Easy Chicken Fried Rice With Egg

Chicken fried rice with egg is one of the quickest, most satisfying one-pan meals you can make at home. With tender chicken thighs, fluffy scrambled eggs, colorful vegetables, and flavorful jasmine rice, this dish delivers a perfect balance of savory, aromatic, and comforting flavors.

Using day-old rice ensures the ideal texture—light, separate grains that crisp beautifully in the skillet. Whether you’re feeding your family or meal-prepping for the week, this dish offers convenience without sacrificing taste.

1. Easy Chicken Fried Rice With Egg ( Yield: 6 – 8 Serving )

Ingredients

• 3/4 pound boneless skinless chicken thighs
• 1 teaspoon salt, divided
• 3 tablespoons canola oil (or any high-heat oil), divided
• 3 large eggs, whisked
• 2/3 cup yellow onions, diced
• 2 cloves garlic, minced
• 2 teaspoons minced ginger
• 1 large carrot, peeled and diced
• 2/3 cup frozen peas, rinsed under warm tap water for a few seconds to thaw
• 4 cups cooked jasmine rice (preferably leftover from at least a day before)
• 2 scallions, sliced (separate the white and light green parts from the dark green parts)
• 1/2 teaspoon Chinese five-spice powder (optional)
• 2 1/2 tablespoons soy sauce or tamari
• 1 teaspoon sesame oil

Instructions

Step 1: Prepare the Chicken

Pat the chicken thighs dry and cut them into small bite-sized pieces. Season them with 1/2 teaspoon salt. Heat 1 tablespoon of oil in a large wok or deep skillet over medium-high heat. Add the chicken and cook for 4–6 minutes, stirring occasionally, until the pieces turn golden brown and fully cooked. Transfer the chicken to a plate and set aside.

Step 2: Scramble the Eggs

Reduce heat to medium. Add another tablespoon of oil to the pan, then pour in the whisked eggs. Stir continuously until they form soft curds. Once cooked, move the eggs to the same plate as the chicken.

Step 3: Cook the Aromatics

Add the last tablespoon of oil to the pan. Stir-fry the diced onions for 1–2 minutes until softened. Add the garlic and ginger, cooking for another 30 seconds until fragrant. This step builds the rich, savory base of your fried rice.

Step 4: Add the Vegetables

Add the diced carrots and stir-fry for 2–3 minutes until they begin to soften. Add the thawed peas and the white and light green parts of the scallions. Cook for an additional minute.

Step 5: Stir-Fry the Rice

Increase the heat to high. Add the leftover jasmine rice, breaking apart any clumps with a spatula. Stir-fry for 3–4 minutes to help the rice crisp up. Sprinkle the remaining 1/2 teaspoon salt and the optional Chinese five-spice powder evenly over the rice.

Step 6: Add Chicken, Eggs, and Seasonings

Return the cooked chicken and eggs to the pan. Pour in the soy sauce or tamari and mix thoroughly. Drizzle the sesame oil over the top and stir well to coat every grain.

Step 7: Finish and Serve

Add the dark green parts of the scallions and stir for 30 seconds. Taste and adjust seasoning if needed. Serve hot and enjoy a fragrant, satisfying bowl of homemade chicken fried rice with egg.

2. Tips for Perfect Chicken Fried Rice With Egg

Use day-old rice for the best texture.

Freshly cooked rice is moist and tends to clump together. Refrigerating rice overnight removes excess moisture, allowing it to fry properly and achieve that desirable slightly crispy texture.

Cook on high heat for authentic wok flavor.

High heat evaporates moisture quickly, preventing soggy fried rice and helping ingredients caramelize slightly for deeper flavor.

Prep all ingredients beforehand.

Fried rice cooks fast. Having everything chopped and ready ensures even cooking and prevents burning.

Use chicken thighs instead of breasts.

Thighs stay tender and juicy during high-heat cooking, adding richer flavor to the dish.

Stir-fry each component separately.

Cooking the chicken, eggs, vegetables, and rice in stages prevents overcrowding and promotes even browning.

3. Frequently Asked Questions

Can I use freshly cooked rice instead of leftover rice?

Yes, but it’s not ideal. If you must use fresh rice, spread it on a baking sheet and refrigerate it for 20–30 minutes to dry out the grains before stir-frying.

What other vegetables can I add to chicken fried rice?

You can include corn, bell peppers, broccoli, baby corn, mushrooms, or snap peas. Stick to vegetables that cook quickly or are cut into small pieces.

Can I substitute the chicken thighs with breasts or another protein?

Absolutely. Chicken breasts, shrimp, pork, or even tofu work well. Adjust cooking time accordingly to avoid overcooking delicate proteins.

Do I need a wok to make fried rice?

A wok provides excellent heat distribution, but a large nonstick or stainless-steel skillet works well—just ensure it has enough space to stir the ingredients without crowding.

Why is my fried rice turning mushy?

Mushy rice usually results from using freshly cooked rice, overcrowding the pan, or cooking on too low heat. Increasing heat and using drier rice corrects this issue.

How can I make a spicier version of this dish?

Add chili oil, red pepper flakes, sriracha, or diced fresh chili peppers when stir-frying the aromatics.

4. Nutrition Information (Per Serving Approx.)

Easy Chicken Fried Rice with Egg is a fast, delicious, and versatile recipe that brings together simple ingredients to make a satisfying meal for the whole family. With tender chicken, flavorful aromatics, colorful vegetables, and perfectly seasoned rice, this dish is a complete and balanced one-pan dinner.