Chicken Fried Rice

Classic Chicken Fried Rice is a quick, simple dinner you can throw together in 30 minutes or less! Use whatever veggies you have to make this one-pan meal.

I had a vegetarian fried quinoa recipe on my old blog that was quite similar to this chicken fried rice. That was posted back when I was thoroughly obsessed with “health-ifying” every single meal, often at the expense of all flavor and enjoyment. To consider eating white rice (gasp!) at that time felt blasphemous.

But several years have passed since then, and I now understand that fried rice is not only delicious but a cultural staple in countless Asian cuisines. This simple chicken fried rice is my humble contribution to the internet’s massive fried rice lexicon, a comforting version much like the kind available at nearly every Chinese restaurant here in the United States.

The fact of the matter is that I’ve tried mixing up my fried-grain-dinner routine many a time, but this combo is just where it’s at. I love swapping out the chicken for shrimp, mushrooms, or tofu, plus you can toss in whatever veggies you have. A bag of frozen veg would work just fine, and it would cut the prep time down to almost nothing.

Whatever you do, just don’t skip the eggs. Hunting down those coveted golden nuggets is objectively the best part of eating fried rice. Don’t forget to press your rice firmly and evenly into the pan and let it fry for a few minutes before stirring in the sauce. This creates a crisp, golden crust that adds even more flavor.

Or, if you’re in a rush (like I usually am), you can just chuck everything in and serve as-is. In any case, it’ll be on your table in 30 minutes or less!

More quick and easy one-pan meals:
Coconut Curry Lentils

Did you make this recipe? Don’t forget to share a photo on Instagram and tag me @emily.eats.things!

Chicken Fried Rice

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Classic Chicken Fried Rice is a quick, simple dinner you can throw together in 30 minutes or less! Use whatever veggies you have to make this one-pan meal.

• Author: Emily Hanka
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4–6 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons canola oil, divided
• ¾ to 1 pound boneless skinless chicken breast, diced
• 2 teaspoons sesame oil
• 1 small yellow onion, diced
• 2 medium carrots, diced
• 2 cups chopped broccoli florets and tender stalks, from 1 large head
• 3 green onions, sliced, green and white parts separated
• 2 cloves garlic, minced
• 2 large eggs, lightly beaten
• 3 cups cooked white rice (from 1 cup dry)
• ½ cup frozen peas
• ¼ cup soy sauce or tamari
• 2 teaspoons oyster sauce, optional but highly recommended*
• Pinch of white pepper

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Instructions

1. Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken and season with a pinch of salt and pepper. Cook, stirring frequently, until the chicken is browned and cooked through. Use a slotted spoon to transfer the chicken to a plate and set aside.
2. Add the sesame oil and the remaining tablespoon of canola oil to the skillet. Add the yellow onion, carrot, broccoli, and white and light green parts of green onion. Stir-fry the vegetables until the onion is translucent and the broccoli is bright green and tender-crisp. Add the garlic and cook for an additional 30 seconds, or until fragrant.
3. Push the vegetables to one side of the skillet. Pour the eggs into the empty side of the skillet and cook, stirring frequently, until completely set. Add the cooked rice and frozen peas to the skillet and stir the whole mixture together.
4. In a small bowl or measuring cup, whisk together the soy sauce, oyster sauce, and white pepper. Pour the sauce over the rice and stir until combined. Remove from heat and garnish with the remaining green onion before serving.

Notes

• Make this vegetarian by swapping out sliced shiitake mushrooms or tofu for the chicken, or omitting the chicken altogether.
• Oyster sauce lends a salty-sweet-umami flavor that really can’t be replicated. It won’t taste quite the same without it, but there are a few subs you can try if you don’t have it. An equal amount of hoisin sauce will work here, or you can add a bit of extra soy sauce, plus ½ teaspoon of white or brown sugar and a dash of worcestershire or fish sauce. Or, you can forego it entirely and add another tablespoon of soy sauce. The choice is yours.