Weeknight Chicken Fried Rice with Simple Pantry Ingredients
Weeknight chicken fried rice made with pantry staples like cold rice, chicken, eggs, frozen vegetables, garlic, and soy sauce. A fast, reliable dinner that tastes like takeout at home.
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
Cold rice gives the best texture. Pat dry thawed vegetables to reduce moisture. Add soy sauce gradually to avoid making the rice soft.