Created on December 25th, 2025 at 03:49 pm
Easy Chicken Fried Rice
Weeknight chicken fried rice with simple pantry ingredients is designed for the nights when you want a homemade dinner without planning ahead. This recipe uses ingredients many households already have on hand, such as rice, chicken, eggs, frozen vegetables, soy sauce, and garlic. The result is a comforting, familiar dish that comes together quickly and delivers the flavor people expect from classic chicken fried rice.
This version focuses on simplicity and reliability. There are no specialty sauces, marinades, or hard-to-find ingredients. Instead, it relies on basic technique to build flavor step by step. Cooking the chicken properly, using cold rice, and seasoning at the right moments ensures the final dish tastes balanced rather than flat.
Weeknight chicken fried rice works especially well for busy families, last-minute dinners, and meal rotation cooking. It is flexible enough to adapt to what you have, while still producing consistent results when made as written.
Why Pantry Ingredients Are Enough
Chicken fried rice does not need complicated ingredients to taste good. Most of its flavor comes from how the ingredients are cooked rather than what they are. Garlic adds aroma, soy sauce provides salt and depth, eggs add richness, and green onions bring freshness.
By using pantry staples, this recipe stays accessible and budget-friendly. Frozen vegetables provide color and texture without extra prep. Neutral oil allows high-heat cooking, while sesame oil is used sparingly for aroma rather than as a main fat.
Time Breakdown
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Keeping prep simple makes this recipe easy to fit into a weeknight schedule.
Choosing the Best Chicken for Pantry Cooking
Boneless, skinless chicken breast or thighs both work well in this recipe. Chicken breast creates a lighter dish, while thighs offer more moisture and forgiving texture. Whichever you choose, cut the chicken into small, even pieces so it cooks quickly and evenly.
Light seasoning before cooking helps build flavor without overpowering the rice. Since soy sauce is added later, it is best to keep initial seasoning minimal.
Rice Preparation for Consistent Results
Cold, cooked rice is essential for fried rice. Fresh rice contains too much moisture and tends to clump together when cooked. Long-grain white rice is the most reliable choice because it stays separate and absorbs seasoning evenly.
Before cooking, break up the rice with a fork or clean hands so there are no compact clumps. This step allows the rice to fry evenly and prevents uneven texture.
Ingredients
- 3 cups cooked long-grain white rice, cold
- 12 ounces boneless, skinless chicken breast or thighs, diced
- 2 tablespoons neutral oil, divided
- 2 large eggs, lightly beaten
- 3 cloves garlic, minced
- 1 cup frozen mixed vegetables, thawed
- 2 green onions, thinly sliced
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- Salt, to taste
- Black pepper, to taste
Optional additions:
- A pinch of white pepper for classic flavor
- Extra green onions for garnish
Kitchen Tools
- Large skillet or wok
- Spatula or wooden spoon
- Knife and cutting board
- Small bowl for eggs
A wide pan allows moisture to evaporate quickly and helps the rice fry instead of steam.
What Your Kitchen Needs for This Recipe
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Break up the cold rice so the grains are loose. Dice the chicken into small, even pieces and season lightly with salt and pepper. Beat the eggs in a small bowl and set aside. Thaw and pat dry the frozen vegetables.
Step 2: Cook the Chicken
Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4 to 5 minutes, stirring occasionally, until fully cooked and lightly golden. Remove the chicken from the pan and set aside.
Step 3: Scramble the Eggs
Add a small amount of oil if needed, then pour the beaten eggs into the skillet. Cook gently, stirring, until just set but still soft. Transfer the eggs to the plate with the chicken.
Step 4: Cook the Garlic and Vegetables
Lower the heat to medium. Add the remaining oil to the pan, followed by the minced garlic. Stir constantly for about 30 seconds until fragrant. Add the vegetables and cook for 2 to 3 minutes until heated through and any moisture has evaporated.
Step 5: Fry the Rice
Add the rice to the skillet and spread it into an even layer. Let it sit undisturbed for 20 to 30 seconds to encourage light toasting. Toss and fry for 2 to 3 minutes until heated through.
Step 6: Season the Rice
Drizzle the soy sauce around the edges of the pan so it sizzles on contact. Toss well to distribute evenly. Add the toasted sesame oil and a pinch of white pepper if using.
Step 7: Combine and Finish
Return the chicken and eggs to the pan along with the green onions. Toss gently until everything is evenly combined and heated through. Taste and adjust salt or seasoning if needed. Serve immediately.
Pro Tips for Weeknight Chicken Fried Rice
Use cold rice for best texture. Keep ingredients simple and focus on proper cooking order. Let the rice sit briefly before stirring to create light browning. Avoid adding too much sauce, as excess liquid can make the rice soft. Cook eggs gently so they stay tender.
Serving Suggestions
Weeknight chicken fried rice works well as a complete meal on its own. It pairs nicely with simple sides like steamed vegetables, a crisp salad, or a light soup. Extra green onions add freshness just before serving.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat with a small amount of oil, stirring gently until heated through. Reheating in a pan preserves texture better than the microwave.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Carbohydrates | 46 g |
| Protein | 27 g |
| Fat | 14 g |
| Saturated Fat | 3 g |
| Sodium | 670 mg |
| Fiber | 3 g |
| Sugar | 2 g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Weeknight Chicken Fried Rice with Simple Pantry Ingredients
Equipment
- Large Skillet or Wok
- Spatula
- Knife and cutting board
- Small Bowl
Ingredients
Weeknight Chicken Fried Rice
- 3 cups cooked long-grain white rice cold, day-old preferred
- 12 oz boneless, skinless chicken breast or thighs diced
- 2 tbsp neutral oil divided
- 2 large eggs lightly beaten
- 3 cloves garlic minced
- 1 cup frozen mixed vegetables thawed and patted dry
- 2 green onions thinly sliced
- 2 tbsp soy sauce
- 1 tsp toasted sesame oil
- salt to taste
- black pepper to taste
Instructions
- Break up cold rice so the grains are loose. Dice chicken and season lightly with salt and pepper. Beat eggs in a small bowl. Thaw and pat dry frozen vegetables.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chicken until fully cooked and lightly golden, about 4 to 5 minutes. Remove and set aside.
- Add a little oil if needed. Scramble eggs in the skillet until just set but still soft. Transfer eggs to the plate with chicken.
- Reduce heat to medium. Add remaining oil, then garlic and cook briefly until fragrant. Add vegetables and cook 2 to 3 minutes until warmed through and moisture evaporates.
- Add rice, spread into an even layer, and let sit briefly. Toss and fry until hot and lightly toasted.
- Drizzle soy sauce around the edges of the pan and toss well. Stir in sesame oil and season to taste.
- Return chicken and eggs to the pan and add green onions. Toss until evenly combined and heated through. Serve hot.
Notes
Enjoyed this recipe? Leave a review!
There are no reviews yet. Be the first one to write one.
