Chicken Fried Rice

Photo: Levi Brown; Styling: Thom Driver
At only 477 calories per serving, make take-out Chicken Fried Rice in your own kitchen.


4 servings (serving size: about 1 1/2 cups)

Recipe from

Recipe Time

Total: 25 Minutes

Nutritional Information

Calories 477
Fat 11.7 g
Satfat 1.7 g
Monofat 5.7 g
Polyfat 2.7 g
Protein 30.2 g
Carbohydrate 58.3 g
Fiber 3.5 g
Cholesterol 139 mg
Iron 3.5 mg
Sodium 488 mg
Calcium 58 mg


2 (3 1/2-ounce) bags boil-in-bag long-grain white rice
7 teaspoons lower-sodium soy sauce, divided
1 teaspoon cornstarch
12 ounces skinless, boneless chicken breast halves, cut into 1/2-inch pieces
2 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons fresh lime juice
1 teaspoon chili paste with garlic
2 tablespoons canola oil, divided
2 large eggs, lightly beaten
1 cup chopped white onion
1 teaspoon grated peeled fresh ginger
3 garlic cloves, minced
1 cup frozen green peas, thawed
1/2 cup chopped green onions


1. Cook rice according to package directions, omitting salt and fat.

2. Combine 1 tablespoon soy sauce, cornstarch, and chicken in a bowl; toss well. Combine remaining 4 teaspoons soy sauce, hoisin sauce, and next 3 ingredients (through chili paste) in a small bowl.

3. Heat 1 tablespoon oil in a wok or large nonstick skillet over medium-high heat. Add chicken mixture; stir-fry 4 minutes or until lightly browned. Push chicken to one side of skillet; add eggs to open side of pan. Cook 45 seconds, stirring constantly; stir eggs and chicken mixture together. Remove chicken mixture from pan; keep warm. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan. Add white onion, ginger, and garlic; cook 2 minutes or until fragrant. Add rice; cook 1 minute. Add peas; cook 1 minute. Add chicken mixture and soy sauce mixture; cook 2 minutes or until thoroughly heated. Remove pan from heat; stir in green onions.


David Bonom,

March 2011