Chicken Fried Rice Recipe

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Servings: 4


Cost per serving $2.78 view details
  • 6 c. Cooked rice (2 to 2 1/4 c. raw rice )
  • 1 lb Chicken cutlet, diced
  • 3 x Large eggs, beaten
  • 1 c. Frzn peas and carrots
  • 1/2 c. Diced celery
  • 1/2 c. Diced onions
  • 1 c. Diced cabbage
  • 3 x Scallions, cut into 1/4" lengths Veg. oil Any type of vegetable can be substituted or possibly added, if chicken is eliminated it could be a vegetarian dish)
  • 1 Tbsp. Thin soy sauce
  • 1 tsp Rice wine
  • 2 tsp Cornstarch
  • 2 tsp Veg. oil
  • 3 Tbsp. Soy sauce ( or possibly Maggie Seasoning sauce)
  • 1 Tbsp. Sesame oil
  • 1/2 tsp White or possibly black pepper
  • 1/4 tsp Salt


  1. Marinate raw chicken with the marinate for 20 min.
  2. 1. Set wok over high heat till warm.( don't preheat a wok with teflon coating- preheating will destroy the surface) Put in 2 Tbsp. veg. oil, put in beaten Large eggs.Stir fry till Large eggs are cooked, cut into small pcs with spatula. Remove and set aside.
  3. 2. Put 3 Tbsp. veg. oil into wok, put in chicken, and stir fry for 1-2 min. Add in all the seasonings. Stir fry for 2 min more, Add in vegetables, and stir fry, Add in rice.
  4. 3. Put in the scallions and the cooked Large eggs. Stir fry for 1 min. Serve warm.
  5. Note: The original recipe called for 3 Chinese Sausages - diced.- to be added with the chicken. I left which out. You could dice kosher warm dogs and add in them if you wanted to. It also called for 3 Tbsp. of oyster sauce. I think there is sufficient seasoning without it. I do not know what you might substitute- perhaps a little more soy sauce.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 471g
Recipe makes 4 servings
Calories 604  
Calories from Fat 117 19%
Total Fat 13.13g 16%
Saturated Fat 2.86g 11%
Trans Fat 0.06g  
Cholesterol 226mg 75%
Sodium 1213mg 51%
Potassium 547mg 16%
Total Carbs 78.11g 21%
Dietary Fiber 3.9g 13%
Sugars 4.14g 3%
Protein 39.84g 64%
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