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Easy Flavor-Packed Five Dollar Chicken Fried Rice

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A quick, tasty, and budget-friendly chicken fried rice recipe perfect for busy weeknights, using simple pantry staples and delivering satisfying flavor.

Ingredients

Scale
  • 3 cups cooked white rice (preferably day-old)
  • 1 cup diced chicken breast or thighs (about 8 ounces)
  • 2 large eggs, beaten (room temperature)
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 2 garlic cloves, minced
  • 1 small yellow or white onion, finely chopped
  • 3 tablespoons soy sauce (or tamari/coconut aminos for gluten-free)
  • 1 teaspoon sesame oil
  • 2 tablespoons vegetable oil (canola or peanut oil as substitutes)
  • 2 stalks green onions, sliced
  • Salt and black pepper to taste
  • Optional: 1 teaspoon grated ginger, splash of oyster sauce

Instructions

  1. Prep your ingredients: Dice chicken into ½ inch pieces, mince garlic, chop onion finely, slice green onions, and grate ginger if using. Ensure rice is cold and separated with no clumps.
  2. Heat 1 tablespoon vegetable oil in a large non-stick skillet or wok over medium-high heat. Add chicken and cook 5-7 minutes until golden and cooked through, stirring occasionally. Remove chicken and set aside.
  3. Add a small splash of oil if needed, pour in beaten eggs, and stir gently until just set but still soft. Remove eggs to the same plate as chicken.
  4. Add remaining 1 tablespoon vegetable oil. Sauté garlic, onion, and ginger (if using) for 1-2 minutes until fragrant and translucent. Add frozen vegetables and cook until heated through, about 3 minutes.
  5. Add cold rice, breaking up any lumps with spatula. Stir-fry for 3-4 minutes, allowing rice to toast slightly.
  6. Return chicken and eggs to the pan and mix gently to combine.
  7. Pour soy sauce evenly over the mixture, add sesame oil, and season with salt and pepper. Stir continuously for 2 minutes to meld flavors and heat through.
  8. Toss in sliced green onions just before serving for fresh flavor and color.
  9. Serve hot, optionally garnished with a lime wedge or drizzle of chili sauce.

Notes

Use day-old rice for best texture to avoid mushiness. If using fresh rice, spread it on a baking sheet and chill to dry. Cook chicken until golden for flavor. Add soy sauce near the end to prevent soggy rice. Cook in batches if pan overcrowded to keep rice crispy.

Nutrition

Keywords: chicken fried rice, quick dinner, budget-friendly, easy recipe, weeknight meal, stir-fry, simple ingredients

Find it online: https://katedishes.com/easy-flavor-packed-five-dollar-chicken-fried-rice-recipe-for-quick-weeknight-meals/