Easy Chicken Fried Rice in 15 Minutes
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A quick and versatile chicken fried rice that uses cold leftover rice and simple ingredients for a better-than-takeout meal at home. The key is a screaming hot pan and letting the rice get those signature crispy, browned bits.
- Time
- 15 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, eggs, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 30 g
- 55 g
- 150 g
- 280 g
- 470 g
- 1 g
- 50 g
- 100 g
- 12 g
- 15 g
Weights are estimates. Together, the ingredients weigh about 1.15 kg before cooking, which is about 285 g per serving.
Steps
If using fresh rice, cook it ahead of time and spread it out on a large platter or sheet tray to cool completely in the refrigerator. Cold rice is essential to prevent the grains from sticking together or steaming.
Place a wok or your largest skillet over high heat. The pan needs to be screaming hot before adding any ingredients to ensure the rice fries rather than steams.
Once the pan is hot, add the vegetable oil and swirl to coat the surface.
Add the diced onion and the frozen peas and carrots to the pan. Sauté for 1-2 minutes until the onions begin to soften.
Add the cooked chicken and the cold rice to the pan at the same time.
Scatter the rice and chicken into an even layer across the pan. Let it cook undisturbed for 2-3 minutes so the bottom layer can get brown and crispy.
Season with cracked black pepper and pour in the soy sauce. Use the soy sauce to help deglaze the pan, scraping up any browned bits from the bottom.
Push the rice mixture to the sides of the wok or skillet to create a well in the center.
Pour the beaten eggs into the center well. Scramble them until they are just set.
Toss everything together until the eggs are fully incorporated into the rice and chicken.
Remove from heat and serve immediately. Garnish with sliced green onions and a drizzle of sriracha mayo if desired.
Notes
For the best results, use rice that has been refrigerated overnight. If you don't have a large enough skillet, cook the rice in batches to maintain the high heat necessary for frying. You can substitute the chicken with leftover pork chops, ground beef, or shrimp.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 420
- Protein
- 26 g
- Carbs
- 39 g
- Fat
- 17 g
- Fiber
- 2 g
Where the calories come from
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