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Chicken Fried Rice for Two

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
    2 servings

Ingredients

  • 3/4 cup finely chopped carrot
  • 1/4 cup chopped celery
  • 4-1/2 teaspoons canola oil
  • 2 cups cold cooked instant rice
  • 2 eggs, beaten
  • 1 cup cubed cooked chicken
  • 1 green onion, chopped
  • 1 tablespoon soy sauce
  • 1/8 teaspoon pepper

Directions

  • 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.
  • 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.

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Reviews

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Average Rating:
  • Remenec
    Sep 12, 2014

    Delicious recipe! The addition of fresh vegetables gave it an authentic taste. I doubled the recipe for my family of four. I didn't have green onion on hand, so. I boiled some green beans and added them to the mix. I substituted the cubed chicken for one pound of shredded rotisserie chicken.

  • todoo
    Feb 16, 2013

    Ok quick dinner with left overs