Thai inspired Chicken Fried Rice, Iris

iris mccall


I kept tasting fried rice but no the rescue was ground chicken, I added the Thai spices ginger, lemongrass, onions, garlic and basil. Scrambled eggs, green onions and mushrooms completed it.I seasoned pretty intensely, ground chicken is pretty bland. Then added 2 packages of liquid chicken enhancer, the flavors came thru. To reduce the amount of sodium ,you can double up on the spices and the seasoned cook will have their own stock handy. For me I would purchase boxed stock and cook it down for more flavor. This is a great one skillet meal.

★★★★★ 2 votes
30 Min
1 Hr


2 lb
ground chicken, light or dark meat is ok
2 pkg
vigo, saffron yellow rice (8oz each)
1 bunch
green onions, chopped
1 large
egg, scrambled, more if you like eggs
1/2 pt
mushrooms, sliced
4 Tbsp
sesame seeds
1 Tbsp
each:lemongrass, basil, garlic, onion, ginger, fresh black pepper
pouch of liquid chicken concentrate
1/4 c
2 Tbsp


1Heat cast iron skillet over medium heat, add evoo and butter until bubbly.
2Add chicken and start browning. Half way thru add all seasonings and cook crumbled chicken throughly. Set aside.
3In a 6 quart pot cook the yellow rice according to package directions. Set aside when done.
4In a separate skillet scramble egg and set aside.
5In a 12-14' skillet combine the rice and chicken. Cut the scrambled eggs into strips. Add sliced mushrooms , green onions and sesame seeds. Serve hot with egg rolls or your choice of sides.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Rice/Grains
Regional Style: Thai
Dietary Needs: Low Fat, Low Sodium, Low Carb
Other Tag: Healthy