Chicken Fried Rice {One Pan 30 Minute Recipe!}

Ingredients

• 227 g (½ pound)boneless, skinless chicken breasts, diced into 1.3 cm (½-inch) pieces
• 30 ml (2 tablespoons)oil (peanut, sesame, vegetable or rapeseed)
• 80 g (½ cup)white onion, finely chopped
• 150 g (1 cup)frozen peas and diced carrots
• 2 clovesgarlic, finely minced
• 2 largeeggs, lightly beaten
• 570 g (3 cups)cooked white long-grain rice
• 45–60 ml (3–4 tablespoons)reduced-salt soy sauce
• To tastesalt
• To taste (optional)pepper
• 15–30 ml (1–2 tablespoons), optionalsriracha
• To taste (optional)spring onion, for garnish

Instructions

1. 1

   Cook the chicken

   Heat a large non-stick wok or frying pan over a medium-high heat. Add the diced chicken and oil, then sauté for 4–5 minutes. Remove the chicken and add the carrots, peas and onion to the same pan; sauté for 2–3 minutes, then add the garlic and cook for 1 minute.

2. 2

   Scramble the eggs

   Push the vegetables to one side of the pan. Pour the beaten eggs into the clear side and scramble them.

3. 3

   Stir-fry together

   Return the chicken to the pan and add the rice and soy sauce. Stir-fry for 2–3 minutes.

4. 4

   Season and serve

   Taste and adjust the seasoning if needed. For a spicy kick, stir in 1–2 tablespoons of sriracha. Serve hot, with spring onion as an optional garnish.

5. 5

   Store leftovers

   Keep leftovers in an airtight container in the fridge for up to 4 days, or freeze them for up to 4 months.

What is chicken fried rice?

Fried rice is a Chinese-style dish made by stir-frying cooked rice with other ingredients. This version adds diced chicken, peas, carrots and scrambled egg for a one-pan meal.

Cooked rice is the practical base: it can be stirred through the pan without needing to cook from scratch there. Soy sauce brings savoury seasoning, while sriracha gives the finished dish an optional chilli kick.

Nutrition and macros by portion

The nutrition label shows one serving as written: 704 calories, 27g protein, 118g carbs, 12g fat.

The rice supplies most of the carbohydrates, while the chicken and eggs contribute protein. Oil and egg provide much of the fat, and soy sauce is the main source of sodium. Balance the plate with a serving of fresh or steamed vegetables alongside the rice.

Prepare the ingredients

Chicken pieces: Cut them to an even size so they cook at a similar rate. Keep the pieces small, as the method cooks them for only 4–5 minutes.

Rice and vegetables: Have the cooked rice and frozen vegetable blend ready before heating the pan. This quick sequence leaves little time to pause once stir-frying begins.

Build flavour in the pan

Vegetables first: Sauté the peas, carrots and onion in the same pan used for the chicken. This keeps the cooking in one pan and lets the ingredients share the oil and pan juices.

Garlic last: Add it after the vegetables have had 2–3 minutes, then cook for 1 minute. Adding it later gives it less time to scorch over the medium-high heat.

Get the texture right

Eggs: Move the vegetables aside and scramble the eggs in the clear part of the pan. Once set, they can be mixed through with the other ingredients.

Rice: Stir-fry the rice with the chicken and soy sauce for 2–3 minutes, just long enough to combine and heat it through. Break up any clumps as you stir.

Season to taste

Soy sauce: Start with 3 tablespoons, then taste before adding more, up to 4 tablespoons. Its saltiness varies by brand, so add salt only if the rice needs it.

Sriracha: Add 1 tablespoon for a gentler chilli note or up to 2 tablespoons for more heat. You can also serve it at the table so each person can adjust their own portion.

Make it a meal

This fried rice can be served on its own as a complete one-pan meal. For a fresh contrast, pair it with a simple cucumber salad or steamed greens.

Recipe notes & tips

• Cut the chicken into evenly sized pieces so they cook at the same pace.
• Use a large pan to give the rice and vegetables room to stir-fry.
• Measure out the soy sauce before adding it, then taste before using the full amount.
• Keep the heat at medium-high while cooking the chicken and vegetables.
• Add sriracha gradually so you can control the heat.

Variations

• Extra vegetables: Add more peas and carrots for a higher vegetable-to-rice ratio.
• More heat: Stir in extra sriracha at the end or serve it on the side.
• Sesame oil: Choose sesame oil from the listed options for a more pronounced sesame flavour.
• Peppery finish: Add the optional pepper when adjusting the seasoning.
• Spring onion: Scatter sliced spring onion over the rice just before serving.

Common mistakes to avoid

• Crowded pan: The ingredients are harder to stir-fry evenly, so use a large wok or frying pan.
• Garlic added too early: It can scorch during the longer vegetable sauté; add it after the vegetables and cook for 1 minute.
• Overcooked chicken: Cut the pieces evenly and remove them after 4–5 minutes as directed.
• Too much soy sauce at once: It can make the rice overly salty; begin with 3 tablespoons and adjust after tasting.
• Rice left in clumps: Break it up as you stir-fry so the soy sauce and other ingredients mix through.

How to store

Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 4 months. Reheat until piping hot throughout, adding a small splash of water if the rice seems dry.

Frequently asked questions