As a wife and mom of almost-five who works part-time out of the home, along with household and mom-taxi duties, there are nights when I must get creative with having supper ready at a decent time. This quick and easy chicken fried rice is a go-to in our house for those nights, and as a bonus, everyone loves it! 

Chicken Fried Rice Ingredients 

This dish is so versatile and customizable, which makes it a perfect meal to whip up with whatever you have in your fridge. The main building blocks are rice, chicken, vegetables, and eggs. You can use whatever you have on hand or fits your dietary preferences. I typically use jasmine rice, chicken breasts, peas, carrots, corn, and our farm fresh eggs. As variations, you can use white or brown rice, whatever leftover chicken you have, and any leftover vegetables you need to use up. If you want to make this a really quick meal, you can use the frozen steamable rice and vegetables in a bag, then add the chicken and eggs. 

How to Make Homemade Chicken Fried Rice 

The cooking and assembly of this meal will take under 20 minutes, much less if you are using frozen rice and veggies and pre-cooked chicken (see the next section for tips to make this even quicker). Cook your desired amount of rice per package directions (unless you are using the frozen rice) and set aside. While the rice is cooking, heat a skillet to medium-high heat with your choice of oil (sesame is most authentic for the dish, but I use olive oil or avocado to avoid seed oils), add in cut up chicken breasts, and cook for about five minutes while stirring occasionally until cooked through. Push to the side and add fresh, cooked, or frozen veggies; note that fresh vegetables will take longer to cook and soften. Once the vegetables are cooked, add in the rice. Add in organic soy sauce or coconut aminos, fresh or dried garlic, onion powder (you can also use fresh onions and put in with the vegetables, but my husband is not an onion fan, so I stick to the powder), fresh or dried ginger, salt, and pepper. Cover the skillet for 3-5 minutes to let the flavors cook into the food. Once done, push the chicken, rice, and vegetables to the sides and pour beaten eggs into the middle of the skillet (I used four eggs for our family of 6). Cook through, then mix in with the rice mixture. Add in any other desired spices, and you are ready to serve! 

Tips for the Easiest, Quickest Chicken Fried Rice 

To make this the quickest and easiest meal, these are some tips to use: 

-Use cooked/leftover chicken 

-Use frozen or leftover vegetables 

-Buy a bag of frozen rice (you can also buy frozen rice WITH vegetables!) 

You can just throw everything into the skillet, add in flavorings and seasonings, cook the eggs, and you are DONE! 

Ingredients (Serves 6) 

2 cups chicken (cooked or raw, white or dark meat) 

2 cups uncooked rice (or about 4 cups cooked/frozen) 

Fresh, cooked, or frozen vegetables – type and amount for your taste 

2 TB Avocado, olive, or sesame oil 

Seasonings to taste: soy sauce or coconut aminos, garlic (fresh or dried), onion (fresh or dried), ginger (fresh or dried), salt, and pepper 

4 Eggs (beaten) 

Instructions 

Heat oil in a large skillet. Cook chicken (or add cooked chicken) until done. 

Cook rice per package instructions (or wait to add frozen rice). 

Add fresh or frozen vegetables; cook until mostly soft. 

Add cooked or frozen rice. Add in desired seasonings and flavors to taste. Cook until rice is broken up and heated through. 

Push rice mixture to edges of skillet. Add beaten eggs to the middle of the skillet; stir until cooked. Mix together with other ingredients.  

Add in more seasonings if desired. 

Enjoy!