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Easy Crispy Chicken Fried Rice Recipe with Frozen Vegetables to Try Today

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A quick and easy fried rice recipe featuring crispy chicken and frozen mixed vegetables, perfect for busy weeknights or last-minute meals. This dish balances crunchy chicken with tender rice and savory flavors.

Ingredients

Scale
  • 2 cups cooked chicken, diced (leftover rotisserie chicken works great)
  • 3 cups cooked jasmine or long-grain white rice, preferably day-old and chilled
  • 1 cup frozen mixed vegetables (carrots, peas, corn, green beans mix)
  • ½ medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil (optional)
  • 2 tablespoons vegetable oil (canola or sunflower oil recommended)
  • 2 stalks green onions, thinly sliced
  • Salt and pepper to taste

Instructions

  1. Prep Your Ingredients (5-10 minutes): Dice the cooked chicken into bite-sized pieces. Chop onion and mince garlic. Break up any clumps in your chilled rice so it’s loose and ready to fry.
  2. Cook the Eggs (2-3 minutes): Heat 1 tablespoon of vegetable oil in your skillet over medium-high heat. Pour in the beaten eggs, swirling gently to create a thin omelet. Once set, remove and roughly chop or scramble. Set aside.
  3. Fry the Chicken (5-7 minutes): Add another tablespoon of oil to the pan. Toss in the chicken pieces and fry until golden and crispy around the edges. Remove chicken and set aside.
  4. Sauté Aromatics and Veggies (4-5 minutes): In the same pan, add onion and garlic. Stir frequently until fragrant and slightly translucent. Add frozen vegetables and stir-fry until warmed through but still with a little bite.
  5. Add Rice and Combine (5-7 minutes): Increase heat to high. Add the rice, breaking it apart and mixing thoroughly with the vegetables and aromatics. Let it sit for 1-2 minutes between stirs to get a slight crisp on the bottom.
  6. Season and Finish (2-3 minutes): Return chicken and eggs to the pan. Drizzle soy sauce and sesame oil evenly over the mixture. Toss everything together, ensuring the sauce coats the rice well. Taste and add salt or pepper if needed.
  7. Garnish and Serve: Remove from heat, sprinkle with sliced green onions, and serve immediately.

Notes

Use cold, day-old rice for best crispiness. Fry chicken and eggs separately to maintain texture. Avoid overcrowding the pan to prevent sogginess. For gluten-free, substitute soy sauce with tamari. Fresh vegetables can be used but require longer cooking. Leftovers reheat best in a hot skillet to retain crispiness.

Nutrition

Keywords: fried rice, chicken fried rice, crispy chicken, frozen vegetables, quick dinner, easy recipe, weeknight meal, leftover chicken, meal prep

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