Simple Chicken Fried Rice (20-Minute Recipe!)

Bowl of chicken fried rice with chopsticks, accompanied by a small dish of soy sauce and a striped napkin.

5 from 2 votes

Simple Chicken Fried Rice (20-Minute Recipe!)

When I need an easy 20-minute weeknight dinner, I turn to this simple chicken fried rice. It’s packed with tender chicken, fluffy rice, and crisp veggies, all coated in a savory, umami-rich sauce.

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Lunch

Cuisine: Asian

Servings: servings

Calories: 263.77kcal

Author: Sarah Hill

Equipment

Large Skillet

Ingredients

1 tablespoon avocado oil or olive oil
½ yellow onion finely chopped
2 green onions diced (white and green parts separated)
½ cup carrots diced
½ cup peas fresh or frozen
1 cup cooked chicken shredded or chopped
2 eggs lightly beaten
2 cups cooked white rice preferably day-old
2 tablespoons soy sauce
1 tablespoon coconut aminos or use more soy sauce
1 tablespoon oyster sauce
1 teaspoon sriracha or more to taste

Instructions

Heat oil in a large skillet or wok over medium-high heat. Add chopped onion and the white parts of the green onion. Sauté for 2 minutes until softened.
1 tablespoon avocado oil or olive oil, ½ yellow onion, 2 green onions
Add carrots and peas and cook for 2–3 minutes until slightly tender. Toss in the chicken and cook for another minute.
½ cup carrots, ½ cup peas, 1 cup cooked chicken
Push everything to one side of the pan. Pour the beaten eggs into the empty space and scramble until just set. Mix into the veggies and chicken.
2 eggs
Stir in the rice, soy sauce, coconut aminos, oyster sauce, and sriracha. Toss everything together and cook for 2–3 minutes.
2 cups cooked white rice, 2 tablespoons soy sauce, 1 tablespoon coconut aminos, 1 tablespoon oyster sauce, 1 teaspoon sriracha
Sprinkle in the green onion tops, give everything a final toss, and serve.

Video

Notes

Use your favorite chopped veggies.
For a lighter option, use cauliflower rice. Squeeze out moisture and toast it a few extra minutes to prevent mushiness.
A hot pan is key for crispy rice. Avoid overcrowding to prevent steaming. Use a large skillet or wok.
Add your favorite toppings like green onion or sesame seeds.
If using raw chicken, cook it first, then the veggies and eggs.

Fridge: Let fried rice cool completely, then store in an airtight container in the fridge for up to 4 days. Freeze in portions for up to 3 months.

Reheating: Reheat in a skillet over medium heat with a splash of water or soy sauce, stirring for 3–5 minutes. For the microwave, cover with a damp paper towel and heat in 30-second intervals, stirring in between.

Nutrition