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Chicken Fried Rice


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adapted from Wokes, Karen: “Straight A’s College Cookbook: Quick Cooking for 1 or 2”. Sandy Hook Publishing, Sandy Hook, MB, 2004.

Used with permission


1 tsp (5 mL)                              vegetable oil

1                                               egg

1 tsp (5 mL)                              vegetable oil

1 cup (250 mL)                         assorted vegetables – sliced mushrooms, finely diced celery, green onion,
                                                 broccoli florets, medium grated carrots, frozen peas, diced green and/or red

½ cup (125 mL)                        leftover cooked chicken cut into small pieces

½                                             garlic clove, optional

½  - 1 cup (125 - 250 mL)        cooked rice

1½ cups (375 mL)                     diced cooked chicken    

1 tsp (5 mL)                              soy sauce
                                                sprinkling of pepper


Heat 1 tsp (5 mL) oil in a small non-stick skillet over medium-high heat. Beat egg with a whisk or fork; add to pan; cook until set. Turn cooked egg out onto a plate and cover. When cool, cut into strips.


Heat 1 tsp (5 mL) oil in a medium non-stick skillet over medium-high heat. Add vegetables, except mushrooms. Cook 2 -3 minutes. Add mushrooms and cooked chicken. Cook and stir until heated through, about 3 minutes. Stir in garlic. Stir in soy sauce.


Add rice and egg strips. Stir gently. Reduce heat to medium and cover for a few minutes until heat through.


 1 – 2 servings


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