Easy Chicken Fried Rice: The Perfect Quick Weeknight Meal

Skip the prep headaches and create a flavorful, veggie-packed skillet meal at home.

By Medha deb

Created on Sep 17, 2025

Skip the prep headaches and create a flavorful, veggie-packed skillet meal at home.

Chicken fried rice is a beloved staple of Asian-inspired takeout, celebrated for its hearty ingredients, savory flavor, and lightning-fast preparation. This recipe brings all those favorite flavors into your kitchen, transforming everyday pantry and freezer staples into a complete meal in just 30 minutes. By using convenient shortcuts like frozen rice and vegetables, you can enjoy the irresistible taste and texture of classic fried rice without the extra effort. Whether you’re feeding a busy family or looking for a satisfying solo dinner, this chicken fried rice recipe will quickly become your go-to solution for a quick, flavorful, and balanced meal at home.

Why This Recipe Works

Speed: Frozen rice and mixed veggies minimize prep and cooking time.
Flavorful Results: Aromatics like ginger, garlic, and scallions deliver bold, restaurant-level flavor.
Balanced Nutrition: Chicken, eggs, and vegetables provide protein, vitamins, and fiber—all-in-one dish!
Customizable: Easily swap in your favorite vegetables or proteins to fit your taste or dietary needs.

Ingredients

Chicken thighs (boneless, skinless): Preferred for their juiciness and flavor, but chicken breast can be substituted for a leaner result.
Soy sauce (low-sodium): Provides foundational salty, umami seasoning. Using reduced-sodium prevents overpowering the dish.
Sugar: Just a little, to balance the savory and salty flavors and enhance caramelization.
Vegetable oil: For sautéing the chicken and aromatics.
Scallions: Sliced; both white/light green parts (for building flavor) and dark green tops (for garnish and a burst of freshness).
Fresh ginger and garlic: Classic aromatics that make fried rice sing with fragrant heat.
Frozen white rice: The ultimate shortcut. Freezing rice prevents it from becoming mushy; it fries up nice and crisp.
Frozen mixed vegetables: Adds color, flavor, and nutrients with zero prep—simply toss straight from the bag.
Toasted sesame oil: Imparts deeply nutty, toasty notes at the end of cooking.
Eggs: Add richness, protein, and classic fried rice texture.
Kosher salt & freshly ground black pepper: To taste, for perfectly seasoned eggs.

Step-by-Step Directions

Season the Chicken:
- Place the chopped chicken thighs in a bowl.
- Add 1 tablespoon soy sauce and sugar; toss well to coat.
Sear the Chicken:
- Heat vegetable oil in a large nonstick skillet over medium-high.
- Add chicken in a single layer. Cook, tossing occasionally, until lightly browned and cooked through, about 7 minutes.
Add Aromatics:
- Stir in the white/light green scallion parts, ginger, and garlic.
- Sauté until fragrant and scallions soften, about 1 minute.
Incorporate Rice & Veggies:
- Add frozen rice and mixed vegetables directly to the pan.
- Drizzle with the remaining soy sauce and sesame oil. Toss well.
- Spread mixture in a single layer. Cook, stirring occasionally, until everything is heated through and rice begins to caramelize on the bottom (about 5–7 minutes).
Scramble the Eggs:
- Push the rice and veggies to the pan’s edges, creating a well in the center.
- Pour in the lightly beaten eggs, season with salt and pepper.
- Let eggs set slightly, then gently scramble them to soft curds.
Combine & Serve:
- Stir scrambled eggs into the rice mixture, breaking up into bite-size pieces.
- Top with a sprinkle of dark green scallions for color and fresh flavor.

Ingredient Notes and Variations

Meat options: Chicken breast is a fine substitute for thighs; use rotisserie, shredded, or leftover cooked chicken for even faster prep.
Vegetarian: Omit chicken and add extra vegetables or tofu for a meatless main.
Rice choices: Frozen jasmine or brown rice also work. Ideally, rice should be day-old or cold before frying so it doesn’t turn mushy.
Vegetables: Choose from classic frozen veggie mixes (carrots, peas, corn, green beans) or toss in what you have on hand (bell pepper, snap peas, edamame).
Soy sauce swap: Tamari or coconut aminos suit gluten-free diets.
Spice it up: Add a pinch of crushed red pepper or a drizzle of sriracha for heat.

Expert Tips for Perfect Fried Rice

Use cold or frozen rice: Fresh, warm rice becomes sticky; cold rice fries into individual, well-separated grains.
Don’t overcrowd the pan: Fry rice in a large skillet or wok so ingredients caramelize rather than steam.
Keep it moving: Stir frequently while frying to prevent burning and to distribute flavor evenly.
Add oil sparingly: You want fried rice, not oily rice. Adjust if rice seems dry, but start with less.
Sauté aromatics briefly: Garlic and ginger cook quickly—don’t let them burn or they’ll taste bitter.

Serving Suggestions

Garnish with extra scallions, toasted sesame seeds, or a splash of chili oil.
Pair with simple cucumber salad, miso soup, or steamed broccoli for a complete meal.
Leftovers make a quick packed lunch—fried rice reheats beautifully.

Storage and Reheating

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in a nonstick skillet over medium heat until hot throughout, or microwave with a damp paper towel to retain moisture.

Chicken Fried Rice Recipe Card

Ingredient	Amount
Boneless, skinless chicken thighs	1 1/4 lbs
Low-sodium soy sauce	4 Tbsp
Sugar	1 tsp
Vegetable oil	2 Tbsp
Scallions	3, sliced; dark green tops reserved
Fresh ginger, chopped	1 Tbsp
Garlic cloves, chopped	2
Frozen white rice	3 cups
Frozen mixed vegetables	1 (10 oz) bag
Toasted sesame oil	1 Tbsp
Large eggs, lightly beaten	3
Kosher salt	1/8 tsp
Black pepper	1/8 tsp

Frequently Asked Questions (FAQs)

Q: Can I use fresh rice instead of frozen?

A: Yes, but for best results, use day-old or cold rice to ensure grains stay separated and crisp during frying.

Q: What proteins can I substitute for chicken?

A: Shrimp, pork, beef, tofu, or simply additional eggs work well as chicken alternatives.

Q: How do I avoid soggy fried rice?

A: Use cold or frozen rice, do not crowd the pan, fry in batches if needed, and avoid adding excess sauce or oil while cooking.

Q: How spicy is this recipe?

A: The base recipe is mild. Add chili flakes, sriracha, or diced fresh chiles for more heat.

Q: Does this recipe work for meal prep?

A: Absolutely. Cooked fried rice stores well in the fridge for up to 3 days and reheats quickly in a skillet or microwave.

Final Tips and Tricks

Batch size: Double the recipe for a large family or planned leftovers—just use a bigger pan or fry in batches.
Prep ahead: Dice chicken and aromatics in advance; keep rice in freezer for last-minute dinners.
Waste not: Fried rice is ideal for using up bits of leftover meat, vegetables, or even rice that’s drying out.
Garnish to impress: For a takeout look, top with extra scallions, sesame seeds, or a drizzle of hoisin or chili sauce.

Nutrition Information (Estimate)

One generous serving (1/4 of the pan) contains approximately:

Calories: 420
Protein: 26g
Carbohydrates: 48g
Fat: 14g
Fiber: 4g
Sodium: 800mg

*Note: Nutrition will vary based on ingredient selection and portion size.*

Enjoy Your Homemade Chicken Fried Rice!

Whether you’re craving comfort food or need a reliable weeknight favorite, this easy chicken fried rice brings all the punchy, savory goodness of your favorite restaurant version home—without a long ingredient list or complicated steps. Keep frozen rice and veggies on hand, and you’re never more than 30 minutes from a delicious dinner everyone will love.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb