Restaurant-Style Chicken Fried Rice

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This guilt-free version of your favorite take-out dish is ready to eat in 15 minutes!

A lightened-up version of a normally calorie-rich dish, this delectable Restaurant-Style Chicken Fried Rice dish tastes restaurant-worthy, yet you don’t have to eat out of a flimsy, white, takeout container this time!

For one thing, this recipe spotlights brown rice, instead of white. This substitution carries a bunch of nutrients that deserve some recognition. These include complex carbs, essential fatty acids, and a host of incredible vitamins and minerals:

  • manganese
  • magnesium
  • calcium
  • iron
  • zinc
  • vitamin B6

Not only do these nutrients keep you full and focused, but they can stabilize blood sugar, prevent obesity, hook you up with long-lasting energy, lower stress, and boost your immune system.

Who knew the simple, cheap staple could come with so many health benefits?

But the nutritional perks don’t stop there. Your typical fried rice recipe relies mainly on white rice, vegetable oil for frying, and maybe a few frozen peas and carrots, here and there.

Here, we’ve swapped vegetable oil for sesame oil, a more nutritious, super delicious, nutty alternative used in many Asian dishes. A mere 2 tablespoons of the calcium-rich cooking oil adds a boatload of flavor without loading you up on calories.

Tasty veggies like sweet onions, tender carrots, and chewy peas join the party, adding vitamins and a splash of color to the dish.

But the addition of chicken really makes this rice meal special. By combining rice with tender, juicy chicken, the rice absorbs the meat’s vibrant and flavorful character and tastes even better than the fried rice you’re familiar with.

And you can easily modify this recipe into one that’s vegetarian-friendly by swapping the chicken out for tofu or simply subbing in more veggies.

So treat yourself to this Restaurant-Style Chicken Fried Rice dish and forget about compromising your healthy eating goals. Bon appetit!

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Restaurant-Style Chicken Fried Rice

This delicious Chicken Fried Rice rivals any restaurant in town, with healthy and tasty ingredients found in your fridge.
Cook Time 15 minutes
Total Time 15 minutes
Yield 6 people
Serving Size 1.5 cups
Course Dinner, Side Dish
Cuisine Chinese

Ingredients

  • 4 cups brown rice cooked, chilled
  • 2 cups boneless and skinless chicken breasts or thigh meat, cooked and shredded
  • 2 tablespoons sesame oil
  • 2/3 cup sweet onions diced
  • 1 cup carrots diced, frozen (thawed)
  • 1 cup peas frozen (thawed)
  • 3 to 4 tablespoons lite soy sauce optional gluten-free tamari
  • 2 eggs large

Instructions

  • Add sesame oil to a large skillet, over medium-low heat sauté onions, peas, and carrots until tender, about 10 minutes.
  • Add 2 tablespoons water to the eggs and whip with a fork. Set aside.
  • Increase temperature to medium, add chicken and rice and stir until hot. Push fried rice over to one side, add eggs and scramble. Add tamari and stir to coat rice ingredients. Enjoy!

Nutrition Information

Serving: 1.5cups | Calories: 310kcal | Carbohydrates: 38g | Protein: 18g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 91mg | Sodium: 665mg | Fiber: 4g | Sugar: 3g |
SmartPoints (Freestyle): 6
Keywords Budget-Friendly, dairy-free, Kid-Friendly, Quick and Easy

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Gale Compton

Gale co-founded SkinnyMs. with a goal to provide women with delicious recipes, fitness routines, and ways to reach their ideal weight. Gale has been featured on the Today Show in which she won a cook off for the best Lasagna. Be sure to search for her winning recipe, Skinny Lasagna Rolls.

Guided by her firm belief in healthy eating and the power of exercise, Gale has written two cookbooks and several fitness ebooks. She earned her Fitness Training Certification from, National Exercise & Sports Trainers Association. Gale loves to run with her dog Maggie and has completed numerous half-marathons.

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2 Comments

  1. Made this for my SUPER picky family tonight and they LOVED it!!! I poached two chicken breasts and that was just enough. Used up some leftover rice from earlier in the week, as well as half a bag of frozen stir-fry veggies and threw in some extra frozen peas to fill it out. My family’s only comment is to maybe use 3 eggs next time instead of 2. Other than that, this was a hit! Thank you!

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