This Easy Chicken Fried Rice rivals even the best takeout for a quick dish that makes a perfect weeknight dinner!
As one of four kids, one problem we never had in our kitchen was leftovers. But when I started living on my own, I found it difficult to prepare meals for one without having excessive leftovers. Whenever I made a batch of rice, for example, I always found that I had at least a few cups I couldn’t get through in one sitting. With this in mind, I started searching for recipes that help me use up all my leftovers—without sacrificing flavor.
This easy chicken fried rice recipe has come to the rescue for me many times over. It’s quick, tasty, and easy to customize. The rich flavor of the sesame oil melds seamlessly with the savory combo of garlic and tamari. The eggs in this recipe round it out with a fluffy, protein-packed punch.
And if you’re looking for a way to use up a few extra cups of rice, this recipe offers the perfect solution. Whether you’re a fried rice aficionado or looking to explore a new dish, hold the takeout and give this simple and delectable dish a try.
Is This Easy Chicken Fried Rice Healthy?
One of the benefits of prepping this takeout classic at home is that you can know exactly what you are eating! Not only is this chicken fried rice easy to make, but it also contains plenty of nutritious ingredients. The chicken is an excellent source of lean protein, and it also contains nutrients like vitamin B. Eggs are another great protein source, and they also contain vitamin D. Sesame oil is rich in healthy fats and a good source of antioxidants. To make this dish suitable for vegetarian diets, you can swap the chicken with a plant-based alternative like tofu, chickpeas, or tempeh. To reduce the sodium content in this recipe, opt for a low-sodium version of your tamari or soy sauce.
Tips And Tricks For Customizing Your Fried Rice
One of my favorite parts of this chicken fried rice dish is that it is super easy to customize. With just a few tweaks here and there, you can concoct a final product that is unique to your taste preferences. If you like a little heat with your dinner, you could spice this up with chili garlic sauce, crushed red pepper flakes, or a little sriracha. To get some veggie action going, you can also stir some frozen peas and carrots in with your onions. If you’re an avocado fan like me, you’ll be happy to hear you can also top your fried rice bowl with some freshly diced avocado. And to add a little crunch to the texture, why not top it off with some roasted peanuts or cashews? Finally, you can add some extra herb garnishes to brighten your bowl. I recommend adding fresh basil or cilantro to give your chicken fried rice an extra vibrant kick.
How Do I Store Leftovers?
To store any leftover chicken fried rice, first make sure to allow your dish to cool to room temperature. After this, transfer your leftovers to an airtight container and refrigerate for up to 3 days. You can also freeze these leftovers for up to 2 months. If you choose to freeze these leftovers, just make sure to let them thaw in the fridge overnight before reheating them in the microwave or on the stove. Please note that if you are using rice that has already been stored, this dish must be consumed immediately.
Serving Suggestions
If you’re looking for a quick and easy meal, you can absolutely enjoy this fried rice dish on its own. But if you’d like to add a little extra pizzazz to your table, you could pair it with a steaming bowl of Miso Ramen or Mushroom Ramen. For a veggie side dish, I recommend this Asian Cabbage Salad or a side of Miso Eggplant. You could also try serving Vegetable Dumplings or an Asian Cucumber Salad to round out this tasty meal.
Ingredients
- 1 1/2 tablespoons olive oil divided
- 2 large eggs
- 1/4 cup water
- Salt and pepper to taste
- 1/2 tablespoon dark sesame oil
- 1 1/2 cups chicken breast sliced into thin strips
- 3/4 cup onion chopped
- 1 tablespoon fresh garlic minced
- 4 cups cooked white rice cold
- 1/2 cup green onions sliced, plus additional for garnish
- 2-3 tablespoons tamari or soy sauce
Instructions
- In a large saucepan or wok, heat 1 teaspoon of olive oil on medium heat.
- In a medium bowl, whisk together the eggs, water, and a pinch of salt and pepper until the eggs are fluffy and pale yellow.
- Pour the eggs into the prepared pan and cook until the top begins to set, about 3 minutes. Cover the pan with a lid and cook until the top of the eggs are completely set and begin to bubble, about 2-3 minutes. Flip the eggs onto a cutting board to let them cool. Do not fold the eggs in half, keep them like a big, flat pancake.
- Add sesame oil and 1/2 tablespoon olive oil to the pan and turn to medium-high heat. Add the sliced chicken and cook until the chicken is golden brown on the outside. Add in the onion and garlic and turn the heat down to medium. Cook until the onions are golden brown and then season with a pinch of salt and pepper.
- Add in the remaining 2 teaspoons of olive oil, followed by the rice and green onions. Cook, stirring occasionally, until the rice is lightly browned and heated through. Then, slice the eggs into very thin strips and mix into the rice.
- Season to taste with tamari, garnish with extra green onions, and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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