Chicken Fried Rice

Chicken Fried Rice Recipe
Oxmoor House
This little gem of a recipe was born from leftover veggies. It is beautiful, tasty, and nutritious and has quickly become one of my favorite things to make for lunch, dinner, and even breakfast. For a vegetarian option, substitute tofu or edamame for the chicken.


Serves 4 (serving size: 1 1/2 cups)
Total time: 30 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-On: 20 Minutes
Total: 30 Minutes

Nutritional Information

Calories 407
Caloriesfromfat 0.0 %
Fat 15.7 g
Satfat 2.7 g
Monofat 6.8 g
Polyfat 5.1 g
Protein 21.5 g
Carbohydrate 45.3 g
Fiber 6.4 g
Cholesterol 136 mg
Iron 2.6 mg
Sodium 535 mg
Calcium 77 mg


2 tablespoons dark sesame oil
1 tablespoon canola oil
1 cup chopped carrot
1 cup coarsely chopped broccoli florets
1 cup diced skinless, boneless rotisserie chicken breast
1 cup frozen petite green peas
2/3 cup sliced green onions (4 green onions), divided
2 garlic cloves, minced
1 teaspoon grated peeled fresh ginger
3 cups cooked long-grain brown rice, chilled
2 large eggs, lightly beaten
2 tablespoons lower-sodium soy sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


1. Heat a large nonstick skillet over medium-high heat. Add oils; swirl to coat. Add carrot and broccoli; stir-fry 3 minutes or until crisp-tender. Add chicken, peas, 1/2 cup onions, garlic, and ginger. Stir-fry 2 minutes or until onions are tender. Add rice; cook 3 minutes or until thoroughly heated, stirring occasionally. Reduce heat to medium.

2. Push rice mixture to 1 side of pan; add eggs to opposite side of pan. Cook, without stirring, for 10 seconds. Cook, stirring frequently, 2 additional minutes or until eggs are scrambled. Stir in soy sauce, salt, and pepper. Sprinkle with remaining onions. Serve immediately.

Amanda Haas,

Cooking Light Real Family Food,

Oxmoor House

September 2012
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