Restaurant Quality Chinese Chicken Fried Rice

Name: Restaurant Quality Chinese Chicken Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Rice; 1 cup rice; 1 tablespoon fresh diced onion; 1 3/4 cups water; 1/2 teaspoon garlic salt or 1/2 teaspoon garlic powder; 1 tablespoon butter or 1 tablespoon margarine; 1/4 teaspoon pepper; 1 teaspoon dried parsley flakes; 1/4 teaspoon salt; For Chicken Fried Rice; 1 egg; 1 tablespoon water; 1 tablespoon butter or 1 tablespoon margarine; 1 tablespoon oil; 1 onion, chopped; 2 tablespoons soy sauce; 1 teaspoon pepper; 1 (8 ounce) can drained water chestnuts; 1 green bell pepper, thinly sliced; 1 cup cooked shredded chicken meat

Servings: persons

For Rice
1 cup rice
1 tablespoon fresh diced onion
1 3/4 cups water
1/2 teaspoon garlic salt or 1/2 teaspoon garlic powder
1 tablespoon butter or 1 tablespoon margarine
1/4 teaspoon pepper
1 teaspoon dried parsley flakes
1/4 teaspoon salt
For Chicken Fried Rice
1 egg
1 tablespoon water
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon oil
1 onion, chopped
2 tablespoons soy sauce
1 teaspoon pepper
1 (8 ounce) can drained water chestnuts
1 green bell pepper, thinly sliced
1 cup cooked shredded chicken meat

1
Make rice first.
2
Add all ingredients together in saucepan and bring to boil.
3
Turn to simmer and cook 20 minutes with lid on.
4
Set aside to cool.
5
In large skillet pan melt butter.
6
In a small bowl stir egg and water.
7
Add to skillet on medium low heat in one big thin pancake formation.
8
Cook for 1-2 minutes or until set.
9
Take out carefully with spatula (I roll it end over end as I take it out to cut easier and prevent breakage).
10
Cut egg into long thin shreds on cutting board.
11
Set aside.
12
Heat oil in same skillet (for flavor) over medium high heat and put in onion, bell pepper and drained water chestnuts; cook until soft (if you like it still a little crispy then saute only a few minutes). Add rice, chicken, soy sauce and pepper.
13
Mix all together to warm through and then add shredded egg to mixture.
14
Cook a few minutes more and serve hot.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: For Rice, 1 cup rice, 1 tablespoon fresh diced onion, 1 3/4 cups water, and more.

Yes, Restaurant Quality Chinese 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.

That's it — enjoy your meal!