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Easy Chicken Fried Rice Using Leftovers - A Fast, Flavorful Weeknight Fix

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 cups cold cooked rice (day-old is best; jasmine or long-grain works well)
  • 1 to 1 1/2 cups cooked chicken, diced or shredded (rotisserie, grilled, or roasted)
  • 2 large eggs, lightly beaten
  • 1 cup mixed vegetables (frozen peas and carrots, corn, or any chopped leftover veg)
  • 1 small onion, finely chopped (or 3–4 green onions, sliced; reserve dark greens for garnish)
  • 2–3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced (optional but recommended)
  • 2–3 tablespoons soy sauce (start with 2; adjust to taste)
  • 1 teaspoon toasted sesame oil (for aroma and depth)
  • 2–3 tablespoons neutral oil (canola, vegetable, or peanut oil) for frying
  • Salt and black pepper, to taste
  • Red pepper flakes or a dash of hot sauce (optional, for heat)
  • Lime wedges and extra green onions for serving (optional but bright and fresh)

Method
 

  1. Prep the rice: If the rice is clumpy, break it up with clean hands or a fork. You want loose grains for even frying.
  2. Heat the pan: Set a large skillet or wok over medium-high heat. Add 1 tablespoon of oil and let it get hot until it shimmers.
  3. Scramble the eggs: Pour in the beaten eggs and scramble quickly until just set. Remove to a plate and keep nearby.
  4. Sauté aromatics: Add another tablespoon of oil. Toss in onion, garlic, and ginger. Stir-fry 1–2 minutes until fragrant and slightly softened.
  5. Add veggies: Stir in your mixed vegetables. If frozen, cook until warmed through and any extra moisture cooks off.
  6. Fry the rice: Add the rice and spread it into an even layer. Let it sit undisturbed for 30–45 seconds to sear, then stir. Repeat once or twice to get a little browning.
  7. Season it: Drizzle in soy sauce and sesame oil. Toss thoroughly so every grain is coated. Taste and add more soy if needed.
  8. Add chicken and eggs: Stir in the cooked chicken and scrambled eggs. Warm through, breaking up any large egg pieces.
  9. Finish and adjust: Add black pepper and a pinch of red pepper flakes if you like heat. Sprinkle in green onion tops. A quick squeeze of lime brightens everything.
  10. Serve hot: Plate right away. It’s best eaten fresh from the pan when the rice is still a bit toasty.