This chicken fried rice recipe is very easy to make and tastes better than takeout! It’s basically cooked chicken, rice, soy sauce, and shredded egg stir-fried together. For best results, use leftover cooked rice.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 4
Why You’ll Love This Recipe
Classic takeout flavour is delivered with just simple pantry ingredients like soy sauce and eggs.
Home cooks agree that leftover rice adds flavour and gives the dish the right texture.
Ingredients
1 large egg
1 tablespoon water
1 tablespoon butter
1 tablespoon vegetable oil
1 medium onion, chopped
2 cups cooked white rice, cold
1 cup cooked, chopped chicken meat
2 tablespoons soy sauce
1 teaspoon ground black pepper or to taste
Directions
Step1
Gather all ingredients.
Step2
Beat egg and water together in small bowl. Melt butter in a large skillet or wok over medium-low heat; add egg and cook without stirring, 1 to 2 minutes. Remove egg from skillet and cut into shreds; set aside.
Step3
Heat oil in the same skillet. Add onion; cook and stir until soft, about 3 minutes. Stir in rice, chicken, soy sauce, and pepper. Cook and stir for about 5 minutes; stir in shredded egg. Serve hot.
Cook’s Note
You can add any diced vegetables you like with the onion for added color, such as carrots and bell pepper.
If you don’t have any leftover or cold rice, you can use one pouch of microwave rice. Let it cool on a baking tray before stir-frying to keep the texture fluffy.
Nutrition Facts(per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 255 | |
| % Daily Value * | |
| Total Fat 10g | 13% |
| Saturated Fat 3g | 17% |
| Cholesterol 83mg | 28% |
| Sodium 516mg | 22% |
| Total Carbohydrate 26g | 9% |
| Dietary Fiber 1g | 4% |
| Total Sugars 1g | |
| Protein 14g | 28% |
| Vitamin C 2mg | 2% |
| Calcium 31mg | 2% |
| Iron 2mg | 11% |
| Potassium 172mg | 4% |