Quick One-Pan Chicken Fried Rice
This one-pan chicken fried rice is a fast and flavorful dinner with tender chicken, crisp vegetables, and aromatic garlic-ginger soy sauce. Perfect for busy weeknights.
- Prep10 min
- Cook12 min
- Total22 min
- DifficultyEasy
- Servings4
This chicken fried rice comes together in a single wok or skillet, making cleanup a breeze. The key to getting that slightly crispy, browned rice is to start with cold, day-old rice and let it cook without stirring too often.
The combination of fluffy eggs, tender chicken (or pork or shrimp), and vibrant mixed vegetables all coated in a savory soy–sesame sauce makes this a complete meal. Garnish with fresh green onions and sesame seeds for extra crunch and color.
Ingredients
Servings
Converted amounts are rounded.
Method
- Heat 1 teaspoon of the oil in a 12-inch wok or skillet over medium heat. Add the beaten eggs and salt, and cook, breaking them up with a spatula, just until set. Transfer to a bowl and set aside.
- Add 2 teaspoons of the remaining oil to the same skillet. Stir in the minced garlic, grated ginger, and the white parts of the green onions. Cook until fragrant, about 1 minute.
- Pour in the frozen mixed vegetables and cook, stirring occasionally, for 2–3 minutes until heated through.
- Increase the heat to medium-high and add the remaining 1 tablespoon of vegetable oil and the cold cooked rice. Cook, stirring occasionally but not too often, until the rice is slightly crispy and browned, about 7 minutes.
- Once the rice is browned, stir in the cooked eggs, cooked chicken, soy sauce, sesame oil, and half of the green parts of the green onions.
- Garnish with the remaining green onion slices and sesame seeds, if desired. Serve immediately.
💡 Tips
- Use day-old cold rice for the best texture; fresh rice can become mushy.
- Don't overcrowd the pan—work in batches if necessary to achieve a good sear.
- Feel free to swap the chicken for leftover pork, shrimp, or tofu.
Inspired by a recipe from Spend With Pennies