This easy chicken fried rice has been a weeknight lifesaver in my kitchen for years. I first pulled the elements together on a busy evening when I only had cooked rice, a single chicken breast, and a half-frozen bag of mixed vegetables. The result was so satisfying I began making it whenever schedules were tight and appetites were big. The dish delivers a lovely balance of textures — tender bite-sized chicken, slightly crisped vegetables, and separate, fluffy grains of rice all coated in a savory tamari-sesame finish. It’s simple enough for a midweek meal yet polished enough to serve to guests.

I remember the first time my partner asked for this dish on repeat: we shared it straight from the wok, using chopsticks and laughing about how versatile a humble bowl of rice could be. What makes this version special is the sequence — high heat, brief stir-frying, and a final toss with butter and tamari — which yields a glossy, savory plate in under 20 minutes. The minimal ingredient list hides a lot of technique, and once you’ve practiced the high-heat stir-fry rhythm, you’ll consistently get restaurant-style results at home.

Ingredients

• Rice (3 cups prepared long-grain): Preferably day-old rice or rice prepared and cooled; long-grain varieties like jasmine hold their shape best. If using freshly cooked rice, spread it on a tray to cool briefly to remove excess steam.
• Chicken breast (1, about 1/2 lb): Trim and cut into bite-sized pieces for quick, even cooking. Use boneless, skinless chicken breast for leaner results or thigh meat for extra flavor and juiciness.
• Salt and white pepper: Use salt sparingly while cooking and finish to taste; white pepper gives a subtle heat without black specs, which keeps the presentation clean.
• Frozen mixed vegetables (1 cup): A simple mix of peas, carrots, and corn works well — no need to thaw before cooking.
• Garlic (2 cloves): Press or mince for immediate flavor release; add at the end of vegetable stir-fry to avoid burning.
• Egg (1): Whisked with a teaspoon of oil to scramble into the rice for richness and texture contrast.
• Sesame oil or wok oil (3 teaspoons total): Use divided amounts for toasting the egg and finishing aroma; toasted sesame oil packs the most flavor — use sparingly.
• Butter or vegan butter (1 1/2 tablespoons): Adds gloss and a rounded flavor; vegan butter keeps it dairy-free while preserving richness.
• Tamari or soy sauce (3 to 4 tablespoons): Reduced-sodium tamari is recommended for a clean savory finish; increase to taste but add gradually to avoid oversalting.

Instructions

1. Prepare the egg: Whisk the egg with 1 teaspoon of sesame or neutral oil in a small bowl and set aside. This prevents the egg from sticking and creates smaller, soft curds. If your wok is extremely hot, the small amount of oil helps the egg set quickly without browning. 2. Cook the chicken: Heat 1 teaspoon of oil in a large wok or heavy skillet over high heat until shimmering. Season the chicken pieces with a pinch of salt and about 1/4 teaspoon white pepper. Add the chicken in a single layer and stir-fry, using quick tossing motions, until just cooked through and lightly browned at the edges, about 3 to 4 minutes depending on piece size. Remove the chicken to a plate to prevent overcooking. 3. Stir-fry the vegetables and garlic: Add the remaining 1 teaspoon oil to the wok and toss in the frozen mixed vegetables. Stir constantly over high heat for 1 to 2 minutes until they are tender but still holding shape. Push the vegetables to the side of the wok, add the garlic and stir for 15 to 30 seconds until fragrant — watch closely to avoid burning. 4. Scramble the egg: Push the vegetables further to the side to make a clear space in the center of the wok. Pour the egg and oil mixture into the hot center and let it set for a few seconds before stirring, creating soft curds. Once scrambled, fold the egg into the vegetables. 5. Combine rice, chicken, and seasoning: Add the butter and let it melt, then return the cooked chicken to the wok along with the prepared rice. Break up any clumps and toss everything together over high heat so the rice reheats quickly and each grain separates. Drizzle in 3 to 4 tablespoons tamari or soy sauce, tossing to evenly coat; taste and adjust with a little more tamari if desired. Finish with the remaining 1 teaspoon sesame oil for aroma, toss, and serve immediately.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. When reheating from frozen, thaw overnight in the refrigerator if possible, then reheat in a skillet over medium-high heat with a teaspoon of oil to restore texture. Avoid reheating more than once; if refrigerated, reheat only the portion you plan to eat. Look for visual cues of freshness: bright vegetable color, no off-odors, and a firm chicken texture indicate the dish is still good.

Ingredient Substitutions

If you prefer darker soy flavor, use regular soy sauce but reduce added salt elsewhere. For a gluten-free version, choose tamari labeled gluten-free. Swap chicken for shrimp (cook 1 to 2 minutes per side) or diced firm tofu for a vegetarian option — press tofu to remove excess moisture and pan-sear until golden. Use coconut oil or vegetable oil instead of butter to keep it dairy-free, and add a splash of rice vinegar or lime at the end for brightness if you want a tangy lift.

Serving Suggestions

Serve this with simple garnishes: thinly sliced scallions, toasted sesame seeds, or a small drizzle of chili oil for heat. Pair with steamed greens like bok choy or a simple cucumber salad for contrast. For a heartier meal, offer a side of quick Asian-style pickled vegetables or a clear broth soup. Present in a large communal bowl for family-style dining or portion into individual bowls topped with herbs and a wedge of lime.

Cultural Background

Fried rice is a cornerstone of many East and Southeast Asian cuisines, prized for its resourceful use of leftovers and quick cooking method. The technique of high-heat stir-frying in a wide pan or wok allows individual grains to separate and pick up a slight char, delivering complexity with minimal ingredients. While regional variations differ — from Indonesian nasi goreng to Thai khaao pad — this version leans on Chinese-American pantry flavors: sesame oil, soy or tamari, and simple aromatics for broad, familiar appeal.

Seasonal Adaptations

In spring and summer, bulk up the dish with fresh peas, asparagus tips, and scallions for brightness. In autumn and winter, swap in roasted root vegetables or use leftover roasted chicken for a deeper flavor. Add seasonal herbs like cilantro or Thai basil just before serving for a fragrant twist. For holiday variations, stir in roasted chestnuts or add a spoonful of hoisin for a richer, festive glaze.

Meal Prep Tips

To set up for fast weeknight execution, cook rice the day before and refrigerate on a tray to cool. Slice and season the chicken ahead of time and keep it covered in the fridge. Pre-measure tamari and oils into small bowls. On the day you cook, heat the wok only when ready — this keeps the sequence tight and prevents overcooked elements. Use wide, shallow containers for storing portions to speed up cooling and reheating.

Give this version a try the next time you need something quick, satisfying, and flexible — then make it your own by swapping proteins, vegetables, and seasonings. It’s a humble formula that rewards small adjustments and always brings people back for seconds.