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Chicken Fried Rice

It’s nice when you make up a recipe that is simple and easy to prepare that also tastes so delicious your family asks you to make it weekly.
Course Chicken Dinner, Dinner
Cuisine American, Asian, Chinese
Keyword chicken and rice, chicken fried rice, fried rice, Rice, Take-Out
Servings 6
Author Pam


  • 4 heaping cups cooked white rice
  • 4 tbsp vegetable oil such as canola or avocado
  • 2 tbsp unsalted butter or margarine, or just use oil
  • 1 medium to large white or yellow onion, diced or cut into small chunks
  • 4 large eggs scrambled beforehand
  • 3 large cooked skinless chicken breasts cut into small chunks or diced
  • 12 ounce bag frozen peas and carrots, slightly thawed
  • 1/2 cup low sodium or regular soy sauce
  • 1 1/2 tsp garlic powder
  • 1/2-3/4 tsp ground black or white pepper
  • choice of dipping sauce on the side, this is optional


  1. 1.Heat a large nonstick fry pan or wok with oil and butter. Swirl around until hot, try not to burn the oil and butter.

    2.Toss onion and cook for just a minute or two. Add in cooked rice and toss for about a minute. Add in scrambled eggs, garlic powder and pepper. Continue to cook.

    3.Toss in peas and carrots and gently mix to incorporate. Now, add in the soy sauce. Keep stirring until you see the rice start to get some color. Just a little. Toss in chicken and cook until heated. That’s it, you’re done! Plate up and enjoy!!

    ***Here are some additional ingredients you may want to add in on occasion – 1 cup frozen corn, 2 tbsp toasted sesame seeds, 2 tbsp dark sesame sauce stirred in at the end of cooking, 2 tsp minced garlic for more garlic flavor, 1/2 tsp red pepper flakes, 2 tsp sriracha sauce. These are just a few ingredients that I have added in the past. My suggestion, try this recipe as is the first time. YUM!