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Easy Chinese Chicken Fried Rice

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by: Buns In My Oven
Updated Dec 6, 2019
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Put down the takeout menu, because this chicken fried rice is simple, fast and can be made in one skillet—which means less dirty dishes! A great way to use up leftovers, this easy Chinese fried rice uses cold, pre-cooked white rice, chicken tenders, frozen vegetables and eggs. Toss it all together with ginger and soy sauce and you’ve got a takeout-style dinner that’s easy enough for even the busiest of weeknights.

More About This Recipe

  • It’s late on a weeknight and you’re just now realizing that you didn’t plan anything for dinner. We’ve all been there. If you don’t want to run to the grocery store or even bother with takeout, don’t panic—check your fridge instead. You might just have everything you need for this easy Chinese chicken fried rice. Plus, making this meal will be way quicker than waiting for doorstep deliver to show up.

Easy Chinese Chicken Fried Rice

  • Prep Time 10 min
  • Total 35 min
  • Servings 2
  • Ingredients 13
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Ingredients

  • 3 cups white rice (cold or leftover)
  • 3 tablespoons olive oil, divided
  • 3/4 pound chicken tenders
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/2 sweet onion
  • 2 cloves garlic
  • 1 cup frozen peas and carrots
  • 2 eggs
  • 3 tablespoons soy sauce, divided
  • 1 teaspoon sriracha
  • 2 tablespoons diced green onions

Instructions

  • Step 
    1
    Heat a large non-stick skillet over medium heat. Add 1 tablespoon olive oil.
  • Step 
    2
    Dice chicken into bite-sized pieces. Toss with ginger, salt, and pepper. Add to skillet and cook, stirring often, until browned and cooked through, about 7 minutes. Remove chicken to plate and set aside.
  • Step 
    3
    Add 1 tablespoon olive oil to pan and stir in diced onion, garlic, and peas and carrots. Cook until onions are translucent and vegetables are warm, about 7 minutes. Remove vegetables to plate with chicken and set aside.
  • Step 
    4
    Add remaining tablespoon of olive oil to pan over medium heat. Add rice and stir to coat. Cook, stirring occasionally, 5 minutes until rice is warmed through. Push rice to the side of the pan.
  • Step 
    5
    Crack eggs into the empty section of the pan and drizzle with 1 teaspoon of soy sauce. Scramble the eggs until done.
  • Step 
    6
    Stir eggs into the rice mixture, return chicken and vegetables to pan, top with remaining soy sauce and sriracha. Stir well, cooking for 5 more minutes.
  • Step 
    7
    Remove from heat and sprinkle with green onions before serving.

Nutrition

No nutrition information available for this recipe

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