced green onions too. Cook everything for a couple of minutes, stirring now and then until they start to soften.
Next, add the minced garlic. This is where your kitchen starts to smell amazing. Cook for about one more minute, stirring so the garlic doesn’t burn. You just want it to become fragrant.
Step 3: Scramble The Eggs
Here comes a fun part. Push all the vegetables over to one side of the skillet. Pour your lightly beaten eggs onto the empty side. Scramble them right there in the pan, stirring them until they are cooked.
Once the eggs are done, you can break them up a bit with your spatula and then mix them in with the vegetables. This is a classic restaurant trick that saves you from washing another pan. A great tip for Easy Dinner Recipes!
Step 4: Combine Everything
Time to bring it all together. Add the cooked chicken back into the skillet. Then, add your cold cooked rice. Drizzle the soy sauce evenly over everything. The key is to get it all coated.
Gently toss and stir everything to combine. You want to see the rice soak up that soy sauce and take on a beautiful light brown color. Keep cooking for about 2 minutes until the chicken is heated through again.
Give it a taste. If you think it needs it, add a little salt and pepper. Now you’re ready to serve. This is one of those Quick Dinner Ideas that delivers big on flavor without any fuss at all.
How To Store Leftovers
If you have any leftovers, you are in luck. Chicken fried rice tastes great the next day. Let it cool completely to room temperature first. This prevents condensation from making it soggy.
Store it in an airtight container in the refrigerator. It will stay fresh for up to 3 or 4 days. This makes it a great option for meal prep or a quick lunch.
To reheat, you can pop it in the microwave. Or, for a better texture, warm it up in a skillet over medium heat. You might want to add a splash of water or a little more soy sauce to liven it up.
Tips
Want to make your chicken fried rice even better? Here are a few little tips I’ve picked up along the way. These small adjustments can make a big difference and show why this is one of the best Easy Food Recipes.
The most important tip is to use cold, leftover rice. Freshly cooked rice is too moist and will lead to a sticky texture. Day old rice that has dried out a bit in the fridge fries up beautifully.
Don’t be afraid to customize. You can add other vegetables like frozen corn, broccoli florets, or diced bell peppers. Just add them along with the peas and carrots. This is also a good opportunity to make more Kid Friendly Dinners by adding their favorite veggies.
For a little extra flavor, add about a half teaspoon of ground ginger or freshly grated ginger when you add the garlic. It adds a lovely warmth to the dish.
If you like a little heat, a pinch of red pepper flakes at the end will do the trick. It adds a nice kick without being overwhelming. Start small and add more if you like.
Make sure your skillet is nice and hot before you start. A high heat helps everything cook quickly and prevents the rice from steaming instead of frying. It gives it that signature texture.
Conclusion
And there you have it. A simple, delicious chicken fried rice that is better than any takeout you can order. It’s a fantastic meal for any night of the week and is truly one of the most reliable Easy Dinner Recipes.
It is quick, uses ingredients you likely already have, and is loved by both kids and adults. It’s the kind of recipe that makes you feel good about cooking at home. I really hope you give this one a try!
FAQ
Can I Use Brown Rice For This Recipe?
Yes, you absolutely can. Brown rice works well. Just make sure it is also cooked and cooled completely beforehand, preferably from the day before. The texture will be a bit chewier, but it will be just as delicious.
How Can I Make This Vegetarian?
Making a vegetarian version is easy. Simply leave out the chicken. You can add an extra egg or two for more protein. You could also add firm tofu, edamame, or mushrooms for a hearty meat free alternative.
What Other Vegetables Can I Add?
Feel free to get creative. Finely chopped broccoli, diced bell peppers, bean sprouts, or sliced mushrooms are all great additions. Add them along with the other vegetables and cook until tender crisp. This makes for very flexible Easy Food Recipes.
How Do I Keep My Fried Rice From Getting Mushy?
The key is using cold, day old rice. The grains are drier and firmer, so they can stand up to the heat and sauce without clumping together. Also, avoid overcrowding the pan and use a medium high heat.
Chicken Fried Rice
This chicken fried rice is a fast, flexible, and delicious meal, much better than takeout. It comes together in under 30 minutes, uses up leftover rice, and offers comforting flavors of savory soy sauce, tender chicken, and fresh vegetables. It’s an adaptable, family-friendly meal perfect for weeknights.
Requirements
Ingredients
Instructions
- First, grab a large non stick skillet or a wok. Add your sesame and canola oils and heat them over medium high heat. Once the oil is shimmering, add your diced chicken.
- Cook the chicken for about 3 to 5 minutes. You’ll want to flip the pieces every so often so they cook evenly on all sides. When they’re cooked through, use a slotted spoon to move the chicken to a plate. Let the juices stay in the pan.
- Now, toss the frozen peas and carrots right into that same skillet. No need to thaw them. Add the sliced green onions too. Cook everything for a couple of minutes, stirring now and then until they start to soften.
- Next, add the minced garlic. Cook for about one more minute, stirring so the garlic doesn’t burn. You just want it to become fragrant.
- Push all the vegetables over to one side of the skillet. Pour your lightly beaten eggs onto the empty side. Scramble them right there in the pan, stirring them until they are cooked.
- Once the eggs are done, you can break them up a bit with your spatula and then mix them in with the vegetables.
- Add the cooked chicken back into the skillet. Then, add your cold cooked rice. Drizzle the soy sauce evenly over everything.
- Gently toss and stir everything to combine. Keep cooking for about 2 minutes until the chicken is heated through again.
- Give it a taste. If you think it needs it, add a little salt and pepper. Serve immediately.
Notes
Leftovers taste great the next day. Cool completely, then store in an airtight container in the refrigerator for up to 3-4 days. Reheat in microwave or skillet with a splash of water or soy sauce.
Use cold, leftover rice for best texture; freshly cooked rice is too moist. Day old rice that has dried out a bit in the fridge fries up beautifully.
Customize with other vegetables like frozen corn, broccoli florets, or diced bell peppers. Just add them along with the peas and carrots.
For extra flavor, add about a half teaspoon of ground ginger or freshly grated ginger when adding garlic. It adds a lovely warmth to the dish.
If you like a little heat, a pinch of red pepper flakes at the end will do the trick. It adds a nice kick without being overwhelming. Start small and add more if you like.
Make sure your skillet is nice and hot before you start. A high heat helps everything cook quickly and prevents the rice from steaming instead of frying. It gives it that signature texture.
Nutrition
Calories
Sugar
Fat
Carbs
