Project Pantry: Chicken Fried Rice
Do you love chicken fried rice? Make your own! This simple recipe is quick and delicious and can be on the table in no time with just a few ingredients.
2 tablespoons vegetable oil or Sesame oil
3 cups cooked brown rice
½ cup chopped onion
1 cup frozen vegetables, thawed
2 tablespoons soy sauce, low-sodium
2 medium eggs, beaten
1 cup cooked bite-size pieces of chicken
Garnish with sliced green onion.
- Preheat an electric or large skillet to a high heat.
- Pour oil(s) in the bottom of the skillet. Add onion and vegetables and fry until tender.
- Slide the vegetables to the side of the pan and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs.
- Once cooked, mix the eggs with the vegetable mixture.
- Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top.
- Stir and fry the rice and veggie mixture until heated through and combined.
- Garnish with chopped green onions if desired.
- Refrigerate leftovers
Makes 6 servings.
White rice may be substituted for brown.
Carrots and peas are the most common veggies added to fried rice, but other veggies of your choice may be added as well, such as broccoli, corn, baby corn, or edamame.
Use reduced sodium soy sauce to cut back on the total sodium per serving.
For best results, use thoroughly cooked, cold rice. This will help prevent clumping and stickiness when frying.
Use high heat to make fried rice. This will brown the rice and veggies very nicely and prevent them from steaming in the pan. Just remember to stir frequently to prevent burning.
This recipe was created and shared by Heidi Copeland, Family and Consumer Sciences agent in Leon County, FL.