15-Minute Chicken Fried Rice

15-Minute Chicken Fried Rice

Craving takeout but short on time? This 15-minute chicken fried rice is faster than the delivery guy and tastes so much better. Golden grains of rice tossed in a sizzling hot pan with juicy chicken, sweet peas, crunchy carrots, and ribbons of fluffy egg, all kissed with savory soy sauce and a drizzle of toasty sesame oil. It is the weeknight hero your whole family will beg for again and again.

The real secret to great fried rice is day-old rice. Cold rice fries up light and separate instead of clumping into a mushy mess, so this is the perfect recipe for cleaning out the fridge. Got leftover rice from last night? You are already halfway to dinner. The chicken cooks up tender and golden, the vegetables stay bright and snappy, and everything gets coated in that glossy, salty-sweet sauce that makes fried rice completely irresistible. One pan, fifteen minutes, zero leftovers.

Ingredients

• 3 cups cooked jasmine rice, chilled (day-old is best)
• 1 lb boneless chicken breast, cut into bite-size pieces
• 2 large eggs, lightly beaten
• 1 cup frozen peas, thawed
• 1/2 cup carrots, finely diced
• 3 green onions, thinly sliced
• 3 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons neutral oil (such as avocado or vegetable oil)
• 1 teaspoon sesame seeds, for garnish
• Salt and black pepper, to taste

Directions

1. Season the chicken pieces with a pinch of salt and pepper. Heat 1 tablespoon of neutral oil in a large wok or skillet over high heat. Sear the chicken for 4 to 5 minutes until golden and cooked through. Transfer to a plate and set aside.
2. In the same hot pan, pour in the beaten eggs and scramble quickly for about 30 seconds until just set. Slide the eggs out onto the plate with the chicken.
3. Add the remaining tablespoon of neutral oil to the pan. Add the garlic, carrots, and peas and stir-fry for 2 minutes until the carrots start to soften.
4. Add the chilled rice, breaking up any clumps with the back of your spatula. Stir-fry for 3 to 4 minutes, tossing constantly, until the grains are hot and lightly toasted.
5. Return the chicken and eggs to the pan. Pour the soy sauce around the edges of the pan so it sizzles, then toss everything together until evenly coated.
6. Drizzle with sesame oil, toss in the green onions, and give it one final toss. Taste and add more soy sauce if you like it extra savory.
7. Spoon into bowls, sprinkle with sesame seeds and extra green onions, and serve steaming hot.

Tips for Perfect Fried Rice

• Cold rice is non-negotiable. Freshly cooked rice is too wet and steams instead of fries. If you forgot to chill it, spread hot rice on a tray and pop it in the freezer for 15 minutes.
• Keep the heat high and keep things moving. Fried rice wants a hot pan and quick tossing for those golden, slightly crispy grains.
• Do not skimp on the sesame oil at the end. It goes in last, off the direct heat, for that nutty takeout aroma.
• Swap the veggies to clean out your fridge. Corn, bell peppers, and edamame all work beautifully.

Prep time: 5 minutes | Cook time: 10 minutes | Total time: 15 minutes | Servings: 4