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Quick Chicken Fried Rice for Two

David Tiren of Catonsville, Maryland uses leftover chicken and rice to make this classic Chinese recipe, enhanced with soy sauce and green onions.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings


  • 1/4 cup chopped fresh mushrooms
  • 1 tablespoon canola oil
  • 1-1/2 cups cold cooked long grain rice
  • 3/4 cup cubed cooked chicken
  • 2 tablespoons reduced-sodium soy sauce
  • 1 egg, lightly beaten
  • 1 green onion, sliced


  • In a large skillet or wok, stir-fry mushrooms in oil until tender. Stir in the rice, chicken and soy sauce. Cook over low heat for 8-10 minutes, stirring occasionally.
  • Add egg and onion; cook and stir for 1-2 minutes or until egg is set.
Nutrition Facts
1 cup: 368 calories, 14g fat (2g saturated fat), 153mg cholesterol, 684mg sodium, 36g carbohydrate (1g sugars, 1g fiber), 23g protein.

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Average Rating:
  • Kimosaabe
    Oct 12, 2020

    Was not a fan. Rice was gooey and flavor bland. DEFINATELY won’t be making again.

  • elaineae
    May 12, 2013

    I will make again. Very tasty. I did start with 2 slices bacon chopped and it added more flavor.

  • jieastcott
    Jan 24, 2013

    No comment left

  • John J Kenedy
    Jan 5, 2013

    Extremely Tasty!

  • mlia
    Apr 29, 2012

    Very easy and delicious. I substituted yellow onion for green onion and just cooked it for longer.

  • krordal
    Apr 24, 2012

    No comment left

  • grjen
    Feb 2, 2012

    I was disappointed in this recipe because it didn't taste the same as this dish at my favorite restaurant. I would add other sauces to it, like maybe teriyaki sauce to enhance the flavor.

  • Aroid413
    Jun 27, 2011


  • lindsay233
    May 24, 2011

    Very easy and tastes great too. I added some frozen peas to the mix after the chicken and before the egg and onions.

  • paigerfly
    Dec 6, 2010

    No comment left