Chicken Fried Rice

I’ve been craving fried rice for a few days, but don’t want to be out too often due to COVID-19 and the quarantine.

I’ve been making this for years, but never wrote down the recipe. I’m sure it’s nothing new and can be found all over the internet. Here is my version of chicken fried rice. Note that the rice should be made ahead of time and cold. Rice firms up when cold and will help in avoiding soggy fried rice.

I hope you enjoy the recipe 😁



  • 4 cups rice, cooked and cold (I use brown rice in boil bags)
  • 1/2 – 1 pound skinless, boneless chicken breasts
  • 2 eggs
  • 1 cup diced vegetables (fresh or frozen)
  • 3 tablespoons sesame oil
  • 3 tablespoons vegetable oil (I use avocado oil)
  • 2 cloves garlic, minced
  • 3 tablespoons low sodium soy sauce
  • Salt and pepper to taste


  • Cut chicken into 1/4″ – 1/2″ cubes.
  • To a large skillet or wok, add garlic, both oils, and chicken. Simmer over medium heat until chicken is cooked through.
  • When chicken is cooked, remove from pan and set aside. Leave all the liquid in the skillet.
  • Add vegetables to skillet and cook until just starting to tender.
  • Push vegetables to sides of skillet. Beat eggs then add to skillet, away from vegetables. It’s okay if a little mixes. Lightly scramble eggs and let finish cooking.
  • Add chicken and rice to pan. Lightly mix all ingredients then add the soy sauce. Add a pinch of salt and pepper. Continue mixing.
  • Cook until hot throughout

Plate and enjoy!

Makes about 6 cups.


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