Chicken Fried Rice

When I was on my Food Matters kick, I learned a life-changing way to make fried rice via Mark Bittman. It’s simple, but the results are anything but. Just ask Ellie.

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Here, I’ve included a classic recipe with carrots and peas. I’ve also made it with mushrooms and red peppers, which was equally good. In the recipe, you’ll find I give varying amounts for chicken and vegetables. Feel free to scale any of the ingredients up or down to suit your tastes. As long as you follow the process, you’ll have great results. I’ve made it with more vegetables, less chicken and less rice. It turned out really well regardless.

The key to this recipe is prepping all of the ingredients before you start cooking. It all comes together really quickly, so you need to have everything ready before you get started. Even with everything prepped, the last few steps are a bit of a mad dash.

Chicken Fried Rice for 2 1/2


  • 1 to 2 tbsp. vegetable oil
  • 1 or 2 chicken breasts, cut in small pieces
  • 1, medium carrot
  • 1 garlic clove
  • 1 c. cooked brown rice*
  • 1 to 2 eggs
  • 1/4 to 1/2 c. frozen peas
  • 1 tbsp. soy sauce
  • Salt and pepper

Peel the carrot and quarter it. Slice each quarter into thin slices (small triangles). Place in a bowl and set aside.

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Crack your egg(s) into another bowl and set aside. Using kitchen shears or a knife, cut the chicken into small pieces.

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In a non-stick skillet, warm the vegetable oil over medium high heat. Add the carrots. Season with salt and pepper. Cook until softened. Then, remove from the skillet and place in a separate bowl. Add chicken to the skillet, seasoning it with salt and pepper.

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When browned and cooked, place the chicken in the bowl with the cooked carrots. Add a bit more oil to the skillet. Grate the garlic into the hot oil using a microplane. Stir it and immediately add the cooked rice. Mix the rice into the oil, stirring often. After a minute or so, create a well in the center of the rice. Add the egg, incorporating it quickly into the rice. Watch for it to cook and turn opaque.

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As soon as the egg is cooked, add the chicken, carrots and frozen peas. Stir often until the peas are cooked. Add soy sauce to taste and serve.

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*After never getting rice quite right, I now cook it the way Claire Robinson does, and it turns out every time. Boil water over high heat. Add the rice and reduce the heat, continuing to boil the rice. It will take awhile to cook. Keep checking it to see if it’s tender. Drain and use when ready. Basically, you make it just like pasta.


One thought on “Chicken Fried Rice

  1. Pingback: Fried rice with egg | Daily EZ Cooking

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