Chicken Fried Rice

Dinner can be on the table in 30 minutes when you make this easy Chicken Fried Rice! This recipe has simple ingredients, it's affordable and so delicious!

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This recipe was photographed and updated 11/2024.

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Shopping list:

• chicken breast
• onion powder
• salt
• black pepper
• olive oil
• onion
• frozen mixed veggies
• leftover cooked rice
• garlic
• low sodium soy sauce
• eggs
• sliced green onion

I saw a meme that once said "The hardest part of being an adult is figuring out what to have for dinner." Well, this easy chicken fried rice just made adulting less complicated. 

You can skip takeout and enjoy this affordable, 30 minute meal for dinner. This homemade meal is not only budget friendly for families, it is close to authentic Chinese fried rice. Especially if you are cooking with a Blackstone. They are great for making fried rice. The even heat distribution leads to more controlled cooking. And with such a large surface, multiple ingredients like the eggs, vegetables, and chicken can be prepared and even mixed right there.  Now thats a time saver.

This recipe has been a favorite in our family for years and its a great way to use up the food in your fridge. While this recipe is packed with protein from the eggs and chicken, we sometimes switch up the protein, sauce, or even veggies. 

For that slightly salty flavor, I always suggest using low sodium soy sauce. The reduction of salt allows for an increase of flavor from other ingredients. Be careful not to increase the amount of soy sauce being used in order to achieve a saltier flavor. That just counteracts the goal of low sodium.

Leftover rice or rice that has had time to sit out and dry is perfect. Jasmine rice is ideal. It is light with a fluffiness that easily absorbs the surrounding flavors. It also comes with whole grain options. Once it hits the Blackstone, it all comes together with a nice browned flavor from cooking at a high temp. 

So for less than ordering takeout, you have delicious chicken fried rice with that perfect hint of garlic and onion and texture from the veggies of your choice. You also have a cleaner fridge with less leftovers that might have ended up in the trash. Adulting just got a little easier. 

If chicken and rice dishes are a favorite at your house, then try my Crack Chicken and Rice Casserole or Grand Casino Chicken Wild Rice Soup!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• Refrigerate leftovers in an airtight container for up to three days.

• Leftover cold rice works the best in this recipe, but if you have freshly cooked rice, refrigerate for 15 minutes before using.

• Try shrimp, beef, pork, spam or salmon instead of chicken. This is also great meatless.

• We also love adding chopped spinach or kale, chopped fresh basil, or fresh cilantro for garnish instead of green onion.

• Teriyaki sauce is great instead of soy sauce or use half and half. Try cauliflower rice instead of regular.

Our favorite kitchen equipment and supplies used with this recipe:

• OXO Good Grips 7-Piece Nesting Measuring Beaker Set
• Epicurean Kitchen Series Cutting Board
• OXO Good Grips 6-Piece Plastic Measuring Spoons
• Amazon Basics 12-Piece Color-Coded Kitchen Knife Set
• HexClad Hybrid Nonstick 10-Inch Wok

Yield 4 servings

Author Hot Eats and Cool Reads

Prep time

15 Min

Cook time

15 Min

Total time

30 Min

Chicken Fried Rice

Ingredients

• ½ pound chicken breast, cut into small pieces (about ½”)
• ½ teaspoon onion powder
• ¼ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil, divided
• ½ cup diced onion
• 1 cup frozen mixed veggies
• 2 cups leftover cold rice
• 2 cloves garlic, minced
• 1 ½ tablespoons low sodium soy sauce
• 2 large eggs
• Sliced green onion for garnish, optional

Instructions

1. Season the chicken breast pieces with the onion powder, salt and black pepper.
2. In a large nonstick skillet, heat one tablespoon olive oil over high heat. Add the chicken breast, cooking until browned on each side, about 5 minutes or until internal temperature reaches 165 degrees F.
3. Remove the chicken from skillet and set aside.
4. Add one tablespoon olive oil to the same skillet, then add the onion and mixed veggies, cook, stirring often to prevent burning, about 3 minutes.
5. Add the rice and garlic, cook for 2 minutes, then add the soy sauce. Mix to combine, then reduce heat to medium and push rice to the sides of the skillet leaving a hole in the middle.
6. Add the eggs to the middle of the skillet, then scramble until set. Increase heat back to high, add the chicken, then mix to combine and cook for another 2-3 minutes.
7. Remove from heat, garnish with green onion and serve.

Notes

Refrigerate leftovers in an airtight container for up to three days.

Leftover cold rice works the best in this recipe, but if you have freshly cooked rice, refrigerate for 15 minutes before using.

Nutrition Facts

Calories

544.64

Fat

11.76 g

Sat. Fat

2.28 g

Carbs

83.43 g

Fiber

3.57 g

Net carbs

79.85 g

Sugar

1.15 g

Protein

24.24 g

Sodium

490.27 mg

Cholesterol

129.29 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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