Chicken Fried Rice

ChickenChineseEasyLunchRicesavorySide Dish

This Chicken Fried Rice recipe is a family-favorite of ours. It has all the classic elements of fried rice with teriyaki chicken through out. Serve it with a vegetable to make it a complete and delicious meal!

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It’s a good chance my Baked Sweet n’ Sour Chicken and Fried Rice recipe is what brought you to my blog. It was one of the first recipes I posted back in September 2010 and continues to be one of my most popular. 🙂 

That chicken and rice has been a family-favorite for years. I make it all the time, especially for company because it is just so good! A couple years ago I made some teriyaki chicken in my crock pot, and decided to slice up the chicken and put it in the fried rice. It is so dang delicious, I thought it was time to share the recipe on the blog. It’s a cinch to make and not much different from the original. 

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An important thing to remember about making fried rice is to use day old/cold rice. If you use freshly cooked warm rice the mixture will be sticky or mushy. I like to cook the white rice first thing in the morning, put it in the fridge to get nice and cold, and then make the fried rice recipe for dinner. It always works out great. Just as long as it’s cold rice you’re good to go. 🙂 

 Hope you all enjoy this recipe. It’s a good one!

Chicken Fried Rice
 
Author:
Serves: 6
Ingredients
  • 3 boneless, skinless chicken breasts
  • 1 (18 oz) bottle Teriyaki sauce
  • 3 Tablespoons sesame oil (or vegetable oil)
  • 1 cup frozen peas and carrots (thawed)
  • 1 small onion, chopped
  • 2 teaspoons minced garlic
  • 2 eggs, slightly beaten
  • 3 cups cooked white rice (day old or leftover cold rice is best)
  • 3-4 Tablespoons soy sauce
Instructions
  1. Cook chicken covered in teriyaki sauce in a crock-pot on high heat for 3 hours. OR in oven at 375 F° for 35 minutes. Once cooked, slice into small pieces. Set aside.
  2. Heat the oil in a large skillet or wok over medium-high heat. Add the peas/carrots mix, onion and garlic. Stir fry until tender.
  3. Lower the heat to medium-low and push the mixture off to one side. Pour eggs on the other side of skillet. Stir fry until scrambled.
  4. Now add the rice and soy sauce and blend all together well. Stir in cooked chicken and cook until mixture is heated through. Serve and enjoy!

 

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62 thoughts on “Chicken Fried Rice

  1. It’s so funny you posted this as I was JUST thinking about doing this. You are right– I first came to your blog from the S&S chicken recipe about 5 years ago. I’ve made that dish several times (as well as many others you have posted), but it is a bit time consuming (though tasty!). So I thought, what if I just make the rice and add chicken, then BOOM! you posted this. Made it tonight. SUPER easy to make and tasty too. My 6yo son scarfed down two huge bowlfuls in 5 minutes flat. I would recommend adding in 1 more egg. It wasn’t enough for me. We also grilled the chicken– we live in Texas and it’s too hot to have the oven on. But otherwise a very tasty, easy weekday meal.

      1. Hey I just made this. A little darker than your picture but tastes great! Thank you so much for posting! Next time I’ll try a little less teriyaki

    1. Just made this! I did not have teriyaki sauce so I used soy sauce and added brown sugar and grated ginger. The chicken is to die for. So good. I am taking it to cocktails tonight. I tried a little first and it is scrumptious! Thanks for the recipe!

  2. When you say to use a bottle of teriyaki sauce on the chicken, am I really using an entire bottle? Haha, I’m new with cooking and need all the extra help I can get.

  3. I made this tonight for my family, and it was hit! Even approved by my mother in law! Haha. I did make a few substitutions I used a teriyaki marinade with a pinch of pineapple juice and an extra egg. Great and easy recipe! Thanks!!

  4. I can’t rave enough about this recipe! I’ve never made fried rice at home, but this is waaaaay better than any restaurant. I made it for dinner last night and I’ve had it for breakfast and lunch today. If you like a little kick I suggest adding some sriracha. I also threw in some of the teriyaki sauce from the chicken yummy!

    1. I used a cup of and a half of raw rice which comes out to about 3 cups of cooked rice. Three cups of raw rice would make an extreme amount of rice.

  5. I just finished a plate of this and boy was it delicious! Some may want to scale back on the soy at the end depending on your sodium preferences but I loved it. I only added one chicken. Breast because I paired this with general tso chicken that I made and this outshines that by far. Yum!

    1. You can use any rice. As long as it’s cooked first, then cooled in fridge. Cold rice works best. If it’s warm and fresh it will be mushy in this recipe.

    1. You can just leave the eggs out and don’t need to replace them. It will still taste great! I like to serve this with a side of veggies- like steamed broccoli!

  6. I have been making your sweet and sour chicken and fried rice recipes for about 3 years. I have changed cooking methods but nothing much otherwise. These recipes are so delicious that we have no desire to eat at a Chinese restaurant anymore. I make it frequently and it is always met with extreme excitement!

  7. soo when you say cover, does it means just like a thin layer over the meat or fill it into a bowl and put the chicken in (so it is more like ‘drowning’ it) Sorry English is not my first language and I don’t really know how to better describe my issue >.<

  8. AMIRA offers an extensive portfolio of brands that have been carefully developed to appeal to local markets around the world. Customer tastes and expectations have been finely segmented to deliver authentic flavors that go well with a variety of popular cuisines. They also offer Premium Basmati Rice for all cuisines

  9. Do you drain the chicken after cooking, or do you need to include the extra teriyaki sauce in the rice mixture?

    1. I added the extra sauce into the rice mixture. The extra sauce made the dish very salty. Next time I’ll use less teriyaki sauce and drain the chicken. I did take the advice from another comment and added an extra egg. I used Brown rice and the texture was perfect.

  10. I made this for dinner, it was fabulous! I wasn’t comfortable using so much teriyaki sauce so l mixed half with pineapple juice. I also took other suggestions & added a couple extra eggs. Mixing sauce adds a lot of flavor. Thanks for a great recipe 🙂

  11. Does it really feed 6? I have a family of 3 that eats like a family of 6. Sonif said serving for 3 I would normally double. But this says serves 6. So I should be good not doubling you think? Thanks in advance.

  12. Wow. This is a great recipe. I watched some people on TV eating chicken rice and suddenly needed it in my life. For a first try, this turned out perfectly and is SO delicious. I also love how the broth from the chicken is used to layer that flavour into multiple dinner components and the ginger garlic sauce-sublime. Even the rice was amazingly tasty! The only alterations I made were to throw in a red chilli and cilantro leaves into the soup broth which were strained out before serving and I used key limes (and I used a bit extra) in the spicy sauce. I will happily make this again. Thanks!

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