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Chicken, veggies, and eggs are cooked with rice, and seasoned with garlic and ginger for a quick and easy takeout-style dinner right from your kitchen!

bowls of Easy Fried Rice Recipe

Holly’s Recipe Highlights

  • Flavor: A perfect balance of savory and slightly sweet with a hint of garlic and soy. 
  • Skill Level: This beginner-friendly recipe is perfect for using up leftovers and works well with substitutions. It’s an easy one-pan recipe.
  • Technique: Use day-old rice for the best chewy, not mushy texture.
  • Time-Saver: Use rotisserie chicken and frozen mixed veggies to cut down on prep time.  
rice , garlic , oil , sesame oil , soy sauce , green onions , chicken , ginger , eggs , carrots and peas with labels to make Easy Fried Rice Recipe

Ingredient Tips for Chicken Fried Rice

  • Chicken: Cooked chicken breasts or thighs make this recipe come together fast. Leftover rotisserie chicken works great, too!
  • Rice: Day-old, cold white rice works best because it has the perfect texture for pan frying.
  • Vegetables: Peas and carrots add sweet pops of color to chicken fried rice. Use frozen or canned veggies that are drained and rinsed.
  • Eggs: Scrambled eggs are a key ingredient in fried rice. You can also add an extra egg and omit the chicken for a vegetarian version.
  • Seasonings: Ginger, garlic, soy sauce, and sesame oil add savory flavors. Feel free to use low-sodium soy sauce.

Variations

  • Tofu, seitan, shrimp, pork, or leftover strips of beef are good options for this recipe, too.
  • Any kind of rice works; try brown rice or even cauliflower rice for fewer calories and carbs.
  • Feel free to add extras like baby corn, water chestnuts, bean sprouts, or edamame. Sliced almonds or chopped peanuts add visual appeal and extra crunch.
  • Zest it up with a pinch of red pepper flakes, some sriracha, chili paste, or Thai sweet chili sauce.

Holly’s Pro Tips

  • You can make a batch of fresh rice if leftover rice isn’t available. Simply cool the cooked rice completely before using in Step 4.
  • To cool your freshly cooked rice quickly, spread it out on a baking tray!
  • If using fresh vegetables, dice them and fry them until tender crisp before using in the recipe.
  • Toast sesame seeds (or nuts) in a dry pan for a few minutes until they smell nutty and delicious. It boosts their flavor and keeps them nice and crisp!
  • Don’t overcrowd then pan and cook in batches if you need. This helps make sure there are the delicious crispy bits in every serving!

Leftovers?

Store leftover chicken fried rice in a covered container in the refrigerator for up to 4 days. Portions can be reheated in the microwave or on the stovetop. Add them to a cashew chicken stir fry or a hearty, unwrapped wonton soup.

Freeze portions in zippered bags for up to one month.

Take Out Favorites

Did your family love this Chicken Fried Rice? Leave a rating and comment below!

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Easy Fried Rice in a dish and plated
4.98 from 108 votes↑ Click stars to rate now!
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Chicken Fried Rice

A quick, flavorful one-pan meal with tender chicken, veggies, and rice tossed in a savory garlic-ginger sauce. Perfect for busy nights!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 servings

Equipment

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Ingredients  

  • 2 tablespoons vegetable oil or peanut oil, divided
  • 3 large eggs beaten
  • ¼ teaspoon salt
  • 2 cloves garlic minced
  • 2 teaspoons grated fresh ginger
  • 4 green onions thinly sliced, green and white parts separated
  • 2 cups frozen mixed vegetables
  • 4 cups cooked white rice cold
  • 1 cup cooked chopped chicken or pork or shrimp, optional
  • 3 tablespoons soy sauce or more to taste
  • 1 teaspoon toasted sesame oil
  • sesame seeds optional, for garnish

Instructions 

  • Heat 1 teaspoon oil in a 12-inch wok or skillet over medium heat. Add the eggs and salt and cook, breaking up the eggs, just until set. Transfer to a bowl and set aside.
  • Add 2 teaspoons oil to the skillet. Stir in the garlic, ginger, and the white portion of the green onions. Cook until fragrant, about 1 minute.
  • Stir in the mixed vegetables, and cook 2-3 minutes until heated.
  • Increase the heat to medium-high and add the remaining 1 tablespoon vegetable oil and the cooked rice. Cook until the rice is slightly crisped and brown, about 7 minutes. Don’t stir too often to allow the rice to brown.
  • Once browned, stir in the cooked egg, cooked chicken, soy sauce, sesame oil, and half of the green part of the sliced green onion.
  • Garnish with the remaining green onion and sesame seeds, if desired.

Notes

Rice: If you don’t have day-old rice, cook rice according to package directions. Spread the cooked rice on a rimmed baking sheet and cool completely in the freezer (about 30 minutes).
Vegetables: To use fresh vegetables, finely chop them and cook them in a little bit of oil before cooking the garlic and ginger.
Any leftover cooked vegetables can be chopped and used in place of mixed frozen vegetables.
 
 
4.98 from 108 votes

Nutrition Information

Calories: 460 | Carbohydrates: 59g | Protein: 23g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 1026mg | Potassium: 452mg | Fiber: 5g | Sugar: 1g | Vitamin A: 4958IU | Vitamin C: 12mg | Calcium: 78mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Lunch, Main Course, Side Dish
Cuisine American, Asian
chicken fried rice in a bowl with writing
closeup of chicken fried rice with a serving spoon and writing
top image: cooked chicken fried rice in a pan with a serving spoon and writing bottom image: chicken fried rice in a bowl with writing
closeup of chicken fried rice in a bowl with writing

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. My rice stuck to the pan. otherwise turned out great. How can I prevent it from sticking in the future?

    1. Ensure you’re using day old cold rice. You’ll want to make sure there is a thin layer of oil across the bottom of the pan and that it is hot before adding the rice. Alternatively, a nonstick pan can be used.

  2. I really enjoy making this recipe. I have an EXTREMELY picky boyfriend who was skeptical about trying it when I suggested I’d make it the first time but the aroma of it tickled his taste buds & he loves it!! Pair it with the 30 minute dinner roles & you’ve got a complete meal.
    Try it – You’ll like it!!!
    Dyann,
    Vancouver, BC, Canada5 stars

  3. I’m having a lot of trouble saving this recipe and one from yesterday also. It was fine before, but now, you’ve changed it for some reason. Now, it says I have to log in, which I have tried over and over to do and it still won’t let me save. What am I doing wrong?

  4. Have not made this yet but wonder if it can also be made with cooked cold brown rice instead of white rice. Have not been eating white rice lately.

      1. Hi Tammy, You can leave the ginger out or use a little bit of dried ginger if you have it. It will change the flavor slightly but still be delicious!

  5. I have made this recipe many times. It’s my go to favorite. It went quite lovely with the Sticky Honey Chicken recipe. I usually make it as plain and simple vegetable fried rice, but, I have also made it with shrimp……Outstanding!!!!5 stars

    1. Yes, the chicken is included in the nutritional information. I am so glad you enjoyed this recipe Debbie!

  6. We are about to get a BIG snow so I am going to make this with the precooked packaged rice and frozen shrimp I have on hand. I only have regular onion, but I think it will be fine!