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Chicken Fried Rice
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Chicken Fried Rice

This homemade chicken fried rice is hearty, savory, and tastes just like takeout! This classic Asian inspired dinner is great for the whole family. The chicken comes out tender and juicy. This is a great way to add more veggies to your diet. This 30-minute dinner is made in one skillet!

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6 servings
Course: Dinner
Cuisine: Chinese

Ingredients

For the Chicken and Marinade
  • 2 cups brown rice cooked
  • 2 tbsp olive oil divided
  • 2 chicken breast cubed
  • 2 garlic minced, cloves
  • ½ cup carrot diced
  • ½ cup peas frozen
  • 2 green onions sliced
  • 2 tbsp coconut aminos
  • 2 egg lightly beaten
  • salt to taste
  • black pepper to taste
  • green onion chopped

Instructions

    Cup of Yum
  1. First, heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the cubed chicken breasts. Cook until no longer pink in the middle. Remove the chicken from the skillet and set it aside.
  2. In the same skillet, add another tablespoon of olive oil. Add the minced garlic and cook for about 30 seconds until fragrant. Then, add the diced carrots and frozen peas. Stir-fry the vegetables for about 2 to 3 minutes until they are tender.
  3. Push the vegetables to one side of the skillet and pour in the beaten eggs. Allow the eggs to cook for a few seconds until they start to set. Next, scramble them with a spatula or spoon. Once the eggs are cooked, combine them with the vegetables.
  4. Next, add the cooked rice to the skillet. Stir-fry everything together. Break up any clumps of rice and mix well.
  5. Pour in the coconut aminos (or soy sauce) over the rice. Stir to coat everything evenly. Cook for another 2 to 3 minutes, stirring frequently.
  6. Return the cooked chicken to the skillet. Toss it with the rice and vegetables. Cook for a few more minutes until the chicken is heated through.
  7. Season the fried rice with salt and pepper to taste. Stir in the sliced green onions and cook for 1 minute.
  8. Finally, remove from the heat. Serve the chicken fried rice!

Notes

  • Nutrition Facts
  • Nutrition Facts Chicken Fried Rice Amount Per Serving Calories 238 Calories from Fat 81 % Daily Value* Fat 9g14%Saturated Fat 2g13%Trans Fat 0.01gPolyunsaturated Fat 1gMonounsaturated Fat 5gCholesterol 103mg34%Sodium 223mg10%Potassium 395mg11%Carbohydrates 19g6%Fiber 2g8%Sugar 1g1%Protein 20g40% Vitamin A 234IU5%Vitamin C 7mg8%Calcium 26mg3%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.
  • Nutrition Facts Chicken Fried Rice Amount Per Serving Calories 238 Calories from Fat 81 % Daily Value* Fat 9g14%Saturated Fat 2g13%Trans Fat 0.01gPolyunsaturated Fat 1gMonounsaturated Fat 5gCholesterol 103mg34%Sodium 223mg10%Potassium 395mg11%Carbohydrates 19g6%Fiber 2g8%Sugar 1g1%Protein 20g40% Vitamin A 234IU5%Vitamin C 7mg8%Calcium 26mg3%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.
  • Calories 238
  • Calories from Fat 81
  • % Daily Value*
  • Fat 9g
  • 14%
  • Saturated Fat 2g
  • 13%
  • Trans Fat 0.01g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 5g
  • Cholesterol 103mg
  • 34%
  • Sodium 223mg
  • 10%
  • Potassium 395mg
  • 11%
  • Carbohydrates 19g
  • 6%
  • Fiber 2g
  • 8%
  • Sugar 1g
  • 1%
  • Protein 20g
  • 40%
  • Vitamin A 234IU
  • 5%
  • Vitamin C 7mg
  • 8%
  • Calcium 26mg
  • 3%
  • Iron 1mg
  • 6%
  • This fried rice is great with chilled or day-old brown rice.  If you only have freshly cooked, that works too!
  • Use boneless, skinless chicken breasts if possible.
  • We love coconut aminos because this ingredient is gluten-free.  If you are not gluten-free, feel free to use soy sauce.
  • Store leftovers in the fridge for up to 4 days.