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Quick Chicken Fried Rice for Four

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


  • 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


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

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Average Rating:
  • DeliciouslyResourceful_Gina
    Oct 16, 2016

    This is a good base recipe but does not have a strong enough flavor for our tastes. I added one small chopped onion, 1/2 tsp five spice, more black pepper and 1 additional tablespoon soy sauce. My husband still served his with additional soy sauce as he wanted even more flavor. I also use brown rice.

  • valanddansmith
    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.

  • nanalane7
    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.

  • tcavman15
    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.

  • micheleclow
    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?

  • Aroid413
    Jun 27, 2011


  • then5812
    May 27, 2011

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

  • 3Kid's mom
    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!

  • meghabs
    Feb 9, 2011

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

  • eawinters
    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.