This Easy Chicken Fried Rice recipe is a quick, flavorful meal perfect for busy weeknights. Made with tender chicken, fluffy rice, mixed vegetables, and sesame oil, it brings authentic Asian takeout flavor right to your kitchen. Ready in under 30 minutes, this homemade chicken fried rice is ideal for using up leftover rice and creates a delicious, budget-friendly dinner the whole family will love. Perfect for meal prep, this simple stir-fry is customizable, healthy, and full of classic fried rice taste.

This quick and flavorful Chicken Fried Rice is the perfect way to turn leftover rice into a satisfying meal. Packed with tender chicken, mixed vegetables, and a hint of sesame, this dish comes together in under 30 minutes—ideal for busy weeknights.

Table of Contents

Ingredients

3 cups cooked long-grain rice (see notes)
1 chicken breast (about ½ lb), cut into bite-sized pieces
Salt and white pepper, to taste
1 cup frozen mixed vegetables
2 cloves garlic, minced or pressed
1 egg
3 teaspoons sesame oil or wok oil, divided
1 ½ tablespoons butter or vegan butter
3–4 tablespoons gluten-free reduced sodium Tamari (or soy sauce if not gluten-free)

Instructions

Prepare the egg:
In a small bowl, whisk the egg with 1 teaspoon of sesame oil, then set aside.
Cook the chicken:
Heat 1 teaspoon of oil in a large wok or skillet over high heat. Season the chicken with salt and white pepper, then stir-fry until fully cooked. Remove from the wok and set aside.
Cook the vegetables:
Add the remaining teaspoon of oil to the wok. Stir-fry the frozen vegetables for 1–2 minutes, until tender. Add garlic and cook for another 30 seconds, being careful not to burn it.
Scramble the egg:
Push the vegetables to one side of the wok, pour the egg mixture into the empty space, and scramble until cooked.
Combine everything:
Add butter to the wok. Once melted, return the chicken to the pan, then add the rice. Toss everything together until well combined.
Season and serve:
Drizzle Tamari or soy sauce over the mixture, toss again to coat evenly, and serve hot.

Tips

Use day-old rice for the best texture—it fries better and doesn’t clump.
Make sure your wok or skillet is very hot before adding ingredients for that signature fried rice flavor.
If your rice is freshly cooked, spread it on a tray and let it cool before using.

Variations and Substitutions

Protein options: Swap chicken for shrimp, pork, tofu, or beef.
Vegetable mix: Add peas, carrots, corn, bell peppers, or any vegetables you have on hand.
Oil choice: Substitute sesame oil with avocado or olive oil for a lighter option.
Spice it up: Add a drizzle of sriracha or a pinch of chili flakes for heat.

FAQs

Can I use leftover chicken?
Yes, pre-cooked chicken works great. Just add it at the end to warm through.

Can I use brown rice or jasmine rice?
Absolutely. Any long-grain rice works well; just make sure it’s not sticky.

How can I make it vegan?
Use vegan butter, skip the egg, and replace chicken with tofu or tempeh.

Serving Suggestions

Serve with spring rolls or dumplings for a takeout-style dinner.
Pair with a simple cucumber salad or Asian slaw for a refreshing contrast.
Garnish with green onions, toasted sesame seeds, or a drizzle of chili oil.

Why You’ll Love This Recipe

Ready in under 30 minutes with minimal prep.
A perfect one-pan meal—easy cleanup.
Great for using up leftover rice and vegetables.
Customizable, flavorful, and family-friendly.