I created a Chicken Broccoli Fried Rice that’s a restaurant-style, one-skillet meal with chicken, veggies and egg ready in 30 minutes, and there’s one simple hack that sets it apart.

Jump to Recipe

I love a recipe that gets you dinner without drama, and this one does exactly that. I keep it in my back pocket whenever I want something that tastes like restaurant takeout but won’t wreck the weeknight.

It centers on boneless skinless chicken breast and day-old long grain white rice, and somehow hits every craving. I’ve called it my Chicken Fried Rice High Protein weekday miracle, and friends joke it belongs in the Easy Healthy Fried Rice hall of fame.

It’s bold, kinda messy, and way better than the sum of its parts, you’ll want to make it again.

Ingredients

Print Recipe (No Advertisments)

Chicken breast: lean protein, builds muscle, low fat, soaks up flavors well.
Rice: day old rice gives carbs for energy, slightly sticky, great texture for frying.
Eggs: add silky richness, more protein, helps bind grains and adds color.
Peas and carrots: adds sweetness and fiber, little vitamins, pops of color and crunch.
Soy sauce: salty umami, brings savory depth, low sodium keeps it less salty.
Toasted sesame oil: gives nutty aroma and richness, use sparingly for big punch.
Garlic and ginger: sharp garlic and warm ginger boost flavor, aromatic, aids digestion a bit.
Scallions: fresh scallions brighten dish, mild onion taste, adds crunch and color.

Ingredient Quantities

1 lb boneless skinless chicken breast, diced small

3 cups cooked long grain white rice day old and chilled

2 large eggs, beaten

1 cup frozen peas and carrots, thawed

1 small yellow onion, diced

3 scallions thinly sliced

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

3 tablespoons vegetable oil or peanut oil

1 tablespoon toasted sesame oil

3 tablespoons soy sauce low sodium preferred

1 tablespoon oyster sauce (optional)

1/2 teaspoon sugar

Salt and freshly ground black pepper to taste

How to Make this

Print Recipe (No Advertisments)

1. Heat a large skillet or wok over high heat until very hot, add 1 tablespoon vegetable oil, pour in beaten eggs, scramble quickly until just set, transfer eggs to a bowl and set aside.

2. Add the remaining 2 tablespoons vegetable oil to the pan, season the diced chicken with a little salt and pepper, then spread chicken in a single layer and let brown undisturbed for 2 minutes, stir and cook until just cooked through, about 3 more minutes.

3. Push the chicken to one side, add the onion, garlic and ginger to the hot pan, stir for 30 to 45 seconds until fragrant and softened, being careful not to burn the garlic.

4. Add the thawed peas and carrots and cook 1 minute to heat through.

5. Break up the chilled day old rice with your hands or a fork so there are no big clumps, then add the rice to the skillet and press it down, let it sit 20 to 30 seconds so it gets a little crispy, then stir and toss to combine everything.

6. Mix together the soy sauce, oyster sauce if using, and sugar in a small bowl, pour evenly over the rice, toss quickly on high heat so the rice gets evenly coated and the sauce reduces slightly.

7. Add the scrambled eggs back into the pan, toss to combine with the rice and chicken, taste and season with salt and lots of freshly ground black pepper as needed.

8. Turn off the heat, drizzle the toasted sesame oil over the fried rice, add the thinly sliced scallions and give a final toss.

9. Serve hot, and if you want extra punch sprinkle more scallions or a little extra soy on the side.

Equipment Needed

1. Large skillet or wok (about 12 in.)
2. Chef’s knife and cutting board
3. Spatula or wooden spoon to stir and scrape
4. Mixing bowls, one for eggs one for the sauce
5. Measuring spoons and a measuring cup
6. Fork or your hands to break up chilled rice
7. Tongs or slotted spoon to move the chicken
8. Small serving spoon or ladle and plates/bowls for serving

FAQ

Q: Do I have to use day old rice? A: You really should use day old chilled rice if you can, it dries out a bit so the grains stay separate. If you only have freshly cooked rice spread it on a tray to cool in the fridge for an hour or two or gently pat with paper towel to remove steam, then use it cold.

Q: How do I keep the rice from getting soggy or clumpy? A: Use cold rice, cook over high heat, dont crowd the pan and add the sauces little by little. Toss quickly so the heat evaporates excess moisture. If clumps form break them up with the spatula and keep moving things around.

Q: Can I swap the chicken for something else or make it vegetarian? A: Yes, swap in shrimp, pork, or cook firm tofu until golden first then add. For vegetarian skip the oyster sauce and use mushroom soy or a splash of hoisin. Adjust cook times for whatever protein you pick.

Q: Should I cook the eggs separately or with the rice? A: Cook them separately in the hot pan, scramble and remove, then add back near the end. It gives better texture and keeps the egg from overcooking or getting rubbery.

Q: Can I make this ahead and reheat it? A: Yep, store in an airtight container in the fridge for up to 3 to 4 days. Reheat in a hot skillet with a little oil so it heats fast and doesnt dry out, or microwave with a sprinkle of water and cover for even steam. Freezing is possible but rice texture changes.

Q: How do I get that restaurant style flavor? A: Cook on very hot heat, use a high smoke point oil like peanut or veg oil, finish with toasted sesame oil for aroma and add soy plus a little oyster sauce and sugar for depth. Fresh scallions at the end help a lot. A tiny pinch of white pepper or a dash of MSG will also boost umami if you use those.

Chicken Fried Rice Recipe Substitutions and Variations

Chicken breast: swap with boneless skinless chicken thighs for more flavor and less dryness, or use firm tofu for a vegetarian option, or shrimp if you want seafood. Adjust cook time accordingly.
Day old long grain white rice: use day old jasmine for a nicer aroma, leftover brown rice for more fiber though itll be firmer, or try cooked quinoa for a lighter, nutty twist.
Eggs: use just egg whites to cut fat, replace with crumbled firm tofu to make it vegan, or omit entirely and add extra veggies and a splash more soy for body.
Soy sauce and oyster sauce: use tamari for a gluten free soy flavor, or coconut aminos for lower sodium and a slightly sweeter note; replace oyster sauce with hoisin or mushroom stir fry sauce for similar savory sweetness.

Pro Tips

– Get the pan screaming hot before you add anything. Use a neutral oil like peanut or vegetable so it can handle the heat, and only add the toasted sesame oil at the very end for aroma or it will burn and taste bitter. If things stick it usually means the pan wasnt hot enough.

– Make sure your rice is really cold and not clumped together, break it up with your hands or a fork. If your rice feels wet, spread it on a sheet and chill or let it air dry a bit in the fridge, it makes a huge difference in getting those little crispy bits.

– Cook the eggs first and take them out, cook the chicken next in a single layer so it browns, then put everything together at the end. Cutting the chicken into even small pieces helps it cook fast and stops you from overcooking some pieces while others are raw.

– Add the soy and oyster sauce slowly and taste as you go, you can always add more but you cant take it out. Finish with lots of fresh black pepper and sliced scallions for brightness, and do the sesame oil last for the best flavor.

Chicken Fried Rice Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I created a Chicken Broccoli Fried Rice that's a restaurant-style, one-skillet meal with chicken, veggies and egg ready in 30 minutes, and there's one simple hack that sets it apart.

Servings

servings

Calories

543

kcal

Equipment: 1. Large skillet or wok (about 12 in.)
2. Chef’s knife and cutting board
3. Spatula or wooden spoon to stir and scrape
4. Mixing bowls, one for eggs one for the sauce
5. Measuring spoons and a measuring cup
6. Fork or your hands to break up chilled rice
7. Tongs or slotted spoon to move the chicken
8. Small serving spoon or ladle and plates/bowls for serving

Ingredients

1 lb boneless skinless chicken breast, diced small
3 cups cooked long grain white rice day old and chilled
2 large eggs, beaten
1 cup frozen peas and carrots, thawed
1 small yellow onion, diced
3 scallions thinly sliced
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
3 tablespoons vegetable oil or peanut oil
1 tablespoon toasted sesame oil
3 tablespoons soy sauce low sodium preferred
1 tablespoon oyster sauce (optional)
1/2 teaspoon sugar
Salt and freshly ground black pepper to taste

Directions

Heat a large skillet or wok over high heat until very hot, add 1 tablespoon vegetable oil, pour in beaten eggs, scramble quickly until just set, transfer eggs to a bowl and set aside.
Add the remaining 2 tablespoons vegetable oil to the pan, season the diced chicken with a little salt and pepper, then spread chicken in a single layer and let brown undisturbed for 2 minutes, stir and cook until just cooked through, about 3 more minutes.
Push the chicken to one side, add the onion, garlic and ginger to the hot pan, stir for 30 to 45 seconds until fragrant and softened, being careful not to burn the garlic.
Add the thawed peas and carrots and cook 1 minute to heat through.
Break up the chilled day old rice with your hands or a fork so there are no big clumps, then add the rice to the skillet and press it down, let it sit 20 to 30 seconds so it gets a little crispy, then stir and toss to combine everything.
Mix together the soy sauce, oyster sauce if using, and sugar in a small bowl, pour evenly over the rice, toss quickly on high heat so the rice gets evenly coated and the sauce reduces slightly.
Add the scrambled eggs back into the pan, toss to combine with the rice and chicken, taste and season with salt and lots of freshly ground black pepper as needed.
Turn off the heat, drizzle the toasted sesame oil over the fried rice, add the thinly sliced scallions and give a final toss.
Serve hot, and if you want extra punch sprinkle more scallions or a little extra soy on the side.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.