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Chicken Fried Rice Recipe

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David Tiren of Catonsville, Maryland uses leftover chicken and rice to make this classic Chinese recipe, enhanced with soy sauce and green onions.

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Chicken Fried Rice Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

5 15 20

Ingredients

1/4 cup chopped fresh mushrooms
1 tablespoon canola oil
1-1/2 cups cold cooked long grain rice
3/4 cup cubed cooked chicken
2 tablespoons reduced-sodium soy sauce
1 egg, lightly beaten
1 green onion, sliced

Directions

In a large skillet or wok, stir-fry mushrooms in oil until tender. Stir in the rice, chicken and soy sauce. Cook over low heat for 8-10 minutes, stirring occasionally.
Add egg and onion; cook and stir for 1-2 minutes or until egg is set. Yield: 2 servings.

Nutritional Facts 1 cup equals 368 calories, 14 g fat (2 g saturated fat), 153 mg cholesterol, 684 mg sodium, 36 g carbohydrate, 1 g fiber, 23 g protein.

Originally published as Chicken Fried Rice in Cooking for 2 Spring 2008, p23

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Reviews for Chicken Fried Rice

Chicken Fried Rice

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(1-10) of 11 reviews

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Reviewed on May. 12, 2013 by elaineae

I will make again. Very tasty. I did start with 2 slices bacon chopped and it added more flavor.

Reviewed on Jan. 05, 2013 by John J Kenedy

Extremely Tasty!

Reviewed on Apr. 29, 2012 by mlia

Very easy and delicious. I substituted yellow onion for green onion and just cooked it for longer.

Reviewed on Feb. 02, 2012 by grjen

I was disappointed in this recipe because it didn't taste the same as this dish at my favorite restaurant. I would add other sauces to it, like maybe teriyaki sauce to enhance the flavor.

Reviewed on Jun. 27, 2011 by Aroid413

GRRRRREAT!

Reviewed on May. 24, 2011 by lindsay233

Very easy and tastes great too. I added some frozen peas to the mix after the chicken and before the egg and onions.

Reviewed on Jul. 27, 2010 by lafleur

Omitted the chicken as I served this with Almond Boneless Chicken. Very tasty.

Reviewed on Jun. 07, 2010 by 80marisol

first time making Fried Rice came out very good

Reviewed on Mar. 03, 2010 by gpiffer

Tasty and very easy.

Reviewed on Feb. 24, 2010 by MattD

I was very impressed with how this turned out. I used canned mushrooms (drained), and 1 large carrot, cut up into bits, that I sauteed a bit before adding all of the ingredients. If I would have had peas I think I would have added them too. For the egg I bared a spot in the pan and scrambled the egg a bit before mixing it all together (I like the tasty egg bits).

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