Grammy's Kitchen · Fried Rice · Chicken Fried Rice
One of 120 fried rice recipes we measured
3 cooks on kristineskitchenblog.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| fat | 3% | 4% |
| protein add | 82% | 30% |
| vegetables and beans | 38% | 27% |
| aromatics | 104% | 29% |
| egg | 18% | 20% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound boneless skinless chicken breast |
| salt and pepper (to taste) | |
| 20 g | 1 1/2 tablespoons avocado oil (or canola or olive oil, divided) |
| 120 g | 3/4 cup chopped yellow or white onion |
| 9 g | 3 cloves garlic (minced) |
| 192 g | 1 1/2 cups frozen peas and carrots (do not thaw) |
| 14 g | 1 tablespoon unsalted butter |
| 100 g | 2 large eggs (lightly beaten) |
| 555 g | 3 cups cooked, chilled white rice* |
| 64 g | 1/4 cup low-sodium soy sauce |
| 9 g | 2 teaspoons toasted sesame oil |
| 450 g | 3 green onions (chopped) |
Method: 7 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Without a doubt, one of the best recipes on the internet!! This came together so easily and the flavor is excellent. I will be making this for the 2nd time in a week tomorrow. Thank you so much for sharing this recipe.” — a cook, 5.0★
“Love this so easy fried rice. Chilling the rice overnight was new to me and it really made the dish better. I used frozen "antioxidant blend" vegetables for more variety.” — a cook, 5.0★