Go Back
Easy chicken fried rice with chicken, peas, carrots and egg in a wok.

Easy Chicken Fried Rice (Better Than Takeout)

This easy chicken fried rice is better than takeout! Fluffy rice, tender chicken, and sweet veggies in savory soy sauce — ready in 20 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course: Dinner
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked long-grain rice chilled
  • 2 chicken breasts 400g, bite-size pieces
  • 2 tbsp vegetable oil divided
  • 2 eggs beaten
  • 1 cup frozen peas and carrots
  • 3 green onions sliced
  • 3 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • salt to taste

Equipment

  • Large skillet or wok
  • wooden spoon or spatula
  • cutting board
  • knife

Method
 

  1. Heat 1 tbsp oil over medium-high heat; cook chicken 5-6 min until golden. Remove.
  2. Scramble eggs 1 min; set aside.
  3. Stir-fry peas, carrots, and white onion parts 2-3 min.
  4. Add remaining oil and cold rice; fry undisturbed 1-2 min per side for crispiness.
  5. Add soy sauce, garlic powder, pepper; return chicken and eggs; toss 1-2 min.
  6. Off heat, drizzle sesame oil, top with green onion tops, serve hot.

Notes

Day-old chilled rice gives the best texture. Do not overcrowd the pan when cooking chicken. Add sesame oil off the heat.