Savory Chicken Fried Rice in 30 Minutes or Less

This Quick & Easy Chicken Fried Rice is a comforting dish that's quick to prepare and packed with flavor.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

2 tablespoons Low-Sodium Soy Sauce Swap with tamari for gluten-free.
1 tablespoon Oyster Sauce Don't skip this key ingredient!

For the Cooking

1 tablespoon Canola Oil Grapeseed or peanut oil works too.
1 tablespoon Unsalted Butter Use vegan butter for a dairy-free option.

For the Protein

1 pound Boneless Skinless Chicken Breast Tofu or shrimp are great substitutes.
2 large Eggs Use egg substitute if vegan.

For the Veggies

2 cups Chopped Fresh Vegetables Incorporate anything from bell peppers to broccoli.
1 cup Frozen Peas and Carrots Ensure they’re thawed to prevent excess moisture.
2 cloves Garlic Fresh is best, but garlic powder can work in a pinch.
3 stalks Green Onions Perfect for garnish; chives can be an alternative.

For the Rice

4 cups COLD Cooked Brown Rice Day-old rice is the best choice.

For the Heat

1 teaspoon Red Pepper Flakes/Sriracha Optional for a spicy kick.

Equipment

Large skillet or wok

Method

Step‑by‑Step Instructions for Chicken Fried Rice

In a small bowl, mix together the oyster sauce with 2 tablespoons of low-sodium soy sauce. Set aside.
Heat a large skillet or wok over medium-high heat and melt 1 tablespoon of unsalted butter. Pour in the beaten eggs and cook for 1-2 minutes. Transfer to a bowl.
Increase heat to high, add 1 tablespoon of canola oil, and stir-fry the chicken with 1 tablespoon of soy sauce for 5-7 minutes.
Drizzle in 1 tablespoon canola oil, add vegetables, peas, and carrots, and stir-fry for 3-4 minutes.
Add the reserved butter, minced garlic, cold rice, and sauce mixture to the skillet. Heat through for 3-4 minutes.
Fold in the chicken and scrambled eggs, sprinkle with green onions and heat through.
Serve and garnish with red pepper flakes or extra soy sauce if desired.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 750mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 3mg

Notes

For best results, always use cold rice, cook on high heat, and customize with available vegetables.

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