Chicken Fried Rice with Scrambled Eggs

Chicken Fried Rice with Scrambled Eggs is a comforting, flavorful, and irresistibly satisfying dish that’s beloved all around the world. Originating as a Chinese-inspired creation, fried rice is now a global favorite due to its versatility, simplicity, and ability to transform everyday ingredients into a complete, delicious meal.

This version includes tender chicken pieces, perfectly scrambled eggs, fragrant vegetables, and leftover rice—working together to create a dish that is savory, colorful, and incredibly delicious.

This recipe strikes that perfect balance: soy sauce brings savory depth, sesame oil adds warm nuttiness, eggs give richness, and chicken adds satisfying protein.

Why I Love This Recipe

I love this recipe because it’s the kind of dish that never disappoints—flavorful, filling, and almost effortless once your ingredients are ready. It’s also a fantastic way to use leftovers and avoid waste.

Every bite brings layers of texture: tender chicken, fluffy scrambled eggs, chewy rice, and crisp vegetables. Plus, it’s customizable depending on what you already have in your fridge.

It’s not just a meal—it’s a comfort bowl you can eat anytime of day. Breakfast? Yes. Lunch or dinner? Absolutely. Midnight craving? Perfect.

Why It’s a Must-Try Dish

• ✔ Quick & easy (under 30 minutes)
• ✔ Budget-friendly and great for leftovers
• ✔ Customizable with vegetables, sauces, or protein swaps
• ✔ Family-friendly—kids and adults love it
• ✔ A complete meal in one pan

This recipe proves that simple ingredients can create restaurant-worthy flavor.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Servings: 4 servings
• Estimated Calories: ~380–450 per serving (depending on oil & protein amount)
• Course: Main Dish / Dinner / Lunch
• Cuisine: Asian / Chinese-Inspired

Ingredients

For the Fried Rice

• 3 cups cooked rice (preferably day-old, cold rice)
• 1 cup cooked chicken, diced or shredded
• 2 tablespoons vegetable oil
• 2 large eggs
• 1 cup mixed vegetables (peas, carrots, corn, or bell peppers)
• 3 green onions, chopped
• 2 cloves garlic, minced
• ½ teaspoon grated fresh ginger (optional)

Sauce Ingredients

• 3 tablespoons soy sauce
• 1 teaspoon oyster sauce (optional but recommended)
• 1 teaspoon sesame oil
• ½ teaspoon sugar
• ¼ teaspoon black pepper

Optional Garnishes

• Extra sliced green onions
• Sesame seeds
• Chili flakes or sriracha

Step-by-Step Preparation Method

Step 1 — Prepare the Ingredients

• Break up the cold rice with a fork so the grains separate.
• Dice cooked chicken and chop vegetables and green onions.

Step 2 — Make the Scrambled Eggs

1. Heat ½ tablespoon oil in a large skillet or wok.
2. Crack in the eggs and scramble lightly until just set (still soft).
3. Remove from pan and set aside.

Step 3 — Stir-Fry the Aromatics

1. Add 1 tablespoon oil to the pan.
2. Add garlic and ginger and sauté for 20–30 seconds until fragrant.

Step 4 — Add the Chicken and Vegetables

1. Stir in the cooked chicken and mixed veggies.
2. Cook for 2–3 minutes.

Step 5 — Add the Rice

1. Add the cold rice to the pan and stir well, breaking up any clumps.
2. Cook for 3–4 minutes until heated through and slightly crispy.

Step 6 — Add Sauce and Eggs

1. Pour the sauce mixture over the rice and stir until evenly coated.
2. Add scrambled eggs back in along with green onions.
3. Toss everything together and cook another 1–2 minutes.

How to Serve

Serve steaming hot in bowls or plates. Add optional toppings such as:

• Sesame seeds
• Extra soy sauce
• A squeeze of sriracha for spice

Pairs perfectly with:

• Dumplings
• Spring rolls
• Stir-fried vegetables

Recipe Tips

• Use cold leftover rice—fresh rice becomes mushy.
• High heat cooking helps develop texture and flavor.
• Don’t overcrowd the pan—stir-frying works best with space.
• Add sauce gradually and adjust to taste.

Variations

Variation	How to Modify
Shrimp Fried Rice	Replace chicken with cooked shrimp.
Vegetarian	Use tofu or more vegetables and skip meat.
Spicy Version	Add chili oil, chili garlic sauce, or fresh jalapeños.
Low Sodium	Use low-sodium soy sauce and skip oyster sauce.
Thai-Inspired	Add lime juice and fresh cilantro.

Storage & Freezing

• Refrigerator: Store in an airtight container up to 3–4 days.
• Freezing: Freeze portions in airtight bags or containers for up to 2 months.
• Reheating: Reheat in a skillet with a splash of water or in the microwave.

Special Equipment Needed

• Wok or large non-stick skillet
• Spatula
• Small mixing bowl

FAQ

❓ Can I use freshly cooked rice?

You can—but let it cool and dry out to avoid sogginess.

❓ Can I use rotisserie chicken?

Absolutely! It’s a great time-saver.

❓ Can I meal prep this dish?

Yes! It reheats beautifully and is perfect for lunchboxes.

❓ Can I add more vegetables?

Yes—this dish is incredibly flexible.

Conclusion

Chicken Fried Rice with Scrambled Eggs is a cozy, satisfying, and flavor-packed dish that transforms simple ingredients into a delicious meal. With its perfect balance of tender chicken, fluffy eggs, veggies, and savory sauce, it’s easy enough for weekdays yet delicious enough to replace takeout.