Chicken Fried Rice

05.09.2014

Chicken Fried Rice | Cooking Classy

This is a staple recipe that you’ve got to keep on hand. I love this because not only is it so easy to make and quick to throw together, but it uses basic ingredients that you likely always keep on hand. I know this is going to frequent its way to my dinner table. It’s like Chinese take-out but it’s made healthy with the use of brown rice and chicken in place of the traditional ham. Another great thing about this is it’s a meal the entire family can agree on, my husband and I both loved it and my kids devoured it in no time. It’s also so convenient how it s a meal all in one. Save this recipe and be sure to try it soon, you’re going to love it!

Enjoy!
Chicken Fried Rice | Cooking Classy

Chicken Fried Rice

Cook Time: 15 minutes

Yield: About 3 servings

Chicken Fried Rice

Ingredients

  • 3 cups cooked long-grain brown rice (preferably left over rice. White is fine too)
  • 3/4 lb bonelss skinless chicken breasts, diced into 3/4-inch pieces
  • 1 Tbsp sesame oil, divided
  • 1 Tbsp canola oil, divided
  • 1 1/3 cups frozen peas and carrots blend
  • 3 green onions chopped
  • 2 cloves garlic, minced
  • 2 large eggs
  • 3 Tbsp low-sodium soy sauce
  • Salt and freshly ground black pepper
  • Sriracha, for serving (optional)

Directions

  • In a large non-stick wok or skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of the canola oil over medium-high heat. Once hot, add chicken pieces, season lightly with salt and pepper and saute until cooked through, about 5 - 6 minutes. Transfer chicken to a plate and set aside.
  • Return skillet to medium-high heat, add remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil. Add peas and carrots blend and green onions and saute 1 minute, then add garlic and saute 1 minute longer. Push veggies to edges of pan, add eggs in center and cook and scramble.
  • Return chicken to skillet along with rice. Add in soy sauce and season with salt and pepper to taste. Serve warm with Sriracha to taste if desired.
  • Recipe Source: adapted with slight changes from Rachel Schultz
http://www.cookingclassy.com/2014/05/chicken-fried-rice/

35 comments

  • Julia | JuliasAlbum.com: This recipe is a great way to give flavor to sometimes boring chicken breasts or left over chicken. This looks delicious and very practical – perfect for weeknight dinners! May 9, 2014 at 8:31pm Reply

  • Averie @ Averie Cooks: I love having staple recipes and ones that everyone can agree on – even better :) May 9, 2014 at 9:02pm Reply

  • Annie: Definitely a staple worth bookingmarking. My (asian) mother always added ketchup just for a bit of colouring. I really enjoy “golden” fried rice (when it becomes yellow!).

    Thanks for sharing, this looks delicious! May 9, 2014 at 9:05pm Reply

  • Matt Robinson: I could literally eat this every day, Jaclyn. Chicken fried rice is my favorite go-to meal, but usually take out. Can’t wait to try this recipe. Have a great weekend! May 9, 2014 at 9:37pm Reply

    • Jaclyn: Thanks for your comment Matt! I hope you have a great weekend too! May 9, 2014 at 10:36pm Reply

  • Anna @ Crunchy Creamy Sweet: We love dishes like this one! Always a hit! May 10, 2014 at 1:43pm Reply

  • Laura (Tutti Dolci): I love fried rice, what a perfect weeknight meal option! May 10, 2014 at 5:36pm Reply

  • eve: I made this two days ago and it was amazing! We will never have chinese take out ever again!! My boyfriend even ate it cold the next day because he couldn’t wait to warm it up again :) May 22, 2014 at 10:56am Reply

    • Jaclyn: I’m so glad you both liked it Eve! Thanks for your feedback! May 23, 2014 at 8:53am Reply

  • Sue: What is Sriracha? Thanks, I want to try this recipe soon! June 15, 2014 at 9:27am Reply

  • Arthur in the Garden !: Yummy! July 20, 2014 at 8:28pm Reply

  • Alexandra: I just finished preparing this for myself… I love it! I have enough for dinner tonight and the next 2 nights. August 5, 2014 at 12:42pm Reply

    • Jaclyn: So glad to hear you love it! August 25, 2014 at 2:51pm Reply

  • Alicia J.: I didn’t make this entire recipe. I only made the rice portion. And it is great. Easy too. Thank you. September 29, 2014 at 5:22pm Reply

  • Whitney: Oh man. I was very excited to try it but it came out pretty bland. My husband didn’t even want to take it for lunch tomorrow. I made it as is. Maybe I’ll try some yellow onions and a lot more garlic next time. Thanks for the recipe though! October 9, 2014 at 5:22pm Reply

  • Whitney C.: I was about to give up on trying new recipes from pinetrest and go back to the family recipe book when I tried this recipe. My husband and I loved the taste, it was fairly cheap and super quick/easy to make. I did leave out the sesame oil (and just doubled the canola oil) as it was $9 at the grocery store, I wasn’t sure if I’d like the recipe and I figured I wouldn’t use it for anything else for a while. I can’t tell that it made a difference so will stick with the cheap canola in the future. I do think the sirarcha was really good in it so I’m glad I bought that. Thanks for the recipe – it’s way better than take out (and something sort of “fancy” to make compared to my typical southern style meals):) November 3, 2014 at 3:20pm Reply

  • Shan S: BEST DINNER I’VE HAD IN WEEKS.

    I used shrimp instead of chicken. :)
    Also didn’t notice sesame oil as an ingredient.. I made this recipe with extra virgin olive oil November 17, 2014 at 6:50pm Reply

  • Shan S: Also as this is a healthy version – kick it up with a little butter in the rice, and some extra soy sauce.
    :) November 17, 2014 at 6:51pm Reply

  • Momma: Forgot Ginger!! Would not be complete without Ginger!! Thanks for sharing your recipe~ January 12, 2015 at 1:19pm Reply

  • Linda P: I also added ginger cause I thought that is what is normally used in Asian cuisine. It’s a good recipe and it is really easy to make. Thanks for sharing. January 17, 2015 at 2:33pm Reply

  • Cindy: When you say yields about 3 servings, does that mean that this recipe is good for 3 people? How much would each serving going to be?
    Definitely wanna try this recipe! January 27, 2015 at 3:57pm Reply

    • Jaclyn: I always just estimate on the servings based on what my family eats. It’s about 3 servings as a main dish, but if you are having it as a side you should be able to get about 5. January 29, 2015 at 9:08pm Reply

  • Alexa: I want to make this tonight! Can I used olive oil or vegetable oil instead? Thanks! January 30, 2015 at 6:56am Reply

    • Jaclyn: Vegetable oil would be fine, but I wouldn’t omit the sesame oil. February 5, 2015 at 6:25pm Reply

  • Diana: This was great! Only change I made was I used all sesame oil and a little extra garlic. Great tasting and not bland at all! Sooooo yummy! February 18, 2015 at 4:13pm Reply

  • Amanda: I made this tonight and my husband said it’s the best he’s ever had anywhere. yay! I used leftover chicken, freshly cooked rice and fresh veggies instead of frozen, and gluten free soy sauce. it was great. February 23, 2015 at 4:36pm Reply

  • Erin: I haven’t tried this recipe yet as I have one that I love but will be broadening my horizons with this recipe and adding chicken. I just read the comments and had something to add. The reason that a recipe like this would make a classic fried rice is in the details. You don’t necessarily have to cook with the sesame oil but the flavor is what helps make it so delicious and authentic. You can add 1/4-1/2 a teaspoon to the eggs or add to the pan just before serving. Also a must, it is necessary to use cold rice! If you do not, you will probably end up with mush. Make sure to give your rice a chance to actually “fry” as well. That makes a huge difference in flavor and color…and for extra color, you can add a bit of turmeric for that classic yellow rice. Just some things I’ve learned along the way that make for delish fried rice! March 20, 2015 at 5:14pm Reply

  • Jenny: I made this tonight and every member of my family loved it – including me! I’m usually the lone holdout as I am hypercritical of my cooking efforts but THIS I loved. I don’t have any sriracha on hand but next time I will be sure I do. April 13, 2015 at 5:47pm Reply

    • Jaclyn: I’m so glad you liked it Jenny! I can tend to do the same thing, sometimes I’ll make something and hate it and my husbands sitting over there loving it :). April 15, 2015 at 10:50pm Reply

  • Susan: This is my second time making this. So easy and soon good! April 22, 2015 at 2:27pm Reply

  • Nikki P: Just made this for my fiancé tonight and it was so delicious! Thank you for posting a recipe that is simple enough for even a non-cook to follow. June 16, 2015 at 5:05pm Reply

  • Rick: Just made this dish for the first time. I followed the recipe exactly. It came out great. I’ll definitely make it again. I asked my 5-year old daughter if I should make it again. She said I should make it every night! September 21, 2015 at 6:43pm Reply

  • tiffany: When you say use cold rice do you fry the rice after it has cooled? November 18, 2015 at 2:19pm Reply

  • Shawana: This recipe is awesome! My family loved it and I will save it to my recipe book. Thank you! November 30, 2015 at 5:59pm Reply

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