Easy Chicken Fried Rice

Easy Chicken Fried Rice

2 Reviews
From: EatingWell.com, November 2017

Frozen mixed vegetables make this healthy chicken fried rice recipe quick, easy and economical. If you don't have leftover cooked rice, be sure to thoroughly cool your rice before adding it to the wok—if it's too warm, it creates too much steam and sticks to the wok. To quickly cool warm rice, spread it out on a large baking sheet and refrigerate while you prep the rest of your ingredients, about 15 minutes.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 teaspoon peanut or canola oil plus 2 tablespoons, divided
  • 2 large eggs, beaten
  • 3 scallions, thinly sliced
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons minced garlic
  • 1 pound boneless, skinless chicken thighs, trimmed and cut into ½-inch pieces
  • 2 cups frozen mixed vegetables, thawed
  • 2 cups cold cooked brown rice
  • 2½ tablespoons reduced-sodium tamari or soy sauce (see Tip)


  • Prep

  • Ready In

  1. Heat 1 teaspoon oil in a large flat-bottomed carbon-steel wok or large, heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into ½-inch pieces.
  2. Add 1 tablespoon oil to the wok along with scallions, ginger and garlic; cook, stirring, until the scallions have softened, about 30 seconds. Add chicken; cook, stirring, for 1 minute. Add vegetables; cook, stirring, until just tender, 2 to 4 minutes. Transfer the contents of the wok to a large plate.
  3. Add the remaining 1 tablespoon oil to the wok; add rice and stir until hot, 1 to 2 minutes. As you stir, pull the rice from the bottom to the top so it all gets coated with oil and evenly cooked.
  4. Return the chicken mixture and the eggs to the wok; add tamari (or soy sauce) and stir until well combined.
  • Tip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 442 calories; 16 g fat(4 g sat); 6 g fiber; 40 g carbohydrates; 32 g protein; 50 mcg folate; 200 mg cholesterol; 3 g sugars; 0 g added sugars; 4,167 IU vitamin A; 6 mg vitamin C; 59 mg calcium; 3 mg iron; 619 mg sodium; 591 mg potassium
  • Nutrition Bonus: Vitamin A (83% daily value)
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 3 vegetable, 1½ fat, 1½ starch, ½ medium-fat protein

Reviews 2

January 06, 2019
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By: Sarai Juarez
It took me a while to prep everything but now that I did it I’d do it much faster. Used white rice instead. Great, hearty recipe and a great way to get your veggies in.
January 29, 2018
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By: AmySnow
This recipe was so simple to make and full of healthy ingredients yet was lovely. It was like having a treat night only it wasn't...
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