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Chicken Fried Rice Recipe

This healthy chicken fried rice recipe delivers classic takeout flavor with a clean, high-protein twist. Made with lean chicken breast, eggs, colorful vegetables, and fluffy rice, it comes together in one pan in about 30 minutes. Perfect for meal prep or a quick weeknight dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 19 minutes
Course dinner, lunch, Main Course
Cuisine Asian-Inspired
Servings 4
Calories 405 kcal

Equipment

  • large skillet or wok
  • Spatula
  • Knife
  • cutting board
  • Mixing bowl

Ingredients
  

  • 2 cups cooked chicken breast diced or shredded
  • 3 large eggs lightly beaten
  • 1 cup frozen peas and carrots thawed
  • ½ cup diced white or yellow onion
  • 2 green onions sliced
  • 2 cloves garlic minced
  • 3 cups cooked brown rice or jasmine rice preferably cold
  • 1 tbsp avocado oil or olive oil
  • 1 tsp sesame oil
  • 2 tbsp low-sodium soy sauce or coconut aminos
  • 1 tbsp oyster sauce optional
  • Salt and black pepper to taste
  • ½ cup chopped bell peppers
  • 1 tsp freshly grated ginger
  • Red chili flakes to taste
  • Chopped parsley for garnish

Instructions
 

  • Dice or shred the cooked chicken, beat the eggs, and thaw the frozen vegetables. Cold rice works best for fried rice because it prevents clumping and keeps the grains separate.
  • Heat 1 teaspoon of avocado oil in a large skillet or wok over medium heat. Add the diced chicken breast and season lightly with salt and pepper. Cook for about 5–7 minutes, stirring occasionally, until the chicken is golden and fully cooked. Transfer to a plate and set aside.
  • Pour the beaten eggs into the same skillet. Let them cook for about 30 seconds, then gently scramble with a spatula until fully cooked. Break the eggs into small pieces and remove them from the pan.
  • Add the remaining oil to the skillet. Sauté the diced onion for about 2 minutes until slightly softened. Stir in the garlic, peas, carrots, and any optional vegetables such as bell peppers. Cook for 3–4 minutes until tender but still vibrant.
  • Add the cold cooked rice to the skillet. Use the back of the spatula to break up any clumps. Stir well so the rice heats evenly and begins to absorb the flavors from the vegetables.
  • Return the cooked chicken and scrambled eggs to the skillet. Add soy sauce, oyster sauce, and sesame oil. Stir-fry everything together over medium-high heat for about 2–3 minutes. Allow the rice to sit briefly so the bottom gets slightly crispy.
  • Sprinkle sliced green onions over the top and toss everything together. Serve hot and add red chili flakes if you like a little heat.

Notes

  • Cold rice works best for fried rice because it stays fluffy and separates easily when stir-fried. If you only have freshly cooked rice, spread it on a tray and chill it in the freezer for about 15 minutes before using.
  • This recipe is very flexible. You can swap the chicken for shrimp, tofu, or ground turkey, and add extra vegetables like broccoli, mushrooms, or spinach depending on what you have available.
  • For meal prep, store the fried rice in airtight containers in the refrigerator for up to 4 days. Reheat in a skillet or microwave with a small splash of water to restore moisture.
Keyword chicken fried rice, healthy chicken recipe, healthy fried rice, high protein dinner, meal prep dinner