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chicken fried rice

Meave avatar
Recipe by
Amy H.
@Meave
Detroit, MI

I love a good fried rice, but around here, the Chinese restaurants sure don't make it like they used to. No veggies, no meat or egg, like it used to come when I was a kid. Really you're lucky to even get some diced onion in it. Most places just give you a bit of white rice tossed with soy sauce. Therefore, I've taken to making it at home myself. Great for a main or side dish for stir-fry or other Asian themed dish.

yield 6 -8
prep time 15 Min
cook time 15 Min
method Stir-Fry

Ingredients For chicken fried rice

  • 1 lg
    chicken breast, finely chopped
  • 3-4 Tbsp
    peanut oil
  • 1/2 tsp
    salt
  • 1 bunch
    green onions, sliced
  • 1 lg
    carrot, peeled and grated
  • 3-4 c
    cooked, cold rice (best if refrigrated overnight)
  • 3/4 c
    frozen, english peas
  • 4-6 Tbsp
    soy sauce
  • 4
    eggs, lightly beaten

How To Make chicken fried rice

  • 1
    Heat 1 Tbsp. oil in large, deep skillet or wok at 375 degrees
  • 2
    Add chicken. Cook until done through. Transfer to a plate and set aside.
  • 3
    Add remaining oil, then add rice and stir-fry 30 seconds. Add soy sauce; stir to mix.
  • 4
    Add chicken and veggies. Stir into rice until everything is heated through.
  • 5
    Make a well in center of rice. Pour in eggs. Allow to set; break up with spatula and stir into rice.
  • 6
    TIP: Make sure that you make a good sized well in the center and allow your eggs to cook completely before breaking them up and mixing them with the rice.
  • 7
    Serve immediately.
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