Name: Easy Chicken Fried Rice with Brown Rice Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 3 cups cooked long-grain brown rice (preferably leftover rice; white rice is fine too); 3/4 lb boneless skinless chicken breasts, diced into 3/4-inch pieces; 1 1/3 cups frozen peas and carrots blend; 3 green onions, chopped; 2 cloves garlic, minced; 2 large eggs; 3 Tbsp low-sodium soy sauce; Salt and freshly ground black pepper, to taste; Sriracha, for serving (optional); 1 Tbsp toasted sesame oil, divided; 1 Tbsp canola oil, divided

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I absolutely love how this Easy Chicken Fried Rice with Brown Rice Recipe comes together so quickly while packing serious flavor. Using wholesome brown rice gives the dish a nutty, hearty base that pairs perfectly with tender chicken, vibrant veggies, and just the right hint of garlic and soy. Whenever I want a cozy, satisfying meal that’s easy to whip up on busy nights, this recipe is my go-to. It’s the kind of dish that tastes even better the next day, making lunch or dinner leftovers feel like a treat.

Why You’ll Love This Easy Chicken Fried Rice with Brown Rice Recipe

What really excites me about this Easy Chicken Fried Rice with Brown Rice Recipe is the perfect balance it strikes between healthy and indulgent. The brown rice adds a wonderful chew and earthy flavor that I adore, setting it apart from the usual white rice fried rice recipes. The chicken is juicy and tender, and the sesame oil gives the whole dish a subtle toasty aroma that makes every bite so comforting. I find that the mix of peas, carrots, and green onions not only brightens the color palette but also delivers freshness and a bit of sweet crunch, which really elevates this dinner staple.

Besides the delicious flavor, what draws me back to this recipe over and over is how incredibly easy it is to prepare. You don’t need any fancy tools or complicated steps—just a good wok or skillet and a few pantry staples. I love how quickly it comes together, making it ideal for weeknight dinners when time is tight but you still want something homemade and nutritious. Plus, it’s versatile enough to serve at casual family dinners, bring to potlucks, or pack for a work lunch. Once you try it, I’m sure you’ll see why it’s a standout in my recipe collection.

Ingredients You’ll Need

A black frying pan holds many small, white pieces of chicken cooking evenly across the bottom layer. Each chicken piece is light brown with some slight golden spots showing where it is cooking, giving a dry, slightly shiny texture. The pan is on a white marbled surface, with the edge of the pan and its metal handle visible in the corner. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are the heart of the recipe, each adding a unique flavor, texture, and color that makes this Easy Chicken Fried Rice with Brown Rice Recipe so delicious and inviting. The simplicity lets the freshness of each component shine through without overwhelming the palate.

3 cups cooked long-grain brown rice: I always prefer leftover rice that’s chilled overnight—it fries up better and prevents mushiness.
3/4 lb boneless skinless chicken breasts: diced into bite-sized pieces for quick, even cooking and tender bites of protein.
1 Tbsp toasted sesame oil: divided usage adds a nutty depth and authentic Asian flavor that I find essential.
1 Tbsp canola oil: also divided, it has a neutral flavor and high smoke point for ideal frying.
1 1/3 cups frozen peas and carrots blend: adds sweetness, color, and a satisfying crunch to every spoonful.
3 green onions, chopped: I love how these add a fresh, slightly sharp bite and a pop of green.
2 cloves garlic, minced: garlic is a must for that fragrant, savory undertone.
2 large eggs: scrambled right in the pan to add richness and that classic fried rice texture.
3 Tbsp low-sodium soy sauce: balances all the ingredients with a savory umami kick without overpowering the dish.
Salt and freshly ground black pepper: to taste, seasoning enhances every element.
Sriracha (optional): for those moments when I want just a little heat to spice things up.

Directions

Step 1: Heat 1 1/2 teaspoons of toasted sesame oil and 1 1/2 teaspoons of canola oil in a large non-stick wok or skillet over medium-high heat until shimmering but not smoking.

Step 2: Add the diced chicken pieces to the hot pan, seasoning lightly with salt and freshly ground black pepper. Sauté, stirring occasionally, until the chicken is cooked through and nicely browned on the outside—about 5 to 6 minutes. Once cooked, transfer the chicken to a plate and set it aside to keep warm.

Step 3: Return the skillet to medium-high heat and add the remaining 1 1/2 teaspoons of toasted sesame oil and 1 1/2 teaspoons of canola oil. Toss in the frozen peas and carrots blend along with chopped green onions. Sauté for about 1 minute, just until the veggies start to soften and the onions release their aroma.

Step 4: Add the minced garlic and sauté for another minute to infuse the oil with that wonderful fragrant garlic flavor. Push the veggies to the edges of the pan to create a well in the center.

Step 5: Crack the eggs right into the center of the skillet. Let them cook for a few moments, then scramble with a spatula until fully set but still soft. Mixing the scrambled eggs with the veggies adds a delicious richness to the dish.

Step 6: Return the cooked chicken to the skillet along with the brown rice. Pour in the soy sauce and stir well, making sure to break up any clumps of rice. Adjust seasoning with salt and freshly ground black pepper to taste. Cook everything together for 2 to 3 minutes, stirring frequently to heat through evenly and allow flavors to meld.

Step 7: Serve your Easy Chicken Fried Rice with Brown Rice Recipe warm, optionally garnished with extra green onions or a drizzle of Sriracha if you love a little spice.

Servings and Timing

This recipe makes approximately 3 generous servings, perfect for a small family dinner or a couple of leftovers for lunches. It only takes about 10 minutes to prep all your ingredients and 15 minutes to cook everything, so you can have a wholesome meal ready in about 25 minutes total. There’s no resting or cooling time needed, so you can serve it right away and enjoy it fresh off the pan.

How to Serve This Easy Chicken Fried Rice with Brown Rice Recipe

In a black frying pan filled with a mix of cooked rice, diced light brown chicken pieces, bright green peas, small orange carrot cubes, and soft yellow scrambled egg bits scattered evenly, all sitting on a white marbled surface. The rice grains are light brown with some white, mixed well with the other ingredients that create a colorful and textured appearance, clearly showing the mix of vegetables, meat, and egg throughout the pan. Photo taken with an iphone --ar 4:5 --v 7

When I serve this Easy Chicken Fried Rice with Brown Rice Recipe, I usually like to keep sides simple so the rice shines front and center. A crisp cucumber salad or lightly steamed bok choy pairs beautifully by adding a cool, fresh contrast that complements the warm, savory flavors. I also love sprinkling a handful of roasted peanuts or cashews on top for some pleasant crunch and extra texture.

For a garnish, I’m a big fan of throwing on chopped green onions or cilantro to brighten up the presentation and add a touch of herbaceous zest. A wedge of lime on the side can also add a lovely pop of acidity that wakes up the whole dish. If you want to make it a little fancier for a casual dinner party, plating the fried rice in individual bowls with a drizzle of sesame seeds looks really inviting.

When it comes to drinks, I like pairing this dish with a light and crisp white wine like Sauvignon Blanc or a jasmine tea for a non-alcoholic choice. For something festive, a ginger-based cocktail or even a refreshing citrus mocktail can work wonders alongside this meal. I always recommend serving the fried rice hot or warm so all the flavors and textures come alive, making it incredibly satisfying every single time.

Variations

One of the things I adore most about this recipe is how flexible it is. Instead of chicken, you can easily swap in tofu or tempeh for a vegetarian twist that’s just as hearty and flavorful. I sometimes use shrimp or even diced pork if I’m feeling adventurous and want to mix up the protein. If you want to make it vegan, just omit the eggs or replace them with scrambled tofu or chickpea flour “egg” scramble.

For those watching gluten intake, using tamari or a gluten-free soy sauce alternative keeps this recipe safe while still delivering that classic umami punch. You could also experiment by adding different vegetables you love like bell peppers, snap peas, or mushrooms to add new layers of flavor and texture.

If you want to switch up the cooking method, I’ve also had success making this in an air fryer wok pan or even on the grill with a cast iron pan for a subtle smoky flavor. Playing around with a splash of oyster sauce, hoisin, or a dash of five-spice powder can take it in new, exciting directions that keep me coming back for more.

Storage and Reheating

Storing Leftovers

I always store leftover Easy Chicken Fried Rice with Brown Rice in an airtight glass or BPA-free plastic container to lock in freshness. It keeps really well in the fridge for up to 3 to 4 days. Before sealing, I let the rice cool slightly at room temperature but no longer than two hours to avoid any food safety issues.

Freezing

This fried rice freezes beautifully, making it perfect for meal prep. I portion it into freezer-safe containers or resealable bags, pressing out as much air as possible before sealing. Properly stored, it can last for about 2 months in the freezer. When I’m ready to enjoy, I thaw it overnight in the refrigerator for the best texture before reheating.

Reheating

To reheat and bring back that fresh-from-the-wok taste, I prefer using a skillet or wok over medium heat. Adding a small splash of oil helps rejuvenate the texture and prevents sticking. Stir frequently until heated through evenly and the rice regains a bit of crispness. Microwaving works too but the texture can get a little softer, so adding a sprinkle of water and covering loosely helps maintain moisture. Avoid overheating to keep the chicken tender and the eggs from getting rubbery.

FAQs

Can I use white rice instead of brown rice in this recipe?

Absolutely! While brown rice gives the dish a nuttier flavor and chewier texture, white rice works perfectly in a pinch and is more traditional. Just make sure to use day-old cooked rice for the best frying results and to avoid sogginess.

How do I prevent the rice from sticking to the pan?

Using a well-seasoned non-stick wok or skillet helps a ton. Also, cold leftover rice fries better since it’s dryer. Be sure to heat your oils properly before adding ingredients and stir frequently to keep everything moving and to avoid sticking or burning.

Can I make this recipe gluten-free?

Yes! Just swap regular soy sauce for a gluten-free tamari or coconut aminos. All other ingredients are naturally gluten-free, making this a tasty option for those avoiding gluten.

Is it okay to use fresh vegetables instead of frozen peas and carrots?

Definitely. Fresh peas and diced carrots work wonderfully and give a brighter crunch. Just adjust the sauté time slightly to ensure everything is cooked tender but still crisp.

Can I double this recipe for a larger crowd?

For sure! This Easy Chicken Fried Rice with Brown Rice Recipe scales up nicely. Just use a larger pan or wok to avoid overcrowding and cook in batches if needed to maintain high heat and proper frying texture.

Conclusion

I’m so excited for you to try this Easy Chicken Fried Rice with Brown Rice Recipe because it’s truly one of those dishes that feels like a warm hug on a plate—delicious, wholesome, and so easy to make. Whether you’re feeding yourself or a small group, it’s a reliable, flavorful crowd-pleaser that never disappoints. I can’t wait to hear how much you enjoy it as much as I do!