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I am a lover of fried rice, it’s one of the few things that I truly love that is fried. I recently saw a recipe for Chicken Fried Rice in my grandma’s Better and Homes and Gardens 1965 Edition cookbook. It looked so simple that I knew the next time that I made Orange Chicken, I would be making a side of this rice as well.
The rice was a huge hit especially with my husband, he had nearly eaten all of it by the time dinner was done when I was expecting leftovers!
Keep in mind with this one you can also substitute the chicken for beef or pork as well. We also did this as a side dish to our orange chicken, the serving size in the cookbook states 5-6 servings, it made 4-5 for us and it was served as a side not the main dish.
Let’s get on to this delicious recipe!
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.
- 1/2 Cup Finely Diced Chicken
- 2 Tbsp Vegetable Oil
- 1 Cup Dried White Rice, Cooked and Cold
- 1/4 Cup White Onion, Diced
- 1 Celery Stalk, Diced
- 2 Carrots, Diced
- 1 Egg, Beaten
- 2-4 Tbsp Lite Soy Sauce, or Gluten Free Soy Sauce
- Begin by frying the chicken in the oil. Add in the veggies and let this simmer for 10 minutes or until the onions are slightly browned.
- Next add in the rice and 2 Tbsp soy sauce. Continue cooking for another 10 minutes then add in the beaten egg. Stir the egg in and continue cooking for an additional 5 minutes.
- At this point if you want it darker in color add in the remaining soy sauce.
- This dish makes about 4-5 servings.