Rating: 4.28 stars
420 Ratings
  • 5 star values: 204
  • 4 star values: 159
  • 3 star values: 37
  • 2 star values: 10
  • 1 star values: 10

Chicken fried rice, just like they serve in the restaurants! A stir fry with chicken, rice, soy sauce and veggies like peas, carrots, celery and bell peppers. This is something my sister just sort of whipped up one day. It's very good!

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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.

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  • Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.

  • Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

Nutrition Facts

425 calories; protein 34.7g; carbohydrates 47.5g; fat 9.5g; cholesterol 133.9mg; sodium 1060.4mg. Full Nutrition
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Reviews (288)

Most helpful critical review

Rating: 3 stars
12/29/2010
As is, I felt this was a bit bland and didn't taste quite like the Asian style restaurant fried rice that we get around here. I added some seasoning (garlic, onion and chinese 5 spice) and a about 1 T of teriyaki. It was pretty good after that. Read More
(19)
420 Ratings
  • 5 star values: 204
  • 4 star values: 159
  • 3 star values: 37
  • 2 star values: 10
  • 1 star values: 10
Rating: 4 stars
03/10/2007
This is a good foundation for fried rice. Be SURE to use sesame oil - not regular oil - since that is one of the basic flavors of Chinese cooking. Add garlic, ginger, sesame seeds, and salt and pepper. Also - make sure that your rice is cooled before you mix it in, otherwise it will become a think, starchy mess. If you want a sweeter flavor, add some teriyaki or stir-fry sauce to taste. Use a wok! This is a great recipe to have fun with. Read More
(558)
Rating: 5 stars
01/17/2006
Lovely meal. Must use rice that has been fully chilled or it will clump together.`Also it needs some garlic and additional spices to give it that authentic chinese flavor. Read More
(259)
Rating: 5 stars
01/25/2004
My family loved this one. I used a freshly cooked batch of rice so the end product was a little sticky. Next time I would use left over rice. I sauted grated carrots and celery first then added the chicken for a softer texture. Read More
(81)
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Rating: 5 stars
01/25/2004
Excellent recipe except I omitted the eggs and green pepper and used scallions instead of regular onion. I also added about a teaspoon of Hoisin sauce (found in the Asian section of your local grocery store). Gave it a really good flavor. I will definitly make it again! I forgot to mention that I added a 1/2 teaspoon of fresh grated ginger root also. It made all the difference. Read More
(63)
Rating: 5 stars
08/14/2005
really tasty. i used brown rice, and bean sprouts instead of celery. excellent, gave me some great ideas for some other stir frys. the snow pea pods were the highlight of the dish. Read More
(42)
Rating: 5 stars
01/25/2004
I used this recipe as a cooking and "shopping for ingredients", training opportunity. (twelve year-old kids) I fixed this as the main meal and Gyoza (Japanese dumplings) for an appetizer. The kids (and parents) loved this! I cooked it all in one large wok. I like a little extra "Bam!" as Emeril would say. So, I added about two tablespoons of schechwan sauce. The chicken was cooked in olive oil over a med-high heat. The chicken shredded as the dish neared completion. This will definitely be fixed again. Read More
(36)
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Rating: 4 stars
03/03/2005
This recipe is very delicious and fast and easy to make. My very picky 2-year-old ate tons of it. I omitted the eggs and added broccoli to mine. It was perfect. One thing to make sure you do is wait to add the pea pods until the last couple minutes because they turn brown and mushy if you cook them too long. I waited until it was time to add the rice which was just right. Read More
(30)
Rating: 5 stars
04/03/2006
i tried it with my husband and it was good. You can't tell if it was made at a restaurent. Read More
(27)
Rating: 5 stars
03/07/2014
I read every single review (184 of them) and was so surprised that not one of them mentioned that the rice should be 2-3 days old, not just chilled. In addition, to keep the rice grains separate like restaurant rice, add about 1 tsp. or so of oil to the rice and mix thoroughly with your hands. Follow these two suggestions and there will be no clumpy rice. I used brown rice cooked in chicken broth, which was so good I could have eaten just that alone. Brown rice takes longer to cook than white rice, but is so much healthier (all the natural nutrition is removed when it is made white), and it tastes so much better. This is a great basic recipe with lots of helpful tips from other reviewers. Thanks for the recipe and the reviewer’s contributions. Read More
(25)
Rating: 3 stars
12/29/2010
As is, I felt this was a bit bland and didn't taste quite like the Asian style restaurant fried rice that we get around here. I added some seasoning (garlic, onion and chinese 5 spice) and a about 1 T of teriyaki. It was pretty good after that. Read More
(19)