Irresistible Chicken Fried Rice You Can Customize Your Way

A delicious Chicken Fried Rice recipe that allows for personalized proteins and veggies, perfect for busy weeknights.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 bowls

Course: Dinner

Cuisine: Asian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 cup diced chicken breast substitute with tofu, shrimp, or leftover beef for variety.

For the Vegetables

1 cup mixed vegetables (e.g., carrots, peas, corn) feel free to swap for bell peppers, broccoli, or any of your favorite veggies.

For the Rice

2 cups cooked rice preferably day-old rice to prevent mushiness.

For the Eggs

2 pieces eggs scramble until fully set.

For the Seasoning

3 tablespoons soy sauce use gluten-free soy sauce (like tamari) for a gluten-free option.
2 tablespoons vegetable oil can use canola or peanut oil as substitutes.
to taste salt
to taste pepper

For Garnish

2 pieces chopped green onions sprinkle just before serving.

Equipment

large skillet
Wok

Method

Cooking Steps

Heat the oil in a large skillet or wok over medium heat for 2-3 minutes.
Add the diced chicken breast and stir-fry for 5-7 minutes until golden brown and cooked through.
Push the chicken to one side and scramble the eggs for roughly 2 minutes.
Stir in the mixed vegetables and cook for 3-4 minutes until tender and vibrant.
Incorporate cooked rice, fluffing it with a fork, and add soy sauce; stir-fry for another 2-3 minutes.
Adjust seasoning with salt and pepper according to taste.
Garnish with chopped green onions and serve warm.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 50gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Using day-old rice improves texture; customize proteins and vegetables based on preference.

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