Chicken Fried Rice Recipe

Name: Chicken Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Eggs- beaten; 1/4 tsp. Salt; 1/8 tsp. Pepper to taste; 5 Tbsp. Oil for frying; 1 Medium onion- chopped; 1 Cup cooked chicken breast- sliced; 4 Cups of COLD COOKED rice; 2 tbsp. Dark Soy sauce; 1/2 Cup Nappa Cabbage; -Optional: Add some left over veggies like carrot, peas, peppers for some color!

Servings: persons

2 Eggs- beaten
1/4 tsp. Salt
1/8 tsp. Pepper to taste
5 Tbsp. Oil for frying
1 Medium onion- chopped
1 Cup cooked chicken breast- sliced
4 Cups of COLD COOKED rice
2 tbsp. Dark Soy sauce
1/2 Cup Nappa Cabbage
-Optional: Add some left over veggies like carrot, peas, peppers for some color!

1
-Lightly beat eggs, salt and pepper into a bowl. Heat wok over medium heat while adding 1 tbsp of oil.
2
-Once wok is hot, add egg mixture and cook until completely done. Cut egg into strips or bit-size pieces and set aside.
3
-Add 2 tbsp. oil into wok and stir-fry your onions, cabbage, chicken and any other veggies. Remove from wok and set aside.
4
-Add another 2tbsp of oil; add your cold rice and soy sauce, stir-fry for approx. 3 mins. Add other ingredients, stir fry for additional 5 mins.
5
-Plate and Serve.

1014

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Eggs- beaten, 1/4 tsp. Salt, 1/8 tsp. Pepper to taste, 5 Tbsp. Oil for frying, and more.

Yes, Chicken Fried Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Fried Rice

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