One-Pot Chicken Fried Rice for Busy Nights
One-pot chicken fried rice made in a single pan with tender chicken, fluffy cold rice, mixed vegetables, and simple seasonings for a fast weeknight dinner.
Equipment
- Large Skillet or Deep Sauté Pan
- Spatula
- Knife and cutting board
Ingredients
One-Pot Chicken Fried Rice
- 3 cups cooked long-grain white rice cold, day-old preferred
- 12 oz boneless, skinless chicken thighs or breasts diced
- 2 tbsp neutral oil
- 3 cloves garlic minced
- 1 cup mixed vegetables peas, carrots, corn, or green beans
- 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 into small pieces and season lightly with salt and pepper. Slice green onions.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until fully cooked and lightly golden, about 4 to 5 minutes.
- Lower heat slightly. Add garlic and stir until fragrant, about 30 seconds. Add mixed vegetables and cook 2 to 3 minutes until warmed through and moisture evaporates.
- Add rice and spread into an even layer. Let sit 20 to 30 seconds, then toss and fry until heated through and lightly toasted.
- Drizzle soy sauce around the edges of the pan and toss well. Stir in sesame oil. Taste and adjust salt and pepper as needed.
- Add green onions, toss briefly, and serve hot.
Notes
Use cold, day-old rice for best texture. A wide pan helps moisture evaporate so the rice fries instead of steaming. Add soy sauce gradually to avoid making the rice soft.