Easy Rice Dinner Recipe -

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

Cook Time 20

Total Time 35

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:

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.
Don't have oyster sauce? Just add a bit more soy sauce and maybe a pinch of sugar.
Feel free to use shrimp, tofu, or skip the protein entirely if you want a vegetarian version.

Preparation

Here's where the magic happens. The key is to work quickly once you start cooking—high heat and constant movement.
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.
Step 2: Dice your onion and mince the garlic. Keep them separate because they go in at different times.
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.
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

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.
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.
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.