This post may contain affiliate links. Please read our disclosure policy.

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.
oil with garlic , ginger and green onions cooking in a pan to make Easy Fried Rice Recipe
adding peas and carrots to pan to make Easy Fried Rice Recipe
Easy Fried Rice Recipe in a pan with a spoon

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!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
Easy Fried Rice in a dish and plated
4.98 from 108 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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!
Save Pin
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 servings
Author Holly Nilsson

Equipment

buy hollys book

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

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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

share:

PinYummly

Categories:

, , , , ,

Recipes you'll love

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.
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

4.98 from 108 votes (88 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  7. My Wife and I love the Fried Rice. It easy and very good. I made this for the 3rd Time. The first two times I did not have sesame oil. This time I put the sesame oil in and it makes a big difference . Thank you for the recipe!5 stars

    Reply

  8. This looks really good! Reading through all the comments, you give 3 different replies to how the egg should be cooked, boiled, scrambled then fried! Traditionally it is always mixed, then fried very thinly, then cut into thin strips.

    Reply

    1. Sorry for the confusion Lesley. I whisk/scramble the egg and pour it into a frying pan. I cook it and then once cooked, I chop it finely.

      Reply

  12. Another great recipe that I have made from your website. I must say each one I try turns out great and tastes delicious! Everytime a friend says wow that tastes great..i simply say: go to spendwithpennies!
    Thank you for all your hard work!! Your recipes are perfect!!5 stars

    Reply

  16. I have tried several of your recipes and have loved them all. Today was the first time I have ever made fried rice and OMG how easy your recipe was compared to all the others out there. I look forward to my email each day to see what I will find there from you!! Thank you Holly!!!5 stars

    Reply

  17. I never did this before and I will use this recipe for all times Chinese Food is my favorite type of food.

    Reply

      1. This is my go to fried rice recipe. I mostly follow it but after the veggies are added I just push them to the side and cook the scrambled egg in the same pan. I usually cut down on the white rice to 2.5 cups but add the same amount of soy sauce and sesame oil. Great recipe!5 stars

  20. is the eggs scrambled, boiled ? etc I want to try this recipe but want to b sure I am doing this right

    Reply