This chicken fried rice recipe is a great leftover solution. It’s easy, it calls for basic ingredients and super quick to make.

It also makes perfectly delicious leftovers and you can substitute just about any meat or vegetables you have in the fridge. Make it ahead for meal prep.

• Rice – leftover rice from the day before works best. Brown rice will work great here too.
• Chicken breasts – Dice the chicken into very small pieces about 1/2 – 3/4-inch or use shredded.
• Toasted sesame oil – this oil is very strong and a little goes a long way. This ingredient adds lots of flavor to this dish.
• Vegetable oil (or canola oil) – this is used to saute’ (along with the sesame oil because sesame has a low smoke point).
• Frozen peas and carrots – Frozen vegetable here are easiest and save time. Fresh will work but cook longer so they’ll become tender enough.
• Green onions – feel free to add more green onions to taste.
• Garlic – only use fresh garlic here for best flavor.
• Eggs – you can add 2-3 eggs here to stretch the recipe a bit. If it’s easier for you, you can stir in a bowl with a fork first then add to the skillet.
• Low-sodium soy sauce – if you have regular sodium soy sauce that will work too, just start with 2 Tbsp and add more if needed.

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Chicken Fried Rice

Prep Time10 minutes mins

Active Time15 minutes mins

Course: Main Course

Cuisine: Chinese

Yield: 3 servings

Materials

• 3 cups white rice precooked – can use brown
• 1 lb boneless chicken pre-cooked
• 1 tbsp toasted sesame oil divided
• 1 tbsp canola oil divided
• 1 cup frozen peas and corn
• 3 green onions optional
• ½ cup spinach
• 2 cloves garlic one will suffice
• 1 large egg
• 3 tbsp low-sodium soy sauce
• Salt and pepper adjust to taste
• Sriracha optional

Instructions

• In a large non-stick wok or skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of the canola oil over medium-high heat. If using raw chicken, add chicken pieces, season lightly with salt and pepper and saute until cooked through, about 5 – 6 minutes. Transfer chicken to a plate and set aside.
• Return skillet to medium-high heat, add remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil. Add peas and carrots and saute 1 minute, then add garlic and saute 1 minute longer.
• Push veggies to edges of pan, add egg in center and cook and scramble.
• Return chicken to skillet along with rice and spinach and cook on medium heat for 1-2 minutes.
• Add in soy sauce and season with salt and pepper to taste.
• Serve warm with Sriracha to taste if desired.