This chicken fried rice has quietly become my weeknight savior. I discovered this assembly during a busy season when I had a container of leftover rice and some cooked chicken in the fridge; what started as a simple clean-out-the-pantry dinner quickly became a beloved staple. The stir-fry is both comforting and bright: golden flecks of scrambled egg, pockets of sweet peas and carrots, and tender bites of seasoned chicken meld with savory soy and toasty sesame aroma. It’s the kind of dish that fills the kitchen with an irresistible smell and gets everyone hovering around the stove.

I love it because the texture is everything: each grain of day-old rice stays separate, the vegetables keep a little snap, and the bottom layer gets a delicious, faintly crisp bite. It’s forgiving, too—swap proteins, adjust the heat, and it still sings. I often make a double batch for easy lunches, and my family insists on adding a sprinkle of green onions and a dash of chili flakes to personalize each bowl. This is more than a convenience meal; it’s a recipe that teaches you how to coax maximum flavor from simple ingredients.

Ingredients

• Cooked chicken (2 cups): Use roasted or poached boneless chicken breast, diced or shredded. Leftover rotisserie chicken works wonderfully and speeds things up.
• Large eggs (3): Lightly beaten; they add richness and little pockets of silk throughout the rice. Room temperature eggs scramble more evenly.
• Frozen peas and carrots (1 cup): Thawed before cooking so they release less water and stay bright. Alternatively, use fresh diced carrots and thawed peas.
• Diced onion (1/2 cup): White or yellow onion provides a sweet base when softened. Look for firm, unblemished bulbs.
• Green onions (2): Sliced thin for freshness; reserve some whites for cooking and greens for garnish.
• Garlic (2 cloves): Minced fine to disperse flavor without overpowering—use fresh for best aroma.
• Cooked rice (3 cups): Jasmine or long-grain brown rice is ideal when cold and day-old; avoid freshly made hot rice to prevent clumping.
• Avocado oil (1 tbsp): Or olive oil for frying; avocado oil tolerates high heat and has a neutral flavor. I like Chosen Foods brand for consistency.
• Sesame oil (1 tsp): Add at the end for a toasted finish—use pure toasted sesame oil, not the flavored sprays.
• Soy sauce (2 tbsp): Low-sodium soy sauce or coconut aminos for a gluten-free option. Adjust salt after tasting.
• Oyster sauce (1 tbsp, optional): For extra umami depth; omit for a lighter profile or to keep it vegetarian-friendly.
• Salt and black pepper: To taste—season gradually and taste before serving.
• Optional add-ins: 1/2 cup chopped bell peppers, 1 tsp grated ginger, red chili flakes to taste for heat.

Instructions

Prep everything first: Chop the chicken, beat the eggs, thinly slice green onions, and thaw the frozen peas and carrots. Use cold, day-old rice—spread it on a tray if it’s clumped and chill briefly to separate grains. Cook the chicken (if not pre-cooked): Heat 1 teaspoon of oil in a large skillet or wok over medium-high heat. Add diced chicken, season lightly with salt and pepper, and cook 5–7 minutes until golden and cooked through. Transfer to a plate; do not overcrowd the pan to ensure proper sear. Scramble the eggs: Reduce heat to medium, wipe the pan if needed, then add a little oil and pour in beaten eggs. Let sit 30 seconds, then scramble gently until just set. Break into small pieces and transfer to the plate with chicken so they stay tender. Stir-fry the vegetables: Add remaining oil to the hot pan, sauté diced onion 2 minutes until translucent, then add garlic, peas and carrots, and any optional veg. Cook 3–4 minutes until vegetables are tender-crisp, keeping heat high enough to evaporate excess moisture quickly. Add the rice: Toss in cold rice and use the back of your spatula to break up clumps. Stir-fry on medium-high so the rice heats through and begins to take on color—about 3–4 minutes. Allow pockets to sit briefly so a slight crust forms on the bottom for texture. Combine and season: Return chicken and eggs to the skillet. Drizzle soy sauce, oyster sauce if using, and sesame oil around the pan. Stir to coat evenly and fry 2–3 minutes more. Taste and adjust salt and pepper; add red chili flakes if you want heat. Finish and garnish: Sprinkle sliced green onions over the top and give one last toss. Serve hot straight from the pan with extra soy sauce or chili flakes at the table.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For freezing, portion into meal-sized packs and freeze for up to 2 months. Reheat in a skillet over medium-high heat with a teaspoon of oil to revive the texture; add a splash of water or soy sauce if it seems dry. Avoid microwaving straight from frozen—thaw overnight for even reheating and to keep the rice from steaming excessively.

Ingredient Substitutions

To make this vegetarian, replace chicken with extra eggs, firm tofu cubes, or tempeh and swap oyster sauce for mushroom stir-fry sauce. For gluten-free, use tamari or coconut aminos instead of soy sauce. Swap jasmine rice for brown rice (note: brown rice will be firmer and may need slightly more oil). For a low-carb option, use riced cauliflower—cook it briefly to remove moisture before combining so it doesn’t become mushy.

Serving Suggestions

Serve this with quick sides like steamed broccoli, a simple cucumber salad, or pickled vegetables to cut the richness. Garnish with extra sliced green onions, toasted sesame seeds, or a drizzle of chili oil. For an entree-style presentation, place the fried rice in shallow bowls and top with a fried egg or sliced sesame-crusted chicken thighs for a heartier meal.

Cultural Background

Fried rice traces its roots to Chinese home cooking where day-old rice was routinely repurposed to avoid waste. Across regions, variations incorporate local proteins and seasonings—Cantonese versions may be light and soy-forward while Thai variants use fish sauce and jasmine rice. This version bridges the classic technique with modern pantry ingredients, marrying familiar umami flavors with Western convenience like pre-cooked chicken.

Seasonal Adaptations

In spring, swap frozen peas for fresh English peas and add asparagus tips. Summer invites diced fresh bell peppers and corn; fall and winter favor roasted root vegetables and kale. For holiday occasions, add chopped roasted chestnuts or a handful of toasted cashews for crunch. Adjust sauce proportions slightly if you add sweeter vegetables to maintain balance.

Meal Prep Tips

Double the batch and portion into individual containers for grab-and-go lunches. Keep garnishes separate—store green onions and chili flakes in small containers so each person can finish their bowl fresh. If using tofu, press it the night before so it absorbs marinades better and holds texture during stir-frying.

Make this recipe your own: experiment with proteins, change up the veg, and tune the sauces to your family’s taste. There’s great satisfaction in turning leftovers into a vibrant meal that everyone enjoys—give it a try tonight and notice how a few small techniques make a simple dish sing.