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Chicken Fried Rice in a white and red bowl with chopsticks.
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Chicken Fried Rice

Course Main Course
Cuisine Chinese
Keyword Brown Rice, Carrot, Carrots, Chicken, Chicken and Rice Soup, Eggs, Oil, Peas, Soy Sauce
Cooking Method Stovetop
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 346kcal
Author Recipe from: Sarah Skovran

Equipment

  • Stovetop
  • Large Skillet
  • Small Bowl

Ingredients

  • 2 Tablespoons Oil Divided
  • 3 Eggs Beaten
  • 3 cups Brown Rice Cooked, cooled
  • 2 cans Chicken Drained
  • 1 can Carrots Drained and rinsed
  • 1 can Peas Drained and rinsed
  • 3 Tablespoons Soy Sauce

Instructions

  • Heat 1 Tablespoon of oil in large skillet over medium-high heat.
  • Add beaten eggs to skillet, stir until scrambled and set, about 5 minutes. Remove eggs from skillet.
  • Add remaining tablespoon of oil to skillet. Stir in rice, then add chicken, carrots, peas, and green onions.
  • Reduce heat, cover, and cook for 5 minutes.
  • Return eggs to the pan, then add soy sauce.
  • Serve immediately.

Notes

  • Rice can be made up to 3 days in advance.
  • Other vegetables can be used.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Calories: 346kcal | Carbohydrates: 47g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 807mg | Potassium: 382mg | Fiber: 7g | Sugar: 5g | Vitamin A: 819IU | Vitamin C: 31mg | Calcium: 56mg | Iron: 3mg