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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/2 cups - rinsed, drained uncooked long-grain white rice
  • 1/4 teaspoons - salt
  • 5 tablespoons - canola oil, divided
  • 2 - large eggs, beaten to blend
  • 2 - boneless, skinless chicken breasts, cut into bite-size pieces
  • 4 - small carrots (about 4 ounces), peeled and finely diced
  • 1 1/2 cups - broccoli, cut into small pieces about 1/4-inch in size
  • - salt and freshly ground black pepper
  • 3/4 cups - thinly sliced green onions
  • 1/3 cups - reduced sodium soy sauce
  • 1 teaspoons - toasted sesame oil
  • Directions:

    Combine 2 and 2/3 cups water, rice and 1/4 teaspoon salt in a rice cooker and cook according to manufacturer's instructions. Transfer steamed rice to a baking sheet to cool to room temperature. Cover and refrigerate until cold.

    Heat 1 tablespoon of canola oil in a large wok over medium-high heat. Add the eggs and stir with a fork for about 30 seconds or just until cooked. Remove eggs from the wok and set aside on a plate.

    Heat 1 tablespoon of oil in the wok; season chicken with salt and pepper and cook for 4 to 5 minutes or until golden brown and cooked through. Remove chicken to a plate.

    Heat the remaining 3 tablespoons of canola oil in the wok over medium-high heat. Add carrots and broccoli to the wok, and stir-fry for 2 minutes. Add the cold rice and stir-fry for 2 minutes or until heated through.

    Season with salt and pepper. Stir in the eggs, chicken and 3/4 of the green onions. Add the soy sauce and sesame oil and continue to stir-fry for 1 minute.

    Transfer the rice to a bowl and sprinkle with the remaining green onions.

    Brief Description

    Diced chicken breast with carrots, broccoli, and green onions, seasoned and served over rice.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  Oriental

    Prep Time: 30 min
    Cook Time: 15 min


    chef Curtis Stone

    Posted By:


    Posted On:

    June 28, 2016

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