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Chicken Carrot Fried Rice Recipe

Chicken Carrot Fried Rice Recipe

A dear friend shared this colorful stir fry when my four children were small. It quickly won over those picky eaters! To cut down on prep time, I make the rice ahead and often marinate the chicken beforehand.
TOTAL TIME: Prep: 15 min. Cook: 20 min. YIELD:4-6 servings


  • 3/4 pound boneless skinless chicken breasts, cubed
  • 4 tablespoons soy sauce, divided
  • 2 garlic cloves, minced
  • 1-1/2 cups chopped fresh broccoli
  • 3 green onions, sliced
  • 2 tablespoons canola oil, divided
  • 3 large carrots, shredded
  • 4 cups cold cooked rice
  • 1/4 teaspoon pepper


  • 1. In a large bowl, combine the chicken, 1 tablespoon soy sauce and garlic; set aside. In a large skillet or wok, stir-fry broccoli and green onions in 1 tablespoon oil for 5 minutes. Add carrots; stir-fry 4 minutes longer or until crisp-tender. Remove and set aside.
  • 2. In the same skillet, stir-fry chicken in remaining oil until no longer pink and juices run clear. Add the rice, pepper, vegetables and remaining soy sauce. Stir-fry until heated through. Yield: 4-6 servings.

Nutritional Facts

1 cup: 269 calories, 6g fat (1g saturated fat), 31mg cholesterol, 660mg sodium, 35g carbohydrate (3g sugars, 2g fiber), 17g protein .

Reviews for Chicken Carrot Fried Rice

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Reviewed Jan. 24, 2012

"I thought this Was very good. I added hot sauce and agave and also cooked the chicken in peanut oil instead of canola. This made it very flavorful!"

Reviewed Oct. 6, 2011

"I agree with another reviewer that it was ok, but mild. If I made this again, I would not use the soy sauce and other seasonings, but use a spicy peanut sauce instead."

Reviewed Sep. 28, 2011

"This was fine,quite mild, but I think I will stick with other recipes that I have made."

Reviewed May. 11, 2011 Edited Oct. 21, 2013

"We loved this! Will definitely make again. The last time I made it I did let the chicken marinate in the garlic and soy sauce for maybe thirty minutes, and it tasted extra flavorful."

Reviewed Jul. 13, 2010

"I made this with green beans, which I cut in half, instead of broccoli (because I didn't have any on hand) and it tasted great!"

Reviewed Dec. 5, 2009

"I have been looking for a good fried rice recipe for a long time. I finally found one. This is good. I have made it over and over."

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Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer