Chicken Fried Rice Recipe

This chicken fried rice recipe is proof that it's easy to make and delicious.  We wouldn't want it any other way! 

chicken fried rice

I love the fried rice from those Japanese steakhouses where they cook on the grill in front of you.  I've done my best to recreate it at home.  If I do say so myself, this is fantastic.

You will need a very large skillet, wok, or flat skillet for this recipe.  I do all of it in one large skillet, and it works great.  Each time I make it, I get faster and more confident.

Ingredients:

  • 3 cups of cooked white rice (better if you've cooked it the day before and it's cold in the fridge)
  • 1 cup (or more) of cooked chicken (I use leftover rotisserie chicken)
  • 2 eggs
  • 1/2 onion, chopped
  • 1/3 cup soy sauce (I prefer Bragg's Liquid Aminos because it's gluten free)
  • 3 TB real butter
  • 1 tsp of sesame seed oil
  • 1 tsp minced garlic (or a 1/4 tsp of garlic powder)
  • salt and pepper to taste - some soy sauce is very salty, so always taste first
  • Optional: 1 cup frozen mixed veggies (peas and carrots), thawed

Directions:

Heat butter and sesame oil over medium high heat.  When melted, add onion, garlic, and veggies if using.  Saute until tender.  Push mixture over to 1/3 of the skillet, and reduce heat to medium. 

Add cut up chicken to another third of the pan and let warm. 

Add a couple of slightly beaten eggs to the last third of the skillet and scramble as cooking. 

Put rice and soy sauce in the skillet and combine with all of the other ingredients and let it heat through. 

That's it!  I've made it four times during the past two weeks.  We are loving it!

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