Quick Crispy Chicken Fried Rice Recipe
A quick and easy 30-minute recipe for crispy chicken fried rice with tender chicken chunks, vibrant veggies, and a perfect golden crust. Ideal for busy weeknights and family dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Asian
Ingredients
Scale
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 3 cups cooked jasmine rice, preferably day-old and chilled
- 1 cup frozen peas and carrots mix, thawed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 green onions, sliced (for garnish)
- 2 large eggs, lightly beaten
- 3 tbsp soy sauce
- 1 tsp toasted sesame oil
- 2 tbsp vegetable or canola oil
- Salt and freshly ground black pepper, to taste
- Optional: ½ tsp crushed red pepper flakes
Instructions
- Prep your ingredients: Cut the chicken into bite-sized pieces, chop the onion and green onions, and thaw the frozen peas and carrots. Make sure your rice is cold and separated. This step takes about 10 minutes.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in your skillet or wok over medium-high heat. Add the chicken and season lightly with salt and pepper. Cook for 4-5 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove the chicken from the pan and set aside.
- Sauté the aromatics: In the same pan, add the remaining 1 tablespoon oil. Toss in the chopped onion and garlic. Stir for about 2 minutes, until fragrant and translucent. Be careful not to burn the garlic.
- Scramble the eggs: Push the onion and garlic to one side of the pan. Pour the beaten eggs into the empty side and let them cook undisturbed for 30 seconds. Then scramble gently until just set but still soft. Mix everything together.
- Add the rice and veggies: Add the cold rice and thawed peas and carrots to the pan. Break up any clumps with your spatula. Spread the rice out evenly and let it sit undisturbed for about 1-2 minutes to encourage crisping on the bottom. Stir and repeat a couple of times for that perfect crispy texture.
- Return the chicken: Toss the cooked chicken back into the pan with the rice mixture.
- Season the fried rice: Drizzle the soy sauce and toasted sesame oil over the rice. Stir well to coat everything evenly. Taste and adjust seasoning with extra salt, pepper, or soy sauce as needed.
- Finish and garnish: Remove from heat and sprinkle sliced green onions on top.
Notes
Use day-old rice or cool freshly cooked rice to achieve crispiness. Avoid overcrowding the pan to keep heat high and prevent steaming. Add soy sauce gradually and finish with toasted sesame oil for best flavor. For gluten-free, substitute soy sauce with tamari or coconut aminos. Leftovers keep well for up to 3 days refrigerated; reheat in a skillet to maintain crispiness.
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 425
- Sugar: 3
- Sodium: 800
- Fat: 14
- Saturated Fat: 3
- Carbohydrates: 45
- Fiber: 3
- Protein: 30
Keywords: chicken fried rice, quick dinner, crispy fried rice, easy fried rice, weeknight meal, family dinner, Asian recipe