Chicken Fried Rice

Dinner can be on the table in 30 minutes when you make this easy Chicken Fried Rice! This recipe has simple ingredients, it's affordable and so delicious!

rice on an off white plate with a fork across the side on a gray background.

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rice on an off white plate with white and yellow napkin in the background.

This recipe was photographed and updated 3/2023.

I saw a meme that once said "The hardest part of being an adult is figuring out what to have for dinner." Well, this easy chicken fried rice just made adulting less complicated. 

You can skip takeout and enjoy this affordable, 30 minute meal for dinner. This homemade meal is not only budget friendly for families, it is close to authentic chinese fried rice. Especially if you are cooking with a blackstone. They are great for making fried rice. The even heat distribution leads to more controlled cooking. And with such a large surface, multiple ingredients like the eggs, vegetables, and chicken can be prepared and even mixed right there.  Now thats a time saver.

This recipe has been a favorite in our family for years and its a great way to use up the food in your fridge. While this recipe is packed with protein from the eggs and chicken, we sometimes switch up the protein, sauce, or even veggies. 

For that slightly salty flavor, I always suggest using low sodium rather than less sodium. It is actually more flavorful. The reduction of salt allows for an increase of flavor from other ingredients in the soy sauce. Be careful not to increase the amount of soy sauce being used in order to achieve a saltier flavor. That just counteracts the goal of low sodium.

Leftover rice or rice that has had time to sit out and dry is perfect. Jasmine rice is ideal. It is light with a fluffiness that easily absorbs the surrounding flavors. It also comes with whole grain options. Once it hits the blackstone, it all comes together with a nice browned flavor from cooking at a high temp. 

So for less than ordering takeout, you have delicious chicken fried rice with that perfect hint of garlic and onion and texture from the veggies of your choice. You also have a cleaner fridge with less leftovers that might have ended up in the trash. Adulting just got a little easier. 

Keep scrolling for tips, additional chicken and rice recipes and more! 

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Shopping list:

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

  • Refrigerate leftovers in an airtight container for up to three days.
  • Leftover cold rice works the best in this recipe, but if you have freshly cooked rice, refrigerate for 15 minutes before using.

rice in a skillet with a bamboo spoon inside.

More chicken and rice recipes you might like:

You can add or substitute with these ingredients:

  • use shrimp, beef, pork, spam or salmon instead of chicken
  • add chopped spinach
  • add chopped fresh basil
  • use fresh cilantro for garnish instead of green onion
  • use teriyaki sauce instead of soy sauce or use half and half
  • use cauliflower rice instead of regular
  • add chopped kale
  • use garlic olive oil instead of regular

rice on a fork on the edge of an off white plate.

Our favorite kitchen equipment and supplies used with this recipe:

I hope you enjoy this recipe as much as we did!

close up of rice on an off white plate on gray background.
Yield 4 servings
Author Hot Eats and Cool Reads
Prep time
15 Min
Cook time
15 Min
Total time
30 Min

Chicken Fried Rice


  • ½ pound chicken breast, cut into small pieces (about ½”)
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil, divided
  • ½ cup diced onion
  • 1 cup frozen mixed veggies
  • 2 cups leftover cold rice
  • 2 cloves garlic, minced
  • 1 ½ tablespoons low sodium soy sauce
  • 2 large eggs
  • Sliced green onion for garnish, optional


  1. Season the chicken breast pieces with the onion powder, salt and black pepper.
  2. In a large nonstick skillet, heat one tablespoon olive oil over high heat. Add the chicken breast, cooking until browned on each side, about 5 minutes or until internal temperature reaches 165 degrees F.
  3. Remove the chicken from skillet and set aside.
  4. Add one tablespoon olive oil to the same skillet, then add the onion and mixed veggies, cook, stirring often to prevent burning, about 3 minutes.
  5. Add the rice and garlic, cook for 2 minutes, then add the soy sauce. Mix to combine, then reduce heat to medium and push rice to the sides of the skillet leaving a hole in the middle.
  6. Add the eggs to the middle of the skillet, then scramble until set. Increase heat back to high, add the chicken, then mix to combine and cook for another 2-3 minutes.
  7. Remove from heat, garnish with green onion and serve.


Refrigerate leftovers in an airtight container for up to three days.

Leftover cold rice works the best in this recipe, but if you have freshly cooked rice, refrigerate for 15 minutes before using.

Nutrition Facts




11.76 g

Sat. Fat

2.28 g


83.43 g


3.57 g

Net carbs

79.85 g


1.15 g


24.24 g


490.27 mg


129.29 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

rice on an off white plate with gray background and recipe title text overlay.

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  1. I am a huge fan of fried rice and can eat it at any time of day. Your recipe sounds amazing. I am new to your blog, so on the strength of your rice post decided to browse throughyour earlier recipes. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitelybe back.Ihope you have a great day. Blessings...Mary

  2. Thank you so much for stopping by Mary! I am really glad you liked my recipes, and I will be posting more and more all the time. I checked out your blog as well, and you have some amazing recipes too and I will be following! I hope you have a blessed weekend! Thanks again!


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