Classic Chicken Fried Rice

Classic Chicken Fried Rice

Serves 4
Serve with sautéed greens such as bok choy, mustard greens or broccolini. If you're looking for an alternative to chicken, this can be made with pork or tempeh.
Ingredients: 
  • 4 tablespoons canola or extra-virgin olive oil, divided
  • 2 eggs, lightly beaten
  • 1 pound boneless, skinless chicken breast, cut into bite-size pieces
  • 1 tablespoon chopped fresh ginger
  • 1 (16-ounce) package frozen Asian stir-fry vegetables, thawed
  • 1 (20-ounce) package frozen brown rice, slightly thawed
  • 3 tablespoons reduced-sodium soy sauce
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Method: 
Heat 2 tablespoons oil over medium-high heat in a very large sauté pan or wok. Pour in egg and quickly swirl around pan so it forms a thin layer. Cook until just firm, then remove egg sheet from pan and cut into thin strips. Set aside. Wipe out pan; increase heat, add 1 tablespoon oil and sauté chicken and ginger (in batches if necessary) until golden, about 5 minutes. Remove chicken mixture from pan; wipe out pan. Heat remaining 1 tablespoon oil in pan; return chicken mixture and vegetables to pan. Cook 2 minutes, then add rice and continue to cook while tossing together and adding soy sauce. When rice has taken on a light brown color and warmed through, transfer to a large platter and top with egg.
Nutritional Info: 
Per Serving: 480 calories (180 from fat), 20g total fat, 2.5g saturated fat, 170mg cholesterol, 540mg sodium, 42g carbohydrates, (6 g dietary fiber, 3g sugar), 32g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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