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Cheesy Chicken Fried Rice for Thermos

Cheesy chicken fried rice for thermos with fluffy, golden rice, tender shredded chicken, scrambled egg, and melted cheddar in a fast one-pan stir-fry. Ready in about 10 minutes and packed with savory soy sauce flavor for a lunch that stays hot.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

vegetable oil
  • 1 tbsp vegetable oil For stir-frying and helping the rice turn golden.
cooked, shredded chicken
  • 1 cup cooked, shredded chicken Use cooked chicken for fastest results.
large egg
  • 1 large egg Scramble adds richness and helps bind the rice.
cooked rice
  • 2 cup cooked rice Cold or day-old rice breaks up better; use shredded clumps too.
soy sauce
  • 1 tbsp soy sauce Adds the classic savory, takeout-style flavor.
shredded cheddar cheese
  • 0.33 cup shredded cheddar cheese Melted into the hot rice for a gooey finish.
green onion
  • 1 green onion Chopped, for fresh color and mild onion bite.
salt and pepper
  • 1 salt and pepper Season to taste.

Equipment

  • 1 cast iron skillet

Method
 

Cook the fried rice
  1. Heat the vegetable oil in a large pan or wok over medium heat for 1-2 minutes, until it shimmers. Season with salt and pepper as needed.
  2. Add the shredded chicken and stir-fry for 2 minutes, until heated through and steaming.
  3. Push the chicken to one side and crack the large egg into the empty space. Scramble until fully cooked, about 1-2 minutes, then mix through the chicken.
  4. Add the cooked rice and mix everything together, breaking up any clumps for 1-2 minutes.
  5. Pour in the soy sauce and toss to combine for 30-60 seconds, until the rice looks evenly coated and golden.
  6. Stir in the shredded cheddar cheese until melted, 1-2 minutes. Top with chopped green onion before packing into a thermos.

Notes

For the best thermos results, pack the fried rice immediately while the cheddar is still glossy and hot. Store leftovers in the fridge up to 3 days; reheat until steaming, adding a splash of water if it seems dry. Freezing isn’t recommended because the egg and cheddar texture can turn grainy after thawing. For a gluten-free option, use tamari instead of soy sauce (the rest stays the same).