As many of you know, I used to produce a daily talk show in Salt Lake City called Good Things Utah. One of the amazingly beautiful and talented hosts of the show, Nicea DeGering, also happens to be one of my favorite people in the whole world. :-) And NOT just because she gave me one of our family’s FAVORITE recipes…Nicea’s Favorite Chicken Fried Rice! (That’s just ONE of the reasons!)
I just love this gal!
I was making this the other night and I realized that I had not shared it in a post yet. I could hardly believe I had committed such a HUGE oversight! I knew it had to be corrected right away. After you make it (and see how easy it is) and taste it (and see how yummy it is) you will understand.
So without further ado — I present to you a favorite recipe from one of my favorite people:
Nicea’s Favorite Fried Rice
- 1-2 chicken breasts or 10 chicken tenders (cut into very small pieces)
- 1/4 cup (gluten-free) soy sauce for marinating
- 3 scrambled eggs
- 2 carrots (finely grated) – I use 1/2 a bag of frozen peas and carrots when I’m in a hurry — which is always!
- 1/2 white onion (finely chopped) – I use 1/2 a bag of frozen chopped onions when I’m in a hurry — which is always!
- 3/4 cup frozen peas (see above comments)
- 1/2 cup melted butter
- 1-2 garlic cloves (minced) or 1 tsp. garlic powder
- 2 cups cooked white rice (not instant)
Marinate chicken in soy sauce. Or if you’re in a hurry, just add it to the cut up chicken before cooking.
In a large frying pan, cook chicken in a small amount of olive oil.
Add carrots and onions and sauté until clear.
Add frozen peas and cook until soft.
Add cooked rice. Add scrambled eggs. Melt 1/2 cup butter, add garlic, stir and add to mixture.
Mix all the ingredients together well, add soy sauce to taste, and enjoy!
NICEA’S FAVORITE CHICKEN FRIED RICE
Ingredients
- 1-2 chicken breasts or 10 chicken tenders cut into very small pieces
- 1/4 cup gluten-free soy sauce for marinating
- 3 scrambled eggs
- 2 carrots finely grated
- 1/2 white onion finely chopped
- 3/4 cup frozen peas
- 1/2 cup melted butter
- 1-2 garlic cloves minced or 1 tsp. garlic powder
- 2 cups cooked white rice not instant
Instructions
- Marinate chicken in soy sauce. Or if you’re in a hurry (which I always am!), just add to cut up chicken before cooking.
- In a large frying pan, cook chicken in a small amount of olive oil.
- Add carrots and onions and sauté until clear.
- Add frozen peas and cook until soft.
- Add cooked rice. Add scrambled eggs.
- Melt 1/2 cup butter, add garlic, stir and add to mixture.
- Mix all the ingredients together well, add soy sauce to taste, and enjoy!
Nutrition
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So glad to see your recipe doesn’t rely on tons of soy sauce to give it color. I’m a fan of making it on ‘refrigerator clean out day’ so I can add whatever meat and veggies I need to use up. Surprisingly, even though the recipe never comes out the same way twice, love fried rice in our house!
Please log in or create a free account to comment.Many thanks for the great ideas on your page Have a great day!
Please log in or create a free account to comment.I also make chicken fried rice.I use green onions chopped up I cook my rice using one pack of onion soup I saute my other vegetable using broccoli,carrots ..I dont use peas though but chopped celery. I scramble the eggs with a little butter or peanut oil. and soya sauce. I also like to saute peanuts .Once everything is combined I put in the peanuts and green onions and serve..very good You dont want to overcook and adding the nuts and green onions just before serving keeps the onions and peanuts from getting soggy. Sometimes I also add sauted mushrooms at the end as well.
Please log in or create a free account to comment.We had a friend from Guam that used to make Shrimp Fried Rice and then would have a “sauce” called Fenideni ~ equal parts of Lemon Juice and Soy Sauce (or if you prefer a more salty sauce less lemon juice or more citrus less soy); then BBQ jalapeno’s ~ once that is done chop them up (seeds and all) and chop up an onion ~ I always store mine in an empty restaurant spice container (that has the holes on one side or the other side you can pour). I keep mine in the refrigerator ~ the longer this sits the hotter it will get! The sauce is not only good on Fried Rice but is FABULOUS with fried fish or grilled pork chops!
Please log in or create a free account to comment.I make something like this quite often using left-over chicken. If fact I was planning on fixing that tonight using chicken left over from the crock pot chicken I made the other day using your recipe! I just use whatever left-over rice & veggies I have. Also a glop of ketchup & splash of sherry. Sounds weird but gives it a kick. I sometimes use a little oil to cook onions, etc but have never added the butter. Thanks for all your wonderful ideas/recipes!
Please log in or create a free account to comment.This is exactly what I do too….
Please log in or create a free account to comment.yummy goodness.
Como sempre estou atrasada,vou experimemtar a receita que parece ser deliciosa.
Please log in or create a free account to comment.Wondering if you have to use all the butter…I have to watch my cholesterol and would like to leave some or all of the butter out. Any ideas about a good substitute that would keep the flavor?
Please log in or create a free account to comment.Try a flavorful oil– like sesame oil or peanut oil (much less expensive than sesame oil).
Please log in or create a free account to comment.I make a very similar fried-rice with chicken (I use leftover bits from roasted chicken, so it is pre-cooked), and usually use about 1 Tbsp. each of Olive oil, Veg oil, butter, and sesame oil. The sesame oil adds a great taste, but you really don’t need to use a lot of it. This saves a little money but still has great flavor.
Please log in or create a free account to comment.Use chicken broth instead of butter. The chinese almost never use butter.
Take out the chicken / vegetable after cooked, set aside. Then add egg, spread it on the bottom of the pan, quickly add rice and start mixing. the egg will “coat” the rice. Add the flavoring oil/stock/spices. Then add the chicken and vegetable back in. This way the chicken and vegetable will not be over cooked.
Use less water when making the rice, it will be a little hard, then cool it down. Then when you add the liquid it will be perfect and not mushy. When adding the rice to the pot, crumble it with you hand , so each grain is seperated.
Add lots of garlic and ginger, it’s good for you and delicious. Tiny amount of sesame oil will go a long way.
Please log in or create a free account to comment.This would be great whenever I get a yen for fried rice (pun intended). I may even cut up the chicken and make this into a Dump Chicken recipe using the soy sauce & garlic as marinade. I keep plain cooked rice on hand in the freezer already. May add some water chestnuts too.
Please log in or create a free account to comment.THANX
This recipe looks yummy! Would you by any chance have the nutrition value (calories, etc.) available? Thanks.
Please log in or create a free account to comment.I also add some sesame oil to my fried rice. Gives it a nice oriental flavor.
Please log in or create a free account to comment.This looks easy and delicious. Thanks for posting it! I was just thinking “WHAT can we do for dinner tonight?!”
Please log in or create a free account to comment.Love your site, Jillee. I refer to it all the time. Keep up the great work!
I have the same question as Linda.. We only use short grain brown rice in our household and this looks sooo very good.. I’ll give it a try and let you know
Please log in or create a free account to comment.Fyi, I slice some and chop some onion and freeze it myself, no blanching or anything! Same with celery ads peppers
Please log in or create a free account to comment.God Morning !! What a wonderful Sunday! It is 28 degrees already!!
Thank you for the Chicken Fried Rice recipe. I am excited!
I wanted to ask if you think it would ruin the dish if I used ‘brown’ rice instead
of white ????
Thank you for everything!
Linda
Please log in or create a free account to comment.I made this recipe tonight. Everyone loved it and it was very easy. I used brown rice and it was delicious.
Please log in or create a free account to comment.Looks good!
Please log in or create a free account to comment.When I was a little bitty thing, we lived in Japan and had a Japanese babysitter/housekeeper/friend. She would fix fried rice using whatever meat was available and/or leftover – cut up cooked shrimp, hotdogs cut into little pieces, pork chops, bologna, beef, and of course, chicken. Just whatever she found in the fridge. Always good!
Please log in or create a free account to comment.And yes! Thanks for the darker font! Much better.
It looks good and easy. My son likes “chinese” but all he ever orders is fried rice. Will try this the next time we are together.
Please log in or create a free account to comment.Mmmmmm!
Please log in or create a free account to comment.I make a similiar type of Fried Rice but I am going to try your recipe. Love the idea of adding eggs to it! Yummy! And I’ve always used leftover chicken. I really like the idea of marinating the chicken, I think it will have a better flavour. We are having a family gathering in a couple of weeks and the food “theme” is Chinese. This will be the Fried Rice dish!
Please log in or create a free account to comment.Also, thanks for using a darker font for your new blog. It does make reading much easier. And I am so glad you are using your fun, bright colours to emphasize different things in your postings. That was one of the things I LOVED about (reading) your blog! Cheers!
Yummy, yummy, yummy!
Please log in or create a free account to comment.Hi Jillee, this looks fablicious! (fabulous & delicious)
Please log in or create a free account to comment.How many servings would your recipe make? I’m cooking for myself only, so I usually make a dinner worth 2 servings, but more than that and I end up eating the same thing every night for a week :) Thanks!
Fanny
I always cook for 2 people, I would halve the recipe. 1 breast, 2 eggs, half a small onion, and do frozen veggies. It should be a quick and simple dinner – good to do with any left over rice. Brown rice works too.
Please log in or create a free account to comment.Thank you June!
The best way to not have mushy fried rice is to use day old white rice ( a tip my Chinese sister-in-law shared with me)… It makes all the difference in the world!
Please log in or create a free account to comment.I, as a Japanese, totally agree. Fried rice is the best way to remake day-old rice!
Please log in or create a free account to comment.Another trick is to spread the cooked rice evenly in a cookie sheet and let it cool somewhat before adding to the pan.
Please log in or create a free account to comment.This what I do …
I would also drain any liquid in the pan before adding rice to the mix.
Please log in or create a free account to comment.So excited to try this recipe! My husband and my son are going to love it.
Please log in or create a free account to comment.so funny to see the email waiting in my inbox this morning! my cousin was just telling me how much she and her family love chicken fried rice and couldn’t believe i had never had it! i’m going to fis this for her the next time she comes over! thanks for sharing!
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