Chicken Fried Rice
This easy chicken fried rice is the perfect way to use up leftover rice and turns simple ingredients into a flavorful one-pan meal. With tender chicken, fluffy scrambled eggs, and crisp veggies, it’s fast, filling, and better than takeout!
Ingredients
- 1 lb chicken thighs boneless, skinless, trimmed
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 3 Tbsp extra light olive oil or high heat cooking oil
- 4 large eggs
- 5 cups cooked white rice chilled
- 2 Tbsp soy sauce or gluten-free tamari
- 1 1/2 tsp sesame oil
- 12 oz frozen peas and carrots thawed
- 1/4 cup green onions chopped
Instructions
- Dice chicken and season with salt and pepper. Beat the eggs in a bowl.
- In a skillet over medium-high heat, cook chicken in 1 Tbsp oil until done. Remove.
- Add 1 Tbsp oil and scramble eggs. Remove once cooked.
- Wipe skillet, add 1 Tbsp oil, and fry rice 1–2 minutes undisturbed, then stir.
- Drizzle soy sauce and sesame oil over rice, stir in peas and carrots.
- See full steps with tips & photos → https://mischacrossing.com/chicken-fried-rice/
Notes
- Chilled rice works best—it fries better and doesn’t clump.
- Add a bit of sriracha or chili oil for heat.
- Swap in leftover rotisserie chicken to make it even faster.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.