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This Easy Chicken Fried Rice Recipe is a quick 20 minute meal and is great for dinner or lunch! You can easily double this recipe for meal prep, cook once, and have easy meals all week. Serve this delicious chicken fried rice recipe as a main dish or as a side dish – it’s great either way!

fried rice in pan

20 Minute Chicken Fried Rice

I love to take not-so-healthy dishes and turn them into delicious lightened-up recipes, and one of my favorites is this simple chicken fried rice skillet meal.

Not only is this chicken fried rice recipe an easy meal to make (it’s done in under 20 minutes), but it’s hearty enough to be the main dish for lunch or dinner or a side dish for your favorite orange chicken.

Meal Prep easy chicken fried rice – copycat takeout made at home!

I love to use my shredded cooked chicken and instant pot brown rice to make this. You can prep those two parts ahead, and then it’s super easy to make this easy chicken and rice stir fry.

I love it for lunch and then enjoy the rest through the rest of the week! It’s the best one pot meal.

fried rice in white bowl

Ingredients in Fried Rice

  • Eggs: I used large eggs
  • Vegetables: Diced yellow onion and diced carrots, minced garlic and frozen peas are perfect in this recipe. I also garnish with green onions.
  • Rice: I use already cooked brown rice. This is a great recipe to use up leftover rice, or make a batch in your instant pot. You can also use white rice or long grain rice. This is a great way to use up day-old rice.
  • Chicken: This is such a quick cook because I started with cooked shredded chicken. I meal prep chicken, but you can also use leftover or rotisserie chicken.
  • Soy Sauce: I always buy low-sodium soy sauce – you can use gluten free soy sauce or tamari.

How to Make Easy Chicken Fried Rice

  1. Whisk the eggs in a bowl and then cook the beaten eggs in a large skillet over medium-low heat. As they cook, stir them around so they are scrambled. Once they are cooked, transfer them to a plate and set them aside.
  2. Wipe out the pan and then cook the onion and carrots in oil over medium-high heat. Cook the veggies for about three minutes, stirring often. Add the minced garlic cloves and, after a minute, add the peas and cook it all for three minutes.
  3. Add the green onions and cooked chicken. Stir and cook them for two minutes before adding the cooked rice. Once everything is heated, add the soy sauce and cook for another two minutes. Add the scrambled eggs and stir.
  4. Once everything is hot and well combined, it’s ready to serve. I like to garnish each serving with more sliced green onions. You should also taste and add extra salt and pepper if needed.
fried rice in white bowl

Tip From Dorothy

Expert Tips

  • Storage: Store leftovers in the refrigerator in an airtight container.
  • For an even easier fried rice, use a thawed bag of frozen mixed vegetables in place of the carrots and peas.
  • Cooked boneless skinless chicken thighs can also be used.


What other changes can I make?

Make this into shrimp fried rice, or use cooked ground turkey or beef. You can also use cauliflower rice, or use cooked cubed boneless skinless chicken breasts. Make pineapple fried rice by adding some pineapple chunks at the end of cooking.

Can I add oyster sauce or sesame?

For extra flavor, add a bit of oyster sauce or sesame oil to taste when you add the soy sauce.

chicken fried rice in bowl

Chicken Fried Rice

5 from 4 votes
Easy Chicken Fried Rice done in 20 minutes!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Yield 4 servings
Serving Size 1 serving


  • 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
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  • Whisk eggs in a bowl to scramble. Add to nonstick skillet and cook over medium-low heat, scrambling, until cooked through. Remove eggs to a plate and set aside.
  • Wipe out pan as needed. Add oil, yellow onion and carrots and place over medium heat. Cook for 3 minutes, stirring often. Add the garlic and cook one minute more. Add the peas and cook 3 minutes more.
  • Add green onions and chicken, cook for 2 minutes. Stir in the rice and cook until all is hot, then stir in the soy sauce. Cook 2 minutes to coat, then stir in eggs. Once the rice is all hot, it’s done.
  • Serve as a side dish or as a main dish or lunch.

Recipe Video

Recipe Nutrition

Serving: 1serving | Calories: 605kcal | Carbohydrates: 82g | Protein: 45g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 527mg | Potassium: 745mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3082IU | Vitamin C: 15mg | Calcium: 85mg | Iron: 4mg
Nutritional information not guaranteed to be accurate
Course Side Dish
Cuisine American

More Weight Watcher Friendly Recipes

Serve this Easy Chicken Fried Rice Recipe as a main dish or as a side dish – it’s great either way!

Last Updated on January 2, 2024

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1. This was absolutely delicious. Easy, Quick, and – oh yes, – one pan to clean up.
    Husband’s response – – “save this recipe.” Sure will, Honey!

    1. Yes!! It’s SO good! I’ve used frozen cauliflower rice, just heat it as directed in the microwave and then add it after the veggies have cooked. I have it in the refrigerator right now as lunch!