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Chicken fried rice with tender chicken breast, scrambled eggs, peas and carrots cooking in a large skillet

Easy Chicken Fried Rice

Better than takeout and ready in 30 minutes, this chicken fried rice is made in one pan with tender chicken breast, scrambled eggs, and a savory soy sesame sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian-American
Calories: 459
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breast cut into 3/4-inch cubes
  • salt and pepper to taste
  • 1.5 tbsp avocado oil divided, canola or olive oil also work
  • 0.75 cup yellow or white onion chopped
  • 3 cloves garlic minced
  • 1.5 cups frozen peas and carrots do not thaw
  • 1 tbsp unsalted butter
  • 2 large eggs lightly beaten
  • 3 cups cooked white rice chilled, day-old preferred for best texture
  • 0.25 cup low-sodium soy sauce
  • 2 tsp toasted sesame oil
  • 3 green onions chopped

Equipment

  • Large skillet or wok
  • Cutting board
  • Chef's knife
  • Medium mixing bowl
  • Spatula or wooden spoon
  • Instant-read thermometer

Method
 

  1. Cut the chicken breast into 3/4-inch cubes and season all sides with salt and pepper.
  2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring occasionally, until golden brown and cooked through, about 4 to 7 minutes. Chicken should reach an internal temperature of 165 degrees F. Transfer to a plate and cover loosely to keep warm.
  3. Add the remaining 1/2 tablespoon of oil to the same skillet. Add the chopped onion and cook, stirring often, for about 2 minutes until softened and just translucent.
  4. Add the minced garlic and frozen peas and carrots. Reduce heat to medium-low and cook, stirring, for 2 minutes.
  5. Push the vegetables to one side of the pan. Add the butter to the empty side. Once melted, pour in the beaten eggs and scramble gently until just set with soft curds.
  6. Stir the scrambled eggs into the vegetables. Add the chilled rice, cooked chicken, soy sauce, sesame oil, and green onions. Stir and cook until the rice is heated through and starting to crisp at the edges. Taste and adjust with extra soy sauce, salt, or pepper as needed.

Notes

Use day-old chilled rice for the best texture. Freshly cooked rice can turn mushy in the pan. Leftover rotisserie chicken works great as a shortcut -- skip the chicken cooking steps and stir in about 2 cups of shredded cooked chicken at the end with the rice.