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Homemade Quick Chicken Fried Rice (Wok-Style) recipe photo
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Quick Chicken Fried Rice (Wok-Style)

This Quick Chicken Fried Rice is SO EASY! Tender chicken, vibrant veggies, and fluffy rice come together in a sizzling wok for a speedy, flavorful weeknight meal.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Asian
Keyword: Chicken, Easy, Fried Rice, One-Pan, Quick, Weeknight, Wok
Servings: 4 servings

Ingredients

  • 2 cups cooked rice preferably chilled, for the best texture
  • 1 cup diced chicken breast cut into bite-sized pieces
  • 1 cup mixed vegetables carrots, peas, corn mix
  • 2 tablespoons soy sauce adds umami depth
  • 2 eggs beaten
  • 2 green onions sliced, for garnish
  • 2 tablespoons vegetable oil for stir-frying
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger minced
  • salt and pepper to taste

Instructions

  • Before you turn on the heat, make sure your chicken is diced into small cubes, vegetables are ready, and eggs are beaten.
  • Place your wok over medium-high heat and add 1 tablespoon of vegetable oil. Once shimmering, toss in minced garlic and ginger. Stir-fry quickly for about 30 seconds until fragrant but not browned.
  • Add the diced chicken breast to the wok. Stir constantly to cook evenly, about 4-5 minutes, or until no longer pink. Season lightly with salt and pepper as it cooks.
  • Push the chicken to one side of the wok. Add a little more oil if the pan looks dry, then pour in the beaten eggs on the other side. Stir gently and scramble until just set.
  • Mix the eggs and chicken together, then add your mixed vegetables. Stir-fry for 2 minutes to warm through. Next, add the cooked rice, breaking up any clumps with your spatula. Toss everything to combine and heat evenly.
  • Pour in the soy sauce and continue to stir-fry for another 2-3 minutes, allowing the rice to absorb the flavors. Taste and adjust salt and pepper as needed. Just before serving, sprinkle sliced green onions over the top.

Equipment

  • Wok or large skillet
  • Spatula or wooden spoon
  • Cutting board and knife
  • Bowls

Notes

  • Use day-old or chilled rice for best texture to keep grains separate and fluffy.
  • Substitute chicken with shrimp, tofu, or beef for variation.
  • Add a splash of sesame oil or chili flakes for extra flavor and heat.
  • Store leftovers in airtight containers and consume within 3-4 days.
  • Reheat in a wok or skillet with a splash of water or soy sauce to refresh.