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Chinese Chicken Fried Rice Easy Dinner Recipe for Busy Nights

Chinese Chicken Fried Rice

This Chinese Chicken Fried Rice is a quick and flavorful meal featuring tender chicken, scrambled eggs, and colorful veggies tossed with perfectly seasoned rice. A delicious one-pan dish ready in minutes!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Chinese
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 lb Chicken breast or thighs, diced into small cubes
  • 4 cups Cooked rice, preferably day-old
  • 2 Large eggs, beaten
  • 0.5 cup Frozen peas
  • 0.5 cup Frozen carrots, diced
  • 2 tablespoons Soy sauce, adjust to taste
  • 1 tablespoon Sesame oil
  • 2 cloves Garlic, minced
  • 3 Green onions, chopped
  • 1 tablespoon Vegetable oil for cooking
  • 0.25 cup Bell pepper, diced (optional)
  • 1 teaspoon Fresh ginger, grated (optional)

Method
 

  1. Dice the chicken into small cubes and finely chop the green onions and garlic. If using day-old rice, gently separate the grains.
  2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook until browned and cooked through, about 5–7 minutes. Remove and set aside.
  3. In the same skillet, add a little more oil if needed. Crack the eggs into the pan and scramble until fully cooked. Remove and set aside.
  4. Add minced garlic to the skillet and sauté for about 30 seconds until fragrant. Add peas, carrots, and optional veggies. Stir-fry for 2–3 minutes until tender.
  5. Add the rice to the skillet, breaking up any clumps. Stir-fry for 2–3 minutes, then return the cooked chicken and scrambled eggs to the pan.
  6. Pour in soy sauce and sesame oil to taste. Stir well to combine and cook for another 1–2 minutes. Garnish with chopped green onions and toss before serving.

Notes

For extra texture and color, try adding diced bell peppers, corn, or mushrooms. Leftovers reheat perfectly for a quick lunch the next day!