Chicken Fried Rice

Chicken Fried Rice

If you’re like most people, you probably crave the occasional take-out meal. Chinese is a personal favorite for most–especially Chicken Fried Rice. Scrumptious Recipe has put together the most dangerously delicious recipe, and it’s incredibly close to real take-out. With one surprise: it’s healthier. The use of brown rice and chicken, instead of ham, doesn’t sacrifice anything in the taste department, while still offering a reasonably clean meal.

It also takes the concept one step further than most, using low-sodium soy sauce and sticking with boneless, skinless chicken breasts. Spice-wise, this is a simple dish–it doesn’t over-complicate itself, so you’ll just need a bit of fresh garlic, salt and pepper. You can use Himalayan salt for an extra bit of flavor depth, if it’s preferred.

Overall, this awesome dish is really comforting. It’s just right for nights when you want to indulge your craving for takeout without the usual expense.


  • 3 cups cooked long-grain brown rice (preferably left over rice. White is fine too)
  • 3/4 lb bonelss skinless chicken breasts, diced into 3/4-inch pieces
  • 1 Tbsp sesame oil, divided
  • 1 Tbsp canola oil, divided
  • 1 1/3 cups frozen peas and carrots blend
  • 3 green onions chopped
  • 2 cloves garlic, minced
  • 2 large eggs
  • 3 Tbsp low-sodium soy sauce
  • Salt and freshly ground black pepper
  • Sriracha, for serving (optional)
  • 1/4 cup chopped red bell pepper


  1. Cook the rice by adding a little salt and keep aside.
  2. In a large non-stick wok or skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of the canola oil over medium-high heat.
  3. Once hot, add chicken pieces, season lightly with salt and pepper and saute until cooked through, about 5 – 6 minutes. Transfer chicken to a plate and set aside.
  4. Return skillet to medium-high heat, add remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil.
  5. Add peas and carrots blend , hopped red bell pepper and green onions and saute 1 minute, then add garlic and saute 1 minute longer.
  6. Push veggies to edges of pan, add eggs in center and cook and scramble.
  7. Return chicken to skillet along with rice. Add in soy sauce and season with salt and pepper to taste.
  8. Serve warm with Sriracha to taste if desired.

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