Chicken Fried Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Restaurant-style fried rice with chicken, vegetables, and egg, made entirely in one skillet in 30 minutes. A complete, satisfying meal with a balance of protein, vegetables, and rice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ⅓ cup oyster sauce ((see notes))
- 3 tablespoons low-sodium soy sauce (divided, plus additional to taste (swap for tamari if you need gluten-free))
- 2 tablespoons canola oil (or grapeseed oil, or peanut oil, divided)
- 1 pound boneless, skinless chicken breast (cut into bite-sized 1-inch pieces)
- 2 tablespoons unsalted butter
- 4 large eggs (lightly beaten)
- 3 cups chopped fresh vegetables of choice ((I use 1 red bell pepper plus a small head of broccoli or 8 ounces mushrooms))
- 12 ounces frozen peas and carrots (thawed)
- 3 garlic cloves (minced)
- 2 ½ cups COLD cooked brown rice (break up large clumps with your fingers)
- ⅔ cup green onions (chopped (about 4 medium))
- Red pepper flakes (or Sriracha, or hot sauce of choice (optional))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 866mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 615mg
- Calcium
- 83mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 866MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.