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Easy Flavor-Packed $5 Chicken Fried Rice Recipe for Quick Homemade Meals

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A quick, budget-friendly chicken fried rice recipe packed with flavor, perfect for busy weeknights or lazy weekends. Uses simple ingredients and delivers a comforting, delicious meal.

Ingredients

Scale
  • 3 cups cooked day-old white rice (about 600g / 21 oz)
  • 1 large chicken breast (about 8 oz / 225g), diced into bite-sized pieces
  • 2 large eggs, beaten
  • 2 tablespoons vegetable oil (canola or sunflower oil recommended)
  • 3 tablespoons soy sauce (Kikkoman preferred)
  • 3 cloves garlic, minced
  • 3 stalks green onions, thinly sliced
  • 1 cup frozen peas and carrots (150g / 5.3 oz), thawed
  • 1 teaspoon sesame oil
  • Salt and pepper to taste

Instructions

  1. Dice the chicken breast into ½-inch bite-sized pieces. Mince the garlic and slice the green onions thinly. Beat the eggs lightly in a bowl and set aside. Thaw frozen peas and carrots under running water and drain well.
  2. Heat a large non-stick skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat the surface. When the oil shimmers, add the diced chicken in a single layer. Cook for 4-5 minutes, stirring occasionally, until cooked through and starting to brown. Season lightly with salt and pepper.
  3. Push the chicken to one side of the pan. Pour the beaten eggs into the empty space and let sit for 20 seconds before gently scrambling. Once mostly cooked but still slightly moist, mix eggs with the chicken.
  4. Add minced garlic and sauté for about 30 seconds until fragrant. Add peas and carrots and cook for another 2 minutes, stirring frequently.
  5. Add the cold cooked rice to the pan. Break up any clumps and mix thoroughly. Cook for 3-4 minutes, allowing the rice to get hot and slightly crispy on the bottom.
  6. Pour soy sauce evenly over the rice and stir well. Cook for another 1-2 minutes to meld flavors. Taste and adjust salt and pepper as needed.
  7. Remove pan from heat. Stir in sliced green onions and drizzle sesame oil over the top. Toss gently.
  8. Serve hot immediately.

Notes

Use day-old rice to prevent mushiness; if using freshly cooked rice, spread it out to cool and dry for 20 minutes before cooking. Cook on medium-high heat for a nice sear and crispiness. Avoid overcrowding the pan to prevent steaming. Add garlic last and keep it moving to avoid burning. Soy sauce should be added after rice is heated through to prevent sogginess.

Nutrition

Keywords: chicken fried rice, easy fried rice, budget meals, quick dinner, homemade fried rice, weeknight meals, comfort food

Find it online: https://tomyumy.com/easy-flavor-packed-5-chicken-fried-rice-recipe-for-quick-homemade-meals/