Chicken Fried Rice

Fried rice is one of those dishes that I've tried to make several times and something was always "off".  I realized that using freshly cooked rice was making my rice gooey and mushy.  It never had the same quality as you'd get in a restaurant, but I decided to try one more time.  It turned out great!  I made the rice a few hours before (because I forgot to make it the day before) and refrigerated it for a while before making the recipe. 

I made this recipe even easier by cooking up the chicken the day before and chopping the veggies before hand.  I had everything ready to go and to be thrown together and it made it a cinch to whip this up and enjoy!

Chicken Fried Rice
Recipe adapted from Relish!

  • 1 c. quick-cooking long grain rice - precooked the day before and refrigerated.
  • 2 boneless, skinless chicken breasts, cooked and chopped
  • 1 T. vegetable oil
  • 2 large eggs
  • 2 green onions, trimmed and chopped
  • 1 tsp. ground ginger
  • 1 red bell pepper, diced
  • 2 T. low-sodium soy sauce
  • 1/2 tsp. sugar
  • 1/2 c. chicken broth
  • 3/4 c. chopped carrots
  • 1/2 white onion, chopped
  • Heat skillet to medium and add oil.
  • Add eggs, just as whites begin to set, stir to scramble.
  • Add green onions, white onions and ginger;  cook 1 minute.
  • Add rice, carrots & bell pepper; cook 2 minutes.
  • Stir together soy sauce, sugar and broth - add to skillet.
  • Add chicken and season with salt, pepper and garlic powder (if desired), cook until heated through, about 3 minutes.


Christy said...


Looks terrific!!

Farida said...

This Chicken fried rice is my fav and i will to made it soon, thanks for share this recipe.



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