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+ servings

Chicken Fried Rice

Delicious and easy chicken fried rice filled with veggies and scrambled eggs is an easy meal to make at home any night of the week.


  • 3 tablespoons salted butter , divided
  • 1 lb boneless skinless chicken breast , chopped in ½-inch pieces
  • Salt , as needed
  • 2 large eggs , whisked
  • 1 tablespoon sesame oil
  • 2 medium carrots , chopped in ¼-inch pieces
  • ½ cup peas (frozen work fine, do not thaw)
  • 3 scallions , sliced and divided
  • 3 cloves garlic , minced
  • 3-4 cups cooked long-grained rice , cold, remove any clumps with a fork
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce


  • Melt 1 tablespoon of butter in a large skillet or wok. Add chicken and season generously with salt. Cook until browned and no longer pink. Remove from pan and set aside.
  • Melt ½ tablespoon of butter in the pan and add whisked eggs. Season with salt. Stir frequently until soft scrambled. Remove from pan and set aside.
  • Melt ½ tablespoon of butter in pan and add sesame oil. Add carrots, peas and the white and light green bottoms of the scallions. Season with salt. Cook for a few minutes until carrots begin to soften. Add garlic and cook for about 1 minute more.
  • Add remaining tablespoon of butter to pan and increase heat. Add cold rice and toss in the butter. Stir almost constantly to ensure it heats up quickly in about 2 minutes. If you like crispier rice, let it rest a bit before stirring.
  • Whisk together soy sauce and oyster sauce and pour over rice. Stir until evenly incorporated. Return chicken and scrambled eggs to the pan and stir for a minute until heated through. Stir in the bright green tops of the scallions.
  • Serve immediately.


Sodium: 760mg, Calcium: 44mg, Vitamin C: 9mg, Vitamin A: 3826IU, Sugar: 2g, Fiber: 2g, Potassium: 476mg, Cholesterol: 118mg, Calories: 344kcal, Trans Fat: 1g, Saturated Fat: 5g, Fat: 12g, Protein: 23g, Carbohydrates: 35g, Iron: 1mg
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