30 mins Chicken Fried Rice
Prep time
Cook time
Total time
Serves: 2 servings
  • 1 Chicken breast, shredded (See HOW TO MAKE STOVETOP SHREDDED CHICKEN BREAST)
  • 2 tbsp soy sauce
  • 1 tsp fish sauce (optional)
  • 2 cups already cooked and cooled rice (White rice or brown rice)
  • 2 tbsps oil, divided
  • 1 egg
  • Salt & Black Pepper to taste
  • ½ cup frozen edamame ( or peas)
  • ½ carrot , finely chopped
  1. You can shred chicken as given in here way earlier and marinate the shredded chicken in 2 tbsp soy sauce and 1 tsp fish sauce. Cover and let it marinate for few hours or overnight in fridge.
  2. If you don't have leftover rice, then cook rice and once it's fully cooked and drained, spread it on a baking sheet or plate and place in fridge so it dries out. Leftover rice works best for fried rice as it doesn't stick.
  3. Take a skillet and add 1 tbsp oil. Break egg into a separate bowl and salt to taste and whisk until smooth. Once oil is warm add this egg into the skillet and let it cook for few seconds. Break it into small pieces but not a lot as you don't want scrambled eggs just small pieces. Cook for few minutes so egg is just cooked. Take it out on a plate and keep aside.
  4. Now add remaining 1 tbsp oil to the same skillet and add carrots and edamame and cook for 2-3 minutes until carrots are almost soft. Make sure that you chop carrots fine so they cook quickly. Now add rice and stir for 1-2 minutes. Add marinated chicken with the sauce and stir again for 2-3 minutes. Add salt and pepper to taste. Add already cooked eggs and stir again. Taste and serve.
Recipe by Naive Cook Cooks at http://www.naivecookcooks.com/30-mins-chicken-fried-rice/