Easy Chicken Fried Rice (20 min meal)
One-pan dinners that come together in a flash are my jam, and this Easy Chicken Fried Rice (20 min meal) is exactly that — quick, flavorful, and weeknight-friendly. Think fluffy brown rice, tender chicken, crisp-tender veggies, and a saucy, savory finish. It’s the kind of recipe you’ll toss together when you want dinner on the table fast without sacrificing comfort or flavor.
Why you’ll love this recipe
This Easy Chicken Fried Rice (20 min meal) is perfect for busy evenings. It uses cooked brown rice so it finishes quickly, uses pantry staples like soy sauce and frozen peas, and keeps things simple with straightforward technique. The eggs add silkiness, mixed vegetables add color and texture, and green onions brighten every bite.
Ingredients
- ▢2 large eggs
- ▢1 teaspoon olive oil
- ▢½ cup yellow onion, diced
- ▢½ cup carrots, diced
- ▢2 cloves of garlic, minced
- ▢¾ cup frozen green peas
- ▢2 green onions, sliced
- ▢2 cups brown rice, cooked
- ▢2-3 cups cooked chicken, diced or shredded
- ▢3 tablespoons low-sodium soy sauce
- ▢Pepper to taste
- ▢Additional green onions for garnish
Make-ahead and swaps
Cook the brown rice a day ahead and refrigerate to save time — slightly chilled rice fries better. Use rotisserie chicken or leftovers for speed. If you prefer a nuttier sauce, swap 1 tablespoon of soy sauce for toasted sesame oil and add it at the end. For a gluten-free option, choose gluten-free soy sauce.
Equipment
- Large skillet or wok
- Spatula
- Small bowl and fork
- Measuring spoons and cups
Step-by-step instructions
Below are clear, stepwise directions so your Easy Chicken Fried Rice (20 min meal) turns out perfectly every time.
- Prep everything first. Dice the yellow onion and carrots, mince the garlic, slice the green onions, and measure out the frozen peas, cooked brown rice, cooked chicken, and soy sauce. Crack the 2 large eggs into a small bowl and beat lightly with a fork.
- Heat the pan. Place a large skillet or wok over medium-high heat. Add 1 teaspoon olive oil and let it warm until shimmering but not smoking.
- Cook the onion and carrots. Add the diced yellow onion and diced carrots to the hot skillet. Cook, stirring frequently, until the onion is translucent and the carrots begin to soften, about 3 minutes.
- Add the garlic. Stir in the 2 cloves of minced garlic and cook for about 30 seconds to 1 minute, until fragrant. Be careful not to burn the garlic.
- Scramble the eggs. Push the vegetables to one side of the skillet to create an open space. Pour the beaten eggs into the empty side and let them sit briefly, then gently scramble until just set. Mix the cooked eggs with the vegetables.
- Add peas and green onions. Stir in ¾ cup frozen green peas and the sliced 2 green onions. Cook until the peas are heated through, about 1 to 2 minutes.
- Add rice and chicken. Add 2 cups cooked brown rice and 2-3 cups cooked chicken (diced or shredded) to the skillet. Break up any clumps of rice and stir everything together so the rice is evenly distributed with the vegetables and eggs.
- Season with soy sauce and pepper. Pour 3 tablespoons low-sodium soy sauce over the rice mixture. Stir thoroughly so the soy sauce coats the rice and chicken. Taste and add pepper to your preference.
- Finish and garnish. Cook the mixture for another 2 to 3 minutes, stirring occasionally, to let flavors meld and any excess moisture evaporate. Remove from heat and garnish with additional sliced green onions.
- Serve immediately. Spoon the Easy Chicken Fried Rice (20 min meal) into bowls and enjoy while hot.
Tips for the best fried rice
- Use day-old or chilled cooked rice if possible; it fries up better and won’t get gummy.
- Keep heat fairly high so ingredients sear and develop flavor, but watch the garlic to prevent burning.
- Adjust soy sauce to taste — start with the listed 3 tablespoons and add a bit more if you like a stronger savory note.
- Leftovers store well in the fridge for 3–4 days. Reheat gently in a skillet or in the microwave until warmed through.
Variations and add-ins
Want to change things up? Try these easy ideas:
- Add a splash of rice vinegar or lime juice at the end for brightness.
- Stir in baby corn, bell pepper, or chopped broccoli for extra veggies.
- For heat, add a pinch of red pepper flakes or a drizzle of chili oil just before serving.
- Swap chicken for cooked tofu for a meatless alternative while keeping the same protein volume.
Nutrition snapshot
This Easy Chicken Fried Rice (20 min meal) balances whole-grain brown rice, protein from eggs and chicken, and vegetables for fiber and micronutrients. Using low-sodium soy sauce helps keep the sodium reasonable. Exact nutrition will depend on specific ingredient brands and portion sizes.
Final notes
In about 20 minutes, this Easy Chicken Fried Rice (20 min meal) gives you a satisfying, colorful dinner with minimal fuss. It’s flexible, forgiving, and perfect for busy weeknights or when you want a simple comfort-food meal that still feels fresh. Keep the ingredients on hand and you’ll have a go-to dinner any night of the week.
Easy Chicken Fried Rice (20 min meal)
Ingredients
Equipment
Method
- Whisk the eggs in a mixing bowl until combined.
- Heat a nonstick skillet over medium-low heat and add the eggs; scramble until cooked through, then transfer to a plate and set aside.
- If needed, wipe out the pan, then heat the olive oil over medium heat; add the diced yellow onion and diced carrots and cook, stirring often, for about 3 minutes.
- Add the minced garlic and cook for 1 minute more, then add the frozen peas and cook for another 3 minutes until heated through.
- Add the sliced green onions and cooked chicken to the pan and cook for 2 minutes to warm the chicken.
- Stir in the cooked brown rice and mix well to combine and heat through.
- Pour in the soy sauce and cook for about 2 minutes, stirring so the rice is evenly coated; season with pepper to taste.
- Return the scrambled eggs to the skillet, break them up and fold them into the rice until everything is heated and combined, then remove from heat and serve garnished with additional green onions if desired.
Notes
- Use day-old rice for best texture.
- Cook the eggs first to prevent overcooking later.
- Adjust soy sauce to taste for saltiness.
- Use leftover rotisserie chicken to save time.
