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Quick Chicken Fried Rice for Two Recipe
Quick Chicken Fried Rice for Two Recipe photo by Taste of Home

Quick Chicken Fried Rice for Two Recipe

Read Reviews (11)
4.61 11
Publisher Photo
David Tiren of Catonsville, Maryland uses leftover chicken and rice to make this classic Chinese recipe, enhanced with soy sauce and green onions.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

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

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.

Directions

  1. 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.
  2. Add egg and onion; cook and stir for 1-2 minutes or until egg is set. Yield: 2 servings.
Originally published as Chicken Fried Rice in Cooking for 2 Spring 2008, p23

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.

Reviews for Quick Chicken Fried Rice for Two(11)

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (4)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed May. 12, 2013

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

MY REVIEW
Reviewed Jan. 5, 2013

Extremely Tasty!

MY REVIEW
Reviewed Apr. 29, 2012

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

MY REVIEW
Reviewed Feb. 2, 2012

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.

MY REVIEW
Reviewed Jun. 27, 2011

GRRRRREAT!

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