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Easy Meal Prep Chicken Fried Rice - A Quick, Flavor-Packed Weekly Staple

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked, chilled rice (preferably day-old jasmine or long-grain)
  • 1 lb boneless, skinless chicken breast, diced small
  • 2 cups mixed vegetables (carrots, peas, corn, and/or diced bell pepper; fresh or frozen)
  • 3 large eggs, lightly beaten
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 2 green onions, thinly sliced (whites and greens separated)
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp oyster sauce (optional but recommended)
  • 1 tsp sesame oil
  • 1–2 tsp neutral oil (avocado, canola, or grapeseed)
  • 1 tsp sugar or honey (optional, for balance)
  • 1/2 tsp ground white or black pepper
  • Salt, to taste
  • Red pepper flakes or sriracha, optional for heat
  • Lime wedges and toasted sesame seeds, optional for serving

Method
 

  1. Prep the rice: If you haven’t already, cook rice the day before. Spread it on a tray to cool, then refrigerate. Cold, dry rice fries better and won’t clump.
  2. Mix the sauce: In a small bowl, whisk soy sauce, oyster sauce, sesame oil, sugar (if using), and pepper. Set aside.
  3. Season the chicken: Pat the diced chicken dry. Toss with a pinch of salt and a splash of soy sauce. Dry chicken browns better.
  4. Scramble the eggs: Heat a large skillet or wok over medium heat. Add a few drops of oil, pour in eggs, and scramble until just set. Remove to a plate.
  5. Cook the chicken: Increase heat to medium-high. Add 1 tsp oil, then chicken. Spread it out and let it sear for 2–3 minutes before stirring. Cook through and remove to the same plate as the eggs.
  6. Sauté aromatics: Add a bit more oil if needed. Cook onion and the white parts of the green onions for 2–3 minutes until soft. Add garlic and cook 30 seconds until fragrant.
  7. Add veggies: Stir in mixed vegetables. If using frozen, add them straight from the freezer. Cook 3–4 minutes until hot and slightly crisp.
  8. Fry the rice: Add the chilled rice, breaking up clumps with a spatula. Press it into the pan to get some contact and light browning. Stir and repeat for 3–5 minutes.
  9. Combine and sauce: Return chicken and eggs to the pan. Pour in the sauce and toss until everything is evenly coated. Taste and adjust with more soy sauce, pepper, or a pinch of salt.
  10. Finish: Stir in the green onion tops. Add red pepper flakes or a drizzle of sriracha if you like heat. Remove from heat and let it steam for 1 minute.
  11. Portion: Divide into 4–6 airtight containers. Let cool uncovered for 10–15 minutes before sealing to prevent condensation.