Why I Love This Recipe

There are nights when all I want is takeout, and this is the recipe that saves me every time. It has everything I love about classic chicken fried rice, from the crispy bits of rice to the savory, garlicky flavor, but it’s made with everyday ingredients and comes together in one pan. It’s fast, filling, and somehow always tastes even better than I remembered.

Enjoying The Leftovers

Fried rice might be one of the best leftover meals out there. It reheats beautifully, making it perfect for easy lunches or those nights when cooking is the last thing you want to do.

Storing

Store the fried rice in an airtight container in the refrigerator for up to 4 days. Once cooled, you can also freeze individual portions for up to 3 months.

Reheating

Warm it in a hot skillet for the best texture, stirring occasionally until heated through. A quick splash of soy sauce or sesame oil can freshen everything up if needed. The microwave works great too when you’re in a hurry.

A pan of chicken fried rice with mixed vegetables on one side and eggs cooking on the other side.
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30 Min Chicken Fried Rice

This 30-Minute Chicken Fried Rice is a quick, high-protein skillet meal made with ground chicken, fluffy rice, scrambled eggs, and mixed vegetables tossed in a savory soy-sesame sauce. Finished with green onions and sesame seeds, it’s a fast and flavorful takeout-style dish you can make in one pan for an easy weeknight dinner.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
US M
Servings 4

Ingredients

  • 1 lb ground chicken
  • 1 tbsp avocado oil
  • 4 eggs
  • 1 tbsp minced garlic
  • 1 small yellow onion, finely diced
  • 2 cups cooked rice, I used microwave rice
  • 1/3 cup soy sauce or coconut aminos
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp sesame oil
  • 1/2 tsp ground black pepper
  • 2 cups stir fry frozen veggie mix
  • Top with green onions + sesame seeds
US – M

Instructions

  • Preheat a large skillet to medium-high heat. Add the avocado oil, and once hot, add the ground chicken. Cook for 5-7 minutes until thoroughly browned.
  • While the chicken is cooking, preheat another skillet to medium heat. Add the frozen mixed veggies and cook for about 7-10 minutes until the veggies are soft, then set aside.
  • Once the ground chicken is cooked, add the diced onion and minced garlic. Saute for 2-3 minutes until the onions soften and the garlic is fragrant.
  • Add the cooked rice and mix well.
  • Next, add the soy sauce, sesame oil, garlic powder, onion powder, and pepper. Mix until everything is well coated.
  • Turn the heat up to high and add the veggies. Mix well and let it cook for a few minutes, stirring occasionally, so the rice starts to brown.
  • Season to taste, adding more garlic powder and soy sauce until the flavor is to your liking.
  • Finally, turn the heat low and push everything to one side of the pan. Add the eggs to the empty side and cook them as you would scrambled eggs until they are almost done. Just before they are finished cooking, stir in the eggs with the chicken fried rice mixture.
  • Serve immediately and top with some sesame seeds, hot sauce, and sliced green onion. Enjoy!

Equipment

saute pan
rice cooker
cutting board

Nutrition Per Serving

Calories: 457kcal | Carbohydrates: 40g | Protein: 33g | Fat: 19g | Fiber: 5g