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Easy Chicken Fried Rice

You'll love this Easy Chicken Fried Rice especially when you want a quick meal with just a few ingredients. Learn how to make chicken fried rice today!
Course Main Course
Cuisine Japanese
Keyword friedrice
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6 people
Calories 505kcal
Author Tawnie Graham of Kroll's Korner

Equipment

Ingredients

  • 2 Tbsp. canola oil (or vegetable oil)
  • 3 large eggs
  • 4 strips uncooked bacon, thawed, chopped into pieces
  • 1 large boneless, skinless chicken breast, diced into small pieces
  • 1/2 small white onion, diced
  • 2 large carrots, peeled and cut into small squares
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. garlic powder
  • 1 tsp. chicken bouillon seasoning
  • 1 Tbsp. sesame oil
  • 1 Tbsp. soy sauce (plus more if desired)
  • 3 cloves garlic, minced
  • 6 cups cooked white rice, cooled*
  • 1 bunch scallions, chopped (reserve 2 Tbsp. for garnish)
  • 1/2 cup edamame, shelled
  • 2 Tbsp. butter
  • 1 Tbsp. toasted sesame seeds (for garnish)
US Customary - Metric

Instructions

  • Heat 2 Tbsp. canola oil in a wok, large cast-iron skillet or a non-stick pan over high heat. Once hot, add in the eggs and scramble them. Then add in the chopped bacon pieces and cook 1-2 minutes, stirring occasionally.
  • Add in the chicken pieces and cook another 2 minutes, stirring occasionally. The chicken won't be fully cooked yet, that's OK.
  • Add in the white onions and carrots. Stir. Then, add in the salt, pepper, garlic powder, chicken bouillon, sesame oil, soy sauce and garlic. Cook this all on high heat still for about 3 minutes.
  • Next, add in the cooked white rice, scallions, butter and edamame, stir. Add more soy sauce if needed. Divide rice among bowls and serve. Garnish with toasted sesame seeds.

Video

Notes

  • Rice: Using "old" or leftover rice is helpful to giving your fried rice the perfect texture. But fresh rice is great too so long as you spread the rice out on a plate/tray/baking sheet while it's still hot and give it a few minutes to cool off to allow some surface moisture to evaporate. This makes it easier to fry so you can still get those nice separated grains. 
  • 2 cups uncooked white rice typically yields ~6 cups cooked rice. 

Nutrition

Serving: 1bowl | Calories: 505kcal