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 is one of those easy recipes that are great to make on busy days. It doesn’t take much time at all. You can cook the rice ahead of time, or even 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.
You May Also Like: Shortcut Red Beans and Rice
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!
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me! You can also post it to my Facebook Page.
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.
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.