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.

  • 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 (-ounce) package frozen Asian stir fry vegetables, thawed
  • 1 (-ounce) package frozen jasmine rice, slightly thawed
  • 3 tablespoons soy sauce
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In a very large sauté pan or wok, heat 2 tablespoons oil over medium high heat. 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, add another tablespoon of oil, increase heat and sauté chicken and ginger in 2 batches until golden, about 5 minutes. Return all chicken to pan, add remaining oil and vegetables. Cook 2 minutes, then add rice and continue to cook while tossing together and adding the soy sauce. When rice has taken on a light brown color, transfer to a large platter and top with egg.

Nutritional Info: 
Per Serving:830 calories (170 from fat), 19g total fat, 2.5g saturated fat, 170mg cholesterol, 1260mg sodium, 124g carbohydrate (4g dietary fiber, 4g sugar), 39g 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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