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Chicken Fried Rice


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  • 2 chicken breasts, chopped
  • 1 onion, finely chopped
  • 1 cup frozen peas and carrots
  • 3 cloves of garlic, minced
  • 4 cups of cooked white rice
  • 3 eggs
  • 3 tablespoons soy sauce
  • 6 green (spring) onions
  • garlic salt
  • kosher salt and pepper
  • 1 teaspoon sesame oil
  • 2 tablespoons butter
  • vegetable oil, for frying


Servings 4


Step 1

1. Beat eggs with a whisk in a small bowl and season with salt and pepper, to taste. Heat very little oil in a medium frying pan over medium heat and make an omelette. Turn out onto a plate to cool (do not fold omelette). Coarsely chop. Set aside.

2. In a medium bowl, toss chicken strips with the sesame oil and season with salt and pepper, to taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Stir in the cooked rice and green onions along with the butter, tossing and mixing thoroughly until very hot. Add the frozen peas and carrots. Sprinkle with soy sauce and mix evenly. Add garlic salt. Remove from heat and stir in chopped cooked egg. If desired, garnish with additional sliced green onions.


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