This chicken fried rice with egg is the ultimate meal prep hero: one pan, plenty of protein, and lunches for days. Day-old rice fries up best, turning golden and slightly crisp. It joins our other make-ahead favorites like Creamy Chicken and Mushroom Pate and Homemade Turkey Sausages.
Ingredients
- 240 g (1 1/4 cups) rice, dry weight
- 300 g (10.5 oz) chicken fillet, diced
- 3 eggs
- 120 g (4.2 oz) carrot, small cubes
- 120 g (4.2 oz) green beans, chopped
- 30 g (2 tbsp) soy sauce
- 10 g (2 tsp) oil
- Salt to taste
- 1/2 tsp black pepper
- 1/2-1 tsp chili flakes (optional)
- 30 g green onions, sliced
Instructions
- Heat the oil in a skillet, add the cooked rice, pour the beaten eggs over, and stir.
- Drizzle with soy sauce, add the chili flakes and spices, and toss everything together.
- Add the diced carrot and green beans, then the chicken; stir-fry 3-4 minutes until everything is hot and the chicken is cooked through.
- Portion into containers and sprinkle with green onions.
Tips
- Use cold, day-old rice — fresh rice turns mushy in the pan. Serious Eats has a great deep dive on fried rice technique.
- Keep the pan hot and do not stir too often, so the rice gets a little crisp.
- Portion into containers while warm; refrigerate and enjoy within 4 days. Our Homemade Vareniki with Three Fillings are another freezer-friendly favorite.
Nutrition: per 100 g — 101.7 kcal, protein 6.6 g, fat 3.3 g, carbs 10.9 g.