One-Pan Chicken Fried Rice Recipe for Quick Weeknight Meals

This One Pan Chicken Fried Rice is a favorite weeknight meal—quick, satisfying, and ideal for using leftover or day-old rice.

Originally shared in 2010, this recipe is back with new photos and a short video to show how fast it comes together.

Is Chicken Fried Rice Good for You?

If you’re deciding between white and brown rice, both work well. Brown rice adds a bit more fiber, but white rice tends to have a lighter texture and soaks up soy sauce nicely. For the most nutrient-dense option, you could try quinoa, but for classic texture and flavor we prefer white rice.

Should You Rinse Rice Before Cooking It?

We always rinse rice before cooking. Rinsing removes debris and excess surface starch that can make cooked rice gummy. Depending on the rice, a second rinse can help ensure a fluffier result.

How to Make This One Pan Chicken Fried Rice

• Prep all ingredients first: shred rotisserie chicken, dice carrots, measure rice and seasonings.
• Use concentrated chicken base as a substitute for boxed stock if you like; it’s economical and flavorful.
• For extra-fluffy scrambled eggs, whisk them well or use a hand mixer before cooking.
• Follow the full recipe below for quantities and step-by-step instructions.

Print

Chicken Fried Rice

Author Kami – NoBiggie.net

Ingredients

• 2
  cups
  rice
  cooked, preferably a day old
• 1 to 2
  chicken breasts from a rotisserie chicken
  shredded
• 1/2
  cup
  soy sauce
  divided
• 2
  eggs
  scrambled
• 1/4
  cup
  heavy cream
• 1
  cup
  chicken stock
• 2
  carrots
  diced
• 1
  cup
  frozen peas
• 1
  green onion
  finely diced
• 1/4
  cup
  butter
  divided
• 1/2
  teaspoon
  garlic
  minced

Instructions

1. Pour half of the soy sauce over the shredded chicken in a small bowl and let it sit for a minute to absorb flavor.
2. Whisk the eggs with the heavy cream (a hand mixer works well) until smooth and airy.
3. Heat half the butter in a large frying pan over medium heat. Add the egg mixture and cook, scrambling until set. Remove the eggs and set aside.
4. Add the diced carrots and chicken stock to the pan. Simmer until the carrots are tender.
5. Stir in the marinated chicken, cooked rice, and the remaining soy sauce, combining everything evenly.
6. Add the remaining butter, minced garlic, and frozen peas. Stir and cook until the peas are heated through.
7. Return the scrambled eggs to the pan, mix well, adjust soy sauce to taste, garnish with green onion, and serve.

Making this recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes so we can see what you made!

This easy, versatile recipe is one of our go-to dinners. It can be made gluten-free by swapping regular soy sauce for a gluten-free version.

More Rotisserie Chicken Recipes:

• chicken broccoli casserole
• biscuit chicken pot pie
• chicken salad sandwich