Chicken Fried Rice

Chicken Fried Rice

Fried rice is one of my favorite go-to dishes during the week because I always have leftover rice in the refrigerator — I make a big batch every week because it’s great for lunches and dinners. Taking a few minutes to mix up a sauce, shred some chicken, pull out some veggies, and, if I have one handy, crack an egg makes ordinary rice more interesting.

The recipe below assumes you’re working with pre-cooked chicken and frozen vegetables. If you choose to cook your chicken, make sure it’s cut into very small bite-sized pieces. Saute the chicken until nearly cooked through and set aside. Do the same for the vegetables.

Fish sauce is a key ingredient here. It adds flavor that soy sauce alone can’t create. Also, this is a lightly sauced fried rice because the fish sauce adds to much flavor. If you like more sauce, add at the end to make sure your flavors are balanced.

Chicken Fried Rice

Chicken Fried Rice

By Kassia Krozser Published: June 5, 2013

  • Yield: 4 Servings
  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 30 mins

Making gluten-free fried rice is quick and easy -- all you need is cold leftover cooked rice. You can play with the proteins and veggies to make a side dish or main course you'll want to eat over and over.



  1. Mix the fish sauce, soy sauce, and pepper together. Set aside.
  2. Heat the sesame oil over high heat in a wok or skillet. Add the green onions and saute briefly. Add the rice and stir fry for three to five minutes, making sure the rice gets good contact with the hot pan.
  3. Add the vegetables and chicken. Mix well and cook until heated through. Push the rice and vegetables to the side of the pan, creating a well. Slowly add the egg, scrambling it once it starts to set.
    Adding egg to the fried rice
  4. Adjust the seasonings before serving.
    Chicken fried rice ready to serve

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