Dinner

Protein-Packed Chicken Fried Rice Recipe

ByMatteo Rossi February 8, 2026February 8, 2026

Introduction

This protein-packed chicken fried rice is a quick and satisfying meal perfect for busy weeknights. Combining tender chicken, nutritious brown rice, and vibrant vegetables, it delivers flavor and nutrition in every bite.

A close-up view of a white plate filled with fried rice featuring a mixture of light brown rice grains, small orange carrot cubes, green peas, and yellow egg pieces. On top, two sunny-side-up eggs with bright yellow yolks and white, slightly crispy edges are placed near the center. Around and on the eggs are light brown chunks of cooked chicken and thinly sliced green onions. White sesame seeds are sprinkled over the eggs and rice. The plate sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons vegetable oil, divided
2 boneless, skinless chicken breasts, diced into 1-inch pieces
Salt and pepper to taste
3 cups cooked brown rice (preferably chilled)
2 large eggs, beaten
1 cup frozen peas and carrots blend
2 cloves garlic, minced
1 white onion, diced
3 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
2 green onions, sliced
Optional: sesame seeds for garnish

Instructions

Step 1: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Step 2: Season the diced chicken breasts with salt and pepper. Add them to the skillet and cook until golden brown and fully cooked, about 5-6 minutes. Remove the chicken and set aside.
Step 3: In the same skillet, add the remaining tablespoon of vegetable oil. Add the diced onion and garlic, and sauté for 2-3 minutes until the onion becomes translucent.
Step 4: Push the onion and garlic to the side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix in the onion and garlic.
Step 5: Add the chilled brown rice to the skillet, breaking up any clumps with a spatula. Stir-fry for about 3 minutes until the rice is heated through.
Step 6: Mix in the frozen peas and carrots, cooked chicken, soy sauce, oyster sauce, and sesame oil. Stir everything together and continue to cook for another 2-3 minutes.
Step 7: Remove the skillet from the heat and add the sliced green onions. Stir to combine.
Step 8: Serve the chicken fried rice warm, garnished with sesame seeds if desired.

Tips & Variations

Use day-old chilled rice to prevent clumping and achieve better texture.
Substitute chicken with shrimp or tofu for different protein options.
Add a splash of rice vinegar or chili sauce for extra zing.
For more vegetables, toss in bell peppers or chopped broccoli along with the peas and carrots.

Storage

Store leftover chicken fried rice in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat or microwave until heated through, adding a splash of water to maintain moisture.

How to Serve

The image shows a close-up of a white bowl filled with fried rice layered with cooked chicken chunks, small green peas, and diced orange carrots mixed throughout the rice grains. On top, there are two sunny-side-up eggs with bright yellow yolks surrounded by white cooked egg whites. The eggs are garnished with a sprinkle of sesame seeds and chopped fresh green onions, which add a fresh texture and color contrast. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of brown rice?

Yes, white rice works well in this recipe. Just be sure it’s cooked and preferably chilled to prevent the dish from becoming mushy.

Is this recipe suitable for meal prep?

Absolutely. This chicken fried rice keeps well in the fridge and can be portioned into lunches or dinners throughout the week.

Matteo Rossi