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Everyone in my house loves fried rice. So Chicken Fried Rice for dinner? Total crowd pleaser. It’s so nice when everyone is excited about dinner. What exactly is it about fried rice that’s so exciting? I don’t even know. It’s just good. Period.

I don’t know about you, but I don’t usually have a bunch of leftover rice on hand. But even if you have to make the rice for this recipe, it’s still only a little over a half hour from start to finish. It’s a great weeknight meal. Or weekend meal. It’s a great any-day-of-the-week meal.

This Chicken Fried Rice is also a great way to sneak in a bunch of veggies. In this recipe, there are onions, carrots, edamame. Feel free to add more or to substitute whatever veggies that you like. We sometimes do peas instead of the edamame. Or sometimes I add some cabbage or bean sprouts. You could also add mushrooms or bell peppers or zucchini. That’s the great thing about fried rice, it’s super easy to customize. So let’s get started.

Let me show you how I made this Chicken Fried Rice 👇🏻

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Begin by cooking the chicken and the rice first:

You can either use 3 cups of leftover cooked white rice or you can cook the rice for this recipe. If you have leftover rice, skip the rice-cooking part. Duh, I know. If you need to cook the rice, cook 1 cup of white rice according to package instructions. When done, fluff with a fork and set aside.

To cook the chicken, preheat oven to 450 degrees and line a baking sheet with foil. Lay 1 1/2 Lbs of boneless, skinless chicken breasts on the foil and melt 3 tbsp of unsalted butter. Brush one side of the chicken breasts with the melted butter and season with salt, pepper, garlic powder, onion powder, and paprika (just sprinkle it on). Flip the chicken breasts and do the same thing to the other side. Bake in the oven for about 25 minutes until the juices run clear and the internal temp reaches 165 degrees. Let cool for a few minutes, shred the chicken, and set aside.

Begin cooking the fried rice:

To a wok (or a large skillet), melt 1 tbsp of unsalted butter. In a small bowl, whisk 3 eggs with a fork until fluffy. Swirl the butter around the wok and then add the eggs. Scramble the eggs until they are cooked, but still soft. Remove to a bowl.

P.S. I just bought this wok from Amazon recently. It works so well and it is absolutely gorgeous! It’s hand-hammered.

To the same wok, add another 1 tbsp of butter and melt. Add 1 cup of diced sweet onion and cook until soft, about 2 minutes.

Add 1 cup of shredded carrots and 3 large minced garlic cloves. Cook until the carrots begin to soften, about 2-3 minutes.

Add 1 cup of frozen edamame (you could substitute frozen peas) and cook until the edamame are thawed, about 2 minutes.

Add the cooked rice and the final 2 tbsp of unsalted butter to the wok. Stir well until everything is combined and the rice is coated in the butter.

Add 6 tbsp of low-sodium soy sauce and 1 tbsp of sesame oil. Stir well.

Add the scrambled eggs and shredded chicken back to the wok. Season with a little salt and pepper.

Turn the heat up to high and let the rice cook, undisturbed, for a minute or so to “fry” the rice. Do this a few times and then remove from heat. Top with 3 sliced green onions.

Serve while hot.

Enjoy!!

* This makes great leftovers! To reheat, add a little butter (like 1 tbsp) to a skillet and add the rice. Stir until heated through.*

These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.

Have you tried this recipe? Thinking about it? I’d love to hear from you! Please leave me your thoughts below in the comment section.