why make this recipe
This recipe is fast, simple, and healthy. You get protein, veggies, and flavor in one pan. It uses cauliflower rice for a low-carb option and cooks in about 10 minutes. If you like quick chicken recipes, you can also try a fresh salad like Quick & Easy BLT Chicken Salad for another fast meal.
introduction
Quick & Easy Chicken Fried Rice is a simple dish you can make any night. It uses cooked chicken and cauliflower rice so you save time. The flavors come together with soy sauce and sesame oil. This recipe fits well into a busy week and tastes like takeout at home.
how to make Quick & Easy Chicken Fried Rice
Follow few clear steps and keep the heat medium. Stir often so the cauliflower rice cooks evenly. If you want a nuttier flavor, try a similar stir-fry method used in Quick & Easy Cashew Chicken. Use cooked chicken to speed up the process and add it near the end to heat through.
Ingredients :
- 2 cups cooked chicken, diced
- 2 cups cauliflower rice
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 eggs
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, sliced
- Salt and pepper to taste
Directions :
- In a large skillet, heat the sesame oil over medium heat. Add the cauliflower rice and stir-fry for about 3-4 minutes until tender.
- Push the cauliflower rice to the side of the skillet and add the mixed vegetables. Stir-fry for another 2-3 minutes.
- Crack the eggs into the skillet and scramble until cooked through.
- Add the diced chicken and soy sauce to the skillet, stirring everything together. Cook for an additional 2-3 minutes until heated through.
- Season with salt and pepper to taste, and garnish with sliced green onions before serving.
how to serve Quick & Easy Chicken Fried Rice
Serve hot on a plate or in a bowl. Add a wedge of lime if you like a bright touch. You can also add a drizzle of extra soy sauce or a few drops of sesame oil. For extra heat, add red pepper flakes or a little sriracha.
how to store Quick & Easy Chicken Fried Rice
Let the fried rice cool to room temperature. Store in an airtight container in the fridge for up to 3 days. To reheat, warm in a skillet over medium heat or microwave until hot. Do not refreeze after reheating.
tips to make Quick & Easy Chicken Fried Rice
- Use cold cooked chicken so it heats quickly and stays moist.
- Dry the cauliflower rice well to avoid soggy rice.
- Cook the eggs first or to the side, then mix in for better texture.
- For a fuller meal, stir in chopped cashews or a little cooked rice. For a baked chicken side, check Quick & Easy Ultimate Chicken Casserole.
variation (if any)
- Swap cauliflower rice for regular cooked rice if you prefer carbs.
- Add sliced mushrooms or bell peppers for more veggies.
- Use shrimp or tofu instead of chicken for a different protein.
FAQs
Q: Can I use raw chicken?
A: It is best to use cooked chicken. Raw chicken will need more time and may dry out.
Q: Can I make this dairy free?
A: Yes. The recipe has no dairy.
Q: How do I make it spicy?
A: Add chili flakes, sriracha, or sliced fresh chili when serving.
Q: Can I freeze this dish?
A: You can freeze it, but cauliflower rice can change texture. Freeze only if needed and expect a softer texture after thawing.
Q: Is there a low-sodium option?
A: Use low-sodium soy sauce and taste before adding extra salt.
Conclusion
For another quick fried rice idea with big flavor, see Easy Better-Than-Takeout Chicken Fried Rice – Averie Cooks.
Print
Quick & Easy Chicken Fried Rice
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Low-Carb
Description
A simple and quick chicken fried rice dish made with cauliflower rice for a low-carb option, ready in about 10 minutes.
Ingredients
- 2 cups cooked chicken, diced
- 2 cups cauliflower rice
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 eggs
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- In a large skillet, heat the sesame oil over medium heat. Add the cauliflower rice and stir-fry for about 3-4 minutes until tender.
- Push the cauliflower rice to the side of the skillet and add the mixed vegetables. Stir-fry for another 2-3 minutes.
- Crack the eggs into the skillet and scramble until cooked through.
- Add the diced chicken and soy sauce to the skillet, stirring everything together. Cook for an additional 2-3 minutes until heated through.
- Season with salt and pepper to taste, and garnish with sliced green onions before serving.
Notes
Serve hot with lime wedges, extra soy sauce, or sriracha for added flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg
Keywords: chicken fried rice, quick meal, low-carb recipe, easy recipe, weeknight dinner