One evening we came home from a date night and the babysitter had ordered Chinese food and said, “you’re daughter ate all my fried rice!” Me, always looking for new and fresh weeknight dinner ideas, had an AH-HA moment. Why not make a healthier chicken fried rice at home?

This chicken fried rice has become one of my go-to simple suppers that the entire family loves. I especially love it because it’s super simple to make (all made in one pan in about 20 minutes) and I usually always have all the ingredients on hand.

I made it on InstaStories a while back and got like a dozen recipe requests. So … here it is! Sometimes when I’m feeling super healthy, I substitute riced cauliflower for the white rice. Just add it in exactly the same as the rice but let it cook a little longer. It has a moister texture than the rice but overall is really delicious and satisfying.  You don’t even have to go that far though—just use brown rice as a substitute for the white rice and you’re still getting your family more nutrients.

Super Simple Homemade Chicken Fried Rice
2 tablespoons sesame oil
2 tablespoons saffron oil (you can substitute canola or vegetable oil)
1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces
1 1/2 cups frozen peas and diced carrots blend (don’t thaw—use straight from the freezer)
3 green onions, trimmed and sliced into thin rounds
3 garlic cloves, finely minced
3 large eggs, lightly beaten
4 cups cooked rice cooled, white or brown (to save time I use two 8.8-ounce pouches cooked and ready-to-serve rice)
1 to 2 Tablespoons liquid aminos (you can sub low sodium soy sauce)
salt and pepper


First cook your rice and allow it to cool completely (placing it in the refrigerator to get cold). Dice chicken breast and season with salt and pepper.

To a large non-stick skillet or wok, add the oils, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside.

Add the frozen peas and carrots, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.

Add the garlic and cook for 1 minute until fragrant, stir intermittently.

Push vegetables to the sides of the skillet, add the eggs to the center, and cook to scramble, stirring as necessary. Once the eggs begin to scramble into chunks, mix in with the vegetables.

Add the chicken, rice, evenly drizzle with liquid aminos (or soy sauce), and stir to combine. Taste and add more sauce if necessary. Cook for about 2 minutes, or until chicken is reheated through.

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