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Quick & Tasty Chicken Fried Rice – A Fast, Flavor-Packed Weeknight Meal

Quick & Tasty Chicken Fried Rice – A Fast, Flavor-Packed Weeknight Meal

Czarryy
This chicken fried rice is quick, customizable, and the perfect way to use leftover rice. Cold cooked rice ensures the best texture, while a mix of chicken, vegetables, and seasonings delivers that irresistible takeout-style flavor in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Asian-Inspired
Servings 4
Calories 360 kcal

Equipment

  • Wok or large skillet
  • Spatula
  • Small mixing bowl

Ingredients
  

  • 2 tablespoons coconut oil, divided (or another high-heat cooking oil)
  • ½ lb boneless, skinless chicken thighs, cut into small cubes
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon fresh ginger, minced
  • 1 medium carrot, diced
  • ½ cup frozen peas, thawed and patted dry
  • 4 cups cold cooked long-grain rice
  • 2 large eggs, beaten
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 2 scallions, thinly sliced
  • 2 tablespoons sesame seeds
  • Sea salt and black pepper, to taste

Instructions
 

  • Cook the chicken:
    Heat 2 teaspoons coconut oil in a wok or large skillet over medium-high heat. Add chicken, season lightly with salt, and stir-fry until cooked through. Transfer to a plate.
  • Sauté aromatics:
    In the same pan, heat 1 tablespoon coconut oil. Add onion, garlic, and ginger; stir-fry for 1–2 minutes until fragrant.
  • Add vegetables:
    Stir in carrots and peas. Cook for another 2–3 minutes until just tender.
  • Fry the rice:
    Add the cold rice, breaking apart clumps with a spatula. Stir-fry until heated through.
  • Scramble eggs:
    Push rice and vegetables to the sides, leaving space in the center. Add the remaining teaspoon of coconut oil, pour in eggs, and scramble until just set. Mix eggs into the rice.
  • Season:
    Stir in soy sauce and sesame oil, mixing well. Remove from heat, then add the cooked chicken back in.
  • Serve:
    Garnish with scallions and sesame seeds before serving.

Notes

Pro Tips & Variations:
  • Cold rice is key: Freshly cooked rice will be too soft; refrigerate overnight for the best texture.
  • Make it spicy: Add chili flakes or sriracha while stir-frying for a heat kick.
  • Mix up the protein: Substitute chicken with shrimp, pork, beef, or tofu.
  • Add more veggies: Try bell peppers, bean sprouts, or baby corn for extra color and crunch.
  • Meal prep friendly: Store leftovers in an airtight container in the fridge for up to 3 days.
Keyword Asian stir-fry, Chicken fried rice, easy weeknight dinner, leftover rice recipe