Easy Rice Dinner Recipe – Ready in 35 Minutes

Weeknight dinners don’t need to be complicated. I’ve made this rice dish more times than I can count, usually when I’m staring into the fridge trying to use up leftover rice and whatever vegetables are lying around. It started as a “just throw something together” kind of meal, and it stuck.

Easy Rice Dinner Recipe. What I like about it is how flexible it is. You can swap ingredients based on what you have, adjust the seasoning however you like, and it still turns out good. It’s not restaurant food, but it’s the kind of dinner that gets the job done on a busy evening.

Most of it happens in one pan, and it’s ready in about 35 minutes from start to finish. I’ve shown this to friends who say they can’t cook, and they managed it on the first try.

Easy Rice Dinner Recipe

This easy rice dinner is a one-pan weeknight meal that comes together in about 35 minutes. It's a simple fried rice recipe loaded with vegetables, diced chicken, and scrambled eggs, all seasoned with soy sauce and sesame oil. The key is using day-old rice so it doesn't get mushy, and cooking everything over high heat for that slightly crispy, restaurant-style texture. It's super flexible—you can swap the protein, add different vegetables, or adjust the seasonings based on what you have in your kitchen. Perfect for those nights when you need something quick, satisfying, and made with ingredients you probably already have on hand.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 3

Course: Main Course

Cuisine: Asian

Calories: 420

Ingredients Method Video

Ingredients

  

For the Rice Base:

• 2 cups cooked white rice day-old rice works best, trust me on this
• 2 tablespoons vegetable oil or sesame oil
• 3 cloves garlic minced
• 1 small onion diced
• 1 cup mixed vegetables I usually use peas, carrots, and corn

For the Protein:

• 1 cup cooked chicken diced (rotisserie chicken is your friend here)
• 2 large eggs

For the Seasoning:

• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce optional but adds great depth
• 1 teaspoon sesame oil
• ½ teaspoon white pepper
• Salt to taste
• 2 green onions chopped (for garnish)

Method

 

Quick Tips:

1. Day-old rice is actually better than fresh rice for this because it's drier and won't get mushy. If you only have fresh rice, spread it on a plate and let it cool completely first.
2. Don't have oyster sauce? Just add a bit more soy sauce and maybe a pinch of sugar.
3. Feel free to use shrimp, tofu, or skip the protein entirely if you want a vegetarian version.

Preparation

1. Here's where the magic happens. The key is to work quickly once you start cooking—high heat and constant movement.
   
2. Step 1: If your rice is freshly cooked, spread it out on a large plate or tray and let it cool down completely. Break up any clumps with your fingers or a fork. Cold rice separates better when you're frying it.
   
3. Step 2: Dice your onion and mince the garlic. Keep them separate because they go in at different times.
   
4. Step 3: If you're using frozen mixed vegetables, let them thaw a bit. If using fresh, make sure everything's cut into similar-sized pieces so they cook evenly.
   
5. Step 4: Dice your cooked chicken into bite-sized pieces. I'm usually too lazy to cook chicken specifically for this, so I grab a rotisserie chicken from the store and shred some meat off.
   

Serving Suggestions

1. I usually serve this straight from the pan into bowls, topped with those reserved green onions. Sometimes I’ll fry an extra egg and place it on top—the runny yolk mixing into the rice is absolutely delicious.
2. This rice dinner pairs really well with a simple cucumber salad on the side, or honestly, it’s hearty enough to stand on its own. If I’m feeling fancy, I’ll add some chili oil or sriracha for a bit of heat.
3. You can also serve it with some steamed broccoli or bok choy on the side if you want to add more vegetables to the meal. My kids love it when I put some crispy wonton strips on top for extra crunch.

Video

Step 1

For this Easy Rice Dinner Recipe, heat a large skillet or wok over medium-high heat. Add 1 tablespoon of oil and let it get hot—you’ll see it start to shimmer.

Step 2

Push the rice to one side of the pan. For this Easy Rice Dinner Recipe, crack the eggs into the empty space and scramble them quickly. Break the yolks and let them sit for about 30 seconds before mixing—this gives you little ribbons of egg instead of one big clump.

Step 3

Once the eggs are mostly set, fold them into the rice. Don’t worry about it looking perfect—this Easy Rice Dinner Recipe comes together as you go.

Step 4

Push everything to the side again and add the remaining tablespoon of oil to the empty space. Add the minced garlic and diced onion, and stir for about a minute until the onion softens and the garlic smells good. Keep an eye on the garlic so it doesn’t burn—this step matters in any Easy Rice Dinner Recipe.

Step 5

Add the mixed vegetables and diced chicken. Stir everything together and cook for 3–4 minutes until the vegetables are heated through and the chicken is warmed up—this is where the Easy Rice Dinner Recipe really starts to come together.

Step 6

Pour in the soy sauce, oyster sauce (if using), sesame oil, and sprinkle in the white pepper. Toss everything well so the rice is evenly coated. Taste and adjust with a bit more soy sauce or a pinch of salt if needed—seasoning is key in an Easy Rice Dinner Recipe.

Step 7

Keep stirring and tossing for another 2–3 minutes. The rice should start to get a little toasty around the edges and smell really good—that’s how you know this Easy Rice Dinner Recipe is ready.

Step 8

Take the skillet off the heat and stir in the grated Parmesan. Toss it quickly so the cheese melts into the sauce instead of clumping. If the sauce seems too thick, add a splash of the reserved pasta water. I usually use about ¼ cup, but it depends on how thick your cream was and how much it reduced.

Easy Rice Dinner Recipe Tips and Variations

Pineapple Fried Rice: Add chunks of fresh pineapple and use cashews instead of chicken. It gives you that sweet and savory mix.

Spicy Korean-Style: Stir some gochujang (Korean chili paste) into the sauce and top with kimchi.

Shrimp Fried Rice: Swap the chicken for shrimp. They cook quickly, so add them right before the vegetables.

Veggie-Packed Version: Skip the meat and load it up with vegetables—bell peppers, mushrooms, snap peas, whatever you like.

Breakfast Fried Rice: Add bacon or breakfast sausage and finish it with a fried egg on top. Rice for breakfast works.

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to 3 days. Some people even think fried rice tastes better the next day once the flavors have had time to settle in.

I don’t usually freeze this because the texture of the rice and vegetables changes a lot after thawing. You can do it if you have to, but it’s better fresh or just from the fridge.

Reheating Tips for an Easy Rice Dinner Recipe

The microwave works fine—add about a tablespoon of water, cover it loosely, and heat in 1-minute bursts, stirring in between.
But reheating it in a pan is better. Add a little oil to a skillet, toss in the rice, and stir over medium-high heat for a few minutes. It brings back that slightly crispy texture and tastes closer to fresh.

Common Mistakes I’ve Made (So You Don’t Have To):

Using freshly cooked, hot rice: It turns into a sticky, mushy mess. Always use cold, day-old rice or let fresh rice cool completely.

Cooking on medium or low heat: Your rice will steam instead of frying. You want that high heat to get those slightly crispy, toasted edges.

Overcrowding the pan: If your pan is too small and everything’s piled up, nothing will cook properly. Use a large skillet or wok, or cook in batches.

Adding too much sauce: Start with less than you think you need. You can always add more, but you can’t take it away once the rice gets too salty or wet.

FAQs