Chicken Fried Rice

Chicken Fried Rice


  • 2 cups long grain white rice
  • 3 cups low sodium chicken broth
  • 1 lb boneless skinless chicken breasts, cut into 1/2 inch cubes
  • 1 large egg, lightly beaten
  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup frozen peas and carrots
  • 3 green onions, thinly sliced


  • Cook the rice: In a medium saucepan over high heat, bring the chicken broth to a boil. Add the rice, reduce the heat to low, cover, and simmer for 20 minutes or until tender.
  • Prepare the chicken: Meanwhile, season the chicken cubes with salt and pepper. In a separate bowl, whisk together the egg and 1 tablespoon of water. Dip each piece of chicken in the egg mixture, allowing any excess to drip off.
  • Cook the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken cubes and cook for about 3 minutes per side or until golden brown on all sides. Remove from the pan and set aside.
  • Sauté the vegetables: Add the onion and garlic to the same skillet used for the chicken, stirring frequently until softened, about 2-3 minutes. Stir in the frozen peas and carrots and cook for an additional minute.
  • Combine everything: Add the cooked rice, chicken, and green onions to the skillet. Gently fold everything together until well combined. Cook for an additional 2-3 minutes or until heated through.
  • Serve: Divide the Chicken Fried Rice into serving bowls and top with your favorite stir-fry sauce. Enjoy!