Pioneer Woman Chicken Fried Rice

Pioneer Woman chicken fried rice is an easy one-pan dinner made with chicken thighs, frozen rice and scrambled eggs, ready in 30 minutes. Save this quick weeknight chicken dinner for busy school nights, family dinner or meal prep, because it's a simple one-pan recipe that cleans up fast.

Spread the rice in a single layer and leave it alone for 5 to 7 minutes, because that is when the bottom starts to caramelize. Keep stirring the whole time and you get soft, steamed rice instead of those crispy golden bits.

Tossing the chicken thighs in soy sauce and a little sugar before they hit the pan gives them a lightly sweet, browned coat that plain seasoning can't match. Frozen rice then saves you from cooking and cooling a batch ahead, so the whole dinner comes together in one skillet.

Pioneer Woman Chicken Fried Rice

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Course: DinnerCuisine: American, ChineseDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

914

kcal

Browned chicken, sweet peas and carrots and soft egg curds cling to rice that turns golden and a little crisp in the pan. Ginger, garlic and sesame oil give every bite a savory, toasty flavor.

Ingredients

• 1 1/4 lb. boneless, skinless chicken thighs, cut into 3/4-inch pieces
  

• 4 tbsp. low-sodium soy sauce
  

• 1 tsp. sugar
  

• 2 tbsp. vegetable oil
  

• 3 scallions, sliced, dark green parts separated
  

• 1 tbsp. chopped fresh ginger
  

• 2 garlic cloves, finely chopped
  

• 3 c. frozen white rice
  

• 1 10-ounce bag frozen mixed vegetables
  

• 1 tbsp. toasted sesame oil
  

• 3 large eggs, lightly beaten
  

• 1/8 tsp. kosher salt
  

• 1/8 tsp. black pepper
  

Directions

• Season the chicken: Toss 1 1/4 lb. boneless, skinless chicken thighs, cut into 3/4-inch pieces, with 1 tablespoon soy sauce and 1 teaspoon sugar in a bowl. Set it aside while you heat the pan so the chicken soaks up the flavor.
• Brown the chicken: Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat, then add the chicken in a single layer. Cook for about 7 minutes, tossing once or twice, until it is lightly browned and mostly cooked through.
• Add the aromatics: Stir in the white and light green parts of 3 sliced scallions, 1 tablespoon chopped fresh ginger and 2 finely chopped garlic cloves. Cook for 1 more minute, until the scallions soften and the pan smells amazing.
• Cook the rice: Add 3 cups frozen white rice and the 10-ounce bag of frozen mixed vegetables, then drizzle with the remaining 3 tablespoons soy sauce and 1 tablespoon toasted sesame oil. Spread everything in a single layer and cook for 5 to 7 minutes, stirring occasionally. It is ready when everything is hot and the rice starts to caramelize on the bottom.
• Scramble the eggs: Push the rice to the edges of the pan, pour 3 lightly beaten large eggs into the center and sprinkle with 1/8 teaspoon kosher salt and 1/8 teaspoon black pepper. Let them cook until they just start to set around the edges. Then stir them in the center until cooked through.
• Finish and serve: Stir the scrambled eggs into the fried rice, breaking them into bite-size pieces with a wooden spoon. Then top with the dark green scallion parts and serve right away.

Tools for this recipe

• OXO wooden spoon set, Victorinox Fibrox 8-inch chef's knife, John Boos maple cutting board, 18 x 12, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chicken breast instead of chicken thighs?

Yes, boneless, skinless chicken breast works if you cut it into the same 3/4-inch pieces. Thighs stay juicier, though, so watch the breast closely and pull it off as soon as it is cooked through.

How do I store and reheat leftover fried rice?

Cool it quickly and keep it in an airtight container in the fridge for up to 3 days. Reheat it in a skillet with a splash of water or oil, since that brings back the texture better than the microwave.

Can I make this chicken fried rice ahead of time?

You can cut the chicken and mix it with the soy sauce and sugar a few hours ahead, then keep it in the fridge. The cooking only takes about 20 minutes, so it is best made fresh and served hot.

What can I use if I don't have a nonstick skillet?

A large cast iron skillet or a wok works well for this recipe, as long as it is big enough to spread the rice in a single layer. Add a little extra oil if the rice starts to stick.

What is the most common mistake with fried rice?

Crowding the pan is the biggest one, because the rice steams instead of frying and turns mushy. Use a large skillet and spread everything out so the rice has room to brown.