Best Quick And Easy Chicken Fried Rice Recipes

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EASY CHICKEN FRIED RICE



Easy Chicken Fried Rice image

This easy homemade chicken fried recipe is just like takeout, but healthier! Fry up rice with chicken, peas, carrots, and lots of flavorful ingredients, mixed with egg to give it that perfect texture.

Provided by Becky Hardin

Categories     Main Course     Side Dish

Time 40m

Number Of Ingredients 13

2 cups cooked white rice (Jasmine or Basmati)
3 tablespoons plus 1 teaspoon canola or vegetable oil (divided)
1 boneless skinless chicken breast
1 small yellow onion (diced)
1 medium carrot (peeled & diced)
3 scallions (thinly sliced diagonally)
2 medium cloves garlic (minced)
3 teaspoons low sodium soy sauce
2 teaspoons toasted sesame oil
kosher salt & freshly ground black pepper (to taste)
1 tablespoon mirin
1 cup frozen baby peas
2 large eggs (lightly beaten)

Steps:

  • Cook the rice according to package directions - after cooking, pour it on a plate and set aside to cool completely. Once the rice has cooled completely, break it up with your hands into individual grains.
  • Heat 1-tablespoon oil in a 12-inch nonstick skillet (or wok), over high heat, until smoking. Add the rice, cook and stir 3-4 minutes or until the rice just begins to turn a little darker. Transfer the rice to a small bowl and set aside.
  • Turn heat to medium, heat 1-tablespoon of oil and place the chicken breast in the skillet. Cook 3 minutes on each side. Transfer the chicken to a cutting board, cut into very thin slices and then cut the slices into thirds.
  • Heat 1-tablespoon oil in the skillet and add the diced onion, carrot, scallions and garlic. Cook, stirring continuously, 2-3 minutes or until carrots are just lightly tender and onions are translucent.
  • Add the rice and peas and stir to combine.
  • Add the cooked chicken, soy sauce, sesame oil and mirin, stir and cook another 2 minutes.
  • Season to taste with kosher salt and freshly ground black pepper.
  • Push the chicken rice mixture to the sides of the skillet and add 1-teaspoon oil to the middle of the skillet.
  • Add the lightly beaten eggs and season with salt & pepper. Scramble the eggs and stir to combine with the chicken/rice mixture.
  • Cook, stirring continuously, 3-4 minutes, to give time for the flavors to meld.
  • Serve immediately and...
  • Enjoy!

Nutrition Facts : Calories 337 kcal, Carbohydrate 35 g, Protein 14 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 100 mg, Sodium 245 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

SUPER QUICK CHICKEN FRIED RICE



Super Quick Chicken Fried Rice image

After my first child was born, I needed meals that were satisfying and fast. This fried rice is now part of our regular dinner rotation. - Alicia Gower, Auburn, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 package (12 ounces) frozen mixed vegetables
2 tablespoons olive oil, divided
2 large eggs, lightly beaten
4 tablespoons sesame oil, divided
3 packages (8.8 ounces each) ready-to-serve garden vegetable rice
1 rotisserie chicken, skin removed, shredded
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Prepare frozen vegetables according to package directions. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat 2 tablespoons sesame oil and remaining olive oil over medium-high heat. Add rice; cook and stir until rice begins to brown, 10-12 minutes., Stir in chicken, salt and pepper. Add eggs and vegetables; heat through, breaking eggs into small pieces and stirring to combine. Drizzle with remaining sesame oil.

Nutrition Facts : Calories 548 calories, Fat 25g fat (5g saturated fat), Cholesterol 163mg cholesterol, Sodium 934mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 3g fiber), Protein 38g protein.

EASY ONE-PAN CHICKEN FRIED RICE



Easy One-Pan Chicken Fried Rice image

When you need a meal to feed the entire family and are short on time and groceries, try this easy, one-pan fried rice dish made with with leftover chicken and rice. A handful of veggies add color and texture while a few pantry staple spices and condiments add flavor to this simple stir-fry dish the whole family will love.

Provided by NicoleMcmom

Time 35m

Yield 4

Number Of Ingredients 17

1 tablespoon canola oil
1 teaspoon sesame oil
⅓ cup diced carrots
¼ cup sliced green onions, white and lighter green parts
½ teaspoon garlic powder
½ teaspoon ground ginger
3 cups cooked rice, cooled
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 cup shredded cooked chicken
½ cup frozen peas
2 tablespoons butter
2 large eggs, beaten
2 tablespoons soy sauce
2 teaspoons rice vinegar
2 tablespoons sriracha mayonnaise (Kikkoman)
1 tablespoon sliced green onions, or to taste

Steps:

  • Heat canola and sesame oils in a large, nonstick skillet over medium-high heat. Add carrot and 1/4 cup green onion; cook, stirring constantly, for 2 minutes. Stir in garlic powder and ginger and cook for 2 minutes. Stir in rice, salt, and pepper; cook, stirring only once or twice, until rice is lightly browned, about 5 minutes. Stir in chicken and peas; cook for 2 minutes.
  • Push rice mixture to the sides of the pan, creating a circle in the middle. Add butter to the center of the pan. When melted, pour eggs into the center. Cook eggs, stirring often, until almost set, about 3 minutes. Stir eggs into the rice mixture. Stir in soy sauce and rice vinegar; cook for 2 more minutes.
  • Serve immediately topped with Sriracha mayo and green onions.

Nutrition Facts : Calories 427.2 calories, Carbohydrate 39.5 g, Cholesterol 138.1 mg, Fat 22.3 g, Fiber 2 g, Protein 16.9 g, SaturatedFat 6.9 g, Sodium 1124.1 mg, Sugar 2.2 g

TERIYAKI AND PINEAPPLE CHICKEN



Teriyaki and Pineapple Chicken image

This is a real yummy recipe. Serve it over a bed of rice. The leftovers go nicely in a whole wheat pita the next day for a warm delicious lunch. Hope you all enjoy!

Provided by HEZZZ1223

Categories     Main Dish Recipes     Chicken     Chicken Teriyaki Recipes

Time 40m

Yield 8

Number Of Ingredients 12

2 tablespoons vegetable oil
1 pound skinless, boneless chicken breasts, cut into cubes
1 green bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 red bell pepper, sliced thin
1 ¼ cups sliced fresh mushrooms
1 onion, chopped
1 cup teriyaki sauce
1 (8 ounce) can pineapple chunks, undrained
1 teaspoon garlic powder
1 teaspoon crushed red pepper
¼ cup all-purpose flour

Steps:

  • Heat the oil in a wok or large skillet over medium-high heat. Cook the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes.
  • Place the green bell pepper, yellow bell pepper, red bell pepper, mushrooms, onion, teriyaki sauce, pineapple chunks with the juice, garlic powder, and crushed red pepper into the wok, and turn the heat to medium. Bring to a simmer, stir in the flour, and continue simmering 15 minutes until thickened.

Nutrition Facts : Calories 186.9 calories, Carbohydrate 18.1 g, Cholesterol 34.6 mg, Fat 5.5 g, Fiber 1.5 g, Protein 16.3 g, SaturatedFat 1.1 g, Sodium 1412.6 mg, Sugar 11.4 g

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