Fried Rice And Chicken
A flavorful and easy-to-make fried rice dish with chicken, eggs, and savory soy or oyster sauce, perfect for a quick weeknight meal or satisfying lunch.
Ingredients
Instructions
- Cook rice and set aside.
- Stir-fry chopped onion in a skillet with oil.
- Add cooked rice to the skillet and stir-fry with onion.
- Add cooked chicken to the rice and onion mixture.
- Cut up green onion and add to the skillet.
- Push the rice mixture to one side of the skillet, crack an egg into the empty space, scramble it, then mix everything together.
- Pour in oyster or soy sauce, bring to a boil, and stir to combine.
- Serve hot.
Tips & Substitutions
For an extra flavor boost, consider adding vegetables like peas or carrots. You can substitute the chicken with tofu or shrimp for a different protein option. If using leftover rice, ensure it's cold to prevent mushiness during stir-frying. A splash of sesame oil can enhance the dish's aroma. This recipe is similar to Chicken Chow Cashew but with a twist of fried rice.
Serving Suggestions
Serve this fried rice and chicken hot, garnished with chopped green onions for a fresh touch. It pairs wonderfully with a side of Egg Foo Yung or a light salad for balance. For a complete meal, consider serving it alongside steamed broccoli or a tangy cucumber salad to complement the flavors.
Storage & Reheating
Leftover fried rice can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat, adding a splash of water to help steam and revive the rice. Alternatively, microwave in short intervals, stirring in between, until heated through. Avoid reheating more than once to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Fried Rice And Chicken contains roughly 741 calories, with 14g protein, 74g carbohydrates, and 44g fat. It is an excellent source of iron (32% of the Daily Value) and protein (27% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 869mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, brown rice can be used as a healthier alternative. However, it may require a longer cooking time and more water. Make sure it's fully cooked and cooled before stir-frying to achieve the best texture.
What type of chicken should I use?
Boneless, skinless chicken breasts or thighs work best for this recipe. Thighs tend to be juicier and more flavorful, but you can use whatever you have on hand or prefer.
Can I make this dish vegetarian?
Absolutely! Substitute the chicken with tofu or a variety of vegetables such as bell peppers, snap peas, and carrots. Use vegetable oil and soy sauce to keep it vegetarian-friendly while maintaining great flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).