Chicken Fried Rice
Chicken fried rice is one of those dinners I come back to again and again when the fridge is full of bits and pieces and I just need something quick that everyone will eat.
Let’s shop from home tonight… not the supermarket… and use up all those leftovers you’ve been staring at.
It’s fast, budget-friendly and made with simple ingredients you likely already have sitting in the fridge or freezer. Leftover chicken, a handful of veggies and some cooked rice… and dinner is basically sorted.
If you love a good homemade ‘fakeaway’, this chicken fried rice is such a great one to have on hand. It’s the perfect way to turn last night’s leftovers into a completely new meal the whole family will enjoy.
A quick, no-fuss dinner that’s ready in minutes and always gets eaten. Especially on those nights when you really don’t feel like overthinking it.
If you love meals like this, you might also enjoy my Tortellini Bake. Another easy, family-friendly dinner that saves busy weeknights.
Why You’ll Love This Recipe:
Saves you money – perfect for using leftover chicken and fridge ingredients
Super quick – on the table in under 20 minutes
Family-approved – one of those meals that always gets eaten
Great for lunchboxes – make extra and you’re sorted for the next day
Flexible – swap in whatever protein or veggies you have
FAQ:
Can I use freshly cooked rice?
Yes, just let it cool completely first so it doesn’t turn soft or clumpy.
What can I use instead of chicken?
Try prawns, ham, pork or tofu depending on what you have.
How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat in a pan or microwave.
More Quick Dinner Recipes You’ll Love:
Want more easy family meals?
If you love simple, no-fuss recipes like this, you’ll love my Easy Weeknight Dinners eBook. It’s filled with quick, family-friendly meals designed for busy weeknights. The kind of recipes that are easy to cook, made with simple ingredients and actually get eaten by the whole family.
Chicken Fried Rice
Ingredients
- 4 eggs,
- Sesame oil
- 1 onion, diced
- 2-3 cloves garlic, crushed
- 6 slices of shortcut bacon, diced
- 1 carrot
- Leftover chicken, diced
- ⅓ cup frozen corn, defrosted
- ⅓ cup frozen peas defrosted
- 1 cup basmati rice, cooked
- Oyster sauce
- Soy Sauce
- Sesame oil (optional)
- 3 shallots, thinly sliced
Instructions
- Crack eggs into a bowl, add a few drops of sesame oil and whisk together. In a hot frypan, cook egg omelette on both sides. Lay on a chopping board and cut into small squares when cool.
- Cook onion, garlic and bacon together in a hot frypan over medium-high heat until the bacon is cooked and the onion is translucent. The garlic should be fragrant.
- Add the carrot and cook, stirring for 1 minute.
- Add the chicken and cook, stirring for another or so, until heated through
- Add the corn and peas and continue stirring for another minute to heat through.
- Add in the rice and stir through.
- Add the egg from step 1 and stir.
- Pour in the sauces. I don’t usually measure, just drizzle over the top and stir until all combined. Taste the fried rice and add extra sauce as needed.
- Top with shallots, stir through and serve.
