Recipes Main Dishes Rice Fried Rice Recipes Easy Chicken Fried Rice 5.0 (1) 1 Review 1 Photo This is a quick and easy recipe for chicken fried rice that I make when I have leftover roast chicken and cooked rice. I add some veggies and a few pantry staple spices for a flavorful family dinner that's perfect when you're short on time and groceries! By Nicole McLaughlin Nicole McLaughlin Nicole McLaughlin produces the educational and entertaining food series from Allrecipes; You Can Cook That. She is known for her relatability with the home-cook audience. With over 20 years in the culinary world, she is able to effectively deliver a bounty of knowledge, with a side of sarcastic wit. Allrecipes' editorial guidelines Published on June 4, 2024 Save Rate Print Share Close Add Photo Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 1 tablespoon canola oil 1 teaspoon sesame oil ⅓ cup diced carrots ¼ cup sliced green onions, white and lighter green parts ½ teaspoon garlic powder ½ teaspoon ground ginger 3 cups cold cooked rice 1 teaspoon kosher salt ½ teaspoon ground black pepper 1 cup shredded cooked chicken ½ cup frozen peas 2 tablespoons butter 2 large eggs, beaten 2 tablespoons soy sauce 2 teaspoons rice vinegar 2 tablespoons Sriracha mayonnaise, or to taste 1 tablespoon sliced green onions, or to taste Directions Heat canola and sesame oils in a large, nonstick skillet over medium-high heat. Add carrot and 1/4 cup green onion; cook, stirring constantly, for 1 minute. Stir in garlic powder and ginger and cook for 2 minutes. Stir in rice, salt, and pepper; cook, stirring only once or twice, until rice is lightly browned, about 4 to 5 minutes. Stir in chicken and peas; cook for 2 minutes. Push rice mixture to the sides of the pan, creating a circle in the middle. Add butter to the center of the pan. When melted, pour eggs into the center. Cook eggs, stirring often, until almost set, about 3 minutes. Stir eggs into the rice mixture. Stir in soy sauce and rice vinegar; cook for 2 more minutes. Serve immediately topped with Sriracha mayo and green onions. Ramona Cruz-Peters Cook’s Note Avoid stirring too much when the rice is added so that it will get lightly crispy and caramelized around the edges - that's the best part!You can use leftover pork, steak, or shrimp in place of chicken. I Made It Print Nutrition Facts (per serving) 425 Calories 22g Fat 40g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 425 % Daily Value * Total Fat 22g 28% Saturated Fat 7g 34% Cholesterol 142mg 47% Sodium 940mg 41% Total Carbohydrate 40g 14% Dietary Fiber 2g 8% Total Sugars 2g Protein 17g 33% Vitamin C 5mg 5% Calcium 52mg 4% Iron 3mg 17% Potassium 276mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.