Chicken Fried Rice for Kids
This skillet fried rice has loose, lightly seasoned grains with small pieces of chicken and egg mixed throughout. Frozen peas and diced carrots bring color to every bowl. Scrambling the eggs separately keeps the pieces distinct, while cooking off moisture from the vegetables helps prevent soft rice.
Allow about 30 minutes if the rice is already cooked. Cooking and cooling rice from raw takes additional time.
Ingredients for Chicken Fried Rice
- 4 cups cooked long-grain white rice, preferably cooled and loosened (about 630g)
- 12 ounces boneless skinless chicken breast, cut into roughly 1/2-inch pieces (340g)
- 1 1/2 cups frozen peas and diced carrots (about 210g)
- 2 large eggs
- 2 tablespoons neutral oil, such as canola oil, divided
- 2 tablespoons low-sodium soy sauce, plus more for serving if desired
- 1 finely sliced green onion, optional, for serving
How to Make Chicken Fried Rice in a Skillet
- Prepare the ingredients: Break up clumps in the cooked rice, cut the chicken into similarly sized pieces, and beat the eggs. Measure the vegetables and soy sauce before heating the skillet.
- Scramble the eggs: Heat 1 teaspoon oil in a 12-inch nonstick skillet over medium heat. Add the eggs and stir gently for about 2 minutes, until set in small curds but not deeply browned. Transfer to a plate.
- Cook the chicken: Increase the heat to medium-high and add 2 teaspoons oil. Spread the chicken in the skillet and cook, turning occasionally, for about 5 to 7 minutes. Start checking after 5 minutes; the thickest pieces should reach 165°F (75°C). Transfer to the plate with the eggs so the chicken does not continue cooking while the rice fries.
- Heat the vegetables: Add the frozen peas and carrots to the uncovered skillet. Stir for about 2 to 3 minutes, until hot and any visible moisture has mostly evaporated.
- Fry the rice: Add the remaining 1 tablespoon oil and the loosened rice. Spread and turn the rice, pausing briefly between stirs rather than mashing it. Start checking after about 2 minutes and continue until heated through, about 3 to 5 minutes total. Stir in the soy sauce, then return the chicken and egg. Fold gently until distributed and hot. Reduce the heat if the pan begins to smoke.
- Serve: Spoon the rice loosely into four bowls. Offer extra soy sauce and the optional green onion at the table.
How to Keep the Rice Separate
Use cooked rice, not raw rice or stock, for this skillet method. Loosen packed grains before they go into the pan. Freshly cooked rice can work if it is not overly wet; if making rice ahead, cool it promptly in shallow containers and refrigerate it until needed.
Four cups of rice need room to spread and turn. If the skillet is too crowded, finish the rice in two batches rather than pressing it into the pan.
Ingredient Swaps
Boneless skinless chicken thighs can replace the breast in the same amount. Cut them into small pieces and cook to 165°F. Cooked brown rice also works, though it will make the finished dish darker.
Storage and Reheating
Refrigerate leftovers promptly in shallow, airtight containers. Use within 3 to 4 days. Reheat thoroughly, stirring for even heating, until the rice and chicken reach 165°F.
For longer storage, cool promptly and freeze in airtight portions. Thaw in the refrigerator before reheating; the rice may be softer after freezing.
For another chicken-and-rice dinner, try these Crockpot Santa Fe Chicken Rice Bowls. For a baked option, try No Peek Chicken Casserole with Creamy Rice.
Nutrition
Approximate nutrition per serving, based on 4 servings: 440 calories, 29g protein, 12g fat, and 52g carbohydrates. Per 100g of prepared fried rice: approximately 140 calories, 9g protein, 4g fat, and 17g carbohydrates. Values vary with the ingredients and final cooked weight.
Equipment
- 12-inch nonstick skillet
- Cutting board
- Knife
- Plate
Ingredients
- 4 cups cooked long-grain white rice, preferably cooled and loosened (about 630 g)
- 12 ounces boneless skinless chicken breast, cut into roughly 1/2-inch pieces (340 g)
- 1 1/2 cups frozen peas and diced carrots (about 210 g)
- 2 large eggs
- 2 tablespoons neutral oil, such as canola oil, divided
- 2 tablespoons low-sodium soy sauce, plus more for serving if desired
- 1 green onion, finely sliced, optional, for serving
Instructions
- Break up any clumps in the cooked rice and cut the chicken into roughly 1/2-inch pieces.
- Beat the eggs, and measure the vegetables and soy sauce before heating the skillet.
- Heat 1 teaspoon oil in a 12-inch nonstick skillet over medium heat. Add the eggs and stir gently for about 2 minutes, until set in small curds. Transfer to a plate.
- Increase the heat to medium-high and add 2 teaspoons oil. Spread the chicken in the skillet and cook, turning occasionally, for 5 to 7 minutes, until the thickest pieces reach 165°F (75°C). Transfer to the plate with the eggs.
- Add the frozen peas and carrots to the uncovered skillet. Stir for 2 to 3 minutes, until hot and most visible moisture has evaporated.
- Add the remaining 1 tablespoon oil and the rice. Spread and turn the rice without mashing it. Cook for 3 to 5 minutes, until heated through; start checking after about 2 minutes.
- Stir in the soy sauce, then return the chicken and egg to the skillet. Fold gently until evenly distributed and hot. Reduce the heat if the pan begins to smoke.
- Spoon the rice into four bowls and serve with extra soy sauce and optional green onion.
Tips
- Use cooked rice and loosen the grains before adding them to the skillet.
- Cool freshly cooked rice promptly in shallow containers and refrigerate it if making it ahead.
- Let moisture evaporate from the vegetables before adding the rice.
- If the skillet is crowded, fry the rice in two batches rather than pressing it into the pan.
- Scramble the eggs separately to keep distinct pieces throughout the rice.
Variations
- Chicken Thigh Fried Rice: Replace the chicken breast with the same amount of boneless skinless chicken thighs, cut into small pieces and cooked to 165°F.
- Brown Rice Fried Rice: Use cooked brown rice in place of white rice; the finished dish will be darker.