30 minute Chicken fried rice

30 minute Chicken fried rice

This incredible Chicken Fried Rice is delicious and can be made in less than 30 minutes! Moist tender chicken, fluffy rice, veggies, eggs, and the perfect amount of sriracha in every bite. Once you taste it, you won’t want fast food fried rice again.

I have always been a fan of Asian food. I always assumed that making chicken fried rice was something that took a while and was easy to mess up. Thankfully, that couldn’t be further from the truth. It’s actually super simple, and the flavor is insanely good.

It’s amazing that you can whip up a batch of chicken fried rice even on those busy nights, and it comes together in a snap. You can add it alongside all of your favorite Asian dishes or eat it by itself. Clean-up is a breeze too, so you will see it’s a win all around.

Most of the time, I usually happen to have all the ingredients for the chicken fried rice around the house. I try to keep them handy because this dish has become such a staple in our world. Most likely, you have everything you need as well.

WHAT YOU NEED TO MAKE CHICKEN FRIED RICE

  • Boneless Skinless Chicken Breasts: The chicken breasts are perfect for giving you a delicious and moist meal.
  • Oil: You can easily use peanut, sesame, vegetable, or canola oil depending on your preference.
  • White Onion: They give you tons of flavor, and we prefer white onions over red.
  • Frozen Peas and Diced Carrots Blend: Adding the veggies gives you some extra nutrients and gives you the authentic fried rice we all love.
  • Garlic: Mince the garlic up fine; it makes the dish fragrant and tasty too. We love lots of garlic, and if you do too, you can always add more.
  • Large eggs: Lightly beat the eggs and scramble them, so they resemble typical fried rice.
  • Cooked Rice: You will need to have the rice cooked before you begin. White long-grain rice is best.
  • Low-sodium Soy Sauce: I love the tangy flavors that soy sauce gives to rice! It’s so good.
  • Salt and Pepper: Just sprinkle on to taste.
  • Siracha: Adding a little sriracha will give you a little bit of spice and heat. You can skip it if you want, but it’s so good.

HOW TO MAKE CHICKEN FRIED RICE

Making chicken fried rice is simple, as you will soon see. I can’t wait for you to try it at home, so you fall in love! Because it comes together so quickly, you can easily make it on the evenings when you are busy too.

Begin by heating the chicken and oil in a skillet for 4-5 minutes. Then remove the chicken and add in the peas, carrots, and green onions and sautee. After a couple of minutes, add in the garlic and cook for an additional minute.

Move the peas and carrots off to the side of the pan then scramble the eggs. Add back in the chicken. Mix in the rice and sauce and cook for 2-3 minutes. Add seasonings and sriracha if desired.

DO I HAVE TO PUT EGGS IN CHICKEN FRIED RICE?

Typical fried rice recipes almost always shave eggs in them. However, if you aren’t a fan of eggs or have a food allergy you can leave them out. It’s completely up to you.

More Asian Inspired Dishes

Quick 10 Minute Shrimp Teriyaki Stir-Fry

Healthier 20 Minute Sesame Chicken

Easy Honey Garlic Shrimp and Broccoli

Quick 15 Minute Beef and Broccoli Stir Fry

Baked Sweet Chili Chicken & Veggies

30 minute Chicken fried rice

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Chicken Fried Rice {One Pan 30 Minute Recipe!}

This incredible Chicken Fried Rice is delicious and can be made in less than 30 minutes! Moist tender chicken, fluffy rice, veggies, eggs, and the perfect amount of sriracha in every bite. Once you taste it, you won’t want fast food fried rice again.
Course Dinner, Side Dish
Cuisine Chinese
Keyword dinner, easy, rice, side dish
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 704kcal

Equipment

  • Skillet
  • Kitchen Knife
  • Cutting board

Ingredients

  • 1/2 pound boneless skinless chicken breasts diced into 1/2 inch pieces
  • 2 tablespoons oil peanut, sesame, vegetable, or canola
  • 1/2 cup white onion finely chopped
  • 1 cup frozen peas and dice carrots blend
  • 2 cloves garlic finely minced
  • 2 large eggs lightly beaten
  • 3 cups white long grain rice cooked
  • 3-4 tablespoons low-sodium soy sauce
  • salt to taste
  • pepper optional, to taste
  • 1-2 tablespoons sriracha optional, to taste

Instructions

  • Heat a large non-stick wok or skillet to medium-high heat. Add the cut chicken and oils; sautee for 4-5 minutes. Remove chicken from the skillet and add the carrots, peas, and green onions to the same skillet. Sautee another 2-3 minutes then add the garlic and cook another minute. 
  • Push the veggies to one side of the skillet and add the eggs to the other side and scramble.
  • Return chicken to the skillet along with the rice and soy sauce. Stir-fry another 2-3 minutes.
  • Taste and adjust seasoning if needed. We like to add 1-2 tablespoons sriracha to add a spicy kick.
  • To store: In an airtight container for up to 4 days or freezer for up to 4 months.

Notes

  • To store: In an airtight container for up to 4 days or freezer for up to 4 months. 

Nutrition

Serving: 1serving | Calories: 704kcal | Carbohydrates: 118g | Protein: 27g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 129mg | Sodium: 623mg | Potassium: 523mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3476IU | Vitamin C: 9mg | Calcium: 72mg | Iron: 2mg