Chicken Fried Rice

8 steps

Updated at: Mon, 22 Jun 2026 13:44:25 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per recipe

Calories1725.1 kcal (86%)

Total Fat47.7 g (68%)

Carbs172.1 g (66%)

Sugars11.8 g (13%)

Protein143.9 g (288%)

Sodium2881.9 mg (144%)

Fiber20.6 g (73%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 lbboneless skinless chicken breast

diced

1 Tbspavocado oil

3 cupsbrown rice

cooked and cooled

2 cupsfrozen mixed vegetables

peas, carrots, corn, green beans

1 tspfresh ginger

grated, optional

3 Tbsplow-sodium soy sauce

1 Tbsprice vinegar

1 tspsesame oil

Instructions

Step 1

Heat a cast iron skillet over medium-high heat. Add avocado oil.

Step 2

Season chicken with salt and pepper. Add to the skillet and cook for 5–7 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate.

Step 3

Add the mixed vegetables to the skillet. Cook for 3–4 minutes until heated through. Stir in garlic and ginger and cook for 30 seconds.

Step 4

Push the vegetables to one side of the skillet. Pour the eggs into the empty side and scramble until just set.

Step 5

Add the cold brown rice to the skillet. Break up any clumps and spread it out in an even layer. Let it cook undisturbed for 1–2 minutes to develop some crispy edges.

Step 6

Return the chicken to the skillet.

Step 7

Add soy sauce, rice vinegar, and sesame oil. Stir everything together and cook for another 2–3 minutes until heated through.

Step 8

Stir in the green onions. Taste and adjust seasoning with additional soy sauce, salt, or pepper if desired.