Chicken Fried Rice

I've always loved fried rice. It's so comforting and delicious, and this particular version makes the ultimate weeknight dinner. Just like the best easy weeknight dinners and one-pan meals, you can make it in one pan so the cleanup is easy and everyone in the family will love it! Plus, this recipe includes some of my favorite flavors: ginger, garlic and sesame. You might even want to make a double batch—I always crave it for leftovers the next day!

What kind of rice should you use for chicken fried rice?

Use cooked short grain white rice for chicken fried rice. This recipe calls for frozen rice for an easy shortcut but you can also use leftover rice or cooled freshly-cooked rice.

When should you add the egg into fried rice?

You should add the egg after the rice, meat, and veggies have all cooked. Push the rice to the sides of the pan, crack the egg right into the middle and let it scramble, then mix it in with the rest of the ingredients.

Can you freeze chicken fried rice?

You sure can! This rice freezes and reheats well. Freeze the cooled rice in an airtight container for up to one month and let it thaw in the fridge before reheating.

How to Make Chicken Fried Rice

INGREDIENTS

• Chicken thighs: I like using thighs for this recipe because they're richer and more flavorful than chicken breasts, but use breast if you prefer white meat.
• Soy sauce: Opt for low-sodium soy sauce so you don't overpower the other flavors in this dish.
• Sugar: You need just a touch of sugar to highlight the savory and salty elements in fried rice.
• Aromatics: This chicken fried rice gets major flavor from fresh garlic, ginger, and scallions. This trio is savory, herby, and just a touch spicy.
• Rice: Frozen white rice is the key to 30-minute fried rice. I always have a bag in the freezer.
• Vegetables: Frozen mixed veggies are another great shortcut ingredient. They cook up in a flash.
• Sesame oil: This adds a warm, toasty flavor to the veggie-packed dish.
• Eggs: These add some richness to the dish—and protein too, of course!

STEP-BY-STEP INSTRUCTIONS

Start by seasoning the sliced chicken with the soy sauce and sugar.

Next, cook the chicken in a large skillet until it's nicely browned and mostly cooked through. Add the scallion whites, ginger, and garlic, and cook until they're delicious-smelling, about a minute.

Now add your frozen rice and veggies to the chicken in the skillet, along with the remaining soy sauce and sesame oil. Cook the rice until everything is hot and cooked through, 5 to 7 minutes. Be sure to keep stirring so everything cooks evenly.

Make a well in the center of the pan by pushing the rice and veggies to the edges. Add the beaten eggs to the center and season them with salt and pepper. Cook the eggs gently until they start to set a bit, then give them a good stir to cook them into soft curds.

Finally, combine the eggs with the rice and veggies and top everything with the dark green scallion parts.

A full list of ingredients and directions can be found in the recipe below.