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Fried Rice with Chicken

This recipe for chicken fried rice comes together quickly and can be customized to use any vegetable or protein you like!

Before You Cook
  • Take a minute to read through the recipe before you start.
  • Wash all fresh produce and work surfaces.
  • Wash your hands at the beginning and throughout the cooking process.
  • Children should ask for permission before using appliances and sharp knives.
  • 2 tablespoons vegetable oil
  • 3 cups brown rice, cooked and cooled 
  • carrot, peeled and diced
  • ½ green pepper, diced
  • ½ medium onion, diced
  • ½ cup broccoli, diced
  • 2 tablespoons soy sauce
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 eggs 
  • 1 lb of cooked chicken or 14 oz canned chicken
  1. Wash, dice and measure all ingredients before starting to prepare the recipe
  2. Heat oil in a large skillet over medium heat. Add cooked rice, and cook for 5 minutes, stirring regularly. Stir in vegetables, soy sauce, black pepper, and garlic powder. Cook until vegetables are tender, but still crisp.
  3. Remove rice and vegetable mixture from skillet. Put on a clean plate. Break 2 eggs into a small bowl, and beat with a fork. Reduce heat to medium low. Add the eggs to the skillet, and scramble.
  4. Once the eggs are cooked, add vegetables and rice back to the skillet, and mix. Add cooked chicken, and stir until thoroughly heated.
  5. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Makes 4 servings.