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Easy Flavor-Packed Five-Dollar Chicken Fried Rice Recipe with Frozen Vegetables

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A quick, budget-friendly chicken fried rice using frozen vegetables and leftover chicken, perfect for busy weeknights and customizable to your taste.

Ingredients

Scale
  • 3 cups (about 600g or 2.5 cups US) day-old white or jasmine rice
  • 1 cup (about 150g or 5.3 oz) cooked chicken breast or thighs, diced or shredded
  • 1 cup (about 150g or 5.3 oz) frozen mixed vegetables (peas, carrots, corn, green beans), no need to thaw
  • 2 large eggs, lightly beaten
  • 3 tablespoons soy sauce (low-sodium preferred)
  • 1 teaspoon sesame oil
  • 2 tablespoons vegetable oil (canola or sunflower)
  • 2 cloves garlic, minced
  • 2 stalks green onions, sliced thin
  • Ground black pepper to taste
  • Optional: pinch of crushed red pepper flakes or splash of oyster sauce

Instructions

  1. Dice the cooked chicken into bite-size pieces. Mince the garlic and slice the green onions. Beat the eggs lightly in a small bowl. Have your frozen vegetables ready to go straight from the freezer.
  2. Place your skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil. Let it get hot but not smoking, about 2 minutes.
  3. Pour the beaten eggs into the skillet and scramble gently until just set, about 1-2 minutes. Remove the eggs and set aside on a plate.
  4. Add the remaining 1 tablespoon of vegetable oil to the skillet. Toss in the minced garlic and frozen mixed vegetables. Stir frequently and cook for 3-4 minutes until veggies are tender but still crisp.
  5. Stir in the diced chicken, then add the day-old rice. Break apart any clumps with your spatula and stir everything together. Cook for 4-5 minutes to heat through.
  6. Drizzle the soy sauce evenly over the rice mixture and pour in the sesame oil. Stir continuously for 2-3 minutes to coat the rice and chicken. Add ground black pepper or red pepper flakes if desired.
  7. Return the scrambled eggs to the skillet and fold them into the rice. Scatter the sliced green onions over the top, stir once more, and remove from heat.
  8. Serve immediately, optionally with pickled vegetables or a cucumber salad.

Notes

Use day-old rice for best texture to avoid mushiness. Do not overcrowd the pan to prevent steaming. Stir gently to keep rice grains separate. Adding soy sauce after heating rice and chicken ensures even coating without sogginess. Optional oyster sauce or five-spice powder can deepen flavor.

Nutrition

Keywords: chicken fried rice, easy fried rice, frozen vegetables, quick dinner, budget meal, leftover chicken, weeknight recipe

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