Chicken Fried Rice
Simple, Classic Takeout Favorite with an Optional Everyday Heat Boost
This Chicken Fried Rice recipe is the quintessential weeknight dinner, perfect for using up leftover rice and turning simple pantry ingredients into a satisfying, flavor-packed meal. Diced chicken, scrambled egg, and mixed vegetables are quickly tossed together in a large skillet with a savory soy sauce blend, achieving that familiar, addictive takeout flavor at home.
Prep Time: 10 minutes Cook Time: 15 minutes
Total Time: 25 minutes Servings: 4
Ingredients
2 tbsp (30 ml) vegetable oil, divided
1 pound (450 g) boneless, skinless chicken breast, diced
2 large eggs, lightly beaten
4 cups (600 g) cold, leftover cooked white rice (day-old rice is best)
1 cup (150 g) frozen mixed vegetables (peas, carrots, corn), thawed
1/2 small onion, finely diced
3 tbsp (45 ml) soy sauce (or tamari for gluten-free)
1 tsp (5 ml) sesame oil
2 scallions (green onions), sliced, for garnish
Heat It Up with Eleven Eleven Sauce: For an elevated, spicy flavor that cuts through the savory richness, stir 1 tablespoon (15 ml) of Blazing Citrus Medium Sauce directly into the wok or large skillet right before adding the rice. The sauce’s everyday heat and citrus notes add complexity and a desirable mild kick.
Heat Level: 5.5 out of 10 🔥
Blazing Citrus “Medium” Hot Sauce brings bright sweet heat to any dish. Made with grapefruit juice instead of vinegar, it delivers a clean citrus finish with a smooth serrano kick at a comfortable medium heat. Spoon it over tacos, grilled chicken, shrimp, crispy potatoes, eggs, or grain bowls, or whisk it into mayo or yogurt for an instant dip or dressing. Crowd friendly and full of flavor, it lifts rich foods and makes everyday meals pop.
1. Heat 1 tablespoon (15 ml) of vegetable oil in a large black cast iron skillet or wok over medium-high heat. Add the diced chicken and cook for 5–7 minutes until fully cooked and browned. Remove the chicken from the skillet and set it aside.
2. Pour the lightly beaten eggs into the hot skillet. Scramble the eggs briefly until just cooked, then break them into small pieces. Remove the eggs and set aside.
3. Add the remaining 1 tablespoon (15 ml) of vegetable oil to the skillet. Add the diced onion and cook for 2–3 minutes until softened. Stir in the thawed frozen mixed vegetables and cook for an additional 2 minutes.
4. Push the vegetables to the side, then add the cold rice to the skillet. Break up any clumps and fry the rice for 3–5 minutes, stirring constantly until heated through and slightly crispy.
5. Return the cooked chicken and scrambled eggs to the skillet. Pour the soy sauce and sesame oil over the rice and stir everything together until the rice is evenly coated and the ingredients are well distributed.
6. Garnish generously with sliced scallions and serve immediately.
Tips & Variations
Ensure Crispy Rice: Always use cold, day-old cooked rice. Freshly cooked rice has too much moisture and will steam instead of fry, resulting in a mushy texture.
Add Ginger: For deeper flavor, grate in 1 teaspoon of fresh ginger and 1 clove of minced garlic during Step 3, before adding the vegetables.
Regional Swap (Japanese-style): Swap the soy sauce for Japanese tamari and add a dash of mirin (sweet rice wine). Use cubed firm tofu instead of chicken, and garnish with nori flakes (dried seaweed) for a savory, umami-rich twist.
Other Users Suggest
Replace: Diced chicken with 1 pound (450 g) of cooked shrimp. Why: Offers a quick-cooking seafood variation that complements the savory sauce.
Replace: Frozen mixed vegetables with 1 cup (150 g) of chopped broccoli florets and shredded cabbage. Why:Adds more robust crunch and green vegetable texture.
Replace: Vegetable oil with avocado or grapeseed oil. Why: These oils have neutral flavors and high smoke points, which are ideal for high-heat frying.
Storage, Reheat & Freeze
Storage (Refrigerate): Store leftover Chicken Fried Rice in an airtight container for up to 3 days. Ensure the rice cools quickly before refrigerating.
Reheat: Reheat portions quickly in a microwave or, ideally, in a skillet with a tiny splash of water or oil over medium-high heat to help restore the crispy texture.
Freeze: Fried rice can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat following the skillet instructions.
Nutrition Facts (per serving)
Calories: 540 Protein: 35g Carbs: 60g Fat: 18g
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