YumVerseEats
Asian-Inspired
Easy Chicken Fried Rice
A takeout-style fried rice made with tender chicken, simple vegetables, and pantry staples—perfect for busy nights.
RECIPE AT A GLANCE
15
min
Active Time
20
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Cold rice and quick cooking make this reliable.
Ingredients
Protein
• 2 cups cooked chicken, shredded or diced
• 2 large eggs
Sauce
• 3 tsp low-sodium soy sauce
Pasta & Grains
• 3 cups cooked rice (day-old is best)
Seasoning
• 2 tsp oil (sesame or vegetable)
• 2 cloves garlic
Vegetables
• 3 stalks of green onion
Topping
• 1 tsp sesame oil
How to Make It
1
Use day-old rice that has been refrigerated and seperated before cooking.
2
Heat 1 tbsp oil in skillet over high heat. Add chicken and cook until heated through 2 to 3 minutes. Push to the side.
3
Reduce heat to medium high, crack eggs into the empty space and scramble until just set
4
Add remaining oil. Add garlic and white parts of green onions. Stir fry 30 seconds.
5
Add rice and press into the pan. Let sit undisturbed 1 to 2 minutes to develop a slight crust then stir fry 2 more minutes.
6
Drizzle the soy sauce over everything and stir to combine, mixing in the scrambled eggs, cook 1 more minute.
7
Taste and adjust with more soy sauce as needed. Serve hot, topped with green onions and drizzle with sesame oil (or seeds) if desired.
How to Make It
1
Use day-old rice that has been refrigerated and seperated before cooking.
2
Heat 1 tbsp oil in skillet over high heat. Add chicken and cook until heated through 2 to 3 minutes. Push to the side.
3
Reduce heat to medium high, crack eggs into the empty space and scramble until just set
4
Add remaining oil. Add garlic and white parts of green onions. Stir fry 30 seconds.
5
Add rice and press into the pan. Let sit undisturbed 1 to 2 minutes to develop a slight crust then stir fry 2 more minutes.
6
Drizzle the soy sauce over everything and stir to combine, mixing in the scrambled eggs, cook 1 more minute.
7
Taste and adjust with more soy sauce as needed. Serve hot, topped with green onions and drizzle with sesame oil (or seeds) if desired.
Ingredients
Protein
• 2 cups cooked chicken, shredded or diced
• 2 large eggs
Sauce
• 3 tsp low-sodium soy sauce
Pasta & Grains
• 3 cups cooked rice (day-old is best)
Seasoning
• 2 tsp oil (sesame or vegetable)
• 2 cloves garlic
Vegetables
• 3 stalks of green onion
Topping
• 1 tsp sesame oil
Storage & Reheat
Store:
Store in airtight container up to 3 days.
Reheat:
Reheat gently in the microwave add a dash of water to prevent dry rice.
Swaps
No soy sauce? Use tamari in the same amount.
Avo's Tip
Use day-old rice for best texture.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I make it gluten-free?
Use tamari.
Why is rice soggy?
Rice was too fresh.
Can I add vegetables?
Yes, peas and carrots work well.
Quick Fixes
Rice clumping: Use cold, day-old rice — fresh rice is too moist and steams instead of frying.
Eggs scrambling too fast: Push rice to the side, scramble eggs in the empty space, then fold together.
Too salty: Use low-sodium soy sauce and taste before adding any extra seasoning.
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