dinner

Chicken Fried Rice

This easy homemade Chicken Fried Rice is a true RizzieFarms staple — comforting, savory, and endlessly adaptable. Tender strips of chicken are seared until lightly golden, then tossed with sweet onion, carrot, scallions, garlic, and fluffy cooled rice. Soy sauce, sesame oil, and a touch of mirin bring that unmistakable takeout-style balance of salty, nutty, and gently sweet flavors, while peas add pops of freshness and color. Scrambled eggs folded in at the end give the dish richness and body. It’s the ideal recipe for using leftover rice, comes together quickly in one pan, and reheats beautifully for next-day lunches or late-night bites.

Servings: 4 servings
Total Time: 40 min

Ingredients

Main Ingredients
  • 2 cups cooked white rice, cooled completely
  • 3 tablespoons vegetable oil, divided, plus 1 teaspoon
  • 1 boneless skinless chicken breast, thinly sliced
  • 1 small yellow onion, diced
  • 1 medium carrot, peeled and diced
  • 3 scallions, thinly sliced on the diagonal
  • 2 medium cloves garlic, minced
  • 3 teaspoons low-sodium soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon mirin
  • 1 cup frozen or canned baby green peas
  • 2 large eggs, lightly beaten
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the chicken Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken breast, season with a pinch of salt and black pepper, and cook for 4–5 minutes until just cooked through and lightly golden. Transfer the chicken to a plate and set aside.
  2. Cook the aromatics Add 1 tablespoon of the vegetable oil to the same skillet. Add the diced onion and carrot and cook for 3–4 minutes, stirring frequently, until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Scramble the eggs Push the vegetables to one side of the skillet. Add the remaining 1 teaspoon of vegetable oil to the empty side, then pour in the beaten eggs. Let them set slightly, then gently scramble until just cooked.
  4. Add rice and peas Add the cooled cooked rice and the peas to the skillet. Stir everything together, breaking up any rice clumps, and cook for 4–5 minutes until the rice is heated through and lightly toasted.
  5. Season the rice Drizzle the soy sauce, sesame oil, and mirin evenly over the rice. Stir well to coat all components evenly and cook for 2–3 minutes to allow the flavors to meld.
  6. Finish and serve Return the cooked chicken to the skillet along with the sliced scallions. Stir to combine and cook for 1–2 minutes until everything is heated through. Taste and adjust seasoning with additional salt or black pepper as needed. Serve hot.

Notes

  • Cold or day-old rice produces the best texture and prevents mushiness.
  • For extra flavor, substitute part of the vegetable oil with neutral peanut oil.
  • Leftovers keep well refrigerated for up to 3 days.

Tags

fried rice chicken rice cooker friendly takeout-style quick dinner