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High Protein Chicken Fried Rice - Fast, Flavorful, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked and chilled rice (preferably day-old; jasmine or basmati work well)
  • 12 oz boneless, skinless chicken breast, cut into small bite-size pieces
  • 3 large eggs, lightly beaten
  • 1 cup mixed vegetables (diced carrots, peas, corn, or edamame)
  • 4 green onions, thinly sliced (whites and greens separated)
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, minced or grated
  • 2–3 tbsp low-sodium soy sauce (to taste)
  • 1 tbsp oyster sauce (optional for depth)
  • 1 tsp toasted sesame oil
  • 1–2 tbsp neutral oil (avocado, canola, or peanut) for stir-frying
  • 1/2 tsp white pepper (or black pepper)
  • Red pepper flakes or sriracha (optional, for heat)
  • Salt, to taste
  • Optional add-ins: 1/2 cup shelled edamame, 1/2 cup diced bell pepper, 1 tbsp rice vinegar, 1 tbsp mirin

Method
 

  1. Prep the rice: Use cold, cooked rice. Break up any clumps with clean hands or a fork so the grains separate. This gives you that classic fried rice texture.
  2. Season the chicken: Toss chicken with a pinch of salt, pepper, and 1 tsp soy sauce. This quick marinade boosts flavor fast.
  3. Heat the pan: Place a wok or large skillet over medium-high heat. Add 1 tbsp oil and swirl to coat when shimmering.
  4. Cook the chicken: Add chicken in an even layer. Let it sear undisturbed for 1–2 minutes, then stir-fry until just cooked through, 3–4 minutes. Transfer to a plate.
  5. Scramble the eggs: Add a splash more oil if needed. Pour in beaten eggs. Let them set for 10–15 seconds, then gently scramble until just cooked. Remove and set aside with the chicken.
  6. Sauté aromatics: Add another teaspoon of oil. Stir-fry garlic, ginger, and the white parts of the green onions for 30–45 seconds until fragrant. Don’t let them burn.
  7. Cook the veggies: Add mixed vegetables (and edamame, if using). Stir-fry 2–3 minutes until heated and slightly tender but still crisp.
  8. Fry the rice: Add the cold rice. Spread it out in the pan and let it toast for 30–60 seconds before stirring. Break up remaining clumps. Cook 2–3 minutes until hot and a bit dry.
  9. Season: Pour in soy sauce, oyster sauce (if using), and sesame oil. Add white pepper and optional red pepper flakes. Toss to coat evenly.
  10. Bring it together: Return chicken and eggs to the pan. Toss with rice and veggies until everything is hot and well mixed. Taste and adjust seasoning with more soy sauce or a pinch of salt.
  11. Finish: Stir in the green onion tops. If you like brightness, splash in rice vinegar at the end. Serve hot.