Chicken Fried Rice
Using cold, day-old rice is the trick that keeps this fried rice from turning into a sticky mess, so I usually cook the rice a day ahead just for this recipe. Chicken and egg together make it filling enough to eat on its own.
Scrambling the egg separately before adding it back in is what keeps it from disappearing into the rice, so you actually get bits of egg in every bite. Peas and carrots add color without needing much prep since they can go in frozen.
Soy sauce is really the only seasoning this needs, since the browned chicken and toasted rice already bring plenty of flavor on their own. It's one of the few recipes in my rotation that uses up leftovers instead of creating them.
The recipe card has the full ingredient list and cook time for all ten portions. Let everything cool before sealing the containers, then refrigerate what you'll eat within four days and freeze the rest. This fried rice reheats better than most rice dishes, since it was never meant to be soft in the first place.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Chicken Fried Rice
YIELD
10 portions
ESTIMATED NUTRITION
525 calories • 49g protein • 53g carbs • 11g fat per portion
What I really like about this recipe is how much it tastes like takeout fried rice without needing a wok or any special equipment.
Ingredients
• 3 3/4 lb chicken breast, diced
• 10 cups cooked rice, cold
• 2 1/2 cups peas
• 2 1/2 cups diced carrots
• 5 eggs, beaten
• 7 1/2 tbsp low-sodium soy sauce
• 2 1/2 tbsp sesame oil
• 2 1/2 green onions, sliced
Directions
1. Cook the chicken in a hot pan until browned; set aside.
2. Scramble the eggs in the same pan and set aside with the chicken.
3. Add the cold rice, peas, and carrots to the pan and stir-fry 5–6 minutes; return chicken and egg and add soy sauce.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
