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Easy Chicken Fried Rice
15
min active
·
4
servings
·
20
min total
Takeout-style fried rice with tender chicken and simple vegetables in 20 minutes.
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.
Storage & Reheating
Fridge: Store in airtight container up to 3 days.
Why It Works
Cold rice and quick cooking make this reliable.
Popular This Week
15
min active
·
45
min total
10
min active
·
30
min total
15
min active
·
30
min total
20
min active
·
30
min total
10
min active
·
25
min total
Ingredients
1
Cooked chicken
2
Eggs
3
Low-sodium soy sauce
4
Cooked rice
5
Oil
Instructions
1
Heat a drizzle of oil in a large skillet or wok over medium-high heat. Add the eggs and scramble quickly until just set, then push them to the side of the pan.
2
Add a little more oil if needed. Add the cooked chicken and toss for 1–2 minutes until heated through.
3
Add the cooked rice, breaking up any clumps. Spread across the pan and let sit undisturbed for 1–2 minutes to develop crispy edges.
4
Drizzle the soy sauce over everything and stir to combine, mixing in the scrambled eggs.
5
Taste and adjust with more soy sauce if needed. Serve hot, topped with green onions or sesame seeds if desired.
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.
ingrediENTS
—
1
Cooked chicken
—
2
Eggs
—
3
Low-sodium soy sauce
—
4
Cooked rice
—
5
Oil
instructions
1
Heat a drizzle of oil in a large skillet or wok over medium-high heat. Add the eggs and scramble quickly until just set, then push them to the side of the pan.
2
Add a little more oil if needed. Add the cooked chicken and toss for 1–2 minutes until heated through.
3
Add the cooked rice, breaking up any clumps. Spread across the pan and let sit undisturbed for 1–2 minutes to develop crispy edges.
4
Drizzle the soy sauce over everything and stir to combine, mixing in the scrambled eggs.
5
Taste and adjust with more soy sauce if needed. Serve hot, topped with green onions or sesame seeds if desired.
High comfort. Low effort. Designed for real weeknights.
RECIPE
Easy Chicken Fried Rice
15
min active
·
20
min total
·
4
servings
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