Chicken Fried Rice Recipe

Excellent, easy recipe. I rinse the rice in cold water, so I don't have to wait. I also decreased the pepper because it's got a little too much zip.

Love this one! I used thawed frozen mixed vegis and added them after everything. Made for a very quick and easy recipe. I do recommend that you have everything chopped and ready to add before you actually start cooking as this cooks very quickly and leaves no time in between. My 3yo loves fried rice when we are out so this was an excellent dinner for her! And I could chop the vegis and chicken into bite sizes for her and not worry about her trying to stuff something too big into her mouth! And the rest of the family loves it just as well, even my super picky husband (who seems to never eat anythign I make! LOL)

Delicious! Took other reviewers recommendations to cook in sesame oil, add ginger, red pepper flakes, sliced water chestnuts, thawed peas, corn, green beans - what a treat!!

Excellent base recipe allowing you to add extras as desired. As others mentioned, I also used toasted sesame oil in place of vegetable oil, minced garlic, 2 eggs, red pepper flakes, scallions, a package of frozen stir fry vegetables in addition to the onion in recipe. Kikkoman makes a nice stir fry sauce (which is definitely cheating), but finished it nicely. I appreciated having this recipe to start the process!

Ok, here are my changes, I took 3 slices of chopped bacon, fried those removed them from the wok and scrambled 2 eggs and removed them , then added my veggies, and meat, and then the rice , added only put in 1 TBSP soy sauce, then added 1 TBSP Oyster beef sauce, stirred to combine. Now I did add pepper, but to cut down on the calories for rice I added 1 cup cauliflower minced to 1 cup rice. added a total of 3 cups each. Yummy.

Very good recipe. Just looking at the ingredients and I see this recipe might need some flavoring. I added a chopped green pepper and added that to the onions to saute. I also added 2 tspns of red pepper paste while I cooked my chicken, then used that pan to cook the eggs. Also used that pan for the rest of the recipe. I added 2 cloves of garlic, sliced thin, and finely chopped about 1 tspn of ginger, adding them to the sauteing onion and pepper. At end of recipe I added steamed broccoli.

Excellent recipe. I made it tonight. I didn’t add pepper, just a few grinds of a pepper mill (fresh) pepper. I did cook rice earlier in day and out in fridge, used 2 lg minced cloves of garlic. I followed recipe but added chopped celery & carrots, frozen peas, and zucchini quartered. I had cooked chicken premade. I did chop and prep everything first. I used organic tamari ( reduced sodium soy sauce). I made dinner but had doubled the rice so I reserved some onion & garlic and after dinner I fried onion & garlic in oil ( I used extra light tasting olive oil), added 1 tbsp Tamari after translucent, then added chilled extra serving of rice. Once fried and well blended then added to leftovers of chicken/egg/vegetable fried rice batch. I simply didn’t have room in my sauté pan as I made 4 cups of rice. I loved this recipe and it’s flexibility. I have winged my own version in past but none tasted this good. In past I added sesame oil but I think it is not needed as this tasted wonderful!

First, thanks to everyone who told me to use cold rice, I spread mine on a plate and cooled it in the fridge and it came out great. Had some teriyaki marinated thin chicken breast to use so this was a perfect fit, I cooked them off first and chopped, then I started with a bit of butter and cooked white end of scallions and mushrooms before adding rice, drizzled it with some sesame oil. Add my precooked, chopped chicken, thawed carrots&peas a bit of oyster sauce and soy. Moved all off to the side of skillet and put in a bit butter to scramble the eggs. Mix it in and you have yummy dinner that hubby loved. I served mine with Chungs egg rolls from the freezer section. This was so much better than ordering out bc it was a very quick dinner and I could control how much oil/fat went into it

My wife and I loved this dish and will do it again. It had great flavors and I feel it's better than takeout. However, I followed the video as some of the written instructions did not make sense to me. I used a large skillet on high heat and spread the rice out and got a great result with regards to the crispy rice. I cooked it by adding frozen peas and carrots, plus canned bean sprouts. I used two eggs in this recipe. Great dish for fried rice or any other protein. Thanks for the recipe!

I made this tonight for dinner and served it with chicken pot stickers and egg rolls. We liked it, but felt there was a bit too much pepper. We will make this again, but cut the pepper in half (1/2tsp). We also felt that we could add one more cup of rice (no need to reduce pepper if this is added). I did add an additional egg and water and added some frozen peas and carrots and a 1/4 cup green onion, plus a handful of mung beansprouts, which we cooked together with the softened onion prior to adding in the rice and other ingredients. The flavor was nice, but doesn't taste like a restaurant's fried rice. Maybe add more soy sauce next time?

Oh my, this turned out so delicious! I did add 1 red bell pepper instead of green pepper diced, half of a jalapeno pepper sliced, green onions & fresh basil. I also used fresh carrots, & fresh celery that I sauteed in 2 Tsp of butter and 1Tsp of Oyster sauce ( as suggested by another review. I added snow peas that last. Yummy! Wish I had doubled it! There is a lot of prep work, slicing, dicing veggies. Fresh veggies are always best! My fiance loved it!

Great, easy to follow recipe that comes together quickly in one pan. My family loves it. I added frozen peas and carrots tfor some added color and flavor at the same time I added the rice. Really great!

Very versatile! I add mixed veggies or my personal favorite) fresh spinach added at the end (to wilt)! One of my ‘go tos’!

Can’t believe how good it turned out.

Very quick and easy. I pretty much stuck to the recipe, just added frozen peas; but I can see where you add any of your favorite veggies. Will cut back the recipe next time. It makes enough to feed the neighbourhood. LOL

I added some fresh ginger and garlic for a little more pep. It was fast, easy, and delicious as an after work dinner.

Good base for recipe. I added peppers, edamame, extra chicken broth instead of water, extra soy sauce, sesame seeds and coconut ginger rice staff of white. I would let the rice cool off on a plate after I cooked it though or make it a day before. I also added some red pepper flakes and cashews at the end! Very good!

Amazing how many 5 star reviewers made significant changes to the recipe--so how would they have rated this had they followed the recipe exactly. Looks to me as though this is just a starter recipe! I made changes, too--primarily by adding veggies in addition to the chopped onion. I always have a good variety either as leftovers, frozen, or fresh in my crisper. I've made this a couple of times--once adding some shaved fresh carrot, and about a cup of leftover broccoli. A second time I added a cup of sauteed sliced mushrooms, a handful of leftover green beans, and about half a cup of diced red pepper. You get the idea--this recipe is a good starting point, but pretty bland and colorless by itself.

Bland and unimaginative.

Made it while my toddler napped — easy and quick!