Chicken With Fried Rice Easy Peasy (And You Can Freezey 😆)

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With moist and tender chicken tossed in a flavorful seasoning with vegetables and rice, this homemade chicken with fried rice is an easy peasy takeout alternative. 

Freezer Chicken Fried Rice

This chicken with fried rice recipe is filling without being too heavy in your stomach.  At times when I have eaten chicken fried rice Chinese-style out at a restaurant, it ends up being so much more expensive than making this at home. Plus, I know I am using fresh ingredients and staying away from preservatives and additives like flavor enhancers.

This homemade chicken with fried rice is so quick, easy, and flavorful it doesn’t need enhancers. An irresistible combination of soy sauce, sesame oil, grated ginger, and garlic powder flavor the rice, veggies, and chicken. You and your family are guaranteed to love this dish’s light fluffy texture and delicious taste.

If that’s not enough to win you over, I should mention this chicken fried rice is a great recipe to freeze. Keep scrolling for freezer instructions!

Recipe Ingredients

  • 2.5 pounds of boneless chicken breasts
  • Onion
  • Frozen veggies of your choice (I chose a mixture of green beans, carrot, and corn).
  • Soy sauce
  • Sesame oil
  • Grated ginger
  • Garlic powder
  • Eggs
  • Brown rice

How to make chicken with fried rice.

  • To make my freezer chicken fried rice recipe, I begin by sautéing the chicken in a little bit of butter until it is no longer pink in the center.
  • Add in chopped onion (it’s already chopped and in my FoodSaver® Fresh Container in the fridge).
  • Cook until onion is tender.
  • Add all other veggies, sauces, and seasonings, and cook until veggies are cooked through.
  • Push the cooked chicken mixture over to one side of the pan and add eggs. Cook them, stirring from time to time, until just scrambled.
  • Stir the entire mixture together and stir in cooked rice.
  • Salt and pepper to taste.

Freezer Chicken Fried Rice

This is enough for two complete meals for a family of four.

Freezer Chicken Fried Rice

Here is the beautiful and tasty finished product.

Freezing fried rice in freezer-safe bags.


Store leftovers in an airtight container in the fridge for up to 5 days and reheat in the microwave.

Can you freeze chicken with fried rice?

Take half of the chicken fried rice recipe and seal in a FoodSaver® bag. Label and freeze until ready to use. To reheat, remove from freezer and cut one corner of the bag to vent and microwave on high for 6-8 minutes, or until heated through. Allow it to sit for one minute before removing it from the bag.

While I was visiting my Mama recently, I also stored the chicken fried rice in these Tupperware-like containers and froze them so she could have them when I was gone or share them with her friends. I would take these out of the containers when ready to eat. Place in a bowl and reheat in the microwave. These could be reheated on the stovetop as well.

Chicken with fried rice in Tupperware-like containers for freezing.

Recipe Notes

  • For a low-carb alternative, use cauliflower rice.
  • Instead of chicken breast, use shrimp (cook about one minute each side), 1 1/2 cups of ham (just heated through), leftover roast chicken, or chicken thigh. These may need to cook a little bit longer than the breasts.
  • You could also add some bacon pieces along with the chicken breast to add flavor.
  • Another option is to make this a vegetarian fried rice dish with tofu or pineapple.
  • You can use whichever rice you prefer, whether that’s white rice, long grain rice, jasmine rice, brown rice, or even quinoa.
  • Add whichever vegetables you like. If you have some leftovers in the fridge you need to use up, chop them up small and toss them in. Other vegetables I like to add include frozen peas, broccoli, bell pepper, snow peas, bean sprouts, and water chestnuts.
  • Serve with a sprinkle of chopped green onion and sesame seeds on top.
  • If you like your fried rice with some heat, don’t hesitate to serve it with a drizzle of sriracha either.
  • If you can’t have sesame oil, it’s fine to substitute it for canola oil, vegetable oil, or olive oil.

Check out these other Asian-inspired take out alternatives:

Crock Pot Cashew Chicken

AMAZING & EASY Crock Pot Chicken Lettuce Wraps

Beef and Broccoli

Instant Pot Butter Chicken Recipe

Chicken Teriyaki with Brown Rice

Freezer Chicken Fried Rice

With moist and tender chicken tossed in a flavorful seasoning with vegetables and rice, this homemade chicken with fried rice is an easy peasy takeout alternative. 
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: American
Keyword: chicken, rice
Servings: 8
Calories: 200kcal


  • 2 tablespoons butter
  • 2.5 pounds boneless skinless chicken breasts cut into bite-sized pieces
  • 1 cup chopped onion
  • 24 ounces frozen mixed vegetables of your choice
  • 6 tablespoons soy sauce
  • 3 tablespoons sesame oil
  • 1 tablespoon grated ginger
  • 1 teaspoon garlic powder
  • 6 eggs
  • 5 cups cooked brown rice


  • In a large wok-style skillet, saute chicken in butter over medium-high heat until the chicken is no longer pink in the center. Add chopped onion and cook, stirring often, until onion is tender.
    2 tablespoons butter, 2.5 pounds boneless skinless chicken breasts, 1 cup chopped onion
  • Add in all other ingredients except rice. Continue cooking over medium-high heat, stirring often, until vegetables are cooked through.
    24 ounces frozen mixed vegetables of your choice, 6 tablespoons soy sauce, 3 tablespoons sesame oil, 1 tablespoon grated ginger, 1 teaspoon garlic powder
  • Push chicken mixture over to one side of the skillet and add eggs to the empty side. Scramble a bit with a spoon and cook until set, stirring as needed. Stir scrambled egg into chicken mixture and then stir in rice.
    6 eggs, 5 cups cooked brown rice
  • Salt and pepper to taste. Serve hot.


Calories: 200kcal
Tried this recipe?Mention @southernplate or tag #southernplate!


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  1. Time to invest in a Food Saver! Going to have to save my pennies!!! I an Italian, from NY-grew up cooking for a crowd. Now years later, I have become a widow, and learning how to be a family of 1. I love to cook, I strive to share my meals with those much older than me in my neighborhood. I love to make soup, a bread, and a dessert and use my walker to deliver. I am the neighborhood “Meals on Wheels”. Living in MN (2000 miles away from home) we do hunker down in the winter months (6mos winter, 2 mos spring summer, 4 months trying to figure out what season it is)( I love feeding the birds too!!) Military life taught me how to combine and share1 ( my late husband served in the AF for 20 years and 5 minutes) Thank you again for inspiring me. Can I suggest how to cook for one?

  2. Believe it or not, I have on my stove refried rice, using brown and white rice, pineapple, peas, and a couple packets of sweet/sour sauce. I know it’s loaded with carbs, no added sugars, a tad bit of soy. What is missing is chicken, so I decided to make something with chicken breast, saving some for this fried rice. Thanks for your post!!! You sure do motivate me to keep trying! BLESSINGS to you and your family!!!!

  3. My husband works for a meat packing company. We get all kinds of cheap meat. The problem is they come home in large pieces, like a 35-pound chunk of chuck or a 12-pound pork loin. So we do a lot of meat processing at home, we do our own ground too. We have used a FoodSaver for years. I swear by them. Even on the off chance, we bring a meat home from the store, we repack in a Foodsaver bag. Meat prices are too high to risk a chance of getting freezer burn. We also recently bought a freezer with a fast freeze option to help reduce the formation of ice crystals.

  4. Thank you for posting this! I am having surgery next month and I want to prep some easy meals that my husband can handle ( he does not cook). This will be a great one to put back.

  5. Christy

    I love cooking once for two or more meals. I have tried 2 different models of the Food Saver, and neither would hold a seal, no matter what I would do to them. Spent loads of money and it wouldn’t work. Even replaced seals, and still would not work properly. Wonder if they have improved it over the years? Been about 5 since I purchased my last one. Don’t have a place on my counter to designate for a sealer, so would have to be drug out each time I would want to use it. I have been freezing foods for extra meals for almost 40 years now, and never had any problems with freezer burn using regular freezer bags. Maybe I have been fortunate. Thanks for your site, really enjoy your recipes and stories.

    1. Don’t know what you are doing wrong, but I have found that you have to extra careful when you fit the bag into the slot and not go too far. I have also found that when you make your own bags it is best to double seal the bottom and the top. Mainly because I have found that with a single seal the seal can look good and still leak when put in the freezer. When double sealing I have never found one to leak. I have also found that when sealing multiple bags (8 or more) it is best to do around 4 or 5 and then let it cool for awhile because it doesn’t work well after 4 or 5 sealings. You can get in touch with me at if you have a desire to chat about this thing. Hopefully this will help you, I have been using the food saver for close to 20 years.

  6. This looks so yummy! I love cook once, eat twice recipes. Thanks for the info on the FoodSaver…had no idea you could store food that long if it was vacuum sealed. As part of this series, could you make a little video demonstrating how to use the FoodSaver?

    1. I have used a vacuum sealer for many years. This is just an advertisement for Food Saver(R) there are a lot of different brands out there. My last Food Saver (R) was replaced by one from ZipLock and I have been using it for several years.
      I also use generic brand bagging material that meats all the FDA etc, etc, in 100 foot rolls, 8 Inch and 12 inch from Amazon for a WHOLE LOT less that the branded stuff.
      Sorry, that’s the was the cookie crumbles.

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