Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Estimated Calories: ~620 per serving
Protein: ~40g per serving
Carbs: ~60g per serving
Fat: ~18g per serving
Ingredients
1 cup cooked chicken (chopped)
2 cups cooked rice (preferably cooled)
2 eggs
1 Tbsp oil
2 Tbsp soy sauce
Salt + pepper
Directions
Step 1 – Start with the Right Rice
Use rice that’s slightly cooled or leftover so it doesn’t turn soft and sticky when cooking. If it’s fresh, spread it out for a few minutes to let steam escape.
This one detail is what gives you that fried rice texture instead of something mushy.
Step 2 – Cook the Eggs First
Heat a pan over medium heat with a little oil and scramble the eggs until just set. Remove them from the pan and set aside so they don’t overcook.
Cooking them separately keeps them soft instead of disappearing into the rice.
Step 3 – Heat the Chicken
Add a bit more oil to the pan and heat the chicken until warmed through. Let it sit for a minute so it picks up a little color.
This keeps it from feeling like cold leftovers thrown into the mix.
Step 4 – Add and Fry the Rice
Add the rice into the pan and spread it out. Let it sit for a minute before stirring so it develops a bit of texture, then start mixing everything together.
You’re lightly frying it, not steaming it, so give it some space to cook.
Step 5 – Bring It Together
Add soy sauce and the eggs back into the pan. Stir everything together until evenly combined and heated through.
Make sure the sauce coats the rice instead of pooling at the bottom.
Step 6 – Taste and Finish
Taste it and adjust with salt or pepper if needed. Serve immediately while it’s hot and slightly textured.
This is the fastest way to turn random ingredients into something that actually hits.
