Tasty Chicken Fried Rice Recipes For Dinner

Chicken Fried Rice

Serves 4

Ingredients :

Gluten free

Meat

• 4 oz Chicken breast, boneless skinless

Produce

• 1/4 cup Carrots
• 1/4 cup Green onions
• 1 cup Onions

Refrigerated

• 3 Eggs

Condiments

• 2 tbsp Garlic butter
• 2 tbsp Soy sauce

Pasta & Grains

• 2 cups White rice, cooked

Baking & Spices

• 1 Pepper
• 1 Salt
• 2 tbsp Sesame seeds

Oils & Vinegars

• 1 tbsp Sunflower oil

Instructions :

1. Add the safflower oil to a skillet and set over medium heat. Meanwhile, season the chicken with salt and pepper. Cook the chicken (stirring occasionally) until lightly-browned, firm, and opaque throughout. Add the garlic butter and stir to coat the chicken. Set aside.
2. Using the same pan, cook the onions, carrots and green onions until softened. Set aside.
3. Wipe out the pan, then scramble the eggs (season the raw egg with salt and pepper to taste). Add the rice, soy sauce, sesame seeds, chicken, onions, carrots and green onion to the pan and cook until the rice is warm and browned. Serve hot.

Preparation time and serving portions :

40 mins to make, serves 8

Ingredients :

Gluten free

Meat

• 1 lb Chicken

Produce

• 2 tbsp Green onions
• 1 cup Peas and carrots, frozen
• 1 White onion, small

Refrigerated

• 2 Eggs

Condiments

• 2 tbsp Soy sauce

Pasta & Grains

• 3 cups Rice, cooked

Oils & Vinegars

• 2 tbsp Sesame oil

Instructions :

1. Cook and shred the chicken. I highly recommend cooking it in a slow cooker in this teryiaki sauce.
2. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
3. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
4. Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

Preparation time and serving portions :

20 mins to make, serves 4

Ingredients :

Vegetarian, Gluten free

Produce

• 1 tsp Garlic powder
• 1/2 tsp Ginger, ground
• 3 Green onions
• 1 tsp Onion powder
• 1 cup Peas and diced carrots, frozen

Refrigerated

• 1 Egg

Condiments

• 1/3 cup Soy sauce

Pasta & Grains

• 4 cups Brown or white rice, cooked

Baking & Spices

• 1 tsp Chili powder

Oils & Vinegars

• 1 tbsp Oil

Instructions :

1. Add veggies and oil to a large pan or skillet and saute for 3-4 minutes until cooked through. Scoot all of the veggies to one half of the pan. Add egg and allow to cook for 1 minute, then scramble it with a spoon or spatula and stir in with veggies.
2. Add rice to pan. Add soy sauce and stir over medium heat for 6-8 minutes until browned. Sprinkle remaining seasonings over the rice and stir another 1-2 minutes. Remove from heat and stir in green onions. Serve warm with your favorite Asian dishes.

Baked Sweet and Sour Chicken Recipe To Serve As A Side Dish With Fried Rice

Ingredients :

Gluten free

Meat

• 3 Chicken breasts, boneless

Refrigerated

• 2 Eggs

Condiments

• 4 tbsp Ketchup
• 1 tbsp Soy sauce

Baking & Spices

• 1 cup Cornstarch
• 1 tsp Garlic salt
• 1 Salt and pepper
• 3/4 cup Sugar

Oils & Vinegars

• 1/4 cup Canola oil
• 1/2 cup Distilled white vinegar

Instructions :

1. Start by preheating your oven to 325° degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat, then dip into the eggs.
2. Heat 1/4 cup oil in a large skillet and pan-fry chicken pieces just until slightly browned but not cooked through. Place chicken in a 9×13-inch greased baking dish.
3. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk. Pour evenly over the chicken. Bake chicken for one hour, uncovered. During the baking process you will need to turn the chicken every 15 minutes.
4. Serve immediately.

The Fried Rice Recipe To Serve with Baked Sweet And Sour Chicken

Instructions :

1. On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender.
2. Lower the heat to medium low and push the mixture off to one side, then pour eggs on the other side of skillet. Stir fry until scrambled.
3. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!

Preparation time :

15 mins to make

Ingredients :

Meat

• 1 can Chicken breast

Produce

• 1/2 cup Broccoli
• 1/2 cup Carrots
• 1 can Mushrooms
• 1/2 cup Onion
• 2 Tblspn minced garlic

Condiments

• 1/2 cup Soy sauce
• 1/8 cup Teriyaki sauce

Pasta & Grains

• 6 cups Rice

Oils & Vinegars

• 2 Tbl spn sesame oil

Instructions :

1. Place wok or large pan over high heat.
2. Put sesame oil in the pan and while it's getting hot, open chicken and drain water off.
3. As soon as the sesame oil is hot, add the chicken and break it up using a spoon.
4. Add mushrooms, broccoli, carrots, onion and garlic, then stir until everything is lightly covered in the oil.
5. Add rice.
6. Immediately pour soy and teriyaki over the rice and stir until everything is combined--but do not over-stir.
7. You can turn the heat down just a little, but you want to keep it high and stir sparingly.
8. Remove after about 5-7 minutes and serve.

Preparation time and serving portions :

30 mins to make, serves 6

Ingredients :

Gluten free

Meat

• 12 oz Chicken breast, boneless skinless

Produce

• 1/2 cup Carrot
• 2 Garlic cloves, medium
• 1/2 cup Green peas, frozen
• 1/2 cup Scallion

Refrigerated

• 4 Egg white, large

Condiments

• 3 tbsp Soy sauce, low-sodium

Pasta & Grains

• 2 cups Brown rice, cooked hot

Oils & Vinegars

• 1 Cooking spray

Instructions :

1. Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently. Approximately 3 to 5 minutes. Remove from pan and set aside.
2. Add cooking spray to skillet and place back over medium-high heat. Add scallions and garlic; sauté 2 minutes. Add chicken and carrots; sauté until chicken is golden brown and cooked through, about 5 minutes.
3. Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice.

Preparation time and serving portions :

20 mins to make, serves 2-3 persons

Ingredients :

Meat

• 5 oz Chicken breast

Produce

• 1 Coriander, Fresh
• 1 Cucumber, slices
• 2 Garlic cloves, large
• 1/2 Onion, white or yellow brown
• 3 Scallion/shallot stalks, cut into 1.5 "/4 cm pieces
• 1 Tomato, wedges

Refrigerated

• 2 Eggs

Condiments

• 2 tbsp Fish sauce
• 1 Sauce
• 1 1/2 tbsp Soy sauce
• 1 1/2 tbsp Soy sauce, light

Pasta & Grains

• 3 cups Jasmine rice, cooked

Oils & Vinegars

• 2 tbsp Vegetable oil

Instructions :

1. Heat oil in a large wok or a large skillet over medium high heat. (Add 1 tbsp extra oil if using a skillet)
2. Add garlic and stir fry for 20 seconds.
3. Add onion and stir fry for 1 minute.
4. Add chicken and shallots and stir fry for 1 minute or until the chicken just turns white (but still pink inside).
5. Push the chicken to the side and pour the egg into the middle. Scramble it quickly - about 30 seconds.
6. Add the rice and Sauce. Stir fry for 2 minutes or so to heat the rice and coat all the rice with the Sauce.
7. Serve immediately, garnished with fresh cilantro/coriander with tomato and cucumbers on the side.

Thai Chicken Fried Rice with Basil

20 mins to make, serves 1

Ingredients :

Gluten free

Meat

• 8 oz Chicken breasts, boneless skinless

Produce

• 1 tbsp Cilantro, fresh
• 3 cloves Garlic
• 2 tbsp Shallots
• 1/3 cup Thai holy basil
• 1 tbsp Thai red chili pepper, fresh

Condiments

• 1 tbsp Fish sauce
• 1 tbsp Soy sauce

Pasta & Grains

• 2 cups Rice, cooked

Baking & Spices

• 1 tbsp Sugar

Oils & Vinegars

• 2 tbsp Vegetable oil

Instructions :

1. In a wok or large skillet, stir-fry garlic in oil until golden; then add chilies and chicken and stir-fry until chicken is cooked.
2. Add rice, sugar, fish sauce, and soy sauce, and stir-fry, mixing gently.
3. When well mixed, add shallots, basil leaves and cilantro; cook another minute or so, and serve.
4. If you desire, serve with lime wedges, fish sauce, or soy sauce at the table.

Preparation time and serving portions :

35 mins to make, serves 1

Ingredients :

Gluten free

Meat

• 1 lb Chicken breast

Produce

• 4 cup Bean sprout
• 1 White onion, large
• 1/2 cup White onion
• 1 Zucchini, large

Refrigerated

• 2 Eggs, large

Condiments

• 2 tsp Lemon juice, fresh
• 10 tbsp Soy sauce

Pasta & Grains

• 4 cups Rice, cooked

Baking & Spices

• 2 dash Pepper
• 2 dash Salt

Oils & Vinegars

• 1 tsp Sesame seed vegetable oil
• 4 tbsp Vegetable oil

Dairy

• 7 tbsp Butter

Instructions :

1. Note: Cook the rice first, so that it has time to cool down before you fry it. Cook the chicken and veggies at the same time in two separate skillets or woks. Make sure to keep the chicken and veggies warm while you cook the fried rice and bean sprouts.
2. Hibachi Chicken.
3. Cut the chicken breast up into bit sized pieces. Heat the vegetable oil and sesame oil in a large skillet or wok on medium high heat. Add the chicken, soy sauce, butter, lemon juice, salt, and pepper to the skillet. Sauté the chicken for 6-8 minutes or until no longer pink.
4. Note: Do not clean skillet. You will reuse this skillet for the fried rice.
5. Hibachi Veggies.
6. Cut the white onion into slivers. Quarter the zucchini. Heat the vegetable oil and sesame oil in a large skillet or wok on medium high heat. Add the white onion, zucchini, butter, soy sauce, salt, and pepper. Sauté veggies for 6-8 minutes or until veggies are tender.
7. Note: Do not clean skillet, you will use the same skillet for the bean sprouts. The oil that is left over will be used for the bean sprouts.
8. Hibachi Fried Rice.
9. Chop the onion. Heat vegetable oil on medium high in large skillet or wok (use the skillet or wok you cooked the chicken in earlier). Add the onion and sauté. Sauté onion for 3-4 minutes or until almost tender enough to eat. Add the bean sprouts. Sauté for 1-2 minutes. Move the vegetables to the side of the pan. Add the eggs, lightly scramble as you add them to the skillet. Once scrambled add the rice and butter. Cook for 5 minutes, stirring frequently. Add the soy sauce and cook an additional minute.
10. Hibachi Bean Sprouts.
11. Melt the butter in a large skillet or wok (use the skillet or wok that you cooked the veggies in earlier). Add the soy sauce and bean sprouts. Sauté for 1-2 minutes.

Serving portions :

Serves 6

Ingredients :

Gluten free

Meat

• 12 oz Chicken breast, cooked

Produce

• 1 cup Bean sprouts
• 1/2 cup Carrots, very small
• 1/2 cup Onion
• 1/2 cup Peas, frozen
• 3 Scallions

Refrigerated

• 2 Eggs, large

Condiments

• 3 1/8 tbsp Soy sauce, low sodium

Pasta & Grains

• 3 cups Quinoa, cooked

Oils & Vinegars

• 3 tsp Canola oil
• 1 1/8 tbsp Sesame oil

Instructions :

1. In a wok or large saute pan, bring two teaspoons of the canola oil over medium heat. Add the chopped onion and cook for 8-9 minutes, stirring regularly, until the onions are cooked through and browning. Remove the onions to a side plate and remove the wok from heat.
2. In a medium bowl, combine the eggs with 1/8 teaspoon of the sesame oil and 1/8 teaspoon of the soy sauce. Lightly beat the eggs with a fork. Place the wok back over medium heat and add the remaining teaspoon of canola oil. Swirl the pan to coat the bottom. Add the egg mixture and scramble the eggs using a spatula. Remove the eggs to a side plate.
3. Pour the remaining tablespoon of sesame oil into the wok and bring to medium heat. Add the cooked chicken, peas, carrots and the cooked onions from step 1 and stir until well mixed. Stir fry for about 2 minutes.
4. Add the quinoa, scallions and bean sprouts and mix together. Continue to stir fry for another 3 minutes. Add the scrambled eggs and drizzle the entire mixture with the 3 tablespoons of soy sauce. Mix the soy sauce in to coat and stir fry for another minute.