Chicken Fried Rice

Chicken fried rice is possibly one of the easiest and quickest recipes I have in a monthly rotation. It is especially useful when you’ve prepared too much rice in another meal and are not sure what to do with the leftovers. Rice is a food that doesn’t keep too long as leftovers. While proper storage of cooked rice is important, the typical refrigerated shelf life of rice, any type of white rice, is only 3 to 4 days. After the 4th day, you run the risk of the rice already beginning to grow a specific bacterium called Bacillus cereus which produces a toxin that can cause a very serious food poisoning. In order to prevent this from occurring before the 4th to 5th day of storage, be sure to cool the leftover rice quickly in a shallow, airtight storage container in a refrigerator. Then do not reheat the rice in the microwave more than once.

Now that I have adequately startled y’all…let’s get into the nitty-gritty of how to prepare the yummiest chicken fried rice at home.

Other than rice and chicken being two main staples in this recipe, various vegetables, eggs, sesame oil, and soy sauce are all a must as well to create the correct flavors. Typically fried rice has peas and carrot cubes in it, but I’ve also made this recipe with broccoli, green beans, and zucchini. It is really up to you and what your family likes. For me, my family loves the traditional peas and carrots, but if I have vegetables that I need to use up, that is what goes into the fried rice.

Tools that make this recipe easier are a cooking wok, rubber spatula, and sometimes tongs. Although, a wok is not necessary. Would you believe that I never had a wok until last week, and I have only made fried rice with it once? In the past, I used my largest, deep-sided frying pan. While the wok was a little easier to use than my frying pan, it didn’t make it exceptionally easier or quicker. If you do find yourself wanting to use a wok, I recommend a non-stick one preferably one that is not Teflon coated. Teflon wears down easily over time and one day you might find yourself having the added flavor of Teflon flakes in your fried rice.


prep time: 10-15min

cook time: 15-20min

Yields: 4-6 servings


2 cups of already cooked white rice, I prefer Jasmine because it has the proper amount of stickiness when cooked

2 chicken breasts, cut into cubes

1 1/2 cups desired vegetables, if you are using fresh then cook-time increases (I like the frozen mixed peas and carrots, it’s quick and easy)

3 eggs

Bundle of 5-6 green onions, chopped

Sesame Oil

Avocado oil, or any other high temp cooking oil

Soy Sauce, I like the low sodium because I can control the amount of salt and flavor better

Sesame seeds


Preparing all the ingredients is the most important first step. The BIGGEST tip to successful fried rice is moving quickly while the food cooks at a high temp. If you premeasure and cut up all of the ingredients before even beginning, you will be able to accomplish this recipe easily and prepare it quickly. So if you are not using frozen vegetables then be sure to chop the fresh vegetables to the desired size. Whip the eggs in a bowl and chop the green onions, separate the white part from the green.

Heat the avocado oil in the bottom of the wok (or deep-sided frying pan) for several seconds on medium-high temperature, then add in the chicken cubes. Stir constantly with a rubber spatula so the chicken browns evenly. Once the chicken is properly cooked, remove from the wok/pan and let rest on a plate. Next, add in a little more avocado oil in the wok/pan and then add the vegetables, including the white part of the green onions. If you are using fresh vegetables, wait until they are beginning to soften before adding in the white part of the green onions. If you are using frozen vegetables, add them all in at once. When the vegetables are just barely beginning to soften, take them out and add them to the resting chicken. Add in a tiny bit more avocado oil to the wok/pan and pour in the whipped eggs. Cook just like normal scrambled eggs, but remember the pan is on medium-high heat so the eggs will cook quickly. When the eggs still have a little wet-look, sheen to them, add back in the vegetables and chicken. Add in 1 teaspoon of sesame oil and toss the eggs, vegetables, and chicken in it while cooking in the wok/pan for another 1-2 minutes. Add the precooked rice with another 2 tablespoons of sesame oil. Toss and stir until all of the ingredients are adequately combined.

Soy sauce flavoring is a very personal taste. Before salt and peppering the fried rice, add the desired amount of soy sauce. I would tell you how much to add, but where my husband prefers less soy sauce and more salt and pepper, I am the opposite. After adding the desired soy sauce, salt and pepper to taste. Take off heat and sprinkle with the green part of the green onions as well as sesame seeds. Serve immediately.

This fried rice recipe doesn’t have to be prepared with chicken. I’ve made it will ham chuncks, shrimp, or no added protein at all. Do you have a go-to fried rice recipe? Hope y’all have had an amazing week.

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