Chicken Fried Rice

5 from 2 votes

The perfect easy weeknight meal made with leftover rice, chicken, and fresh or frozen veggies, this Chicken Fried Rice recipe is better than takeout fried rice and it's on the table in 20 minutes!

Course Main Course, Main Dish, Meal Prep, Side Dish

Cuisine American, Chinese, Easy, North American, Takeout, Weeknight Meal

Keyword Quick and Easy Chicken Fried Rice

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 229kcal

Author Chrissie

Equipment

Ingredients

1 large chicken breast (or 1 1/2 cups chopped or shredded pre-cooked chicken)
1 teaspoon sesame oil substitute with vegetable oil if you don't have sesame oil
1 tablespoon coconut oil or use vegetable oil
1 leek thinly sliced
1 medium onion diced
2 carrots diced
1 stalk celery chopped
4 cloves garlic pressed or finely minced
1/3 cup low sodium soy sauce
1/4 teaspoon black pepper or add more, to taste
2 eggs
3 cups cooked long grain rice
more soy sauce to taste
sliced green onions for serving

US Customary - Metric

Instructions

If you're starting with pre-cooked chicken, simply set it aside to add later. If you're starting with a raw chicken breast, heat your skillet over medium-high heat and add a small amount of oil.
Cut up the chicken breast into 1-inch sized pieces and season the chicken with some salt and pepper. Cook in the hot skillet until the chicken pieces are golden brown and cooked through to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). Remove the chicken from the pan and set aside.
Add the sesame oil and coconut oil (or vegetable oil) to the hot skillet.
Add the sliced leek, onion, carrots, celery and garlic and cook over medium heat until the vegetables are soft.
Add the soy sauce and pepper and stir well.
Add the eggs into the middle of the pan (push the veggies to the sides of the pan) and scramble them, cooking until they're just cooked through.
Add the cooked rice and the cooked chicken and stir everything together well over the heat until the rice absorbs the soy sauce and browns slightly.
Add a little more soy sauce (if desired, to taste), top with some chopped green onions and serve!

Video

Notes

Storage Instructions

This recipe can be made ahead of time and stored in the fridge in an airtight container for up to 3 days, making it great for meal prep lunches or dinners.

Freezer Instructions

This fried rice freezes well and can be stored in the freezer for up to 3 months in an airtight container or bag.

Nutrition