Crispy Chicken Fried Rice

Cold rice turns golden in a hot pan with chicken, vegetables, and softly scrambled eggs. This approachable version keeps the method straightforward, with familiar ingredients and a few small details that make dinner easier.

Why you’ll love this recipe

• Familiar ingredients with plenty of flavor.
• About 25 minutes from prep to table.
• Easy to round out with sliced cucumber and a squeeze of lime.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 3 cups cooked, chilled rice
• 2 cups cooked diced chicken
• 2 tbsp neutral oil, divided
• 2 eggs, beaten
• 1 cup frozen peas and carrots
• 2 garlic cloves, minced
• 3 tbsp reduced-sodium soy sauce
• 1 tsp sesame oil
• 2 scallions, sliced (optional)

Let’s make it

1. 01

   Get ready

   Heat 1 tablespoon oil in a large skillet. Add beaten eggs and scramble until fully set, then transfer to a bowl.

2. 02

   Build the flavor

   Add remaining oil, peas, carrots, and garlic; cook for 2 minutes.

3. 03

   Bring it together

   Add chilled rice, spreading it into a thin layer. Let it cook undisturbed for 2–3 minutes, then stir.

4. 04

   Finish cooking

   Fold in chicken and soy sauce. Stir-fry until everything is piping hot and the chicken and rice reach 165°F.

5. 05

   Serve and enjoy

   Return eggs to the pan and finish with sesame oil and scallions (if using).

Make It Even Better

Use promptly chilled leftover rice; a crowded pan steams instead of browning.

Read through the recipe and measure the ingredients before starting.

Make it your own

Use cooked shrimp instead of chicken or add finely diced bell pepper.

What to serve with it

Sliced cucumber and a squeeze of lime

Storage & reheating

Refrigerate leftovers in a shallow, covered container within 2 hours. Use within 3 days. Reheat gently until the center reaches 165°F, adding a splash of water or broth if needed.