I first made this Easy Simple Chicken Fried Rice on a rainy weeknight when nothing else sounded appealing — and it stuck as a go-to ever since. It’s a fast, forgiving one-pan meal that turns leftover rice and cooked chicken into something bright, savory, and satisfying in under 20 minutes. If you enjoy quick chicken-and-rice bowls with bold flavors, try a contrasting recipe like the 30-minute street corn chicken rice bowl for another speedy dinner idea.
Why you’ll love this dish
This fried rice is approachable, pantry-friendly, and customizable. It uses cooked rice so the grains stay separate and slightly chewy, and it makes excellent use of leftovers. Families love it because textures and flavors are familiar to kids, while home cooks appreciate the speed and minimal cleanup.
“Quick, comforting, and perfect for cleaning out the fridge — this chicken fried rice is my weeknight secret.” — home cook review
Reasons to try it:
- Fast: Ready in about 15–20 minutes once the rice is cold.
- Budget-friendly: Uses simple staples and leftover chicken.
- Flexible: Swap proteins and veggies without changing the method.
- Crowd-pleasing: Mild, savory flavors with a hint of sesame.
If you want a casserole-style comfort version for a holiday or potluck, consider an oven-baked option like Angel Chicken and Rice Casserole to feed a crowd.
How this recipe comes together
Step-by-step overview:
- Heat sesame oil in a hot skillet or wok.
- Stir-fry vegetables until just tender.
- Scramble eggs in the pan and break them up.
- Add cold cooked rice and chopped cooked chicken.
- Season with soy sauce, toss until evenly coated, then finish with green onions.
If you prefer braised, saucy chicken-and-rice meals instead of stir-fries, the best smothered chicken and rice recipe is a great alternative that uses slow-cooked flavors.
What you’ll need
- 2 cups cooked rice (preferably day-old and chilled; jasmine or long-grain works best)
- 1 cup cooked chicken, chopped (rotisserie, grilled, or leftover roasted chicken)
- 1 cup mixed vegetables (peas, diced carrots, and diced bell pepper)
- 2 eggs, beaten
- 3 tablespoons soy sauce (use low-sodium if desired)
- 2 tablespoons sesame oil (or a neutral oil with 1 tsp toasted sesame oil for flavor)
- 2 green onions, sliced
- Salt and pepper to taste
Notes and substitutions:
- Use brown rice to add fiber; increase sesame oil slightly for flavor.
- For a vegetarian version, replace chicken with cubed tofu or extra veggies.
- If you like it spicy, add a teaspoon of chili garlic sauce or a pinch of crushed red pepper.
- For a creamier twist (different direction), try a fusion idea such as butter chicken pasta for inspiration — but don’t mix creamy sauces into traditional fried rice.
How to prepare it
- Heat a large skillet or wok over medium-high heat and add the sesame oil. Swirl to coat and warm until fragrant.
- Add the mixed vegetables and stir-fry for 2–3 minutes, until they’re tender-crisp.
- Push the vegetables to one side of the pan. Pour the beaten eggs into the empty side. Scramble quickly until fully cooked, then mix with the vegetables.
- Add the chilled cooked rice and chopped chicken. Break up any clumps of rice with your spatula.
- Pour in the soy sauce and toss everything together. Stir-fry for 2–4 more minutes until heated through and the rice grains are separate.
- Taste and season with salt and pepper. Remove from heat and sprinkle with sliced green onions before serving.
Cooking tips embedded in the method:
- Keep the pan hot to get a slight sear on the rice for better texture.
- Use a spatula to press down and fry the rice surface briefly for tiny toasty bits.
Best ways to enjoy it
- Plate it simply: mound a generous scoop on warmed plates and finish with extra green onions and a drizzle of sesame oil.
- Make it a meal: serve alongside quick sides like cucumber salad, steamed broccoli, or a simple miso soup.
- For a party: offer toppings (sriracha, toasted sesame seeds, lime wedges) and let guests customize.
- Turn it into a bowl: add a fried egg on top, avocado slices, and a squeeze of lime for lunch or brunch.
If you want a heartier baked side to serve guests, pairing it with a baked dish such as Chicken Rice Casserole works well.
Storage and reheating tips
- Refrigeration: Cool leftovers within two hours and store in an airtight container for up to 3–4 days.
- Reheating on the stove: Add a splash of water or oil to a hot skillet, then stir-fry the rice until heated through — this restores moisture and separates grains.
- Microwave: Cover and heat in 30–45 second bursts, stirring between, until steaming hot. Add a teaspoon of water to prevent drying.
- Freezing: Portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Food safety: Always reheat to an internal temperature of 165°F (74°C) and never refreeze rice that has been left out more than 2 hours.
Pro chef tips
- Use day-old rice: freshly cooked rice is too moist and makes clumps; chilling firms up the grains.
- High heat, quick movement: keep the skillet hot and stir constantly for that classic fried-rice texture.
- Egg technique: scrambling the eggs separately in the pan prevents them from turning rubbery and lets you control the size of curds.
- Sauce balance: start with less soy sauce and add more to taste; you can always salt but can’t easily remove excess.
- Add aromatics: a clove of finely minced garlic or 1 teaspoon grated ginger added with the vegetables boosts flavor.
Creative twists
- Pineapple chicken fried rice: toss in fresh pineapple chunks and cashews for a sweet-savory twist.
- Kimchi chicken fried rice: fold in chopped kimchi and a teaspoon of kimchi juice for tang and heat.
- Mediterranean: swap soy for a splash of tamari-free seasoning, add olives and sundried tomatoes, and finish with feta.
- Low-carb: replace rice with riced cauliflower; reduce cooking time and be gentle to avoid sogginess.
- Protein swap: use shrimp, ground pork, or thinly sliced steak instead of chicken — adjust cook times accordingly.
Your questions answered
Q: Can I use fresh rice instead of day-old rice?
A: You can, but fresh rice tends to be moister and clumps. Spread it on a tray to cool and dry for 20–30 minutes before stir-frying, or refrigerate briefly to firm it up.
Q: How long will leftovers keep in the fridge?
A: Stored in an airtight container, this fried rice is good for 3–4 days. Reheat thoroughly to 165°F (74°C) before eating.
Q: Is it safe to freeze chicken fried rice?
A: Yes — freeze in portioned, airtight containers for up to 2 months. Thaw overnight in the fridge and reheat on the stove for best texture.
Q: Can I make this gluten-free?
A: Use tamari or a certified gluten-free soy sauce and check any added sauces for hidden gluten. Sesame oil and vegetables are naturally gluten-free.
Q: How do I get wok hei or that smoky fried flavor at home?
A: Use a heavy-bottomed wok or skillet, preheat until very hot, and avoid crowding the pan. A short burst of high heat and quick tossing produces those toasty notes.
If you want another chicken-and-rice dinner idea with bold flavors, the best smothered chicken and rice recipe (previously mentioned) is a great make-ahead comfort option.
Print
Easy Simple Chicken Fried Rice
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (if using gluten-free soy sauce)
Description
A quick and forgiving one-pan meal that turns leftover rice and cooked chicken into a savory and satisfying dish.
Ingredients
- 2 cups cooked rice (preferably day-old and chilled; jasmine or long-grain works best)
- 1 cup cooked chicken, chopped (rotisserie, grilled, or leftover roasted chicken)
- 1 cup mixed vegetables (peas, diced carrots, and diced bell pepper)
- 2 eggs, beaten
- 3 tablespoons soy sauce (use low-sodium if desired)
- 2 tablespoons sesame oil (or a neutral oil with 1 tsp toasted sesame oil for flavor)
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Heat sesame oil in a hot skillet or wok.
- Stir-fry vegetables until just tender.
- Scramble eggs in the pan and break them up.
- Add cold cooked rice and chopped cooked chicken.
- Season with soy sauce, toss until evenly coated, then finish with green onions.
Notes
Use brown rice to add fiber; consider adding chili garlic sauce for spice.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg
Keywords: fried rice, quick meal, chicken, easy dinner, one-pan recipe