April's Chicken Fried Rice

April's Chicken Fried Rice

169
APRIL42578 0

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 373 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 53.2g
  • 17%
  • Protein:
  • 25.7 g
  • 51%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 241 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a saucepan bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. Heat butter in a large skillet over medium-high heat. Brown chicken in butter and season with salt to taste. Set chicken aside.
  3. Transfer cooked rice to the skillet in which the chicken was cooked, stirring to brown.
  4. In a separate skillet, scramble eggs.
  5. To the rice add chicken, mushrooms, green onions, eggs and soy sauce to taste.

Reviews

169
  1. 240 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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 whateve...

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 ...

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 whateve...

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 ma...

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 t...

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 ...

Too much rice, not enough other stuff. Reduce the rice by half and add more veggies.