Tested till perfect Quick Chicken Fried Rice

Quick Chicken Fried Rice

Pack frozen cooked chicken and plan to serve this meal on the first or second night of travel. If you have refrigeration, precook the rice and freeze for easy carrying.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 tsp 2tspbutter
  • 1 1oniononions, chopped
  • 1 cup 1cuplong-grain rice
  • 1 cup 1cupsliced celery
  • 1 1carrotcarrots, chopped
  • 2 tbsp 2tbspsoy sauce
  • 1 1sweet red peppersweet red peppers, diced (optional)
  • 1 can (12 oz/341 mL) 1can (12 oz/341 mL)corn kernels, drained
  • 2 2boneless chicken breastboneless chicken breasts, cooked and slivered
  • salt
  • pepper
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In saucepan, melt butter over medium heat; cook onion for 2 minutes or until softened. Add 2 cups (500 mL) water; stir in rice, celery, carrot and soy sauce.

Cover and bring to boil; pull pot to edge of fire or reduce heat to low. Cook for 15 to 20 minutes or until rice is tender and liquid absorbed, adding up to 1/2 cup (125 mL) water if pot boils dry too soon.

Add red pepper (if using), corn and chicken; cover and let stand for 5 minutes or until heated through. Season with salt and pepper to taste.

Nutritional Information Per serving, about:

cal 330 pro 19g total fat 4g carb 55g
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