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Pantry Chicken Fried Rice - Easy, Flexible, and Ready Fast

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

Ingredients
  

  • 3 cups cooked, cold rice (preferably day-old; jasmine or long-grain works best)
  • 1–1½ cups cooked chicken (shredded or diced; rotisserie, grilled, or canned)
  • 2 eggs, lightly beaten
  • 1 cup frozen mixed vegetables (peas, carrots, corn, or whatever you have)
  • 3 tablespoons neutral oil (canola, vegetable, or avocado oil)
  • 3 tablespoons soy sauce (low-sodium if possible; adjust to taste)
  • 1 tablespoon oyster sauce or 1 teaspoon sugar (optional, for depth)
  • 1–2 teaspoons sesame oil (for finishing)
  • 2–3 garlic cloves, minced (or 1 teaspoon garlic powder)
  • 1 small onion, diced (or 1 teaspoon onion powder)
  • 2 teaspoons rice vinegar or apple cider vinegar (optional, for brightness)
  • Black pepper and/or red pepper flakes (to taste)
  • Green onions, sliced (optional, for garnish)

Method
 

  1. Prep the rice. If the rice is clumpy, break it up with your hands or a fork. Cold, separated grains fry best.
  2. Heat the pan. Put 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. Stir just until set, then slide them to a plate. Don’t overcook; they’ll go back in later.
  4. Cook the aromatics. Add another tablespoon of oil. Toss in the onion and cook 2–3 minutes until softened. Add the garlic and cook 30 seconds until fragrant.
  5. Warm the vegetables. Add frozen mixed veggies. Stir-fry 2–3 minutes until heated through and slightly tender.
  6. Fry the rice. Add the last tablespoon of oil, then the rice. Spread it out and let it sit for 30–45 seconds to sear. Stir, then repeat once or twice to get some crisp bits.
  7. Add the chicken. Stir in the cooked chicken. Cook 1–2 minutes to warm through.
  8. Season. Pour in soy sauce and oyster sauce (or a pinch of sugar if skipping oyster sauce). Add black pepper and red pepper flakes if using. Toss to coat evenly.
  9. Finish. Return the scrambled eggs to the pan. Drizzle with sesame oil and a splash of vinegar. Toss gently and taste. Adjust soy sauce or acid as needed.
  10. Serve. Top with sliced green onions. Serve hot, straight from the pan.