On nights when I don’t feel like making dinner, but want to save picking up take out for the end of the week or weekend, I make Easy Chicken Fried Rice. This customizable dish is SO quick, SO easy and, although I’m showing you how to make chicken fried rice, I usually use whatever we’ve got on hand in the fridge or freezer. We blaze through a wok of it incredibly fast – it’s delicious, inexpensive, and did I mention quick? It takes longer for it to cool down to a temperature that my children don’t consider “spicy” than it does to actually cook!
Watch How to Make It
Chicken Fried Rice Ingredients
I can say with 99% certainty that you’ve already got all the ingredients needed to make a batch of fried rice on hand in your refrigerator and cupboards. You’ll need:
White rice Frozen vegetables Garlic Sesame or wok oil Chicken breast or thighs Eggs Butter (yes, BUTTER!) Gluten free tamari, or traditional soy sauce if you don’t need to eat gluten free.
Tips for Making Fried Rice
Step 1: Prepare the Rice
Start by making the rice, or you can use 3 cups leftover cooked rice. To a small saucepan add long grain white rice (I like Lundberg Farms) plus water, a drizzle of extra virgin olive oil, and a pinch of salt. Bring to a bubble then turn the heat down to medium-low, place a lid on top, and simmer for 10 minutes. The water should just BARELY be bubbling. Remove the pan from the heat then let it sit with the lid on for 5 minutes before fluffing the rice with a fork and spreading it out onto a plate. Rice = done!
Step 2: Stir Fry the Chicken
Heat a large wok or skillet over high heat then add sesame or wok oil. Once hot, add chopped chicken breast seasoned with salt and white pepper then stir fry until cooked through, 2-3 minutes. Remove to a plate then set aside.
Step 3: Stir Fry the Vegetables
Heat an additional teaspoon oil then, once hot, add frozen vegetables and stir fry until tender. Again, use whatever you’ve got in the freezer – I usually use peas and sweet corn. Add minced garlic then stir fry for another 30 seconds or so, being careful to not let it burn.
Step 4: Scramble the Egg
Scoot the vegetables to the side of the wok then add an egg whisked with sesame oil into the center and scramble.
Step 5: Add Butter (Trust Me)
Add a couple pats of butter then allow it to melt. I know, I know – butter in fried rice? Trust me – it’s DELISH!
Once melted, add the cooked chicken and rice then toss to combine and heat everything through.
Step 6: Drizzle in GF Tamari or Soy Sauce
Last step is to drizzle in reduced sodium gluten free Tamari (or soy sauce if you don’t need to eat gluten free) then toss again to combine.
That’s all she wrote! I like to let the fried rice cool a little before serving as you can taste the ingredients so much better when it’s not piping hot. I hope you love this super simple, quick and easy weeknight dinner recipe – enjoy! What’s the Best Wok for Fried Rice? The unique shape of a wok allows for quick, even cooking — a must when it comes to making fried rice! I love this Calphalon Signature Hard-Anodized Nonstick Wok because, unlike a traditional wok, it has a flat bottom so you don’t have to worry about it tipping over. This wok is available for ~$106. For a more affordable option, the Kenmore Hammond Flat Bottom Carbon Steel Wok is another great option at less than $40.
More Take-Out Inspired Recipes
Beef and Broccoli Potsticker Noodle Bowls Sesame Peanut Sauce Noodles Chicken Pad Thai Thai Sweet Potato Curry Vietnamese-Style Caramelized Pork Bowls Spicy Shrimp Soup
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