Print Recipe

Chicken Fried Rice

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Cuisine: Asian
Servings: 6 servings
Calories: 352kcal


  • Olive oil
  • 3 eggs whisked lightly
  • 1 pound boneless, skinless chicken breast cutlets or tenders
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 ½ cups frozen vegetables carrots, peas, corn, etc.
  • 4 cups cooked and chilled white rice
  • 3 tablespoons soy sauce
  • Salt and pepper
  • Sesame seeds for garnish
  • Sliced green onions for garnish


  • Heat a wok or large, deep skillet over medium-high heat and add a teaspoon of olive oil.
  • Whisk in the eggs and cook, stirring often, until set. Transfer to a plate.
  • Add 2 tablespoons of olive oil to the skillet. Season chicken with salt and pepper and place chicken side by side in the skillet. Do not crowd (overlap). Cook chicken until no longer pink; 3-4 minutes per side. Transfer to the plate with the egg.
  • Add onion to the pan and cook until translucent; about 2 minutes, stirring often to avoid burning. Stir in garlic, then add frozen vegetables and cook until heated through. Season with a pinch of salt.
  • Add cold rice to the skillet and stir to combine with the vegetables. Press down into the pan to brown the rice lightly for a couple of minutes, then stir and repeat a few times.
  • Return the chicken and scrambled egg to the skillet and stir to heat through.
  • Remove from heat, then stir in 1-2 tablespoons of soy sauce. Use more or less based on your liking.
  • Garnish with sesame seeds and sliced green onions and serve immediately.
  • Store leftovers in a tightly sealed container for up to 3 days. Microwave to reheat.


Feel free to use any vegetables you like, frozen or fresh. If using fresh veggies, be sure to steam them first so they are soft. For a little extra flavor, use butter instead of olive oil.


Calories: 352kcal | Carbohydrates: 38g | Protein: 24g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 140mg | Sodium: 678mg | Potassium: 489mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2570IU | Vitamin C: 7.3mg | Calcium: 46mg | Iron: 1.6mg