Tested till perfect Chicken Fried Rice

Chicken Fried Rice

Cook 1-1/2 cups (375 mL) more rice one night, cook extra chicken the next, and on the third night, create this completely different dish.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe3 out of 5 based on 17 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 tbsp 1tbspvegetable oil
  • 2 2carrotcarrots, thinly sliced
  • 2 stalks 2stalkscelery, sliced
  • 2 2clove garliccloves of garlic, minced
  • 1/2 tsp 1/2tsppepper
  • 3 cups 3cupscooled cooked rice
  • 3 cups 3cupscooked chicken strips, (about 3 breasts)
  • 4 4green oniongreen onions, sliced
  • 1/3 cup 1/3cuporange juice
  • 1/4 cup 1/4cupsoy sauce
  • 1 tbsp 1tbspliquid honey
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In wok or nonstick skillet, heat oil over medium-high heat; cook carrots, celery, garlic and pepper, stirring, for 3 minutes or until starting to brown. Break up any lumps of rice; add to pan. Add chicken, onions, orange juice, soy sauce and honey; cook, stirring, for 3 minutes or until liquid is absorbed.

Nutritional Information Per serving: about

cal 520 pro 38g total fat 12g sat. fat 3g
carb 63g fibre 4g chol 93mg sodium 981mg

% RDI:

calcium 12 iron 27 vit A 97 vit C 32
folate 31
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