Chicken Fried Rice

Chicken Fried Rice Recipe

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Cathie Valentine


This is an easy recipe that goes well with my white sauce recipe :-) (Stephanie's White sauce)

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4 or more
30 Min
10 Min


chicken breasts, boneless and skinless-cooked and diced
2 c
jasmine rice
3 c
2-3 Tbsp
sesame oil (or regular oil)
celery stalks-finely chopped
1/2 c
carrots, finely chopped
1 bunch
green onions-chopped (or about 1/2-3/4 cup chopped white onion)
1 Tbsp
garlic powder
3-4 Tbsp
soy sauce
1 tsp
2 Tbsp
1 c
sliced almonds-lightly toasted
3 Tbsp
sesame seeds-lightly toasted


1Bring 3 cups water to a boil in a medium sauce pan. Add rice,reduce heat and simmer with lid on pan. Cook for 20 minutes. Let sit out 10 minutes then put pan in refrigerator so rice can get cold and sticky. (better if sits overnight in refrigerator)
2Using a wok or large skillet, heat 2-3 tbsp of oil on high. Add carrots and cook for about 2 minutes.(***NOTE*** if using white onions instead of green onions, cook with carrots to soften a little) Next add eggs and cook for 1 minute making sure you separate egg as much as possible (much like scrambling). Then add the cooked chicken and saute for about 2 minutes. Place cold rice in pan and continually stir to break up clumps for about 2 minutes. Pour in soy sauce,garlic powder, salt and sugar mixing well. If you think the mixture is too dry, add more soy sauce or chicken stock. Finally add onion and celery and mix for about 1 minute. Ready to serve. Just garnish with almonds and sesame seeds.
3This is great with Stephanie's white sauce (recipe to follow) I made this without the chicken (we made Asian ribs) it was just as good :-)

About Chicken Fried Rice

Course/Dish: Chicken
Main Ingredient: Rice/Grains
Regional Style: Japanese
Other Tags: Quick & Easy, For Kids