This Chicken Fried Rice is a savory, satisfying dish made with tender chicken thighs, chilled rice, and a perfect blend of soy sauce, sesame oil, and veggies. Ready in just 30 minutes, this quick stir-fry is ideal for busy weeknights and meal prep. Loaded with scrambled eggs, peas, and carrots, it’s a customizable recipe that can be made with whatever protein or vegetables you prefer. Whether you’re craving easy fried rice, a healthier alternative to takeout, or a delicious way to use up leftover rice, this recipe is a must-try!

This Chicken Fried Rice is a quick, easy, and flavorful dish that’s perfect for busy weeknights or meal prep. Made with tender chicken thighs, fluffy chilled rice, and mixed with scrambled eggs, peas, carrots, and a savory soy sauce and sesame oil combo, this dish delivers a satisfying meal in under 30 minutes. It’s customizable, simple to make, and will quickly become a favorite in your dinner rotation!
Ingredients
- 1 lb boneless, skinless chicken thighs, trimmed and cut into bite-sized pieces
- ½ tsp sea salt
- ¼ tsp black pepper
- 3 Tbsp extra light olive oil (or high-heat cooking oil)
- 4 large eggs, beaten
- 5 cups cooked white rice, chilled*
- 2 Tbsp soy sauce (or GF Tamari for gluten-free option), adjust to taste
- 1 ½ tsp sesame oil, adjust to taste
- 12 oz frozen peas and carrots, fully thawed
- ¼ cup green onions, chopped
Instructions
- Prep the Ingredients
- Trim excess fat from the chicken thighs and cut them into bite-sized pieces. Season with ½ tsp salt and ¼ tsp pepper.
- Beat the eggs in a separate bowl.
- Cook the Chicken
- Heat 1 Tbsp oil in a large non-stick skillet or wok over medium-high heat.
- Add the seasoned chicken and cook for 4-5 minutes, stirring occasionally, until fully cooked through. Transfer the chicken to a plate and set aside.
- Scramble the Eggs
- Reduce heat to medium. Add 1 Tbsp oil and pour in the beaten eggs.
- Scramble the eggs for 1 minute, breaking them up as they cook. Once cooked through, transfer the eggs to the plate with the chicken.
- Cook the Rice
- Wipe the skillet clean with a paper towel. Add 1 Tbsp oil and spread the chilled rice evenly over the pan.
- Cook for 1-2 minutes without stirring, then stir and sauté for another 1-2 minutes. The rice should sizzle as it cooks.
- Add Flavors
- Drizzle soy sauce and sesame oil over the rice and stir well.
- Add the thawed peas and carrots and mix them in.
- Combine and Heat Through
- Add the cooked chicken and scrambled eggs back to the skillet. Stir in the green onions.
- Cook, stirring frequently, until everything is heated through, the veggies are tender, and the rice sizzles. Adjust seasoning with more soy sauce and sesame oil to taste.
Tips
- Use cold rice: Freshly cooked rice can be too soft and sticky. Use leftover rice or chill freshly cooked rice for at least 30 minutes before making fried rice for the best texture.
- High heat is key: Cooking on medium-high heat ensures the rice gets crispy and absorbs the flavors without becoming mushy.
- Use a wok: If possible, use a wok to get the best stir-fry results with even heat distribution.
- Customize the veggies: Feel free to swap in other vegetables like bell peppers, onions, or broccoli based on your preferences.

Variations and Substitutions
- Protein: If you prefer, you can substitute chicken with shrimp, beef, or tofu.
- Vegetarian: Skip the chicken and eggs for a vegetarian fried rice—just load it up with more veggies like mushrooms, bell peppers, and snap peas.
- Rice: Use brown rice or cauliflower rice for a healthier alternative.
- Soy-Free: For a soy-free version, try using coconut aminos instead of soy sauce.
FAQs
Can I make this dish ahead of time?
Yes! You can make this Chicken Fried Rice ahead of time and store it in an airtight container in the fridge for up to 3 days. Reheat in a skillet for the best results.
Can I freeze this fried rice?
Yes! This recipe freezes well. Store it in a freezer-safe container for up to 3 months. To reheat, simply thaw and warm it in a skillet over medium heat.
What type of rice is best for fried rice?
Long-grain white rice is ideal because it remains separate and doesn’t get too sticky. Avoid using sticky rice or short-grain rice.
Serving Suggestions
- Serve with a side of egg rolls or dumplings for a complete Asian-inspired meal.
- Pair with a cucumber salad for a refreshing contrast.
- For extra flavor, drizzle some chili oil or add sriracha on top of your fried rice.
Why You’ll Love This Recipe
✔ Quick and Easy – Ready in just 30 minutes, making it perfect for busy weeknights.
✔ One-Pan Meal – Less cleanup with all ingredients cooked in one skillet or wok.
✔ Customizable – Adjust protein, veggies, and seasoning to suit your taste.
✔ Flavorful and Satisfying – A savory, crispy dish that’s sure to satisfy your cravings for takeout without the hassle.
This Chicken Fried Rice is the perfect weeknight dinner—full of flavor, quick to make, and easy to customize! 🍚🍗
Chicken Fried Rice
6
servings15
minutes15
minutesIngredients
1 lb boneless, skinless chicken thighs, trimmed and cut into bite-sized pieces
½ tsp sea salt
¼ tsp black pepper
3 Tbsp extra light olive oil (or high-heat cooking oil)
4 large eggs, beaten
5 cups cooked white rice, chilled*
2 Tbsp soy sauce (or GF Tamari for gluten-free option), adjust to taste
1 ½ tsp sesame oil, adjust to taste
12 oz frozen peas and carrots, fully thawed
¼ cup green onions, chopped
Directions
- Prep the Ingredients
- Trim excess fat from the chicken thighs and cut them into bite-sized pieces. Season with ½ tsp salt and ¼ tsp pepper.
- Beat the eggs in a separate bowl.
- Cook the Chicken
- Heat 1 Tbsp oil in a large non-stick skillet or wok over medium-high heat.
- Add the seasoned chicken and cook for 4-5 minutes, stirring occasionally, until fully cooked through. Transfer the chicken to a plate and set aside.
- Scramble the Eggs
- Reduce heat to medium. Add 1 Tbsp oil and pour in the beaten eggs.
- Scramble the eggs for 1 minute, breaking them up as they cook. Once cooked through, transfer the eggs to the plate with the chicken.
- Cook the Rice
- Wipe the skillet clean with a paper towel. Add 1 Tbsp oil and spread the chilled rice evenly over the pan.
- Cook for 1-2 minutes without stirring, then stir and sauté for another 1-2 minutes. The rice should sizzle as it cooks.
- Add Flavors
- Drizzle soy sauce and sesame oil over the rice and stir well.
- Add the thawed peas and carrots and mix them in.
- Combine and Heat Through
- Add the cooked chicken and scrambled eggs back to the skillet. Stir in the green onions.
- Cook, stirring frequently, until everything is heated through, the veggies are tender, and the rice sizzles. Adjust seasoning with more soy sauce and sesame oil to taste.

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