Simple Chicken Fried Rice: A 25-Minute Weeknight Savior
It is 6pm. You are tired. Dinner needs to happen fast.
This Chicken Fried Rice is your ultimate weeknight savior. It is faster and fresher than any takeout delivery.
You can breathe easy tonight. A delicious meal is only 25 minutes away.
Why This Recipe Is a Winner
This recipe is a true budget-friendly hero. It uses simple pantry staples you likely already have.
It is also a fantastic way to use leftover rice. Your holiday guests or family will love the savory flavors.
Clean-up is a breeze since everything happens in one pan. It is truly perfect for busy weeknights when time is short.
How It Comes Together
The secret to great fried rice is speed. You will cook everything over high heat quickly.
Even if you have never stir-fried before, you can do this. The steps are simple and very doable for beginners.
Just have your ingredients prepped and ready to go. You will feel like a pro in your own kitchen.
Ingredients You’ll Need
This dish relies on mostly pantry staples and simple fresh produce.
- 3 cups jasmine rice, cooked and chilled (preferably day-old)
- 1 lb boneless skinless chicken breast, cut into 1/2-inch cubes
- 2 tablespoons vegetable oil, divided
- 2 large eggs, lightly beaten
- 1/2 cup white onion, finely diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots, thawed
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon ground white pepper
- 2 green onions, thinly sliced
Step-by-Step Directions
- Heat one tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat.
- Add the diced chicken and cook until browned and cooked through, approximately 5 minutes. Remove chicken from the pan and set aside.
- Add the remaining tablespoon of oil to the pan. Sauté the onion, garlic, and peas and carrots for 2 minutes until the onion is translucent.
- Push the vegetable mixture to the sides of the wok. Pour the beaten eggs into the center and scramble until just set.
- Incorporate the rice into the wok, using a spatula to break up any clumps.
- Return the cooked chicken to the pan and toss with the rice and vegetables.
- Add the soy sauce, oyster sauce, sesame oil, and white pepper. Stir-fry over high heat for 3 minutes until the rice is well-coated and heated through.
- Remove from heat, garnish with sliced green onions, and serve immediately.
Best Ways to Enjoy It
Serve this warm and steaming in your favorite shallow bowls. The colors are bright and so inviting.
You can pair it with steamed broccoli or crisp spring rolls. It also makes a fantastic lunch the next day.
Gather your family, set the table, and enjoy this cozy meal together.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to four days.
To reheat, use a skillet over medium heat. Add a tiny splash of water to keep the rice tender.
You can also microwave it for a quick work lunch. This recipe is excellent for meal prep sessions.
Tips for Best Results
- Use cold, day-old rice for the best texture.
- Don’t skip the toasted sesame oil at the end.
- Keep your pan very hot during the stir-fry process.
- Cut your chicken into small, even pieces for quick cooking.
- Add a handful of fresh summer snap peas for extra crunch.
- Double the batch for easy lunches all week long.
- Avoid overcrowding the pan to keep the rice from steaming.
Ways to Switch It Up
- Swap the chicken for firm tofu for a vegetarian option.
- In summer, swap the carrots for diced zucchini.
- Use shrimp instead of chicken for a seafood twist.
- Add a spoonful of chili crisp for a spicy kick.
- Swap jasmine rice for brown rice for extra fiber.
Common Questions
Why do I need to use cold rice?
Cold rice is drier than freshly cooked rice. This prevents the grains from becoming mushy or clumping together in the pan.
What if I don’t have a wok?
A large non-stick skillet works perfectly fine. Just make sure it is large enough to toss the ingredients easily.
Can I make this gluten-free?
Yes, simply use tamari instead of soy sauce. Also, ensure your oyster sauce is a certified gluten-free variety.
I hope this simple meal brings a little calm to your busy weeknights. Give it a try and enjoy every savory bite. Happy cooking!
— Clara
Ingredients
Method
- Heat one tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat.
- Add the diced chicken and cook until browned and cooked through, approximately 5 minutes. Remove chicken from the pan and set aside.
- Add the remaining tablespoon of oil to the pan. Sauté the onion, garlic, and peas and carrots for 2 minutes until the onion is translucent.
- Push the vegetable mixture to the sides of the wok. Pour the beaten eggs into the center and scramble until just set.
- Incorporate the rice into the wok, using a spatula to break up any clumps.
- Return the cooked chicken to the pan and toss with the rice and vegetables.
- Add the soy sauce, oyster sauce, sesame oil, and white pepper. Stir-fry over high heat for 3 minutes until the rice is well-coated and heated through.
- Remove from heat, garnish with sliced green onions, and serve immediately.
