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Easy Chinese Chicken Fried Rice

Name: Easy Chinese Chicken Fried Rice
Prep time: 10 min
Total time: 35 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 cups white rice (cold or leftover); 3 tablespoons olive oil, divided; 3/4 pound chicken tenders; 1/2 teaspoon ground ginger; 1/4 teaspoon salt; 1/4 teaspoon ground pepper; 1/2 sweet onion; 2 cloves garlic; 1 cup frozen peas and carrots; 2 eggs; 3 tablespoons soy sauce, divided; 1 teaspoon sriracha; 2 tablespoons diced green onions

16 Ratings

15 Reviews

Kitchen Tested

Prep 10 min
Total 35 min
Servings 2

Put down the takeout menu, because this chicken fried rice is simple, fast and can be made in one skillet—which means less dirty dishes! A great way to use up leftovers, this easy Chinese fried rice uses cold, pre-cooked white rice, chicken tenders, frozen vegetables and eggs. Toss it all together with ginger and soy sauce and you’ve got a takeout-style dinner that’s easy enough for even the busiest of weeknights.

By Buns In My Oven

Updated December 6, 2019

Ingredients

3 cups white rice (cold or leftover)
3 tablespoons olive oil, divided
3/4 pound chicken tenders
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/2 sweet onion
2 cloves garlic
1 cup frozen peas and carrots
2 eggs
3 tablespoons soy sauce, divided
1 teaspoon sriracha
2 tablespoons diced green onions

Steps

1

Heat a large non-stick skillet over medium heat. Add 1 tablespoon olive oil.
2

Dice chicken into bite-sized pieces. Toss with ginger, salt, and pepper. Add to skillet and cook, stirring often, until browned and cooked through, about 7 minutes. Remove chicken to plate and set aside.
3

Add 1 tablespoon olive oil to pan and stir in diced onion, garlic, and peas and carrots. Cook until onions are translucent and vegetables are warm, about 7 minutes. Remove vegetables to plate with chicken and set aside.
4

Add remaining tablespoon of olive oil to pan over medium heat. Add rice and stir to coat. Cook, stirring occasionally, 5 minutes until rice is warmed through. Push rice to the side of the pan.
5

Crack eggs into the empty section of the pan and drizzle with 1 teaspoon of soy sauce. Scramble the eggs until done.
6

Stir eggs into the rice mixture, return chicken and vegetables to pan, top with remaining soy sauce and sriracha. Stir well, cooking for 5 more minutes.
7

Remove from heat and sprinkle with green onions before serving.

The white rice in this Chinese fried rice recipe can easily be substituted for brown rice.
If you don’t have chicken tenders on hand, you can replace them an equal amount of chicken breasts and prepare them the same.
Looking for more heat? Throw in an additional 1-2 teaspoons of sriracha.
Not only is using leftover rice convenient, but the best Chinese fried rice is made from cold, pre-cooked rice. Using freshly made hot rice will result in overcooked, mushy fried rice. If you don’t have cold, pre-cooked rice on hand, try this trick: cook microwavable rice, then immediately transfer to the freezer for 20 minutes to chill while you start to prepare the chicken. While it’s not exactly the same as day-old rice, it’ll do in a pinch.
There are even more fried rice recipes where this came from, and they’re all worthy of a spot on your dinner rotation list.

No nutrition information available for this recipe

It’s late on a weeknight and you’re just now realizing that you didn’t plan anything for dinner. We’ve all been there. If you don’t want to run to the grocery store or even bother with takeout, don’t panic—check your fridge instead. You might just have everything you need for this easy Chinese chicken fried rice. Plus, making this meal will be way quicker than waiting for doorstep deliver to show up.