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Easy Chicken Fried Rice

This easy chicken fried rice transforms leftover rice into a restaurant-quality dish in under 30 minutes with simple pantry staples.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main
Cuisine: Chinese
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 cups cooked jasmine or long-grain white rice cooled and separated into individual grains
  • 1 pound boneless skinless chicken breast, diced into half-inch cubes
  • 3 large eggs lightly beaten
  • 3 cloves garlic minced
  • 1 cup frozen mixed vegetables carrots, peas, corn
  • 1/2 cup diced onion
  • 3 tablespoons soy sauce
  • 2 tablespoons vegetable oil divided
  • 1 tablespoon sesame oil
  • 1 teaspoon white pepper
  • 2 green onions sliced thin, for garnish

Equipment

  • 12-inch wok or large skillet
  • Wooden spoon or spatula for stirring
  • Small bowl for whisking eggs
  • Cutting board and chef's knife
  • Measuring spoons and cups
  • Garlic mincer or microplane (optional)

Method
 

  1. Spread cooked rice on a plate and break up any clumps with a fork or your fingers; use cold rice for best texture.
  2. Cut chicken into half-inch cubes, mince garlic, and dice onion into small pieces.
  3. Heat wok over high heat, add 1 tablespoon vegetable oil, and once it shimmers, add chicken in a single layer; cook undisturbed for 2 minutes, then stir and cook for another 3 to 4 minutes until golden and cooked through; remove chicken and set aside.
  4. Add remaining tablespoon of vegetable oil to the wok, heat for 30 seconds, then add garlic and onion; stir constantly for 1 minute until fragrant and softened.
  5. Add frozen mixed vegetables to the wok and stir for 2 minutes until thawed and heated through.
  6. Push vegetables to the sides, pour beaten eggs into the center, let sit for 10 seconds, then scramble gently until soft curds form; mix the eggs with the vegetables.
  7. Add separated rice to the wok and stir constantly for 2 to 3 minutes, breaking up any clumps; return the cooked chicken and fold into the rice.
  8. Pour in soy sauce and sesame oil, sprinkle white pepper over the mixture, and toss everything together for 1 minute; taste and adjust seasoning with more soy sauce if needed; garnish with sliced green onions and serve immediately.

Notes

Use day-old rice straight from the fridge to ensure fluffy, separate grains and avoid gummy texture.