Go Back

Chicken Fried Rice

This recipe is much healthier than a take-out option. Pack it with vegetables you happen to have in your fridge of freezer. Any protein will work – leftover chicken, pork, steak, shrimp and for a vegetarian option omit the egg and include tofu. Here I have suggested some ingredient options but this recipe is very flexible.  You can even stir fry leftover quinoa in place of the rice.
With a little planning ahead, at the end of the week you can enjoy this easy recipe for dinner. The key to good fried rice is to make the rice a day ahead of time so it is cooked and cold before frying.


  • 2 tablespoons canola oil divided
  • 2 eggs
  • 1 cup broccoli
  • 1 large carrot
  • 1 red pepper
  • 3/4 cup frozen shelled edamame
  • 3/4 cup frozen corn
  • 4 green onions
  • 1 tablespoon freshly grated ginger
  • 2 garlic cloves minced
  • 3 cups cooked rice cold from the day before (quinoa if you prefer)
  • 2 cups cooked chicken or beef diced
  • 3 tablespoon soy sauce or gluten free Tamari


  • Finely dice broccoli, carrots and peppers.
  • Slice green onions and divide white and green parts.
  • Heat a large frying pan, brasier or wok over medium high heat. Add 2 tsp of oil and fry up your eggs, stirring to scramble and break into small pieces. Remove from the pan and set aside.
  • In the same pan add an additional 2 teaspoons of oil and stir fry the broccoli, carrots, peppers and white parts of the green onions for 5 minutes.
  • To the pan add edamame, corn, ginger and garlic and stir fry stirring constantly for another minute.
  • Add the final 2 teaspoons of oil along with the rice, meat, eggs and green onions. Heat though and then stir in your soy sauce and serve.
  • If making ahead you can pour in the soy sauce and then reheat at home or add the soy sauce after reheating.