Chicken Fried Rice

by Katie on January 14, 2015

Every good cook has an arsenal of tried and true recipes – the old faithfuls.

For me, it’s Fried Rice. Today it’s Chicken Fried Rice!

I’ve made it a thousand times.  It’s my husband’s favorite dinner and it never fails that I get one of two answers when I ask him if he has suggestions for the weekly menu.  The most common is, #1. I don’t care.  If it’s not that it is always, and I mean always, #2. Fried Rice.

Each and every time I make it a little different and that’s a-okay – Fried Rice is not a precision recipe.  You just heat up your wok and add rice, soy sauce, and a combination of things in the fridge and you have a delicious dinner that will serve the masses.  It always turns out delicious.

(Oh, and gluten-free friends – don’t use soy sauce. Find a gluten-free soy sauce or my personal fave – liquid aminos.)

Chicken Fried Rice - A quick and easy meal!  -
A lot of times I make Ham Fried Rice because I can just buy a package of diced ham, but this Chicken Fried Rice is perfect when you have extra cooked chicken on hand.  If you make Slow Cooker Chicken Breasts for dinner you can plan ahead and make double for Chicken Fried Rice – let that slow cooker cook both meals for you!  I also like to prep in advance by cooking my rice the night before or morning of…it just saves time at dinner time.

This is also a great budget meal! In case you didn’t know it…rice is CHEAP and FILLING! Like a seriously cheap dinner for the amount of people it feeds. We eat off of this for days!

One of my biggest budget tips is to have cheap dinner nights a few times a week.

Things like this Chicken Fried Rice, Ham Fried Rice, Morning Mix-Up (breakfast for dinner) and Easy Taco Soup are a few examples of lower dollar meals!  They don’t taste cheap and aren’t made with bad-for-you cheap foods, but they sure are inexpensive when you are trying to stretch a dollar.

Chicken Fried Rice - A quick and easy meal!  -

Chicken Fried Rice


  • 2 cups uncooked white rice (prepare according to package directions)
  • 2-3 cups cooked, diced chicken
  • 2 frozen packages of peas and carrots (cooked according to package directions
  • 1 large onion, diced
  • 3 Tablespoon butter
  • 4 eggs
  • 1 teaspoon garlic powder
  • 3 Tablespoons rice wine vinegar
  • 3 Tablespoons soy sauce (liquid aminos for GF)
  • crushed red pepper, to taste
  • salt and pepper, to taste
  • green onions, if desired


  1. Melt butter in a wok or large skillet. Add onions and sauté until softened. Move the onions to the side and scramble the eggs in the wok. Toss in the cooked veggies, chicken and cooked rice. Add rice wine vinegar, soy sauce, red pepper, salt and pepper. Toss until heated through.
  2. Top with diced green onions (if desired) and additional soy sauce.

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