Chicken Fried Rice

This is another easy meal I learned from H. What would I do without that girl =) Most of the items in this dish I often keep in our freezer so I can make some quick food on the fly. It’s great at any time, I even had it for breakfast the other day. Eggs count as breakfast right? You could buy all of the ingredients fresh as well, but sometimes I like not feeling pressured to use things right away.

The first time I tried making this I royally messed it up haha. There are 2 key steps to making a good fried rice. The first is to let everything in the pan get a little crispy. The second is to let the egg sit and don’t touch it! We’ll get to that in a second…
Yields 4 cups.


  • 2 TB canola oil, seperated
  • 1/4 cup chopped onion
  • 1 cup bite-sized broccoli
  • 1/2 cup corn
  • 1/2 cup shelled edamame
  • 2 cups cooked brown rice
  • soy sauce to taste
  • 1 chicken breast, cooked and cubed
  • 1 egg
  • 2 TB green onion, chopped

In a large skillet heat 1 TB of the oil on medium heat. Add onion and stir until fragrant, 1 minute. Next add in broccoli, corn, and edamame and stir-fry until the broccoli is bright green, 2-5 minutes. Transfer veggies to a different plate. Add the other TB of oil, rice, and a few splashes of soy sauce to the pan. Cook rice until slightly brown, starting to turn crispy.

Add the chicken and vegetables back to the pan and create a circular hole in the center. This is the most important part!! Beat the egg in a small bowl, and pour into the center of the pan. Let it sit for 60 – 90 seconds without touching it.

This is the part I messed up on. If you move the egg around before the 90 seconds, without giving it a chance to solidify, the whole dish becomes a gooey sticky mess!

After the egg hardens a bit, break into pieces and stir into the rest of the dish. Remove from heat and stir in green onion.


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