Everyone at my house is always happy when this recipe for chicken fried rice is on the weekly dinner menu. One of the hosts (Nicea) of a local show called Good Things Utah shared this recipe. This is one of her favorite recipes and one of the few things she actually cooks.
I adapted the original chicken fried rice recipe to the one I shared below. It makes enough for my family of 5 (it really feeds 6). However, I know my family wishes it would make more. They love it!
To make this, you start by putting some chicken to marinate in soy sauce for at least 30 minutes. I like to get my chicken out of the freezer and put the soy sauce on it. Then it can marinate in the soy sauce while it thaws. When it’s thawed and ready then I cut it up and cook. You want to cook it in a very large frying pan with a small amount of olive oil.
Next, you add in carrots and onions and sauté until clear. Then add in the frozen peas and cook until soft. Now, add the cooked rice and stir to combine. Last this is to add in the butter, garlic, and scrambled eggs. Stir until butter is all melted. Then it is ready to serve.
Here is what you need to make the
Chicken Fried Rice
- CHICKEN BREASTS OR CHICKEN TENDERS
- SOY SAUCE
- CARROTS
- WHITE ONION
- FROZEN PEAS (I LEAVE THESE OUT)
- WHITE RICE
- BUTTER
- GARLIC CLOVES OR GARLIC POWDER
- EGGS
- GREEN ONION
Chicken Fried Rice
Ingredients
- 1 to 2 Chicken breasts or 10 Chicken Tenders (cut into small pieces)
- 1/2 cup soy sauce
- 2 carrots, finely grated
- 1/2 white onion, finely chopped
- 3/4 cup frozen peas (I leave these out)
- 5–6 cups white rice (cooked)
- 1/2 cup butter **see note
- 1 to 2 Garlic cloves, crushed or 1 tsp garlic powder (My family likes the garlic powder, It gives it a stronger garlic flavor)
- 3 scrambled eggs
- green onion, optional garnish
Instructions
- Marinate chicken in soy sauce for at least 30 minutes. (I pull my chicken out of the freezer and put the soy sauce on it. Then it can marinate in the soy sauce while it thaws. When it’s thawed and ready then I cut it up)
- In a very large frying pan, cook chicken in small amount of olive oil.
- Add carrots and onions and sauté until clear. Add frozen peas and cook until soft. Then add the rice to the mixture.
- Add butter, garlic, and scrambled eggs. Stir until butter is all melted. Serves 6.
Notes
I have made this with 1/4 cup butter and it works fine.
Original photo for this post. Photo above was updated in March 2013.
6 comments
[…] Chicken Fried Rice […]
[…] I love a good fried rice recipe. It is a great way to use up leftover rice. I have shared a chicken and ham version before. This is a turkey version that I found in my recent issue of Simple and […]
I am making this along with your crock pot orange chicken recipe and all I can say is YUM! Thank you for sharing your blog with all of us!
Thank you thank you thank you! I made this a few days ago…It was such a hit here! My usual very picky eater was the first one to say how yummy it was and could she please have it in her school lunch the next day?! Sad for her, there were no leftovers!
To avoid mushy rice, cook the rice the day before you plan to make this dish.
Looks yummy!
Oh this is the BEST fried rice recipe ever. I make it whenever we have Chinese on the menu. YUM!