April's Chicken Fried Rice

April's Chicken Fried Rice

168 Reviews 10 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
APRIL42578
Recipe by  APRIL42578

“A simple way to make fried rice that is better than in some Chinese restaurants! Boneless chicken breasts are stir fried with white rice, scrambled eggs, mushrooms, green onions and soy sauce.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. In a saucepan bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. Heat butter in a large skillet over medium-high heat. Brown chicken in butter and season with salt to taste. Set chicken aside.
  3. Transfer cooked rice to the skillet in which the chicken was cooked, stirring to brown.
  4. In a separate skillet, scramble eggs.
  5. To the rice add chicken, mushrooms, green onions, eggs and soy sauce to taste.

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Reviews (168)

Rate This Recipe
Bruce
144

Bruce

As with others, I used basmati rice and added the peas. One hint for getting the rice to brown: after cooking it (I use a steamer), allow the rice to cool completely before frying it. I found this technique in another fried rice recipe and it really makes a difference.

ALFANN02
64

ALFANN02

One of the best things about fried rice is there is no wrong way of making it. You can pretty much put whatever you want in it. I always use Peas, carrots, and onions for my veggies. And whatever meat i have on hand.. Diced ham is always good, or shrimp. chicken, Or whatever meat you have left over, and eggs of course. It always turns out best if the rice is @ room temp. when cooking.Prevents it from getting mooshy on you. Even letting the rice set overnight.I always use a lil bit of soy sauce and salt as well.I have experimented with diff. grains of rice. I find that the short sticky rice, set at room temp. works the best. Unless you like the "fall apart" type of fried rice, then use long grain. The choice is yours :)Have fun

TRACYCOOK
58

TRACYCOOK

This fried rice was awesome! I served it with General Tsaos Chicken, so I ommited the chicken and mushrooms. The frying of the rice is an exercise in PATIENCE. It takes quite a while, and you may have to add more butter. Using white rice that has been refridgerated for 24 hours is key! Also, we used 4 eggs, 'cause we like them. I mixed them up in a bowl and poured them directly over the rice during the end of cooking/frying. Perfect! My brother is from NYC and said it was just as good as any take out in the city!!!!!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 373 cal
  • 19%
  • Fat
  • 5.1 g
  • 8%
  • Carbs
  • 53.2 g
  • 17%
  • Protein
  • 25.7 g
  • 51%
  • Cholesterol
  • 121 mg
  • 40%
  • Sodium
  • 241 mg
  • 10%

Based on a 2,000 calorie diet

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