Chinese Chicken Fried Rice II Recipe

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Most Helpful Positive Review

Aug 24, 2004

I was pleasantly surprised to find that this came out just as good as the fried rice I get at my favorite local Thai restaurant. I followed the recipe in terms of ingredients, but here are a few extra things I did: I pounded my chicken breasts flat, cut them up into strips, and quickly stir fried them in a little olive oil and just a pinch of salt. Once they were almost cooked through, I splashed on a little bit of soy sauce and set them aside. I cooked my sliced onions in the butter, (instead of the eggs. I used PAM for those) Great flavor and gave the rice a little something too. When I combined all ingredients, I also added some green onion to this dish, red pepper, and red pepper flakes. Also! *Make sure your rice is cold when you cook this!* GREAT recipe, will use again and again. Thanks!

—NATALIESHD

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Most Helpful Critical Review

Jan 25, 2004

Make sure your rice is COLD before you stir fry!!!!

—GJESSICA11

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1,258 Ratings

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Dec 31, 2006

Excellent, easy recipe. I rinse the rice in cold water, so I don't have to wait. I also decreased the pepper because it's got a little too much zip.

—khullander

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Apr 18, 2003

Love this one! I used thawed frozen mixed vegis and added them after everything. Made for a very quick and easy recipe. I do recommend that you have everything chopped and ready to add before you actually start cooking as this cooks very quickly and leaves no time in between. My 3yo loves fried rice when we are out so this was an excellent dinner for her! And I could chop the vegis and chicken into bite sizes for her and not worry about her trying to stuff something too big into her mouth! And the rest of the family loves it just as well, even my super picky husband (who seems to never eat anythign I make! LOL)

—mommyblock

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Sep 09, 2007

This is one of those recipes you can easily tweek to your own tastes. I added peas and green onions at the end with the egg. Only used 1/2 of the pepper called for & used seasme oil instead of the veg. oil. Thought it made a very good side. Will make again!

—tizzylizz

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May 14, 2007

This was super easy and tasted yummy. I added a some fresh ginger (since I had some) and 2 cloves of garlic. I used sesame oil as it just adds a bit more of an asian flair! It was great.. family loved it!

—KaringKare

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Dec 09, 2006

This was a very tasty and simple recipe. I added some chopped up garlic to the onions as I sauteed them. Also I recommend using A LOT less pepper as it is VERY spicy if you don't. You really don't have to put any pepper in if you don't want to. It's quite flavorful without it.

—TJ

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Nov 09, 2003

This is a simple, quick fried rice recipe that the whole family liked. I omitted the chicken, and added shrimp and frozen peas. Used it as a side dish to sweet and sour chicken. I will definitely use this one again!

—1BUSYMOMNTX

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Nutrition

Calories
255 kcal
13%

Carbohydrates
25.9 g
8%

Cholesterol
90 mg
30%

Fat
10.2 g
16%

Fiber
1 g
4%

Protein
14.1 g
28%

Sodium
516 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chinese Chicken Fried Rice II

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 255
Calories from Fat: 92

% Daily Value *
Total Fat 10.2g 16 %
Saturated Fat 3.4g 17 %
Cholesterol 90mg 30 %
Sodium 516mg 21 %
Potassium 172mg 5 %
Total Carbohydrates 25.9g 8 %
Dietary Fiber 1g 4 %
Protein 14.1g 28 %
Sugars 1.4g
Vitamin A 3 %
Vitamin C 4 %
Calcium 4 %
Iron 20 %
Thiamin 17 %
Niacin 49 %
Vitamin B6 14 %
Magnesium 9 %
Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.