April's Chicken Fried Rice

Rating: 4.14 stars
263 Ratings
  • 5 star values: 120
  • 4 star values: 94
  • 3 star values: 27
  • 2 star values: 10
  • 1 star values: 12

A simple way to make fried rice that is better than in some Chinese restaurants! Boneless chicken breasts are stir fried with white rice, scrambled eggs, mushrooms, green onions and soy sauce.

 By APRIL42578
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • In a saucepan bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

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  • Heat butter in a large skillet over medium-high heat. Brown chicken in butter and season with salt to taste. Set chicken aside.

  • Transfer cooked rice to the skillet in which the chicken was cooked, stirring to brown.

  • In a separate skillet, scramble eggs.

  • To the rice add chicken, mushrooms, green onions, eggs and soy sauce to taste.

Nutrition Facts

Per Serving:
373 calories; 5.1 g total fat; 113 mg cholesterol; 241 mg sodium. 53.2 g carbohydrates; 25.7 g protein; Full Nutrition

Reviews (181)

Read More Reviews

Most helpful positive review

Bruce
Rating: 5 stars
01/25/2004
As with others I used basmati rice and added the peas. One hint for getting the rice to brown: after cooking it (I use a steamer) allow the rice to cool completely before frying it. I found this technique in another fried rice recipe and it really makes a difference. Read More
Helpful
(163)

Most helpful critical review

Angela F.
Rating: 3 stars
05/30/2006
One of the best things about fried rice is there is no wrong way of making it. You can pretty much put whatever you want in it. I always use Peas carrots and onions for my veggies. And whatever meat i have on hand.. Diced ham is always good or shrimp. chicken Or whatever meat you have left over and eggs of course. It always turns out best if the rice is @ room temp. when cooking.Prevents it from getting mooshy on you. Even letting the rice set overnight.I always use a lil bit of soy sauce and salt as well.I have experimented with diff. grains of rice. I find that the short sticky rice set at room temp. works the best. Unless you like the "fall apart" type of fried rice then use long grain. The choice is yours:)Have fun Read More
Helpful
(77)
263 Ratings
  • 5 star values: 120
  • 4 star values: 94
  • 3 star values: 27
  • 2 star values: 10
  • 1 star values: 12
Reviews:
Most Helpful Most Positive Least Positive Newest
Bruce
Rating: 5 stars
01/25/2004
As with others I used basmati rice and added the peas. One hint for getting the rice to brown: after cooking it (I use a steamer) allow the rice to cool completely before frying it. I found this technique in another fried rice recipe and it really makes a difference. Read More
Helpful
(163)
Bruce
Rating: 5 stars
01/25/2004
As with others I used basmati rice and added the peas. One hint for getting the rice to brown: after cooking it (I use a steamer) allow the rice to cool completely before frying it. I found this technique in another fried rice recipe and it really makes a difference. Read More
Helpful
(163)
Angela F.
Rating: 3 stars
05/30/2006
One of the best things about fried rice is there is no wrong way of making it. You can pretty much put whatever you want in it. I always use Peas carrots and onions for my veggies. And whatever meat i have on hand.. Diced ham is always good or shrimp. chicken Or whatever meat you have left over and eggs of course. It always turns out best if the rice is @ room temp. when cooking.Prevents it from getting mooshy on you. Even letting the rice set overnight.I always use a lil bit of soy sauce and salt as well.I have experimented with diff. grains of rice. I find that the short sticky rice set at room temp. works the best. Unless you like the "fall apart" type of fried rice then use long grain. The choice is yours:)Have fun Read More
Helpful
(77)
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TRACYCOOK
Rating: 5 stars
01/23/2006
This fried rice was awesome! I served it with General Tsaos Chicken so I ommited the chicken and mushrooms. The frying of the rice is an exercise in PATIENCE. It takes quite a while and you may have to add more butter. Using white rice that has been refridgerated for 24 hours is key! Also we used 4 eggs 'cause we like them. I mixed them up in a bowl and poured them directly over the rice during the end of cooking/frying. Perfect! My brother is from NYC and said it was just as good as any take out in the city!!!!! Read More
Helpful
(66)
MOLSON7
Rating: 2 stars
01/25/2004
This was bland.It needs a lot of help.Too much rice and not enough of other ingredients.I will not make this again. Read More
Helpful
(36)
EVERYWHERE
Rating: 4 stars
12/15/2005
A perfectly pleasant fried rice dish. I marinated my chicken for about a hour in a soy sauce mixture (with some other Asian flavorings added in: garlic ginger sesame oil etc.) which gave the chicken a nice flavor. Oh and like other reviewers I needed substantially more than a tablespoon of soy sauce at the end. Read More
Helpful
(23)
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DOREENBUCH
Rating: 4 stars
01/25/2004
Try making the rice ahead and refrigerating it - it gets to soft if it isnt chilled first. Read More
Helpful
(21)
MAGGIE MCGUIRE
Rating: 3 stars
01/25/2004
After adding real bacon bits peas a little freshly grated ginger a little more soy sauce and eliminating the mushrooms this rice was pretty good. Thanks April. Read More
Helpful
(17)
SARAH FROM IOWA
Rating: 4 stars
01/25/2004
This is a great base recipe. I've made it a few times now and always add something different. I've tried water chestnuts peas salad shrimp even bacon bits. I haven't come up with the perfect fried rice recipe yet but when I do this recipe will be my base. Read More
Helpful
(14)
LITTLEFORD
Rating: 3 stars
01/25/2004
Too much rice not enough other stuff. Reduce the rice by half and add more veggies. Read More
Helpful
(12)
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