This Chicken Fried Rice is a meal you will turn to time and again as the perfect one-dish meal for your family. Delicious and super easy to make, it is packed with chicken and veggies – a meal everyone will love and will ask you to make over and over.
This is a delightful recipe, both to make and to eat. It is so simple to put together and tastes like it took hours. Best of all, you can use whatever pre-cooked meats you have available and substitute your favorite vegetables. If the vegetables are fresh, cut into small pieces and steam or lightly blanch them so they will be mostly cooked before you add them to the stir-fry.
Today is another edition of Progressive Eats, our virtual version of a progressive dinner party where each course is held at a different home. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. This month’s theme is Easy Summer Dishes and is hosted by Barb of Creative Culinary. We have a great collection of dishes for you and your family to enjoy. See the links below the recipe for more inspiration and great recipes!
These days we are working through our pantries trying to create delicious and variable meals for our families. If you are like me, you are trying to limit your trips to the grocery store and planning ahead as much as possible. This recipe makes use of pantry items, make-ahead rice, and leftover chicken, the perfect way to use surplus ingredients. And it couldn’t be easier to assemble and serve!
- Use whichever rice you like and have on hand – you can make the dish healthier with brown rice
- Next time you’re making rice, double or triple the amount and you can use the leftovers for this Chicken Fried Rice!
- Add even more raw veggies if you want, just steam or blanch them before you start the eggs and they will be ready to toss in when you add the chicken!
- I love my stir-fry pan from Anolon, it is good for so many dishes, not just stir-frying! It is big enough to easily toss ingredients together without everything flying all over the kitchen
I hope you love this Chicken Fried Rice as much as The Artist and I do. Simple and quick to make, it is a wonderful way to repurpose leftover chicken or other meats you have on hand.
Have a wonderful weekend!
Key Ingredients for Chicken Fried Rice:
- Cooked and cooled rice
- Oil and sesame oil
- Shallots and green onions
- Frozen carrots and peas
- Garlic, fresh ginger, and soy sauce (or coconut aminos)
- Cooked chicken
What type of rice should I use?
You want a long-grain or medium rice which has less starch so that the individual grains remain separated once cooked. I like basmati or jasmine from Lundberg Farms. You can use white or brown rice, whichever you prefer. Just remember that brown rice takes much longer to cook and plan accordingly.
I can’t eat soy – is there an alternative I can use?
Yes, coconut aminos are a great alternative. They are soy-free and gluten-free. Not as salty as soy sauce, you may want to adjust your seasonings with kosher salt if needed.
Have everything pre-measured and out on the counter next to the stove before you get started. Once you are cooking, you don’t want to walk away from the stove to get ingredients. This is known as mise en place in professional cooking.
Use a grocery store rotisserie chicken for a fast and easy option. Take the meat off the bones and chop or shred into bite-size pieces.
Can I use a different protein?
Yes! You can use leftover cooked beef, pork, ham, turkey, or shrimp … whatever you have handy can be tossed with the rice for a complete meal. Or leave the meat and egg out entirely and increase the amount of vegetables for a vegetarian or vegan meal!
How to make Chicken Fried Rice:
- Cook the rice and let cool at least 2 hours or overnight to dry out
- Scramble the eggs in a wok or large skillet with high sides; transfer to a bowl
- Fry the shallots, onions, carrots and peas until softened; add garlic and ginger and cook 1 minute
- Stir in the cooled rice, eggs, chicken, and soy sauce; toss together until warmed through; taste and adjust seasonings as needed
- Transfer to a bowl or platter and sprinkle with green onion tops and sesame seeds; serve immediately
Kitchen Tools I Use to Make This Recipe (affiliate links):
Be sure to use gluten-free soy sauce, gluten-free tamari, or if you are avoiding soy, coconut aminos which is also gluten-free. Always double check labels in case the manufacturer has changed their formula which can happen without notice.
- 5 to 6 cups cooked long-grain rice, thoroughly cooled
- 3 tbsp vegetable oil, divided
- 2 to 3 tsp sesame oil
- 3 large eggs, beaten
- 1 shallot, minced
- 2 green onions, finely chopped
- 1 cup frozen chopped carrots and peas (see Note)
- 2 cloves garlic, grated
- 1 tsp grated fresh ginger
- 2 to 3 cups chopped cooked chicken
- 2 tbsp gluten-free soy sauce or coconut aminos (for soy-free)
- Sliced green onion tops, for garnish
- Sesame seeds, optional, for garnish
- Cook the rice according to package directions. Cool thoroughly. Refrigerate at least 2 hours and up to overnight to help the rice dry out.
- Heat 1 tbsp of the vegetable oil in a wok or large skillet with tall sides over high heat, until shimmering and pour in the beaten eggs. Cook the eggs just until set, breaking into small pieces. Transfer to a bowl.
- Add remaining 2 tbsp vegetable oil and the sesame oil to the same pan and add the shallots and onions, cooking 3 minutes, stirring often. Add the carrots and peas and cook until thawed and tender, about 3 minutes, stirring often. Add the garlic and ginger; cook another minute until fragrant.
- Stir in the cooled rice, breaking up any clumps. Add the cooked eggs, chicken, and soy sauce. Cook, tossing everything together often, until the mixture is heated through, about 5 minutes. Taste and adjust the seasonings if needed.
- Transfer to a large bowl or platter, sprinkle with the green onion tops and sesame seeds. Serve hot.
- Note: If you want, you can substitute your favorite fresh vegetables in the place of, or in addition to, the carrots and peas. Cut into small pieces and lightly blanch or steam them so they are mostly cooked before adding them to the recipe and finish with the remaining ingredients.
Adapted from a recipe by Traci at The Kitchen Girl
Amount Per Serving: Calories: 1512Total Fat: 36gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 220mgSodium: 468mgCarbohydrates: 229gFiber: 5gSugar: 3gProtein: 59g
Easy Summer Dishes
- Salmon and Cream Cheese Bagel Board – Creative Culinary
- Radish Toast, Two Ways – Sarah’s Cucina Bella
- Country-Style Potato Salad with Creole Mustard – Karen’s Kitchen Stories
- Cucumber Salad – Healthy Delicious
- Blistered Shishito Peppers with Cheese – The Wimpy Vegetarian
- Indian Carrot Salad – SpiceRoots
- Chicken Fried Rice – The Heritage Cook
- Minty Couscous Salad – Mother Would Know
- Fudgy Brownies from Scratch – That Skinny Chick Can Bake
If you love this recipe, be sure to follow me on social media so you never miss a post:
Create a New Tradition Today!