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Quick Chicken Fried Rice

Takeout - Fakeout: we're turning leftover rice, a handful of frozen veggies, and marinated chicken into the easiest (and tastiest) homemade chicken fried rice!

BAILEY SISSOM

October 6, 2024

This Chicken Fried Rice is all about turning humble ingredients into something that feels a little special. Diced chicken gets a quick soak in soy sauce and cornstarch, making it extra juicy and almost impossibly tender—seriously, you’ll want to eat these bites straight from the pan. Throw in fluffy rice, a handful of frozen veggies, and a drizzle of sesame oil, and suddenly your weeknight dinner feels like an upgrade.

And while making this at home means you can control exactly what goes in (hello, healthier option!), it also means you’ll have leftovers perfect for lunches all week. Got a picky eater who’s not into mixed veggies? Just serve the chicken with plain rice on the side—problem solved.

Quick tip: I’m all for shortcuts, so this recipe leans on frozen peas and carrots, pre-portioned garlic and ginger cubes, and even frozen rice (or a rice cooker) to get dinner on the table fast. Fresh ingredients totally work, but the whole point here is speed. With everything prepped and ready, dinner’s done in less time than it would take to debate what to order from your favorite Chinese takeout spot.

-Bailey

Recipe Breakdown: Start by marinating diced chicken in soy sauce and cornstarch—this helps the chicken stay tender and gives it that glossy, takeout-style coating. Cook the chicken in a hot pan until it’s golden and juicy, then set it aside. In the same pan, toss in frozen peas and carrots with garlic and ginger (frozen cubes are a huge time-saver here). Add cold rice—key for avoiding mushy fried rice—then drizzle in soy sauce and sesame oil to bring everything together.

Pro tip: when the rice is nearly done, push it to one side and scramble your eggs directly in the pan. No extra dishes, no fuss. Dinner is ready in 30 minutes flat, and it’s a total crowd-pleaser.

More quick and easy weeknight dinners: When you’re staring at the fridge wondering what to whip up, these recipes are here to make life easier (and tastier).

• ​Crunchy Wonton Taco Cups - A family favorite that’s so simple, even the older kids can take charge and whip these up for dinner.
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• ​20 Minute Sausage Carbonara - One of the easiest recipes in my rotation, and a rare 5/5 across the board from everyone at my table.
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• ​20 Minute Bourbon Honey Chicken - ne of my go-to “better than takeout” dishes. Think mall food court bourbon chicken, but homemade and irresistibly sticky-sweet.
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Getting rice just right is one of those things that can make or break a recipe. Frozen rice heated in the microwave works for this recipe, but if you want that fluffy, perfectly cooked texture every time, a rice cooker is your best friend. I snagged mine on Amazon for 30 bucks, and I use it constantly—it’s compact, reliable, and turns out consistently great rice with zero guesswork.

Sure, you can use an Instant Pot, but I’ve found it’s a bit hit or miss. (Nothing like a “burn notice” to ruin your dinner plans, right?) Bottom line: if you’re looking for foolproof rice, a basic rice cooker is worth having around.

Quick Chicken Fried Rice

Servings: 4

Time: ~30 minutes

Ingredients:

For the Chicken:

• 1 lb chicken breast, diced
• 2 tbsp soy sauce (for marinating)
• 1 tbsp cornstarch

For the Fried Rice:

• 3 tbsp vegetable oil, divided
• 3 cups cooked white rice (cold)
• 2 cups frozen peas and carrots
• 2 cloves garlic, minced (fresh or frozen)
• 2 tsp ginger, minced (fresh or frozen)
• 2 tbsp soy sauce (extra for seasoning)
• 1 teaspoon rice vinegar
• 1/2 tsp sesame oil
• 2 large eggs, beaten
• Sliced green onions, for garnish

Instructions:

1. Marinate the chicken (5 -10 minutes): In a bowl, combine 1 lb diced chicken, 2 tbsp soy sauce, and 1 tbsp cornstarch. Mix until the chicken is evenly coated. Set aside to marinate 5-10 minutes.
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2. Cook the chicken (5-6 minutes): Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-6 minutes. Remove from the skillet and set aside.
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3. Sauté the veggies (4-5 minutes): To the same skillet, add the remaining 2 tbsp vegetable oil. Add 2 cups frozen peas and carrots and cook until heated through, about 2-3 minutes. Stir in the 2 cloves minced garlic and 2 tsp minced ginger. Cook for another 30 seconds until fragrant.
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4. Combine and fry (5 minutes): Add the 3 cups cold cooked white rice to the skillet, breaking up any clumps. Drizzle with 2 tbsp soy sauce, 1 tsp rice vinegar and 1/2 tsp sesame oil. Toss until the rice is evenly coated and heated through.
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5. Cook the eggs (1-2 minutes): Push the veggies and rice to one side of the skillet. Pour the 2 beaten eggs into the empty space. Let them cook for 30 seconds, then gently scramble until just set. Mix the scrambled eggs into the rice.
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6. Add chicken (2 minutes): Return the cooked chicken to the skillet. Mix everything together and cook for an additional 2 minutes, letting the rice toast slightly.
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7. Garnish and serve: Top with sliced green onions if desired. Serve hot!

Dairy-Free: This recipe is naturally dairy-free, so no substitutions are needed.

Nut-Free: The recipe doesn’t include nuts, making it nut-free as written.

Gluten-Free: Use tamari or a gluten-free soy sauce instead of regular soy sauce.

Vegan: Omit the chicken and eggs, and replace them with cubed tofu (pressed and marinated in soy sauce and cornstarch like the chicken) for a protein boost.

Whole30: Swap the soy sauce for coconut aminos and skip the sesame oil. Use cauliflower rice instead of white rice, and replace the chicken with shrimp or extra veggies.

Healthier: Opt for brown rice or cauliflower rice in place of white rice. Reduce the amount of oil used, and add in extra veggies like spinach, mushrooms, or bell peppers to boost the nutritional profile.

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