Chicken Fried Rice PDF Print E-mail
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Written by John Keife   
Friday, 16 October 2015 19:56

Very tasty Asian-based recipe; with proper patience this can serve as a delicious entree on its own!

Submitted by:  John Keife

Ingredients:John K

  • 4 medium skin-on and bone-in thighs; breasts may be substituted but thigh meat lends a more tasty, moist bite
  • 1 quart water
  • 1 medium onion, finely chopped
  • 3 pods garlic, minced
  • 1 cup sliced, fresh mushrooms
  • 1 cup of frozen petite green peas and diced carrots (optional)
  • 1 cup uncooked brown rice
  • 1 tsp Tony Chachere's Seasoning Mix
  • 3 eggs, scrambled
  • 2 TBS coconut oil
  • 2 TBS peanut oil
  • 3 green onions, chopped
  • 1 TBS soy sauce


  1. Place chicken skin and bones into water adding 1 tsp Tony's Seasoning Mix; allow to come to a boil and then reduce to a simmer for about 30 minutes
  2. Into a large chicken fry pan over medium high heat adding peanut oil followed by chicken pieces
  3. Stand over this process turning chicken often while allowing some sticking and scraping often in order to build a rich flavor
  4. Add onion, garlic, mushroom to chicken mixture
  5. Continue browning everything adding just a bit of your chicken stock as needed to deglaze pan
  6. When chicken and vegetables are sufficiently browned, remove from heat and set aside
  7. Into a separate pot cook brown rice according to package directions using the chicken stock you've prepared in lieu of plain water
  8. Add 1/2 of the egg mixture to an omelet pan turning the egg to completely cook, remove from pan to plate and repeat process with other 1/2 of mixture
  9. Chop eggs into small 1/2 to 1" pieces and set aside
  10. Into a large wok heat coconut oil and add cooked rice (and optional peas and carrots) over medium high heat; cook for 3-4 minutes
  11. Add meat and vegetable mixture to rice along with soy sauce, green onions, and eggs
  12. Remove from heat when entire assembly is thoroughly heated and mixed

Serves 2

Note:  I cannot emphasize enough the importance of patiently browning the chicken pieces and vegetable in order to build the rich flavors that accompany the rice.  Your guests will be quite pleased!

Last Updated on Friday, 16 October 2015 20:31