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Quick Chicken Fried Rice for Four Recipe
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Quick Chicken Fried Rice for Four Recipe

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4 9 11
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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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1 small carrot, finely chopped
  • 1 celery rib, chopped
  • 3 tablespoons canola oil
  • 4 cups cold cooked instant rice
  • 3 eggs, lightly beaten
  • 2 cups cubed cooked chicken
  • 1/4 cup chopped green onions
  • 2 tablespoons reduced-sodium soy sauce
  • 1/4 teaspoon pepper

Nutritional Facts

1-3/4 cup: 487 calories, 20g fat (3g saturated fat), 221mg cholesterol, 597mg sodium, 44g carbohydrate (1g sugars, 2g fiber), 30g protein .

Directions

  1. In a large skillet or wok, stir-fry carrot and celery in oil for 5 minutes or until crisp-tender. Add rice; stir-fry for 3 minutes or until heated through.
  2. Make a well in the center of the rice mixture; add eggs. Stir-fry for 2-3 minutes or until eggs are completely set. Add the remaining ingredients; stir-fry until heated through. Yield: 4 servings.
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


Reviews for Quick Chicken Fried Rice for Four

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (4)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
valanddansmith 149468
Reviewed Jan. 16, 2013

"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."

MY REVIEW
nanalane7 81857
Reviewed Jan. 9, 2013

"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."

MY REVIEW
tcavman15 207245
Reviewed May. 11, 2012

"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."

MY REVIEW
micheleclow 81827
Reviewed Feb. 8, 2012

"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?"

MY REVIEW
Aroid413 68658
Reviewed Jun. 27, 2011

"GRRRREAT!!"

MY REVIEW
then5812 101666
Reviewed May. 27, 2011

"We're not big fans of celery so I subbed in some frozen peas; it was a big hit!"

MY REVIEW
3Kid's mom 69449
Reviewed May. 19, 2011

"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!"

MY REVIEW
meghabs 81826
Reviewed Feb. 9, 2011

"Very easy. I used frozen peas instead of celery and added some tamari sauce."

MY REVIEW
eawinters 135129
Reviewed May. 13, 2010

"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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