Chicken Fried Rice Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick stir-fried rice with chicken, egg, vegetables, and aromatics finished with sesame oil and soy sauce. Great for using leftovers and delivering restaurant-quality flavor at home. A satisfying one-dish meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tbsp oil ((neutral oil such as avocado oil))
- 1 onion (peeled and diced)
- 1 red bell pepper (deseeded and finely chopped)
- 2 cloves garlic (peeled and minced)
- 115 g (2/3 cup) frozen peas
- 250 g (2 cups) cooked shredded/sliced chicken
- 1/2 tbsp sesame oil
- 800 g (4 cups) boiled and cooled long-grain rice (this is about 1 1/3 cups (300g) of dried rice that has been boiled in water)
- 2 eggs
- 2 tbsp dark soy sauce
- 1/4 tsp salt
- juice of 1/2 a lemon
- 1/2 bunch of spring onions/scallions (chopped)
At a glance
PER SERVING · TIME 25M
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
- 15m
- Sodium
- 380mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 420mg
- Calcium
- 65mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 380MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.