Chicken Fried Rice

Skip the take-out and make this easy chicken fried rice at home. It’s a simple weeknight dinner that’s so budget friendly, and it’s a real crowd-pleaser!
My family is in a season of life where we hardly ever eat a meal in a restaurant. I don’t even know what the cool places are anymore. Is anybody feeling me on this?!
We have two small children, and household expenses are as tight as ever. So we avoid restaurants for practical reasons.
But there is no need for us to be deprived of our favorite restaurant dishes

Chicken Fried Rice


  • 3 cups cooked jasmine rice preferably left over rice. Brown rice is fine too
  • 1/2 lb boneless skinless chicken breasts diced into 3/4-inch pieces
  • 2 Tablespoons butter divided
  • 1 1/2 cups frozen peas and carrots
  • 1/2 yellow onion diced
  • 2 green onions chopped
  • 2 cloves garlic finely minced
  • 2 eggs
  • 3 1/2 Tablespoons low-sodium soy sauce
  • 1 Tablespoon sesame oil
  • Salt and freshly ground black pepper


  • Preheat a large skillet or wok over medium-high heat.
  • Add 1/2 Tablespoon butter to the pan.
  • Add the chicken, salt and pepper generously, and cook until chicken is cooked through, about 6 - 7 minutes.
  • Put the cooked chicken on a clean plate, and set aside.
  • Add a tablespoon of butter to the pan.
  • Cook the onions, carrots and peas until tender, about 4 minutes.
  • Add the garlic and cook one more minute.
  • Push the veggies aside, and scramble the eggs on the empty side of the pan.
  • Stir everything together, and add the last 1/2 tablespoon butter to the pan.
  • Add the rice, green onions, soy sauce and chicken and combine.
  • Allow the rice to "fry" and get a little toasty by leaving it alone for a minute.
  • Stir everything up, and allow the rice to sort of crisp up again.
  • Turn off the heat, and add the sesame oil.
  • Stir to combine.