Recipe by APRIL42578
"A simple way to make fried rice that is better than in some Chinese restaurants! Boneless chicken breasts are stir fried with white rice, scrambled eggs, mushrooms, green onions and soy sauce."
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uncooked white rice
skinless, boneless chicken breast halves - cubed
salt to taste
green onions, chopped
soy sauce, or to taste
As with others, I used basmati rice and added the peas. One hint for getting the rice to brown: after cooking it (I use a steamer), allow the rice to cool completely before frying it. I found this technique in another fried rice recipe and it really makes a difference.
One of the best things about fried rice is there is no wrong way of making it. You can pretty much put whatever you want in it. I always use Peas, carrots, and onions for my veggies. And whatever meat i have on hand.. Diced ham is always good, or shrimp. chicken, Or whatever meat you have left over, and eggs of course. It always turns out best if the rice is @ room temp. when cooking.Prevents it from getting mooshy on you. Even letting the rice set overnight.I always use a lil bit of soy sauce and salt as well.I have experimented with diff. grains of rice. I find that the short sticky rice, set at room temp. works the best. Unless you like the "fall apart" type of fried rice, then use long grain. The choice is yours :)Have fun
This fried rice was awesome! I served it with General Tsaos Chicken, so I ommited the chicken and mushrooms. The frying of the rice is an exercise in PATIENCE. It takes quite a while, and you may have to add more butter. Using white rice that has been refridgerated for 24 hours is key! Also, we used 4 eggs, 'cause we like them. I mixed them up in a bowl and poured them directly over the rice during the end of cooking/frying. Perfect! My brother is from NYC and said it was just as good as any take out in the city!!!!!
This was bland.It needs a lot of help.Too much rice and not enough of other ingredients.I will not make this again.
A perfectly pleasant fried rice dish. I marinated my chicken for about a hour in a soy sauce mixture (with some other Asian flavorings added in: garlic, ginger, sesame oil, etc.), which gave the chicken a nice flavor. Oh, and like other reviewers, I needed substantially more than a tablespoon of soy sauce at the end.
Try making the rice ahead, and refrigerating it - it gets to soft if it isnt chilled first.
After adding real bacon bits, peas,a little freshly grated ginger, a little more soy sauce, and eliminating the mushrooms, this rice was pretty good. Thanks April.
This is a great base recipe. I've made it a few times now and always add something different. I've tried water chestnuts, peas, salad shrimp, even bacon bits. I haven't come up with the perfect fried rice recipe yet but when I do, this recipe will be my base.
* Percent Daily Values are based on a 2,000 calorie diet.
April's Chicken Fried Rice
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 46
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A quick chicken stir-fry with loads of crisp, colorful vegetables.
A fantastic use for leftover rice, this is one restaurant quality dish!
See how to turn leftovers into a fast and delicious meal.