Name: Easy Chicken Fried Rice Bowl Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-American
Ingredients: 3-4 cups cooked rice, preferably day-old and cold; 1 pound boneless, skinless chicken breast, cut into small bite-sized pieces; 2-3 large eggs, beaten; 2 cups mixed vegetables (peas, carrots, corn—fresh or frozen); 3-4 tablespoons soy sauce (or tamari for gluten-free); 1-2 tablespoons toasted sesame oil; 3-4 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 4-5 green onions, white and green parts separated and sliced; 3 tablespoons vegetable oil (divided); ½ teaspoon white pepper (optional, but recommended); ¼ teaspoon sugar (optional, to balance flavors); Salt and black pepper to taste; Sesame seeds for garnish (optional)

Description

This Easy Chicken Fried Rice Bowl Recipe is a quick, delicious, and budget-friendly dinner that tastes better than takeout! With tender chicken, crisp vegetables, fluffy eggs, and perfectly seasoned rice, this one-pan meal comes together in just 25 minutes. It’s the ultimate weeknight dinner solution that the whole family will love.

Ingredients

Scale

3-4 cups cooked rice, preferably day-old and cold
1 pound boneless, skinless chicken breast, cut into small bite-sized pieces
2-3 large eggs, beaten
2 cups mixed vegetables (peas, carrots, corn—fresh or frozen)
3-4 tablespoons soy sauce (or tamari for gluten-free)
1-2 tablespoons toasted sesame oil
3-4 cloves garlic, minced
1 tablespoon fresh ginger, minced
4-5 green onions, white and green parts separated and sliced
3 tablespoons vegetable oil (divided)
½ teaspoon white pepper (optional, but recommended)
¼ teaspoon sugar (optional, to balance flavors)
Salt and black pepper to taste
Sesame seeds for garnish (optional)

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Instructions

Prep your ingredients: This is the most important step! Have everything chopped, measured, and ready to go before you start cooking. Fried rice cooks very quickly, so you won’t have time to prep once you start. Cut chicken into small, uniform pieces. Mince garlic and ginger. Slice green onions, keeping white and green parts separate. Beat eggs in a small bowl. If your rice is clumpy, break it up with your hands or a fork.
Cook the chicken: Heat 1 tablespoon of vegetable oil in your large skillet or wok over medium-high heat. Once the oil is shimmering and hot, add the chicken pieces in a single layer. Season with a pinch of salt and black pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F). Remove chicken from the pan and set aside on a plate.
Scramble the eggs: In the same pan, add another ½ tablespoon of oil if needed. Pour in the beaten eggs and let them sit undisturbed for about 10 seconds, then gently scramble them with your spatula, breaking them into small, soft curds. They should be just barely set, not browned. Remove from pan and set aside with the chicken.
Sauté aromatics and vegetables: Add the remaining 1½ tablespoons of oil to the pan. Add the white parts of the green onions, minced garlic, and minced ginger. Stir-fry for about 30 seconds until fragrant—be careful not to let the garlic burn. Add your mixed vegetables and stir-fry for 2-3 minutes until they’re heated through and slightly tender. If using frozen vegetables, they may release some water; cook until most of it evaporates.
Add the rice: Turn heat to high. Add the cold rice to the pan, breaking up any remaining clumps with your spatula. Spread it out across the pan and let it sit undisturbed for 1-2 minutes—this allows the bottom layer to get slightly crispy and develop that characteristic fried rice texture. Then toss everything together, continuing to break up clumps and mixing the rice with the vegetables.
Season and combine: Add the soy sauce, drizzling it around the edges of the pan so it heats up before mixing with the rice. Add white pepper and sugar if using. Toss everything together thoroughly, making sure the rice is evenly coated with the sauce. Return the cooked chicken and scrambled eggs to the pan, tossing everything together to combine and heat through, about 1-2 minutes.
Finish with aromatics: Turn off the heat. Drizzle the sesame oil over the rice and toss one final time. The residual heat will release the sesame oil’s aromatic oils without burning them. Stir in the green parts of the green onions, reserving a few for garnish.
Serve immediately: Transfer the chicken fried rice to bowls. Garnish with the reserved green onion slices and sesame seeds if desired. Serve hot and enjoy your restaurant-quality homemade fried rice!

Notes

The secret to perfect fried rice is cold, day-old rice. If you only have freshly cooked rice, spread it on a baking sheet and refrigerate for at least 30 minutes, or even better, let it sit uncovered in the fridge for a few hours to dry out.
Don’t overcrowd your pan. If your pan isn’t large enough to accommodate all the rice in a relatively thin layer, cook in two batches. Overcrowding creates steam instead of the crispy, fried texture you want.
High heat is essential. Make sure your pan is very hot before adding ingredients. This is what creates that signature “wok hei” or breath of the wok flavor that characterizes great fried rice.
Adjust soy sauce to taste. Start with 3 tablespoons and add more if needed. Different brands vary in saltiness, so taste as you go.
Make it your own: Add sriracha or chili garlic sauce for heat, swap in shrimp or tofu for the chicken, throw in extra vegetables like bell peppers or broccoli, or top with a fried egg for extra richness.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: Asian-American

Nutrition

Serving Size: 1 bowl (approximately 2 cups)
Calories: 420
Sugar: 4g
Sodium: 820mg
Fat: 14g
Saturated Fat: 2.5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 28g
Cholesterol: 185mg