Easy Chicken Fried Rice (Perfect for Meal Prep)
If you’re looking for a quick, flavorful, and meal-prep-friendly dinner, this chicken fried rice is one you’ll want to keep on repeat. It’s made with simple ingredients, packed with protein and vegetables, and can easily be adjusted to fit your health goals.
This recipe is especially great if you’re trying to eat balanced meals without feeling restricted. Whether you’re using classic jasmine rice or swapping in cauliflower rice for a lower-carb option, this dish delivers comfort and flavor every time.
Why You’ll Love This Chicken Fried Rice
- Great for meal prep
- Customizable with different rice options
- Balanced with protein, veggies, and healthy fats
- Comes together in under 45 minutes
- Perfect for busy weeknights
Ingredients You’ll Need
This recipe uses seasoned chicken breast, mixed vegetables, aromatics like garlic and ginger, scrambled eggs, and a savory soy-teriyaki sauce combination. A touch of toasted sesame oil adds depth, while optional scotch bonnet butter & pepper sauce gives it a subtle kick.
You can easily swap the rice depending on your dietary needs:
- Jasmine rice for classic flavor
- Brown rice for extra fiber
- Cauliflower rice for low-carb
- Quinoa for added protein
How to Make Chicken Fried Rice
Start by cooking the seasoned chicken until golden and fully cooked, then build flavor in the same pan with vegetables, aromatics, and eggs. Adding the rice last allows it to soak up all the flavor from the pan, while the soy and teriyaki sauces bring everything together.
The key to good fried rice is layering — cooking each component separately, then combining them at the end so nothing gets soggy or overcooked.
Meal Prep & Storage Tips
- Store in airtight containers in the fridge for up to 4 days
- Reheat in a pan or microwave with a splash of water
- Garnish with fresh scallions before serving
This recipe holds up beautifully, making it perfect for lunches or quick dinners throughout the week.
Recipe Variations
- Add shrimp instead of chicken
- Use frozen stir-fry veggies
- Make it spicy with chili oil or Sriracha
- Swap teriyaki for oyster sauce
Final Thoughts
This chicken fried rice is proof that comfort food and balanced eating can coexist. It’s satisfying, flexible, and easy enough to make any night of the week — or to prep ahead when life gets busy.
If you try this recipe, let me know how you customize it!
Chicken Fried Rice (Meal-Prep Friendly)
Ingredients
- 1 pack skinless chicken breast (2 breasts, ~1–1.1 lb)
- Juice of ½ lemon
- Splash of vinegar + water for cleaning
- 1 tsp garlic powder
- 1 tsp all-purpose seasoning
- 1 tsp black pepper
- ½ tsp chicken Seasoning
- ½ tsp maggi chicken seasoning
- ½ tsp ginger root seasoning
- ~2 drops browning
- 2 stalks scallion chopped
- 3 cloves garlic minced
- 1 small piece fresh ginger finely chopped
- 4 eggs
- 2 cups peas & carrots
- 2 cups sweet yellow corn
- 2½ cups white jasmine rice cooked, can substitute brown rice, cauliflower rice, or quinoa if desired
- 2 tbsp vegetable oil
- 2½ tbsp toasted sesame oil
- ¼ cup low-sodium soy sauce
- 2 tbsp teriyaki sauce
- ½ tbsp scotch bonnetpepper sauce or hot sauce / sriracha of choice (optional)
Instructions
- Clean chicken with lemon juice, vinegar, and water. Trim excess fat and cut into 1-inch pieces.
- Season chicken with garlic powder, maggi seasoning, ginger seasoning, all-purpose seasoning, black pepper, and browning. Mix well.
- Prep aromatics and beat eggs with salt and pepper. Set aside.
- Heat a large frying pan over medium-high heat. Add vegetable oil and toasted sesame oil.
- Add chicken and sauté until fully cooked, flipping halfway.
- In the same pan, add peas & carrots and sweet corn. Sauté 2–3 minutes.
- Add garlic, scallion, and ginger. Sauté 30–60 seconds until fragrant.
- Push everything to one side. Scramble eggs on the empty side, then mix into vegetables.
- Add cooked rice and mix thoroughly.
- Add soy sauce, mix well, then add teriyaki sauce and stir to combine.
- Finish with optional scotch bonnet pepper sauce. Serve hot.
Notes
Use day-old rice for best texture.
Store in airtight containers for up to 4 days.
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