This chicken fried rice has been my weekday hero for years — the sort of dish that turns a handful of leftovers into a family-favorite dinner. I first landed on this combination on a rainy evening when I only had a single chicken breast, a bag of frozen mixed vegetables, and a cup of rice in the pantry. The balance of savory umami from soy and fish sauce, a hint of toasted sesame, and the bright lift of lime made the ordinary feel special. Because it uses ingredients most home cooks keep on hand, it became my go-to when time was short but I wanted something homemade and satisfying.

What makes this version stand out is the two-step approach to texture: cooking and chilling the rice first so the grains crisp when stir-fried, and marinating the diced chicken briefly so every bite carries flavor through to the center. The eggs are gently scrambled right in the wok for a soft, silky finish, while scallions add freshness and a little snap. Its adaptable, quick to scale, and reliably tasty — perfect for weeknight meals, potlucks, or feeding hungry teenagers.

Ingredients

• Uncooked long grain rice: 1 cup. I reach for standard long grain for separate, fluffy grains; jasmine works too for a fragrant finish. Rinse briefly if you prefer reduced starch.
• Broth or water: 2 cups. Use chicken broth for deeper savory notes; vegetable broth keeps it lighter.
• Chicken breast: 10 ounces (about 1 medium breast), diced into 1/2-inch pieces. Boneless, skinless breast cooks evenly and quickly; thighs can be substituted for extra juiciness.
• Yellow onion: 1 cup diced. Gives sweetness and body when softened; white or red can be used in a pinch.
• Garlic: 2 teaspoons minced. Fresh garlic is best — its the backbone of the stir-frys aroma.
• Frozen vegetable mix: 1 1/2 cups. Peas, carrots, and corn blends are classic and thaw quickly in the pan.
• Large eggs: 2, lightly whisked. They add silkiness and protein; scramble gently so they remain tender.
• Green onions: 2 tablespoons sliced, plus more for garnish. Use both the white and green parts for flavor and color.
• Salt & black pepper: To taste. Season in layers — a pinch when cooking vegetables and adjust at the end.
• Oil for cooking: 2 tablespoons neutral oil such as canola, vegetable, or avocado for high-heat frying.
• For the sauce: 3 tablespoons coconut aminos or soy sauce, 1 tablespoon fish sauce, 1 tablespoon toasted sesame oil, 1 teaspoon lime juice, 1 tablespoon brown sugar or a drizzle of honey/maple syrup, and 12 tablespoons sweet and sour sauce or hot sauce depending on whether you want sweetness or heat.

Instructions

Marinate the chicken: Combine all sauce ingredients in a small bowl and whisk until sugar dissolves. Reserve most of the sauce for frying, then pour approximately 2 tablespoons over the diced chicken. Toss to coat evenly and let sit for at least 10 minutes while you prepare the rice; this quick contact time seasons the surface so every piece stays flavorful when cooked. Cook the rice: Bring 2 cups of chicken broth or water to a boil in a medium saucepan. Add the cup of rinsed rice, stir once, return to a boil, then reduce heat to low and cover. Simmer gently for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let sit covered 5 minutes, then fluff. If liquid remains, return to low heat briefly until absorbed. Spread the rice on a rimmed tray to cool quickly on the counter, then refrigerate until fully chilled; this firms the grains so they fry crisp instead of clumping. Cook the chicken: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated chicken in a single layer, seasoning with a pinch of salt and black pepper. Sear for about 3-4 minutes per side until cooked through and lightly browned. Transfer to a plate and rest; residual heat will keep it tender. Soft-scramble vegetables and eggs: Return the skillet to medium heat with another tablespoon oil. Add diced onion and minced garlic and sauté 2-3 minutes until translucent and fragrant. Add the frozen vegetable mix and cook 2-3 minutes until warmed through. Push veggies to the side, pour in the whisked eggs, and gently scramble until just set but still soft. Combine eggs with vegetables and transfer to the plate with chicken. Fry the rice: Increase heat to medium-high and add the chilled rice to the skillet. Pour the reserved sauce over the rice and toss continuously with a spatula or wok turner, scraping the bottom so rice gets slight browning. Stir-fry for about 3-4 minutes until most of the sauce is absorbed and the rice shows toasted edges. Taste and adjust seasoning with salt or extra soy/coconut aminos if needed. Finish and serve: Return the cooked chicken and scrambled vegetable-egg mixture to the skillet with the rice. Add 2 tablespoons sliced green onions and toss until everything is heated through, about 1-2 minutes. Serve hot with extra green onions on top and a wedge of lime if desired.

Storage Tips

Store cooled leftovers in airtight containers in the refrigerator for up to 3 days. For long-term storage, portion into freezer-safe boxes and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator then warm in a hot skillet with a teaspoon of oil to revive crisp edges; microwaving is acceptable for convenience but can make rice softer. If freezing, flash-cool before sealing to reduce condensation and freezer burn.

Ingredient Substitutions

Swap chicken for 12 ounces diced pork tenderloin or 12 ounces shrimp (cook just until opaque). Use tamari or coconut aminos in place of soy sauce for gluten-free cooking. If youre avoiding fish sauce, increase soy by 1 teaspoon and add 1/2 teaspoon extra lime for brightness. For a vegetarian option, omit chicken and fish sauce, add firm tofu cubes and a splash of mushroom seasoning for umami.

Serving Suggestions

Serve alongside crisp cucumber salad or a simple green vegetable like steamed broccoli or bok choy to balance the savory rice. Garnish with extra scallions, toasted sesame seeds, or a drizzle of chili oil if you like heat. For a heartier meal, place the fried rice under a fried egg per bowl so the yolk adds luxurious richness.

Cultural Background

Fried rice is a practical, regionally varied technique across East and Southeast Asia, born from the frugality of turning leftover rice into a fresh dish. Each locale adapts aromatics and saucessoy in Chinese versions, fish sauce in Thai or Vietnamese takes, and sometimes fermented pastes in Indonesian variations. This recipe blends those influences: soy or coconut aminos for seasoning, fish sauce for depth, and toasted sesame for the finishing aroma.

Seasonal Adaptations

In summer, add charred corn, diced bell pepper, and fresh peas. In winter, swap frozen veg for roasted root vegetables and use dark soy for a deeper color. Holiday gatherings welcome additions like roasted mushrooms, seared scallops, or a handful of toasted nuts for crunch.

Meal Prep Tips

Cook a double batch of rice and keep it chilled to pull together multiple dinners quickly. Store components separately: rice, cooked chicken, and vegetables each in their own containers; this keeps textures optimal and reduces waste. At mealtime, combine components in a hot skillet for 5 minutes and finish with fresh scallionsit cuts reheating time and delivers near-fresh results.

Ultimately, this chicken fried rice is about flexibility and familiarity: adjust the seasonings to your familys taste, make it your own with a favorite hot sauce, and enjoy the reliable comfort of a bowl that always satisfies. Happy cooking!