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- Chicken and rice
- Chicken fried rice
This fried rice recipe uses leftover brown rice. Feel free to use cooked white rice, but make sure it's cold before making this dish. With rice, chicken, peas, peppers and onions, it's a good square meal.
236 people made this
- 2 tablespoons vegetable oil, divided
- 225g skinless, boneless chicken breast fillets, cut into strips
- 1/2 red pepper, chopped
- 3-4 spring onions, chopped
- 4 cloves garlic, finely chopped
- 585g cooked brown rice
- 2 tablespoons light soy sauce
- 1 tablespoon rice vinegar
- 150g frozen peas, thawed
MethodPrep:20min ›Cook:15min ›Ready in:35min
- Heat 1 tablespoon of vegetable oil in a large frying pan set over medium heat. Add the chicken, pepper, spring onions and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm.
- Heat the remaining tablespoon of oil in the same frying pan over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar and peas; continue to cook for 1 minute. Return the chicken mixture to the frying pan and stir to blend with the rice and heat through before serving.
Reviews & ratingsAverage global rating:(197)
Reviews in English (135)
Didn't have any chicken, spring onions or peppers so substituted mushrooms, onions and wine vinegar for rice vinegar. Added a touch of sesame oil on the brown rice to finish. Dinner rated 10/10 by my housemate so now added to favourites. Thank you.-23 Nov 2011
Very easy and tasty-05 Sep 2012
Tasted lovely will double some ingredients next time but was fantastic my nephew mum and son loved it.-14 Mar 2015
Easy Chicken Fried Rice
Easy Chicken Fried Rice is a cinch to make at home with a few kitchen staples. This simple, 20 minute dish tastes just like take out!
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On nights when I don’t feel like making dinner, but want to save picking up take out for the end of the week or weekend, I make Easy Chicken Fried Rice. This customizable dish is SO quick, SO easy and, although I’m showing you how to make chicken fried rice, I usually use whatever we’ve got on hand in the fridge or freezer.
We blaze through a wok of it incredibly fast – it’s delicious, cheap, and did I mention quick? It takes longer for it to cool down to a temperature that Cameron doesn’t consider “spicy” than it does to actually cook!
2 cups or 400 g Leftover Thai Fragrant Jasmine Rice
2 Eggs, lightly beaten
1 spring onion/scallions chopped
5 - 6 Cloves Minced Garlic
1 cup or 200 g frozen peas
1 Tablespoon Vegetable oil
1 to 1 1/2 tablespoons light soy sauce
1 tablespoon oyster sauce (optional)
2 teaspoons sesame oil
Stir the above ingredients together in a bowl.
1 Tablespoon Chinese rice wine (keep separate from rest of ingredients)
The sauce combination I use is not salty, but if you wish for a saltier flavor you can add an extra dash of soy sauce when you have served the dish. It's always a personal preference as to how much soy sauce you add to a recipe, but I don't like salty food, so I always add less and then people can help themselves later if they wish.
Easy Chicken Fried Rice Recipe
Easy Chicken Fried Rice – This Chicken Fried Rice is so much better than takeout, and you won’t believe how easy AND quick it is to make!
Talk about a one-pan, wam-bam thank-you-ma’am recipe!
Hi, friends! How are you? What are you up to?! Wanna know what I’m up to? OH-kay! ⬅ said in Monica’s voice. (Monica Gellar!!)
So. Today, I’m traveling to Myrtle Beach, where it’s 30 degrees warmer than here, and where I will be sharing a few days away from work with several of my colleagues. We will be eating, drinking, talking, eating again, and so on… all I can say is, YAY MEEEE!
BUT! More importantly, we’re here for the food and not for my bragging. Back to bizness.
One of my goals in life is to serve my family – AND YOURS – all the takeout copycats that I can make.
Thing is, I love a ready-to-go meal just as much as the next person, but I honestly love my home cooked dinners way, way, waaaay more. I can’t help it. I think it’s because home cooked food equals comfort food which equals winter and all the cold and snow that comes with it. Thank goodness we are in the homestretch because, Spring is so close, I can almost feel it!
This chicken fried rice is soooo a Wednesday recipe. Like, hey Wednesday, I got this! No drive-thrus tonight, aight. BECAUSE! this is simple and versatile and loaded with flavor.
Lately, we have been HOOKED on pineapples. I’m talking at least once a week. Every kind of recipe you can imagine, whatever good stuff I can get my hands on, I throw pineapples on it.
Thus, our fried rice didn’t stand a chance without a few chunks of ’em.
Working off my Shrimp Fried Rice recipe, sometimes I find that I gotta mix it up and share these little simple things with you. We have rice, some chicken, lots of veggies, more rice… and it all happens in one pan.
All you have to do here is throw some stuff in a skillet and eat it. I don’t even bother putting it on a plate. I just stand above the stove and “taste-test” for, like, forever! It’s THAT good. Trust me. Make it and you’ll see.
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Easy Rice Recipes
If you’ve got rice in your pantry then you’re well on your way to something delicious. By adding just a few other ingredients, you can turn this versatile grain into a savory side dish, a satisfying main — or even dessert!
Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved
Photo By: Matt Armendariz ©Copyright 2015
Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.
Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved
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Chicken Fried Rice | How To Make Chicken Fried Rice | Home Chef Recipe | Archana Arte
Chicken Fried Rice! One of the most loved Indo-Chinese dishes in India is fried rice, isn&rsquot it? However, the fun of having it is doubled when it is made with chicken right? Well, we know exactly what you want! Here&rsquos a simple & quick recipe of Chicken Fried Rice by Home Chef Archana Arte of @tastysafar just for you! Recipe By - www.youtube.com/tastysafar
250 gm Rice (almost cooked)
150 gm Boneless Chicken, boiled & shredded
4 tbsp Oil
1 tbsp Green Chilli, crushed
1 tbsp Ginger Garlic, crushed
1 Capsicum, chopped
1 Carrot, julienned
4 Spring Onions, chopped
1 tbsp Red Chilli Sauce
1 tbsp Soy Sauce
1/2 tsp Black Pepper Powder
Salt to taste
- In a pan heat some oil.
- Add crushed green chillies and crushed ginger garlic.
- Keep the flame on high. Then add capsicum, carrot, spring onions, red chilli sauce, soy sauce and salt to taste. Mix everything well.
- Add black pepper powder and chicken shreds. Mix well.
- Add boiled rice. Give a good mix.
- Chicken Fried Rice is ready to be served.
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This post was originally written in March 2016. It was updated and republished with more photos and tips in January 2019.
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24 thoughts on &ldquoQuick and Easy Chicken Fried Rice&rdquo
I have made this dish several times and my husband and kids love it. I have changed the chicken for shrimp or a combination of both. I’ve changed the peas for broccoli since my 3 year old loves it. The dish itself and the flavor is great and so easy to make. Thank you
Thank you, Julia! These are great tips. I love that you’ve tried different combos we’ll definitely have to try this with shrimp.
Yield Makes 2 to 4 servings
- Calories 177
- Fat 4.2 g (6.5%)
- Saturated 1.1 g (5.6%)
- Carbs 25.2 g (8.4%)
- Fiber 2.3 g (9.2%)
- Sugars 2.1 g
- Protein 10.2 g (20.4%)
- Sodium 626.9 mg (26.1%)
cooked rice, white or brown
handfuls bok choy, stems and leaves sliced thinly
spring onions, sliced into thin rounds
Optional extras: 1/2-inch freshly grated ginger, 2-3 cloves minced garlic, 1 teaspoon hot sauce, splash of sesame oil
Place a skillet over medium heat and add a teaspoon of oil or butter. Scramble the eggs, breaking them into small curds. When the eggs are just barely cooked, scrape them into a clean dish and set them aside.
Increase heat to medium-high and add another teaspoon of oil to the pan. Sear the tofu on all sides, stirring only occasionally and cooking until the tofu is golden-brown on all sides. Remove the tofu from the heat and set it aside in a clean dish.
Add another teaspoon of oil to the pan and stir in the rice. Make sure all the grains of rice are coated with a little oil, then spread the rice into a thin layer across the bottom of the pan. Let it cook for a few minutes, then gather it together and spread it out thin again. Continue until the rice is toasted and beginning to brown.
Add two tablespoons of soy sauce and one tablespoon of rice wine vinegar (and ginger and garlic, if using), and stir. Add the bok choy and cook until the green parts of the leaves are wilted. Add the peas and carrots, cooking until they are warmed through. Stir in the eggs, tofu, and spring onions.
Taste and add more soy sauce and rice wine vinegar if needed. Hot sauce and sesame oil can be added here, or sprinkled in each individual bowl instead.
Quick and Easy Chicken Fried Rice Recipe
This fried rice recipe is a really great way to use up either some left over rice or any extra meat or poultry you may have lurking in the fridge. I made mine with chicken but you could easily substitute any protein source of your liking.
This recipe is really easy to make and only take a few minutes to whip up. It tastes delicious while not being too salty or rich. I made mine with white rice but brown rice works well too. Enjoy!
Chicken Fried Rice
3 tablespoons sesame oil
1 lb boneless, skinless chicken tenderloins or breasts cut into 1″ pieces
1 cup frozen peas & carrots
2 cloves minced garlic
3 or 4 cups cooked white or brown rice
¼ cup low sodium soy sauce
1. In a large skillet or wok, heat oil on medium heat. Cook chicken until tender. Remove from pan and set aside.
2. Add peas, carrots and garlic to the pan and cook until tender. Add eggs to pan and scramble, mixing them into the veggies.
3. Once eggs are cooked well add cooked rice, cooked chicken and soy sauce into the egg and veggie mix. Cook until heated throughout.
Chinese Cauliflower Fried Rice Casserole
Courtesy of Cotter Crunch
Grain-free and perfect for planning ahead, this fried rice casserole is about to be an essential recipe in your weeknight dinner repertoire. Yielding 4 to 5 servings, the casserole includes ginger, garlic, mung bean sprouts, and more.
Get the recipe from Cotter Crunch.