From Mila's kitchen
This 30-minute chicken fried rice stir-fries diced chicken, cold cooked rice, eggs, peas, carrots, onion, and garlic in one skillet. Cold day-old rice is the key texture choice because its firmer grains separate under high heat instead of turning soft and clumpy.
Recipe
30-Minute Chicken Fried Rice
Ingredients
- 2 cups cooked white rice (preferably cold, day-old)
- 1 lb boneless, skinless chicken breast or thighs, diced
- 2 tbsp vegetable oil, divided
- 2 eggs, lightly beaten
- 1 cup frozen peas and carrots, thawed
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 3 tbsp low-sodium soy sauce (or tamari for gluten-free)
- 1 tbsp oyster sauce (optional, for depth)
- 1 tsp sesame oil
- Salt and pepper, to taste
- Green onions and sesame seeds, for garnish (optional)
Instructions
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken, season lightly with salt and pepper, and cook until browned and cooked through. Remove and set aside.
- In the same skillet, add remaining oil. Sauté onion and garlic for 1–2 minutes until fragrant.
- Push veggies to one side. Add eggs to the other side of the pan and scramble until just cooked through.
- Add thawed peas and carrots. Stir everything together.
- Add cold rice to the skillet. Stir-fry for 2–3 minutes, breaking up clumps.
- Return cooked chicken to the pan. Add soy sauce, oyster sauce (if using), and sesame oil. Toss everything to coat evenly.
- Cook another 1–2 minutes until heated through. Garnish with green onions or sesame seeds if desired, and serve hot.
Recipe Notes
- • Cold day-old rice works best to avoid mushiness.
- • For added flavor, stir in chili garlic sauce or sriracha.
- • Easily swap chicken for shrimp, tofu, or leftover rotisserie chicken.
Nutrition
- Serving Size
- 1.5 cups
- Calories
- 410
- Sugar
- 3g
- Sodium
- 740mg
- Fat
- 15g
- Saturated Fat
- 3g
- Unsaturated Fat
- 9g
- Trans Fat
- 0g
- Carbohydrates
- 40g
- Fiber
- 2g
- Protein
- 28g
- Cholesterol
- 130mg
Method at a glance
Why this recipe works
- Cooking the chicken first and removing it prevents the pan from becoming crowded while the eggs and rice are stir-fried.
- Adding sesame oil with the sauces near the end preserves its aroma while the soy sauce coats the reheated rice.
Recipe-specific success guide
- Break up cold rice before it enters the skillet so you do not have to crush clumps while eggs and vegetables overcook.
- Keep the pan hot and stir the rice for the listed 2 to 3 minutes before returning the chicken.
- Confirm the diced chicken reaches 165°F during its first cooking step.
Troubleshooting
The rice is mushy
Warm, freshly cooked rice carries more surface moisture. Use chilled rice and avoid crowding the skillet so moisture can escape.
The rice is salty
Use low-sodium soy sauce and remember that optional oyster sauce adds more seasoning. Add sauces measured, then taste before adding salt.
Storage and reheating
Refrigerate promptly and use within 3 to 4 days. Reheat only the portion you need until it reaches 165°F and is steaming throughout.
What to serve with it
The chicken, rice, egg, and vegetables make this a complete skillet meal without a required side.
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