Chicken Nugget Fried Rice

A quick and satisfying twist on classic fried rice using crispy chicken nuggets diced into bite-sized pieces. Perfect for using up leftover nuggets or transforming them into a fresh, flavorful meal.

25 min · easy

Ingredients

• 300g Chicken nuggets
• 3 cups Cooked rice (cold)
• 2 large Eggs
• 1 cup Frozen peas and carrots
• 3 tbsp Soy sauce
• 1 tbsp Sesame oil
• 2 tbsp Vegetable oil
• 3 stalks Green onions
• 2 cloves Garlic

Instructions

1. Dice the chicken nuggets into small cubes and set aside.
2. Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Scramble the eggs, break them into pieces, then remove and set aside.
3. Add remaining oil to the wok. Toss in the diced nuggets and cook until lightly golden, about 3–4 minutes. Remove and set aside.
4. In the same wok, add frozen peas and carrots and minced garlic. Stir-fry for 2 minutes.
5. Add the cold rice, breaking up any clumps. Stir-fry on high heat for 3–4 minutes until heated through and slightly crispy.
6. Return the nuggets and eggs to the wok. Drizzle soy sauce and sesame oil over the rice. Toss everything together evenly.
7. Garnish with sliced green onions and serve hot.

Chef's tip: Using cold, day-old rice is essential — it fries better because the grains are drier and less sticky. If your nuggets are heavily breaded, lightly pan-fry them first to crisp up the coating before dicing.