Chicken Fried Rice


Okay, okay, it may not be the prettiest. But dangnabbit, it was yummy! Sometimes I work till 1 in the morning, so I like to try and have dinner ready for the boyfriend and I before my shift starts and tonight’s pick was chicken fried rice- from scratch.

I’m really pleased with this one, and it was super easy to make!

For this recipe, you’ll need:

  • 2 chicken boneless, skinless chicken breasts cubed
  • 1/2 cups of frozen carrots and peas (I picked up a mixed bag from Kroger)
  • 1 large onion, diced (white onion is preferable, but I used yellow since I had it on hand)
  • 2 chive stems (if that’s what you wanna call them), chopped
  • 3 cloves of minced garlic
  • 1/4 cup soy sauce
  • pinch of salt and pepper to season chicken
  • 3 cups of cooked white rice (1 cup dry rice = 3 cooked)
  • 2 eggs
  • 2 tablespoons of teriyaki sauce for chicken
  • 3 tablespoons of sesame oil (I used vegetable oil since that’s what I had on hand)

Now, before I started the veggies, I marinated the chicken once it was thawed in some teriyaki sauce to give it a bit of flavor. Once that was done, I started the rice since it takes 18-22 minutes to cook once the water has started to boil and then I started my chicken.

In a small pan, I put the 2 tablespoons of teriyaki in and then the chicken to cook it all the way through. I also added a bit of salt and pepper to add a bit more flavor. Once the chicken and rice are done, set them aside.

In a large pan, warm the oil and add in carrots, peas, onions, and garlic and cook till tender, but not mushy.


Once that’s done, you can add in your eggs- break them up and let them cook in the veggies- don’t let them cook too much on the bottom of the pan. They’ll turn out like icky burned scrambled eggs. Eew.


After that bit, add in your rice, sauteed chicken, and soy sauce! Mix mix, mix. Make sure you don’t have any rice left un-soyed. Also be sure to turn your stove top down to a low setting so you don’t over-cook the eggs and veggies. I let mine cook for about 10 minutes longer, to get the flavors to meld, but I stirred the entire time so none of it would burn. Once done, I pulled it off burner and set aside to cool for just a bit before eating.

My biggest advice would be: if you think the veggies aren’t cooked all the way, just let them cook more with the mixture, stirring. I added a bit more water, thinking it’d steam (or something. I’m not too sure at this point) them but it wound up making my rice mushy in the long run.

Next time, I’m also going to make sure to use either sesame oil or peanut oil and see how much of a difference that makes.

Either way, it came out yummy, and I’m pleased. Boyfriend liked it too, so that’s always a plus! Enjoy!


4 thoughts on “Chicken Fried Rice

    • Oh man, spicy rice sounds so amazing! I currently have severe acid reflux so I avoid all that’s spicy and it sucks. Just means that I have to learn to add flavours in other ways!

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