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Quick Chicken Fried Rice for Four Recipe

Quick Chicken Fried Rice for Four Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Quick Chicken Fried Rice for Four

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DeliciouslyResourceful_Gina User ID: 4938423 255522
Reviewed 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 User ID: 988113 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."

nanalane7 User ID: 7060650 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."

tcavman15 User ID: 1537577 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."

micheleclow User ID: 6777152 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?"

Aroid413 User ID: 5892088 68658
Reviewed Jun. 27, 2011


then5812 User ID: 5997683 101666
Reviewed 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 User ID: 4613548 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!"

meghabs User ID: 4476676 81826
Reviewed Feb. 9, 2011

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

eawinters User ID: 2493786 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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