Quick Chicken Fried Rice with Eggs & Vegetables
A fast, flavorful chicken fried rice with scrambled eggs, mixed vegetables, and savory soy sauce—all made in one pan in 30 minutes or less.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Scale
3 cups cold, cooked white rice
1 lb boneless chicken breast or thighs, diced
2–3 eggs, lightly beaten
1½ cups frozen mixed vegetables
½ cup diced onion
2 cloves garlic, minced
2–3 tbsp low-sodium soy sauce (to taste)
1 tsp sesame oil
2 tbsp neutral oil (for cooking)
2 green onions, chopped
Salt & pepper to taste
Instructions
- Heat 1 tbsp oil in a large skillet or wok. Add chicken and cook until browned and cooked through. Remove.
- Add a bit more oil and scramble eggs until just set. Remove.
- Sauté onion and garlic until fragrant. Add vegetables and cook 3–4 mins.
- Stir in rice, breaking up clumps. Press into pan and let crisp slightly.
- Add chicken and eggs back in. Pour in soy sauce and stir well.
- Finish with sesame oil and green onions. Taste and adjust seasoning. Serve hot.
Notes
Use cold rice for best texture. Customize with other proteins or veggies. Store leftovers in fridge for up to 4 days or freeze for later.