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Asian inspiration hits the table tonight, and it costs even less than take-out! You'll love the ease of this tasty stir-fry any night of the week. Taryn Kuebelbeck — Plymouth, MN
This recipe is:
Quick
Cooking for 2: Chicken Fried Rice for Two
Nutritional Facts 1-3/4 cups equals 487 calories, 20 g fat (3 g saturated fat), 221 mg cholesterol, 597 mg sodium, 44 g carbohydrate, 2 g fiber, 30 g protein.
Originally published as Chicken Fried Rice in Simple & Delicious January/February 2010, p24
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Jan. 16, 2013 by valanddansmith
This is a good starter recipe for Fried Rice... Can easily be adjusted to your own taste by adding more soy sauce, other veggies, etc.
Reviewed on Jan. 09, 2013 by nanalane7
My picky eaters even liked this recipe. They said it tasted as good as the really expensive Japanese Steakhouse that we love.( quite a compliment coming from them). I did add about 3/4 of a teasp. ginger and a couple chopped cloves of garlic to the recipe. Really took it up a notch.
Reviewed on May. 11, 2012 by tcavman15
This is yummy and easy. Use chopsticks to do the scrambling in the center to avoid mixing the eggs into the rice too much before they're set. I substituted turkey for the chicken and regular brown rice for the instant white rice. I made this first and held it warm in the oven while I made the Broccoli in Hoisin Sauce so the broccoli wouldn't be over-cooked. Great combination. The two recipes make a complete meal. I'll definitely make them again.
Reviewed on Feb. 08, 2012 by micheleclow
This was really lacking in flavor. I added a ton more soy sauce and it still didn't help. I wasn't able to add the onions and the soy sauce was low sodium...could that have been why?
Reviewed on Jun. 27, 2011 by Aroid413
GRRRREAT!!
Reviewed on May. 27, 2011 by then5812
We're not big fans of celery so I subbed in some frozen peas; it was a big hit!
Reviewed on May. 19, 2011 by 3Kid's mom
This dish is excellent! I added bell pepper and onion while I cooked the carrots. It added to the flavor and I managed to sneak more veggies in on my kids. My husband even told me it was way better than the stuff we got in a restaraunt recently!
Reviewed on Feb. 09, 2011 by meghabs
Very easy. I used frozen peas instead of celery and added some tamari sauce.
Reviewed on Jan. 28, 2011 by btaylor123
A delicious taste for very little effort, and healthier than take-out. A great use for leftovers, too. I added a little onion and sweet red pepper to the vegetables, and used egg substitute instead of eggs. Will be preparing this again.
Reviewed on May. 13, 2010 by eawinters
So quick. Didn't know exactly what time we would be eating, so I did the prep earlier in the day -- didn't take long -- and whipped it up in no time when we were ready to eat. I used leftover pork instead of chicken. Served it with the Broccoli in Hoisin Sauce featured in the magazine, along with apple slices and cottage cheese. I halved both recipes. Didn't realize it had already been done here! Even halved, we had some leftover. I may freeze it to see how it does.
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