Chicken Fried Rice

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This easy chicken fried rice recipe uses leftover rice and perfectly cooked chicken breasts for a delicious and versatile meal.

This recipe is versatile and allows for many vegetable or protein substitutions. Use leftover rice for best results. Store in an airtight container in the fridge for up to 3 days.

Prep Time

10 min

Total Time

40 min

Serves

6

Servings

6

Main Dish
Quick
Chicken
Dinner
Lunch

Ingredients

  • 5 tablespoons},{ neutral oil divided
  • 3 chicken breasts about 1 1/2 pounds
  • kosher salt
  • freshly ground black pepper
  • 1 medium onion chopped
  • 2 carrots peeled and diced
  • 3 cloves garlic minced
  • 1 tablespoon freshly minced ginger
  • 4 cups cooked white rice preferably leftover
  • 3/4 cups frozen peas
  • 3 large eggs beaten
  • 3 tablespoons low-sodium soy sauce
  • 2 green onions thinly sliced

Preparation

  1. Preheat oven to 350 degrees, rack in the middle position.
  2. In a medium skillet over medium heat, heat 2 tablespoons neutral oil. Season chicken with kosher salt and freshly ground black pepper on both sides, then add to skillet. Cook until golden on both sides, about 8 minutes per side.
  3. Transfer pan to oven and bake until cooked through, about 6-8 minutes longer. Remove from skillet, let rest 5 minutes, then cut into bite-sized pieces.
  4. To the same skillet, heat 2 tablespoons neutral oil. Add chopped onion and diced carrots and cook until soft, about 5 minutes.
  5. Add minced garlic and ginger, cook until fragrant, about 1 minute.
  6. Stir in cooked white rice and frozen peas, cook until warmed through, about 2 minutes.
  7. Push rice to one side of skillet, add remaining 1 tablespoon neutral oil to the other side.
  8. Add beaten eggs and stir until almost fully cooked, then fold eggs into rice.
  9. Add chicken back into skillet with low-sodium soy sauce and thinly sliced green onions and stir to combine.