Chicken Fried Rice

14 Reviews
ADD YOUR REVIEW
Photo: Levi Brown; Styling: Thom Driver
Total Time
25 Mins
Yield
4 servings (serving size: about 1 1/2 cups)
By David Bonom
March 2011
RECIPE BY Cooking Light

At only 477 calories per serving, make take-out Chicken Fried Rice in your own kitchen.

Ingredients

  • 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

Nutritional Information

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

How to Make It

Step 1

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

Step 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.

Step 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.

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Ratings & Reviews

jenggeb's Review

jenniferlovejoy
July 22, 2012
I thought this was extremely flavorful--very gingery and garlicky, and a little spicy with the chili paste. I did use regular rice, not boil in bag. I also added carrot, broccoli and snow peas, cutting them all up into little pieces.

sweetkiwi's Review

Jane555
May 03, 2012
The base for the recipe isn't that bad, but the sauce it just terrible! I was tasting it as I went along I tried the lime, soy sauce, chili garlic paste and hoisin mix and it was different, but not bad...and then you add the vinegar which makes it funky. I wonder if there was a typo and it's supposed to be mirin (sweet rice wine) instead. It would make more sense in a fried rice recipe. If you keep the base method for this recipe, just make a sauce from 2/3 soy, 1/3 oyster sauce and add a little chili garlic paste.

plmartin's Review

jenggeb
April 28, 2012
I used 10 oz of chicken as that was one breast. I used a spicy chili sauce and I made rice from rice (1 cup rice, 2 cups water, cook for 15 minutes on med low), not boil in bag as it is just not worth it. Boil in bag and instant rice is nasty. It takes 15 minutes to cook rice from rice. I chilled the rice in the freezer for about 15 minutes. I did this because of one of the reviews about the gluten and chilling it overnight which would be ideal. I had no mushy rice. Some reviews found that it was not flavorful. Perhaps those folks are used to Asian take out and lots of salt and oil? It was more "flavorful" than most "fried rices" I've ever had from a Asian take out. Almost too flavorful as compared to what I an used to. Just saying. It had high notes of ginger, garlic and soy. It was actually quite sweet.

Jane555's Review

MollyMomOf2
July 21, 2011
My father is Chinese and used to be a chef on the American President Cruise Lines and he knew how to make fired rice. This recipe has a major flaw. You must keep the cooked rice in the fridge over night. This changes the starch in the rice and sets it up for stir frying. Break up the big clumps of cold rice with your fingers before you throw it in the pan. If you skip this step, you will always have mushy fired rice.

JNBank's Review

DinawIllow
April 13, 2011
didn;t taste anything like fried rice and was very bland

skspillman's Review

SydneyRNH
March 29, 2011
I doubled the recipe (everything except the eggs) and used regular brown rice instead of boil-in-bag. I also added a bag of frozen stir-fry vegetables instead of peas and served with sriracha.

MAP28210's Review

alliasu
March 22, 2011
this was pretty good. i added a lot more veggies- one bag of asian mixed vegetables (frozen, but thawed when added) in addition to the green peas. The sauce did make plenty- I didn't increase the amount of sauce even though I added veggies. I also added fresh bean sprouts, since I had them in the fridge. It did make a lot- i have plenty leftover for lunches. I did add some spice to it after cooking, used some sriracha sauce to my individual serving for some kick. Based on the comments on the boil in the bag rice, I used the basmati rice I had on hand and it worked out great. I will definitely make again- I think I will try with shrimp next time.

tallpenguin's Review

LovesToCook89
March 20, 2011
Didn't particularly care for this recipe - it seemed rather bland, and unlike what I expected fried rice to taste like.

LovesToCook89's Review

tallpenguin
March 18, 2011
This just did not turn out like I hoped. As other reviewers have noted, the rice was mushy and the hoisin sauce was very overpowering. It did not taste like any version of fried rice that I have ever had. Very disappointing.

DinawIllow's Review

JNBank
March 11, 2011
We really did not care for this. The overwhelming tastes were the citrus from the lime and sweet tanginess from the hoisin. Did not taste like fried rice at all; I'll stick with my tried and true fried rice recipes.
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