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Chicken Fried Rice

Amanda Cooks & Styles
5 from 1 vote
Total Time 30 mins
Course Main Course
Cuisine Chinese
Servings 4 people


  • 3 cups COOKED white rice
  • 1 lb. chicken thighs
  • 2 large carrots peeled & chopped
  • 1 large onion chopped
  • 3 garlic cloves minced
  • 1/2 cup frozen peas
  • 1/3 cup frozen corn
  • 3 eggs
  • 1/4 cup soy sauce
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 2 tbsp oil olive or canola


  • In a large skillet over medium-high heat, add 2 tbsp oil. Once the skillet is hot, add the chicken thighs, Cover and cook for 5 minutes, flip chicken over and cook for an additional 5 minutes, covered. When done, chicken juices will run clear. Remove chicken from skillet and transfer to cutting board. Cut the chicken into 1/2" bite size pieces. Set aside for later.
  • In the same skillet you cooked the chicken in, add the onions and carrots. Cook about 5-7 minutes over medium heat, stirring occasionally, until tender. Add peas, corn, and garlic to the skillet and cook for about 2-3 minutes until corn and peas are hot and no longer frozen. Be sure to stir every so often to ensure an even cook. Add the chicken back to the skillet.
  • Time to stir fry - Turn heat up to high. Add the rice and begin to stir fry for about 3-5 minutes. Be careful not to mush the rice with a spatula or spoon when stir frying.
  • Turn heat to low. Form a whole in the middle of the fried rice and crack in 3 eggs. Begin to scramble eggs until just almost done. Then, gently mix everything together.
  • Remove fried rice from heat and serve immediately. Serve with soy sauce and sriracha (optional). Enjoy!
Keyword chicken fried rice, fried rice