Chicken Fried Rice

25 Jan

My husband is a fried rice aficionado. He orders it every.single.time we go to any Asian restaurant. He says this was just as good as most restaurants. I thought it was pretty good too. I hope you like it.


– 8 oz boneless, skinless chicken breast (chopped into 1/2 in cubes)
– 1/2 cup chopped onion
– 1 tbsp. canola oil
– 1 cup diced mushrooms (sliced, and then chopped up)
– 1/3 cup frozen peas
– 5 cups (2 1/2 bags cook in bag) Cooked, white rice. Cold
– 6 tbsp. soy sauce
– 1 egg scrambled


VF: Omit chicken and add chopped broccoli and water chestnuts to make this vegetarian friendly!


1. Heat oil in a large skillet. Cook onions and chicken until chicken is cooked through.

2. Add mushrooms to the mixture, and stir until mushrooms are cooked. Add Peas and stir.

3. Once peas are warmed, add rice and scrambled egg. Cook about 2-3 minutes, stirring regularly so egg can mix in and cook. Add soy sauce, and mix thoroughly.

Editors Note: I’ve tried other fried rice recipes, and they never were quite right. The trick is that the rice has to be cold. Day-old rice works the best. I just make it the night before. I highly recommend this.

4 Servings- 546 Calories per serving


3 Responses to “Chicken Fried Rice”

  1. mommysonadiet January 25, 2014 at 9:21 pm #

    Appx 14 weight watchers pp per serving.


  2. your favorite co-worker...with the name of Lindsay :) February 20, 2014 at 8:47 am #

    Leslie- is the secret to making the rice seem more “fried” using COLD rice?


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