Back to Chicken Fried Rice All Reviews for Chicken Fried Rice - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Chicken Fried Rice Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 cup long-grain white rice 2 boneless, skinless chicken breasts (12 ounces total) Salt and freshly ground pepper 2 tablespoons vegetable oil 2 large eggs 2 scallions, trimmed and thinly sliced on the diagonal 1 teaspoon grated and peeled fresh ginger 1/2 cup diced red bell pepper (about 1 small pepper) 2 tablespoons soy sauce 1/2 teaspoon sugar 1/2 cup homemade or low-sodium store-bought chicken stock 1 cup snow peas, trimmed, sliced on the diagonal into thirds

Gallery Chicken Fried Rice

Recipe Summary Servings: 4

Chicken Fried Rice

Chicken Fried Rice

Chicken Fried Rice

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 cup long-grain white rice 2 boneless, skinless chicken breasts (12 ounces total) Salt and freshly ground pepper 2 tablespoons vegetable oil 2 large eggs 2 scallions, trimmed and thinly sliced on the diagonal 1 teaspoon grated and peeled fresh ginger 1/2 cup diced red bell pepper (about 1 small pepper) 2 tablespoons soy sauce 1/2 teaspoon sugar 1/2 cup homemade or low-sodium store-bought chicken stock 1 cup snow peas, trimmed, sliced on the diagonal into thirds

Directions

Cook rice according to package instructions; set aside. Pound breasts with a mallet until 1/4 inch thick. Cut into strips (each 3 inches long and 1/2 inch wide). Season with salt and pepper.

Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat until hot but not smoking. Cook chicken until just cooked through, 3 to 4 minutes. Transfer to a plate.

Reduce heat to medium; add remaining tablespoon oil. Add eggs; just as whites begin to set, stir to scramble. Add scallions and ginger; cook 1 minute. Add reserved rice and bell pepper; cook 2 minutes. Stir together soy sauce, sugar, and stock; add to skillet. Add snow peas and reserved chicken; cook until heated through, about 3 minutes.

Reviews (7)

 Add Rating & Review     117 Ratings   5 star values:        16    4 star values:        20    3 star values:        50    2 star values:        21    1 star values:        10

Reviews (7)

Add Rating & Review     117 Ratings   5 star values:        16    4 star values:        20    3 star values:        50    2 star values:        21    1 star values:        10

Add Rating & Review

117 Ratings 5 star values: 16 4 star values: 20 3 star values: 50 2 star values: 21 1 star values: 10

117 Ratings 5 star values: 16 4 star values: 20 3 star values: 50 2 star values: 21 1 star values: 10

117 Ratings 5 star values: 16 4 star values: 20 3 star values: 50 2 star values: 21 1 star values: 10

  • 5 star values: 16 4 star values: 20 3 star values: 50 2 star values: 21 1 star values: 10

    Martha Stewart Member     Rating: Unrated       12/31/2011   I used nearly 3 cups of cold leftover rice. My grade-school-age kids loved this. I would say it makes more like 2-3 servings (not 4).  

Martha Stewart Member     Rating: Unrated       03/09/2010   the rice really needs to be cold - otherwise the dish ends up mushy. i use day old rice for the most delicious fried rice.  

Martha Stewart Member     Rating: Unrated       01/26/2009   I didn't have snow peas so I used regular ones. Also, to make it healthier, I used brown rice and it came out really tasty.  

Martha Stewart Member     Rating: Unrated       12/16/2008   This is a great recipe. The only thing I substituted was instead of fresh ginger, I added 1/4 tsp ground ginger. It came out really good. YUMMY!!!  

Martha Stewart Member     Rating: Unrated       04/03/2008   without a doubt the best chicken fried rice! thanks!  

Martha Stewart Member     Rating: Unrated       12/28/2007   This is most delicous homemade fried rice I have ever had. I usually have to add soy sauce while eating but with this I did not. Very simple to make and easily able to subsitute chicken with other meat or seafood.

    Martha Stewart Member

    Rating: Unrated 12/31/2011

I used nearly 3 cups of cold leftover rice. My grade-school-age kids loved this. I would say it makes more like 2-3 servings (not 4).

Rating: Unrated

Rating: Unrated 03/09/2010

the rice really needs to be cold - otherwise the dish ends up mushy. i use day old rice for the most delicious fried rice.

Rating: Unrated 01/26/2009

I didn’t have snow peas so I used regular ones. Also, to make it healthier, I used brown rice and it came out really tasty.

Rating: Unrated 12/16/2008

This is a great recipe. The only thing I substituted was instead of fresh ginger, I added 1/4 tsp ground ginger. It came out really good. YUMMY!!!

Rating: Unrated 04/03/2008

without a doubt the best chicken fried rice! thanks!

Rating: Unrated 12/28/2007

This is most delicous homemade fried rice I have ever had. I usually have to add soy sauce while eating but with this I did not. Very simple to make and easily able to subsitute chicken with other meat or seafood.

All Reviews for Chicken Fried Rice

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chicken Fried Rice

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest