Chicken Fried Rice with Onions and Peas

Chicken fried rice
jeffreyw/Flickr/CC BY 2.0
  • 20 mins
  • Prep: 10 mins,
  • Cook: 10 mins
  • Yield: Serves 4
Ratings (36)

By Rhonda Parkinson

Updated 10/03/17

Chicken fried rice is a great way to use leftovers. Like all fried rice dishes, chicken fried rice tastes best when using leftover cooked rice.

Makes 3 servings of chicken fried rice, or 4 - 6 as part of a meal.

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What You'll Need

  • 4 cups rice (cooked, cold)
  • 8 ounces chicken (cooked, chopped)
  • 2 eggs (more if desired)
  • 1/2 cup peas
  • 1 medium onion (diced)
  • 1 green onion (diced)
  • soy sauce to taste
  • oyster sauce to taste
  • salt to taste
  • black pepper to taste
  • 1 tablespoon oil (more or less as needed for stir-frying)

How to Make It

1. Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).

2. Chop the chicken meat and dice the onion and green onion.  

3. Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once.  Cook the other half the same way.  Cut the egg into thin strips, and save for later.

4. Stir-fry the onion on high heat for a few moments, remove and set aside.

Do the same for the green peas. 

5. Add oil, turn down the heat to medium and stir-fry the rice.  Add the soy sauce, salt, pepper and oyster sauce.  Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).

Reader Rating: 4 out of 5 stars
Comments: "It was fantastic!" Submitted by Melysa

Nutritional Guidelines (per serving)
Calories 900
Total Fat 11 g
Saturated Fat 3 g
Unsaturated Fat 4 g
Cholesterol 152 mg
Sodium 182 mg
Carbohydrates 160 g
Dietary Fiber 6 g
Protein 33 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)