Description

A quick and easy crispy chicken fried rice recipe that delivers a perfect balance of savory chicken, crunchy rice, and fresh veggies, all made at home with simple ingredients.

Ingredients

Scale

4 cups cooked white rice (preferably day-old, about 900g)
1 lb diced chicken breast or thighs (450g)
3 tablespoons vegetable oil
2 large eggs, beaten
1 cup frozen peas and carrots mix (150g)
1 small yellow onion, finely chopped
2 garlic cloves, minced
3 tablespoons soy sauce (low sodium preferred)
1 teaspoon sesame oil
2 stalks green onions, sliced
Salt and black pepper to taste

Instructions

Pat the diced chicken dry with paper towels and season lightly with salt and pepper. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes until golden and cooked through, stirring occasionally. Remove from the pan and set aside.
In the same skillet, add a bit more oil if needed. Pour in the beaten eggs and cook gently, stirring, until just set but still soft. Remove and set aside with the chicken.
Add the remaining 1 tablespoon of oil to the skillet. Toss in the chopped onion and cook for 2 minutes until translucent. Add minced garlic and frozen peas and carrots. Stir-fry for another 2-3 minutes until veggies are heated through but still vibrant.
Add the cold cooked rice to the skillet. Use a spatula to break up any clumps and spread the rice evenly. Let it sit for 2-3 minutes without stirring to develop a golden crust. Then stir and repeat once or twice to get more crispy spots.
Return chicken and scrambled eggs to the skillet. Pour soy sauce and drizzle sesame oil over the entire mixture. Stir well to coat everything evenly. Cook for another 2 minutes so the flavors meld and the rice stays crispy.
Taste and adjust seasoning with salt or more soy sauce if needed. Remove from heat and sprinkle sliced green onions on top.
Serve immediately while hot and crispy.

Notes

Use day-old rice refrigerated overnight for best crispiness. Do not overcrowd the pan when cooking chicken to get a good sear. Cook eggs softly to keep them tender. Season gradually with soy sauce to avoid over-salting. Reheat leftovers in a hot skillet with a splash of water or soy sauce to restore crispiness.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Asian

Nutrition

Serving Size: 1 serving (about 1/4
Calories: 475
Sugar: 3
Sodium: 700
Fat: 15
Saturated Fat: 3
Carbohydrates: 45
Fiber: 3
Protein: 30

Keywords: crispy chicken fried rice, easy fried rice recipe, homemade fried rice, quick dinner, chicken fried rice, weeknight meal