Easy Chicken Fried Rice (No Egg): Quick, Flavorful, One-Pan Meal

Whip up this chicken fried rice no egg recipe in under 20 minutes! Packed with sausage, veggies, and bold flavor, this easy stir-fry is perfect for weeknights or last-minute meals, no eggs required.

If you’ve ever stood in your kitchen, hungry and short on time, wondering what to make with leftover rice, chicken fried rice no egg might just become your new best friend. It’s easy, fast, and downright delicious. And the best part? No eggs required.

Some folks can’t eat eggs due to allergies, dietary choices, or maybe you’re just out of them (been there!). But guess what? You don’t need eggs to enjoy a bold, savory fried rice dish that hits all the right notes. This recipe uses sausage for a flavorful protein boost, mixed veggies for color and crunch, and just the right sauces to tie it all together.

As a mom of three and a home cook here in sunny Florida, I’ve whipped up my fair share of one-pan wonders. This one checks all the boxes, quick, tasty, and totally satisfying. Let’s get started, shall we?

Main Ingredients for Chicken Fried Rice no Egg (What You’ll Need)

Let’s break down the essential ingredients for making your own delicious chicken fried rice no egg at home. Each one plays a special part in building flavor and texture.

• ¼ cup diced sausage
  Adds a savory punch and a bit of richness. Chicken sausage works great here, but feel free to use what you’ve got.
• 1 teaspoon butter
  For that lovely sizzle and a buttery base to build on.
• 1 garlic clove, grated or minced
  Garlic brings warmth and depth. It’s one of those magical ingredients you don’t want to skip.
• ¼-inch piece of ginger, grated or minced
  Just a little goes a long way. Ginger adds a fresh, zippy note that pairs beautifully with soy and oyster sauces.
• 2 tablespoons diced onion OR 2 green onions
  If using green onions, be sure to separate the white and green parts. They add different textures and levels of flavor.
• ¼ cup frozen vegetables
  A classic mix of peas, carrots, and corn works perfectly. They add color, crunch, and nutrition.
• ¾ cup cooked rice
  Leftover rice is best. It fries up beautifully and soaks in the sauces without getting mushy.
• 2 teaspoons soy sauce
  Brings saltiness and umami, the savory backbone of most fried rice recipes.
• 1 teaspoon oyster sauce
  Adds complexity and a slightly sweet, rich flavor. It’s worth having a bottle in your pantry.
• Sesame oil (a drizzle)
  For that irresistible toasted aroma right at the end.
• Sesame seeds (optional)
  Totally optional, but they add a nice finish and a little crunch on top.

Additional Ingredients & Substitutes

Sometimes you’ve got to work with what’s in the fridge. Here are a few extras and swaps you can play with:

• No sausage? Use shredded rotisserie chicken or diced grilled chicken instead. Even tofu can work if you’re going meatless.
• No oyster sauce? Try a splash of hoisin sauce or even just add an extra bit of soy sauce with a pinch of sugar.
• Fresh veggies on hand? Go ahead and toss in chopped bell peppers, mushrooms, or zucchini.
• Want a little heat? A pinch of red pepper flakes or a small squirt of sriracha does the trick.
• Gluten-free option? Use tamari in place of soy sauce and double-check your sausage and oyster sauce for gluten-free certification.

Expert Tips for Perfect Chicken Fried Rice (No Egg)

Cooking fried rice may look simple, but a few pro-tips can take yours from “just okay” to “can we have this again tomorrow?”

• Use Cold, Leftover Rice: Fresh rice is too soft and sticky. Cold rice, ideally a day old, firms up and gives you that perfect texture that fried rice is famous for.
• Prep Everything Before Cooking: This dish moves fast. Chop your sausage, onions, garlic, and ginger before you even turn on the stove. Fried rice waits for no one!
• Don’t Overcrowd the Pan: Use a large skillet or wok and make sure there’s room for everything to move around. A crowded pan leads to steaming, not stir-frying.
• Layer the Flavor: Start by sautéing your aromatics (like garlic and ginger) to release their oils. Then add your veggies and rice, followed by the sauces. This step-by-step layering builds serious depth.
• Toast the Rice a Bit: Let the rice sit undisturbed in the pan for 20–30 seconds before stirring. It gives you those golden-brown crispy bits that are just so good.
• Add Sesame Oil at the End: Sesame oil is strong and fragrant. Drizzle it right before serving to preserve its toasty flavor.
• Taste and Adjust: Not all soy sauces are created equal. Give your rice a taste before serving and adjust with a dash more soy or oyster sauce if needed.

Recommended Techniques for Success

Here are some easy-to-follow best practices that’ll help your chicken fried rice no egg turn out restaurant-quality:

• ✅ Use a non-stick skillet or wok to avoid sticking and burning.
• ✅ Cook on medium-high heat for the best texture and quick cooking time.
• ✅ Add sauces gradually and taste as you go to avoid over-seasoning.
• ✅ Use a wooden spoon or spatula to gently toss and flip your ingredients.
• ✅ Garnish with fresh green onions or sesame seeds for a finished, flavorful look.

Step-by-Step Instructions​

Let’s cook! Here’s how to make this chicken fried rice no egg in a few easy steps.

1. Step 1: Heat a large non-stick skillet over medium-high heat. Add the butter and let it melt completely.
2. Step 2: Add your diced sausage to the pan. Sauté for 2–3 minutes until it’s lightly browned and warmed through.
3. Step 3: Stir in the grated garlic and ginger, plus the white parts of your green onion (or regular onion). Cook for 30–60 seconds until fragrant.
4. Step 4: Add in the frozen vegetables and cook, stirring often, until heated through, about 2 minutes.
5. Step 5: Add the cold, cooked rice to the skillet. Break up any clumps and mix everything together well.
6. Step 6: Drizzle in the soy sauce and oyster sauce. Stir to coat the rice evenly.
7. Step 7: Let the rice cook for another 1–2 minutes without stirring to get that lovely toasted texture.
8. Step 8: Turn off the heat and drizzle with sesame oil. Toss to combine. Garnish with green onions and sesame seeds, if using.

Serve hot and enjoy! If you enjoy bold rice dishes with comforting spices, you might also love this flavorful Vijayawada biryani.

Additional Guide: Variations & Cooking Tricks

Once you’ve mastered the basic chicken fried rice no egg, there are plenty of ways to switch it up:

• Spicy Fried Rice: Add chili paste, chili oil, or fresh chopped chilies for heat.
• Pineapple Fried Rice: Toss in diced pineapple and a handful of cashews for a tropical twist.
• Garlic Lover’s Version: Double up on garlic and finish with fried garlic chips on top.
• Meal Prep-Friendly: Make a double batch and portion it into containers for the week.
• Low-Carb Option: Try swapping the rice for riced cauliflower or cooked quinoa.

And if you love easy skillet meals like this one, check out my One-Pan Chicken and Rice Bake for more weeknight winners!

FAQs About Chicken Fried Rice no Egg

Conclusion

There you have it, my friend, a comforting, delicious, and ridiculously easy chicken fried rice no egg recipe that’s ready in under 20 minutes. Whether you’re egg-free by choice or by chance, this dish proves that fried rice doesn’t need eggs to be amazing.

If you’re craving something with a little more tang, my sweet-and-sour chicken bowls are another great option for dinner tonight.

I hope this becomes a go-to in your weekly dinner rotation like it has in mine. And if you do try it, I’d love to hear what you think! Snap a photo, share your twist, or drop a comment below.

Until next time, happy cooking!
Warmly,

Chicken Fried Rice (No Egg)

This quick and easy chicken fried rice no egg recipe is full of flavor, ready in minutes, and perfect for a fast one-pan dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main

Cuisine Asian

Servings 2 bowls

Calories 430 kcal

Equipment

• Non-stick skillet

Ingredients

  

• 1/4 cup diced sausage (1/2 to 1 link)
• 1 tsp butter
• 1 clove garlic grated or minced
• 1/2 tsp ginger grated or minced
• 2 tbsp diced onion or green onion white and green parts separated
• 1/4 cup frozen vegetables like peas and carrots
• 3/4 cup cooked rice preferably day-old
• 2 tsp soy sauce
• 1 tsp oyster sauce
• to taste sesame oil for finishing
• to taste sesame seeds optional garnish

Instructions

 

• Heat a non-stick skillet over medium heat and melt the butter. Add the diced sausage and cook until browned.
• Add the garlic and ginger, sauté for 30 seconds until fragrant.
• Stir in the white parts of the green onion or diced onion and cook until softened, about 1 minute.
• Add the frozen vegetables and stir-fry for another 2 minutes.
• Push everything to one side and add the rice. Let it sit for a minute to get a bit crispy before mixing.
• Add the soy sauce and oyster sauce. Toss everything together until well combined.
• Drizzle with sesame oil, toss once more, and garnish with sesame seeds and green onion tops if using.

Notes

For best results, use cold day-old rice. You can customize this recipe with different proteins or extra veggies.

Keyword chicken fried rice no egg

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