YumVerseEats
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.
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.
Ingredients
Protein
• 2 large eggs
Sauce
Pasta & Grains
Seasoning
• 2 cloves garlic
Vegetables
Topping
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.
Store
Store in airtight container up to 3 days.
Reheat
Reheat gently in the microwave add a dash of water to prevent dry rice.
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MORE READER FAVORITES
10
min active
·
20
min total
20
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40
min total
10
min active
·
420
min total
10
min active
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25
min total
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.
Easy Chicken Fried Rice
Ingredients
—
—
2 cups cooked chicken, shredded or diced
—
—
2 large eggs
—
—
3 tsp low-sodium soy sauce
—
—
3 cups cooked rice (day-old is best)
—
—
2 tsp oil (sesame or vegetable)
—
—
2 cloves garlic
—
—
3 stalks of green onion
—
—
1 tsp sesame oil
Instructions
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.
15
min
active
20
min
total
4
servings
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