Chicken Fried Rice

Chicken Fried Rice Recipes

I’m a freak for Asian cuisine. I could eat sushi for days on end, and I have an obsession with Thai wonton soup. I seem to order the same things everywhere I go, constantly taste-testing to see whose is better. One of my favorite dishes is chicken fried rice. I’m especially a fan of it at hibachi restaurants like Benihana, where the rice is cooked right on the table in front of me. Since I can’t always afford Benihana prices, I decided to take matters into my own hands and make my own fried rice at home. You can too, with the recipe below!

Chicken Fried Rice

Cook Time 30 minutes


  • Brown or white rice amount depends on how many servings you would like
  • 1-2 boneless skinless chicken breasts depending on how many you are feeding
  • 2 eggs optional
  • 2 carrots chopped finely
  • 1/2 an onion white or yellow, chopped finely
  • 2 tbs homemade garlic butter using 1/2 a stick of salted butter + 4 garlic cloves, peeled
  • 2-3 tbsp low-sodium soy sauce
  • Green onions aka scallions, chopped (1/4 c)


  1. Try not to freak out on me about the butter, okay? You won't need to use half a stick for the recipe, but I recommend making at least that much garlic butter just in case you decide to add extra or make a large portion of the fried rice. You can always use the leftovers for another dish, like garlic bread! To make the garlic butter, let the butter soften at room temperature. Then use a garlic press to crush the four garlic cloves, and mix the crushed garlic into the butter.
  2. Next, cook the rice. I use brown rice for my recipe, but if brown rice is not your thing, feel free to use white. Cook it according to the package directions, or you can boil it in the water like pasta if you prefer. This is my preference because I tend to screw up rice when I make it in a pan. [Hint: Make the rice the day before you need it if possible. It turns out even better!]
  3. Cut the chicken breast into small, bite-size pieces and throw them into a pan. Feel free to put in a little garlic butter at the same time, or just spray the pan first with cooking spray. While the chicken is cooking, chop your carrots and onions. I use a food processor to save time, but you're welcome to chop the veggies by hand. Set them aside in a bowl when you're done. When the chicken is finished cooking, add the veggie mixture to the pan, along with some garlic butter. Saute until the onions are translucent.
  4. Now it's time to add your rice! Put the rice in the pan and, using a spatula, incorporate the chicken and vegetables into the rice. This is the time to add your soy sauce and garlic butter. Both of these ingredients can be used in an amount greater or less than what is called for, according to your tastes. I'm personally a freak for garlic butter and soy sauce, which cancels out most of the healthy elements of the dish. However, you can take the high road and useless if you like. I'll meet up with you later. Finally, add the chopped green onions toward the end. I like to save those for last so that they aren't too soggy and still keep that crisp, refreshing taste.

Recipe Notes

You can also add cooked egg and more vegetables to this dish (such as broccoli, water chestnuts, sprouts, or snow peas) to make things even more interesting. Either way, I think you'll find this to be more satisfying than your usual Chinese take-out. Enjoy!



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