Best Ever Chicken Fried Rice

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This is the Best Chicken Fried Rice ever! Delicious, perfectly cooked chicken breast, with coconut aminos, mixed veggies, and scrambled eggs mixed in with crispy fried rice, it is the best dinner. It comes together very quickly and is perfect for those nights when you want Chinese at home.

Key Points about this Recipe 

Chicken fried rice in a cast iron skillet - the Midwest Kitchen Blog

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Coconut Aminos

I don’t eat soy sauce, so I was so excited to find coconut aminos at the grocery store. It is fermented coconut nectar. It’s super sweet, but if you pair it with salt and garlic, and if you don’t use too much, it is amazing. It doesn’t taste like soy sauce, but it adds a savory sweetness that is just as delicious to your meals. 

Cast Iron skillet

I use a cast – iron skillet to make the Chicken Fried Rice because I find that the rice doesn’t stick as much to the cast iron as it does to a regular stainless steel skillet.

White Rice

The recipe calls for white Rice, but I have also used brown rice and it comes out just as amazing. I have also cooked the rice fresh and then used it immediately for the fried rice. And I have tried cooling it first. I find that cooling the rice first helps it to not stick as much in the skillet but both ways work great. 

Cooking Oil

Fried rice requires a good cooking oil. I use my homemade ghee, because the smoke point is higher than most oils, and it’s easy, quick, and inexpensive to make!

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Chicken Fried Rice

This is the Best Chicken Fried Rice ever! Delicious, perfectly cooked chicken breast, with coconut aminos, mixed veggies, and scrambled eggs mixed in with crispy fried rice, it is the best dinner. It comes together very quickly and is perfect for those nights when you want Chinese at home.
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Course: Main Course
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Author: Tonya | The Midwest Kitchen Blog

Ingredients

  • 3 cup cooked white rice 1 cup dry white rice
  • ½ lb chicken breast cubed
  • ½ tsp all - purpose seasoning
  • 1 small yellow onion thinly sliced
  • 1 garlic clove minced
  • 1 cup frozen mixed veggies
  • 5 tbsp coconut aminos
  • 2 tbsp water
  • ¼ - ½ tsp salt to taste
  • pepper to taste
  • 2 eggs scrambled
  • ½ cup vegetable oil/ ghee

Instructions 

  • if using dry rice: Cook the rice according to the package and allow to cool completely in the refrigerator.
  • Scramble two eggs and set aside for later.
  • Heat a cast-iron skillet with 1 tbsp of vegetable oil/ ghee, then add the cubed chicken breast, salt, pepper, and all-purpose seasoning. Cook the chicken until it's just starting to brown. Remove from the pan.
  • Saute the onions until they are soft and just starting to brown. Add the minced garlic and cook until fragrant, about 30 seconds - 1 minute.
  • Then add the chicken back to the pan with the onions and garlic, add the frozen mixed veggies, and 2 tbsp of water and the coconut aminos to help to cook the veggies, about 2 minutes.
  • Add the rest of the ghee and the rice to the skillet and stir to combine. Continue stirring, the rice will stick to the skillet, but just keep stirring for 5 minutes. Add the scrambled eggs. Cook until the rice reaches your desired level of crispiness. Enjoy!

All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.

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