What The Fork Is For Dinner? It’s Chicken Fried Rice

One of our neighbors stopped by recently with homemade egg rolls. Wow, what a cool gift. Because I cook a lot, some people think we wouldn’t appreciate or value their food gifts. Believe me, we do!

Chicken Fried Rice is one recipe that we have a few times a year to use up ingredients like rotisserie chicken, carrots, green onions, rice, etc. I basically just throw things in a pan together and heat them up.

Last night was one of those nights. It was a good accompaniment to our neighbors’ delicious egg rolls.

Asian cooking is not my forte so it is a challenge for me to create these dishes. I took a class at Fu Asian and learned a few tips – but need to learn so much more to create the food delicacies that originate from that region. 


Serves 2

Chicken Rice Stir-Fry

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  • 1-2 cups cooked chicken shredded
  • 1-2 cups cooked rice
  • 2 small carrots julienned
  • 3 green onions chopped or thinly sliced if you prefer
  • 1-2 cloves of garlic grated
  • 1/2 inch fresh ginger grated (or sprinkle lightly with ginger spice if you don't have fresh)
  • 1 stalk celery thinly julienned
  • Cut up raw or cooked vegetables of your choice (broccoli, green beans, peas, edamame)
  • Sprinkle of pepper flakes or 1-2 teaspoons finely chopped bell pepper
  • Soy sauce
  • Olive oil and sesame oil
  • Salt and pepper
  • Optional1 egg
  • 1 tablespoon peanut butter
  • 1-2 tablespoons peanuts chopped
  • hoisin sauce
  • Splash of hot pepper sauce (like Sriracha) if you want to kick up the heat


  1. Drizzle olive oil in a wok or fry pan. Add a small drizzle of sesame oil.
  2. Cook onions, carrots, peppers, and celery.
  3. Fry egg (if using) with vegetables, breaking up yolk.
  4. Add shredded chicken and rice to pan. Mix well.
  5. Dash of soy sauce and hot sauce if using.
  6. Season with salt and pepper.
  7. At this point if you want to make the recipe lean to pad Thai - add a tablespoon or so of hoisin sauce and peanut butter. (Garnish with chopped peanuts).


This recipe changes every time I make it based on the ingredients I incorporate.


Calories: 619 cal
Carbohydrates: 59 g
Fat: 22 g
Sodium: 679 g
Cholesterol: 182 g
Protein: 47 g
Fiber: 6 g

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