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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.


  1. Preheat an electric or large skillet to a high heat.
  2. Pour oil(s) in the bottom of the skillet. Add onion and vegetables and fry until tender.
  3. Slide the vegetables to the side of the pan and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs.
  4. Once cooked, mix the eggs with the vegetable mixture.
  5. Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top.
  6. Stir and fry the rice and veggie mixture until heated through and combined.
  7. Garnish with chopped green onions if desired.
  8. 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.


Project Pantry Meal Ideas (UF/IFAS Extension Wakulla County)
All About Cooking Rice (University of Nebraska-Lincoln Extension)

2 Comments on “Project Pantry: Chicken Fried Rice

  1. This is quite helpful. Being in self isolation quite a distance from home, I inevitably needed a culinary companion. This site has been the guide I so much needed. Cooking rice is the combination of art and science. I sometimes see chefs sprinkling salt and olive oil when preparing rice, what’s your take on this?
    And would you get the same results if you used short or medium grain variety?

    • Merry, I never use salt when cooking rice and prefer to add a little bit of butter instead of olive oil because I like the taste butter imparts. However, neither olive oil nor butter are necessary for cooking rice. Another great way to cook rice is by using chicken broth instead of water. The finished rice has a delicious chicken flavor that can boost the overall richness of the final product.

      As for short- and medium-grain vs. long-grain rice, they are not created equal. You will generally not get the same results from short- or medium-grain rice as you will from long-grain rice, especially if a recipe specifically calls for long-grain rice. Long-grain rice, when cooked, is dry and loose, whereas short- and medium-grain rice is sticky and clumps together. For fried rice, long-grain is best. Short-grain rice is great for rice pudding and sushi, whereas medium-grain rice is best used for dishes such as risotto.

      Samantha Kennedy, M.S.
      Family and Consumer Sciences Agent
      UF/IFAS Extension Wakulla County