Whip up this incredibly flavorful Chicken Fried Rice recipe in under 30 minutes using pantry staples and your freezer’s forgotten veggies! Leftover chicken transforms with fluffy, chilled rice, vibrant frozen vegetables, and a savory sauce for a satisfying, better-than-takeout meal.

Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

• 3 cups cooked white rice (day-old or chilled)
• 1 cup cooked chicken, diced (rotisserie, leftover, or 1 raw chicken breast)
• 1½ cups frozen mixed vegetables (peas, carrots, corn)
• 2 large eggs, beaten
• 2 tbsp cooking oil (divided)
• 2 cloves garlic, minced (or ½ tsp garlic powder)
• 1 small onion, diced (optional)
• 3 tbsp soy sauce
• 1 tbsp oyster sauce (optional)
• ½ tsp sesame oil
• ¼ tsp black pepper
• Green onions, sliced (garnish, optional)

Instructions

1. Prepare Chicken (If Raw):
   • Season raw chicken breast with salt and pepper. Dice into ½-inch pieces.
   • Heat ½ tbsp oil in a wok/skillet over medium-high. Cook chicken until browned (5 minutes). Remove and set aside.
2. Scramble Eggs:
   • Add ½ tbsp oil to the same pan. Pour beaten eggs into pan.
   • Scramble until just set (1 minute). Transfer to a plate and set aside.
3. Sauté Aromatics & Vegetables:
   • Heat remaining 1 tbsp oil. Add garlic and onion (if using). Stir-fry 1 minute until fragrant.
   • Add frozen vegetables. Cook 4-5 minutes, stirring occasionally, until tender.
4. Combine and Fry:
   • Break up chilled rice into the pan. Stir-fry 2 minutes, pressing clumps against the pan.
   • Add cooked chicken, scrambled eggs, soy sauce, oyster sauce (if using), sesame oil, and pepper.
   • Toss continuously on high heat 3-4 minutes until rice is slightly crispy and evenly coated.
5. Serve:
   • Garnish with sliced green onions. Serve immediately.