Grammy's Kitchen · Fried Rice · Chicken Fried Rice
One of 120 fried rice recipes we measured
It ranks #1 of 120 for grain distinctness among the fried rice recipes we compared. 13 cooks on www.kitchensanctuary.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 | 0% | 4% |
| protein add | 0% | 30% |
| vegetables and beans | 0% | 27% |
| aromatics | 0% | 29% |
| egg | 0% | 20% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 tbsp oil ((neutral oil such as avocado oil)) |
| 150 g | 1 onion (peeled and diced) |
| 120 g | 1 red bell pepper (deseeded and finely chopped) |
| 6 g | 2 cloves garlic (peeled and minced) |
| 115 g | 115 g (2/3 cup) frozen peas |
| 250 g | 250 g (2 cups) cooked shredded/sliced chicken |
| 7 g | 1/2 tbsp sesame oil |
| 800 g | 800 g (4 cups) boiled and cooled long-grain rice (this is about 1 1/3 cups (300g) of dried rice that has been boiled in water) |
| 100 g | 2 eggs |
| 32 g | 2 tbsp dark soy sauce |
| 2 g | 1/4 tsp salt |
| juice of 1/2 a lemon | |
| 75 g | 1/2 bunch of spring onions/scallions (chopped) |
Method: 10 steps, published by www.kitchensanctuary.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Beautiful - reminded me of my time in Singapore in the Sixties at the Macan stalls on the roadside. The only thing missing is the copious quantities of diesel fumes which were served freely. I would point out though that re-heating should be done in a wok NO” — a cook, 5.0★
“This was delicious. It will definitely be my go-to recipe for fried rice. So easy and so flavorful. The only change I made was to double the soy sauce amount. Thanks for sharing.” — a cook, 5.0★