What ingredients do I need to make chicken fried rice at home?

To make chicken fried rice, you typically need day-old cooked brown rice, boneless chicken breasts (diced), toasted sesame oil, vegetable or canola oil, frozen peas and carrots, green onions, fresh garlic, eggs, and low-sodium soy sauce. Using day-old rice helps keep the texture from becoming mushy.

How do I cook chicken fried rice step-by-step?

Start by heating sesame and vegetable oil in a skillet over medium-high heat. Cook seasoned chicken pieces until fully done, then set aside. Sauté peas, carrots, and green onions, then add garlic. Push vegetables aside, scramble eggs in the pan, then combine everything with the chicken and rice. Finish with soy sauce, stir well, and serve immediately.

Can I substitute chicken breasts with thighs in chicken fried rice?

Yes, boneless skinless chicken thighs can replace breasts. They may require a few extra minutes to cook through. Always cook until the internal temperature reaches 165°F (74°C) to ensure safety and juicy texture.

Is it possible to make a low-carb version of chicken fried rice using cauliflower rice?

Absolutely. You can swap regular rice for riced cauliflower to lower carbs and calories. Simply cook diced chicken and vegetables as usual, then stir in the cauliflower rice at the end, cooking just until tender but not mushy.

How much uncooked rice do I need to make enough cooked rice for this recipe?

To yield about 3 cups of cooked brown rice for chicken fried rice, start with approximately 1 1/4 cups of dry brown rice. Cooking it ahead and letting it cool or refrigerate overnight gives the best texture for frying.

Chicken Fried Rice Recipe Easy 5 Minute Flavorful Meal

Ingredients

– 3 cups cooked long-grain brown rice (preferably leftover rice, though white rice can be substituted)

– 3/4 pound boneless skinless chicken breasts diced into 3/4-inch pieces

– 1 tablespoon toasted sesame oil, divided

– 1 tablespoon vegetable or canola oil, divided

– 1 1/3 cups frozen peas and carrots blend

– 3 chopped green onions

– 2 cloves minced garlic

– 2 eggs

– 3 tablespoons low-sodium soy sauce (or regular soy sauce starting with 2 tablespoons and adjusting as needed)

– Salt and pepper to taste

– Optional: Sriracha for serving

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Instructions

1-Season chicken pieces with salt and pepper. Heat 1 1/2 teaspoons sesame oil and 1 1/2 teaspoons canola oil over medium-high heat. Sauté chicken for 5 to 6 minutes until cooked through. Set aside.

2-Add remaining 1 1/2 teaspoons sesame oil and 1 1/2 teaspoons canola oil. Sauté peas and carrots blend and green onions for 1 minute.

3-Add minced garlic and cook another minute.

4-Push vegetables to pan edges. Crack eggs in center, scramble until just set.

5-Return chicken to pan. Add 3 cups rice. Drizzle with 3 tablespoons soy sauce. Season with salt and pepper.

6-Toss everything together until heated through. Serve warm, with Sriracha if you like heat.

Notes

🍚 Use day-old rice for best texture and reduced moisture.
🥦 Frozen peas and carrots blend cooks quickly and adds color and nutrients.
🍗 For variety, substitute chicken with thighs, shrimp, ham, or tofu; adjust cooking times accordingly.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stir-frying
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 518 kcal
Sugar: 1 g
Sodium: 767 mg
Fat: 17 g
Saturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 54 g
Fiber: 6 g
Protein: 36 g
Cholesterol: 181 mg