Chicken Fried Rice

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.

Yield: Serves 4 (serving size: 1 1/2 cups)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 20 Minutes
Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 407
  • Calories from fat: 0.0%
  • Fat: 15.7g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 6.8g
  • Polyunsaturated fat: 5.1g
  • Protein: 21.5g
  • Carbohydrate: 45.3g
  • Fiber: 6.4g
  • Cholesterol: 136mg
  • Iron: 2.6mg
  • Sodium: 535mg
  • Calcium: 77mg

Ingredients

  • 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

Preparation

  1. 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. 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.
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