Wednesday, February 16, 2011

Chicken "Fried" Rice

Servings: 4
Source: Me, melding together a variety of recipes from the internet

  • 2 c. cooked brown rice
  • 4 oz cooked chicken, diced
  • 4 oz cooked pork, diced (you can use all chicken, if you like)
  • 1 egg
  • 1/2 c. egg whites
  • 1 tbsp sesame oil
  • 1 small onion, finely chopped
  • 1/2 red pepper, finely chopped
  • 1/2 green pepper, finely chopped
  • 1 small/medium carrot, finely chopped
  • 1 c. mushrooms, finely chopped
  • 1 c. frozen peas
  • 2 tbsp soy sauce (or to taste)
  • Garnish: Chopped green onion, sweet chili sauce or plain :)


  1. I used leftover chicken and pork that I had at home already. If you don't have leftover's, grab a rotisserie chicken and use 8 oz off of that. You can use any combination of chicken or pork.
  2. Cook the brown rice. You can complete most of the steps with the vegetables while the rice is cooking.
  3. In a large skillet, heat the sesame oil. Add the veggies (except the peas) and sautée until they are soft.
  4. Beat the egg and egg whites together. Move the veggies to the side of the skillet and scramble the egg and egg white.
  5. Add the peas and meat. Mix everything together, cook until the peas and meat are heated.
  6. Add the brown rice and soy sauce. Mix everything together and sautée until all of the rice is covered in soy sauce and heated through.
  7. Serve, garnished with green onion. I topped mine with some Taste of Thai sweet chili sauce too!


This was so simple and a great way to use up some leftovers! It tasted just as good, if not better, then the restaurant version. I really think the key to getting the right flavour is the sesame oil! The portion size for a meal is very large, or you can have a smaller portion and enjoy it as a side.

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