This chicken fried rice recipe is better than takeout—easy, quick, and packed with classic savory flavor. A family favorite made in one pan.

Scale

2 cups cold cooked jasmine rice

1 cup diced cooked chicken breast or thigh

2 tablespoons neutral oil (like avocado or canola)

2 eggs, lightly beaten

1/2 cup frozen peas and carrots (thawed)

2 green onions, chopped

2 tablespoons low-sodium soy sauce

1 teaspoon sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

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Heat oil in a large skillet or wok over medium-high heat.

Add diced chicken and cook until golden; remove and set aside.

In the same pan, scramble the eggs; remove while still soft.

Add garlic and ginger, cook until fragrant (30 seconds).

Stir in peas and carrots; sauté for 2 minutes.

Add rice, breaking apart clumps. Press gently for crispy edges.

Return chicken and eggs to the pan; stir in soy sauce and sesame oil.

Toss everything well and cook 2–3 minutes until heated through.

Garnish with green onions and serve hot.

Use day-old rice for best texture.

Swap soy sauce for tamari if gluten-free.

Add chili paste for heat or pineapple for sweetness.