No ImageChicken Fried Rice

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  1. Wendy

    You can also use a teaspoon of fish sauce to your soy sauce. Nice addition!

  2. Yolanda

    Great recipe! My kids don’t like peas in their rice, so I omitted those and added in bean sprouts. I also made the rice early in the morning, popped it in the fridge (as I always do), and it was amazing. The best fried rice recipe we have tried so far…and we have tried quite a few!


  3. Kerry

    Looks great! How would you adjust the recipe if adding chicken breasts instead of thighs?

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  4. Elizabeth Diamond

    This was awesome. The 5 spice powder had a unique flavor. (I loved it, my mom didn’t, so that’s just personal differences.) I had an issue with the rice – I did not have any old rice, so I made fresh rice, then spread it out on a baking sheet on top of parchment paper and put it in the oven to dry out. I put the oven up to 450°F, then turned it off and put the tray on the top shelf. It was almost perfect when the oven had cooled down to about 180, so i turned it back on at 250° for about ten minutes. What started out as sticky rice, was now dry and not sticky. I used 3 cups of cooked rice, not 4. I did everything else exactly as the directions said – I did not adjust the amount of anything else. I ate two servings! I’ve never made fried rice before. I will definitely be making this again.


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  5. Karen

    My husband was so happy I made this. It was very delicious. I made the rice & let it sit out on a cookie sheet for about 2 hours & it worked perfectly. It will become a go to recipe.


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