Chicken Fried Rice is a delicious supper & done in a flash. It’s a great “take out” dish that you can make at home.
This homemade chicken fried rice is a savory, satisfying dish that transforms simple ingredients into a flavorful meal.
Tender chunks of juicy chicken are stir-fried until golden, then tossed with fluffy rice that crisps up beautifully in the pan. Scrambled egg is folded in for a rich, velvety finish, making every bite a perfect balance of hearty and light.
Quick to whip up and endlessly customizable, this chicken fried rice is a go-to for a comforting, homemade dinner that rivals your favorite takeout.
This is one of those easy recipes that are great to make on busy days. Using frozen mixed veggies saves you even more time. You can cook the rice ahead of time, or use leftover rice from a previous meal to make it.
To Make This Recipe You Will Need:
- chicken breasts
- onion
- mixed vegetables, frozen
- coconut oil
- egg
- soy sauce, or coconut aminos
- cooked rice, cold
- large, non-stick skillet
- spatula or wooden utensil
- small bowl and whisk
To begin, dice 2 chicken breasts into ¾ inch pieces.
In a large non-stick skillet, heat a tablespoon of coconut oil over medium high heat.
Toss in diced onion & chicken and cook for about 3 minutes, stirring occasionally. Add in frozen mixed vegetables and cover. Cook until the chicken is just cooked through, 2-3 more minutes.
While it cooks, whisk an egg in a small bowl.
When the chicken is just cooked through, add in the cooked cold rice and soy sauce. Cook and stir until it is all fairly uniform in color with the soy sauce mixed into the rice. Cook for 2 minutes, until the rice gets a little bit of color here and there.
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Move the fried rice to the sides of the skillet, clearing a space in the center. Add a teaspoon of coconut oil in the cleared space.
Pour in the beaten egg. Stir and cook until the egg is scrambled and cooked through.
Once the egg is cooked, mix it into the fried rice. That’s it!
Serve with additional soy sauce if you like.
Enjoy!
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Chicken Fried Rice
Ingredients
- 2 chicken breasts, boneless, skinless
- ½ c onion, diced
- 1 c mixed vegetables, frozen
- 1 Tb coconut oil
- 1 teaspoon coconut oil
- 1 egg
- 2 Tb soy sauce, or coconut aminos
- 3 c cooked rice, cold
Instructions
- To begin, dice the chicken breasts into ¾ inch pieces.
- In a large non-stick skillet, heat a tablespoon of coconut oil over medium high heat. Toss in the onion & chicken and cook for 3 minutes, stirring occasionally. Add in the vegetables and cover. Cook until the chicken is just cooked through, 2-3 more minutes.
- While it cooks, beat the egg.
- When the chicken is just cooked through, add in the cooked cold rice and soy sauce. Cook and stir until it is all fairly uniform in color with the soy sauce mixed into the rice. Cook for 2 minutes, until the rice gets a little bit of color here and there.
- Move the fried rice to the sides of the skillet, clearing a space in the center. Add a teaspoon of coconut oil in the cleared space.
- Pour in the beaten egg. Stir and cook until the egg is scrambled and cooked through.
- Once the egg is cooked, mix it into the fried rice.
- That’s it! Serve with additional soy sauce if you like.
- Enjoy!
Equipment Used
- spatula or wooden utensil
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
This post was originally written in 2015, updated in 2024.
I loved fried rice. This is delicious.
Thank you!
Very good!
So good – Thank you Constance.