Chicken Fried Rice
Chicken Fried Rice is one of those meals that feels like takeout but costs a fraction of the price. At under $5 for the whole batch, this version stretches three-quarters of a pound of chicken across 4 hearty servings by letting the eggs, rice, and vegetables do their share of the work. The trick is day-old cold rice, a hot pan, and a little patience. Weeknight dinner, solved.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
Ingredients
- 3/4 pound boneless skinless chicken breasts, diced into 1/2-inch pieces
- 2 tablespoons canola or vegetable oil
- 1 teaspoon sesame oil (used as a finishing drizzle)
- 1 1/2 cups frozen peas and diced carrots blend, straight from the freezer
- 1/2 cup frozen corn (optional)
- 3 green onions, trimmed and sliced into thin rounds
- 3 garlic cloves, finely minced
- 1/4 teaspoon Chinese 5 spice powder
- 1/2 teaspoon ground ginger
- 3 large eggs, lightly beaten
- 4 cups cooked white long-grain rice, day-old and cold
- 3 1/2 tablespoons low-sodium soy sauce
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Season the chicken. Toss the diced chicken with a light pinch of salt, pepper, and the Chinese 5 spice powder before cooking. The 5 spice adds a subtle warmth that makes this taste anything but plain.
- Sear the chicken. Heat the canola oil in a large nonstick skillet or wok over medium-high heat. Add the seasoned chicken and cook 3 to 5 minutes, flipping intermittently, until cooked through. Don’t crowd the pan or it will steam instead of sear.
- Rest the chicken. Remove with a slotted spoon, leaving the oil in the pan. Set aside on a plate.
- Cook the vegetables. Add the frozen peas and carrots, corn if using, and green onions straight from the freezer. Cook about 2 minutes, stirring here and there, until they begin to soften.
- Add garlic and ginger. Stir in the minced garlic and ground ginger and cook for 1 minute, stirring constantly so the garlic doesn’t burn.
- Scramble the eggs. Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty side and scramble, stirring as they cook. Those little egg bits are the best part, so don’t rush them.
- Combine and season. Add the chicken back in, then the cold rice. Drizzle evenly with soy sauce and toss everything together until the rice absorbs the sauce. Add red pepper flakes if using. Cook 2 more minutes until heated through.
- Finish and serve. Remove from heat and drizzle with the sesame oil. Adding it at the end instead of cooking with it gives you a stronger, nuttier flavor. Taste and adjust with a splash more soy sauce if needed. Serve hot with extra green onions on top.
Notes
Day-old cold rice is suggested. Freshly cooked rice is too moist and will turn mushy. Cook your rice the night before, spread it on a sheet pan to cool, then refrigerate uncovered. Ten minutes of planning saves the whole dish.
Budget notes. The most expensive ingredient in this recipe is the chicken. Dropping to 3/4 pound keeps this meal under $5 for four servings because the eggs and rice carry enough protein that you won’t notice the difference. Buy chicken breast from a frozen store-brand bag. Great Value’s 3 lb or 5 lb bags give you the best price per pound, and pull out just what you need. Using sesame oil as a finishing drizzle rather than a cooking oil cuts the amount you use in half and actually gives you more flavor for less.
Substitutions. Chicken thighs work great here and are often cheaper per pound than breasts. Leftover ham or rotisserie chicken are both solid swaps that can bring the cost down even further. Use tamari or liquid aminos for a gluten-free version. Brown rice or cauliflower rice both work if that’s what you have on hand.
Storage. Keeps airtight in the fridge up to 5 days, or freeze up to 4 months. Reheat in the microwave in 30-second bursts, adding a tiny splash of water if the rice seems dry.