Chicken Fried Rice


Chicken Fried Rice can be made in no time at all when you use already cooked chicken (I used rotisserie chicken) and leftover cooked rice. This tastes just like it came from the restaurant and is much cheaper than buying it. When I buy a rotisserie chicken I eat the dark meat and freeze each chicken breast half separately to use with recipes like this one. When I make a meal with rice, I double the amount of rice I need and use the leftovers to make meals like this so much quicker. Don’t be afraid of this recipe, it really is simple to make.




In a large frying pan or wok

over medium low heat,

add the oil.


Add the onion and peas with carrots.

Cook the vegetables until the

onion is almost tender.


Add the cooked chicken to the vegetables.


Gently combine the chicken with the

vegetables cooking until the chicken is hot.


Push the chicken and vegetables to one side.

Add the whisked egg and use a spatula to

cook the egg breaking it up into small pieces.


Combine the egg, chicken and vegetables

and push them to the side of the pan or wok.

Add the cooked rice spreading it out to fill

the rest of the pan. Cook the rice just until hot.


Gently combined all of the

ingredients in the pan.


Add the soy sauce and toss to combined.

Chicken Fried Rice



  • 4 cups cooked rice
  • 4 – 5 Tbsp. sesame oil
  • 1 small onion, diced
  • 1/2 cup frozen carrots with peas, thawed
  • 4 Tbsp. soy sauce, or to taste
  • 2 eggs, slightly beaten with a fork
  • 2 cups cooked chicken, I used a rotisserie chicken breast


  1. In a large pan or Wok, heat the oil over medium low heat.
  2. Add the onion and peas with carrots. Cook until the onions are almost tender.
  3. Add the cooked chicken, cooking until the chicken is hot.
  4. Push the chicken and veggies to the side of the pan. Add the whisked egg to the empty side of the pan and using a spatula completely cook the egg breaking it up until small cooked pieces form. Combine the egg with the rest of the mixture and push it all to the side.
  5. Add the cooked rice to the empty spot in the pan, spreading it out. Cook, stirring constantly, just until the rice is hot then toss everything together.
  6. Add the soy sauce tossing to combine then serve.


  1. Love it just as you said. I also make batter dip chicken and deep fry it then doubles in size. Golden brown set on top of 2 day cooked rice and lightly fry in oil and butter. White wine vinegar malt vinegar and white and dark brown sugar mixed and heated poured over top with splash of soy sauce. Works too but yours is faster.

  2. My kind of recipe. My wife and I are deeply committed to sound nutrition and both find dedication to broadly flavorful ingredients with easy variations a satisfying way to manage meals. People think it’s boring when I tell them we each make a week’s worth of grain and veggie base for lunches. Over that week, the animal or fish protein added may be seasoned to Italian or Japanese, Mexican or Chinese flavor style in the few minutes of prep. All different, all appealing and satisfying. All healthy.

    • I’m with you, I love all different cuisines too. My husband gets mad at me because I make something different almost every day. When there is one he goes absolutely crazy about he says “Well I’ll never see this one again!” I keep telling him it’s always on my blog and I need new recipes to post..hahahaha (He doesn’t really get mad and loves all the food I cook)

  3. What a great idea to freeze the cooked chicken breast for meals such as this. I love fried rice, and I love the way you push things to the side as more ingredients are added. I will be sure sing this. Thanks Diane.

    • Yes and the main flavor comes from the sesame oil, it’s so good. Then the combination of all the other ingredients in a single bite is mouth watering. After it is made we all add more soy sauce to our own plate to get our own perfect taste.

Leave a Reply