Easy Chicken Fried Rice

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(1 ratings)
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A quick fried rice recipe starts with prepared rice, then adds cooked chicken, peas, carrots and water chestnuts for added crunch

  • 2 tablespoons Pure Wesson® Canola Oil
  • 2 pkgs (8.8 oz each) fully cooked original white rice
  • 1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained, chopped
  • 1 cup chopped cooked chicken
  • 3/4 cup frozen peas and carrots
  • 3 tablespoons La Choy® Soy Sauce
  • 1/2 teaspoon garlic powder
  • 1/2 cup Egg Beaters® Original

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  1. Heat oil in large skillet or wok over medium-high heat. Meanwhile, squeeze sides of rice packages to separate rice. Pour into skillet; cook 7 minutes or until lightly browned, stirring occasionally to break up remaining rice.
  2. Stir in water chestnuts, chicken, peas and carrots, soy sauce and garlic powder. Cook 3 to 4 minutes more or until hot, stirring occasionally.
  3. Push rice mixture to one side of skillet. Add Egg Beaters to empty side; cook without stirring until edges and bottom begin to set. Gently turn to scramble; continue cooking until set. Stir scrambled Egg Beaters into rice mixture.
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Nutrition Information
Calories: 352 View complete nutrition information
Reviews (1)

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Overall Rating

Dee April 10, 2014

I make this even without chicken. I also have used Teriyaki sauce along with soy sauce and it is awesome. My husband doesn't like peas so I use adamama instead and he really likes this. You can use ham instead of chicken and I also use brown rice that I pre-cook. Super easy and delicious.