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30-Minute Chicken Fried Rice - Fast, Flavorful, Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked, chilled rice (preferably day-old; jasmine or long-grain works best)
  • 1 lb boneless, skinless chicken breast or thighs, diced into small cubes
  • 2 tablespoons neutral oil (canola, vegetable, or peanut), divided
  • 1 cup frozen peas and carrots (no need to thaw)
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 4 green onions, thinly sliced (separate whites and greens)
  • Salt and pepper, to taste
  • 3 tablespoons soy sauce (use low-sodium if preferred)
  • 1 tablespoon oyster sauce (adds savory depth; optional but recommended)
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar or honey
  • 1–2 teaspoons rice vinegar (to brighten)
  • 1–2 teaspoons sriracha or chili garlic sauce (optional, for heat)

Method
 

  1. Make the sauce. In a small bowl, whisk the soy sauce, oyster sauce, sesame oil, sugar, rice vinegar, and sriracha if using. Set aside.
  2. Prep the rice. Break up any large clumps so the grains are loose. Cold, day-old rice fries best and won’t turn mushy.
  3. Heat the pan. Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.
  4. Cook the chicken. Season the diced chicken with a little salt and pepper. Add to the hot pan and cook, stirring occasionally, until golden and cooked through, about 4–6 minutes. Transfer to a bowl and keep warm.
  5. Scramble the eggs. Add a bit more oil if needed. Pour in the beaten eggs and scramble just until set. Break into small pieces, then transfer to the bowl with the chicken.
  6. Sauté aromatics and veggies. Add the remaining oil. Toss in the onion and the white parts of the green onions. Cook 2 minutes until slightly softened. Add the garlic and cook 30 seconds until fragrant. Stir in the peas and carrots and cook 2–3 minutes.
  7. Fry the rice. Add the cold rice to the pan. Spread it out and let it sit for 30–45 seconds to lightly sear, then stir. Repeat once or twice to develop a bit of crispy texture.
  8. Combine and season. Return the chicken and eggs to the pan. Pour over the sauce and toss to coat everything evenly. Taste and adjust with more soy sauce for salt, vinegar for brightness, or chili for heat.
  9. Finish and serve. Stir in the green onion tops. Remove from heat. Serve hot, with extra chili sauce or a squeeze of lime if you like.