Weeknight Chicken Fried Rice By Kelly Miller • April14,2015 • Updated January 4, 2022 • 5 Comments 589 7 Jump to Recipe This quick skillet meal is filled with chunks of chicken, brown rice, peas, red pepper, and packed with flavor. This healthy, high protein meal will be a winner with your family!     I have to be honest with you. Lately, we’ve been ordering out. Like A LOT of ordering out. Luckily my morning sickness (read: ALL DAY sickness) has been getting a bit better, but it’s still been hard to actually smell food cooking – which is really difficult when you have a food blog to run! I’m finding though that a few staples I can definitely handle: sandwiches, soups, baked potatoes, and rice all fit the bill. One night I literally just made myself some rice with soy sauce. Not the healthiest meal, but it worked for me!  With this Weeknight Chicken Fried Rice recipe in your back pocket, there is NO NEED to order takeout when you’re in a pinch for dinner! Plus, this dinner is nutritious and high in protein – something I wouldn’t mind at all serving my family. I used liquid egg whites in this dish to give it that classic fried rice egg texture. You can find it in the refrigerated dairy section of the supermarket, at my Walmart they were on the shelf right above the fresh eggs in cartons. This is such an awesome dinner for a busy weeknight! Use leftover chicken and rice to cut even more corners if you’re super low on time. I love dinners like this! Here are some more of my favorite weeknight meals:  Mexican Pot Pie     Broccoli Cheddar Tuna Noodle Casserole     Skillet Pineapple Chicken   Weeknight Chicken Fried Rice Weeknight Chicken Fried Rice recipe using chicken breast, egg whites, sesame oil, peas, brown rice, and soy sauce. No ratings yet Print Pin Rate Course: DinnerCuisine: AmericanKeyword: recipe for chicken fried rice Prep Time: 15 minutes minutesCook Time: 35 minutes minutes Servings: 4 servings Calories: 334kcal Author: Kelly Miller Ingredients▢ 2 cups water▢ 1 cup extra long grain brown rice or use leftover cooked rice▢ 3 tablespoons low sodium soy sauce▢ 1/4 teaspoon Thai style chili sauce or Sriracha▢ 1 tablespoon sesame oil▢ 1/2 lb boneless skinless chicken breasts cut into 1/2 inch pieces▢ 1/2 cup finely chopped red bell pepper▢ 1/4 cup finely chopped green onion▢ 3/4 cup frozen peas thawed▢ 1 cup liquid egg whites InstructionsBring water and rice to a boil in 2-quart saucepan. Reduce heat to low. Cover saucepan with a tight fitting lid. Cook rice over low heat for 35 minutes or until rice is tender.Meanwhile, in small bowl stir together soy sauce, and chili sauce; set aside.Heat oil in 12-inch nonstick skillet over medium-high heat. Add chicken. Cook chicken, stirring occasionally, until chicken is no longer pink.Add red bell pepper and green onion. Cook, stirring constantly, for 3 to 4 minutes or until vegetables are tender.Add cooked rice and thawed peas. Continue to cook, stirring constantly, for 3 minutes. Reduce heat to low. Stir in soy sauce mixture.With wooden spoon, push rice mixture to sides of skillet, making large hole in center of skillet for preparing egg. Pour AllWhites egg whites into center of skillet. As egg starts to set use wooden spoon or spatula to slowly stir egg until eggs are set. Stir rice mixture into egg. Serve immediately. NutritionCalories: 334kcal | Carbohydrates: 43g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 595mg | Potassium: 458mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1362IU | Vitamin C: 37mg | Calcium: 32mg | Iron: 3mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 589 7
Kristen says April 14, 2015 at 8:45 pm This recipe looks amazing – I've been craving chicken fried rice! I just had a question regarding the Thai chili sauce, is this sauce spicy? If so, is there a substitute I can use to make it less spicy? Thanks! Reply
Allison Throckmorton says April 15, 2015 at 1:09 pm Yum! I like using egg whites for little egg muffins for breakfast. 🙂 Reply
Kelly @ Mostly Homemade Mom says April 15, 2015 at 2:15 pm Kristen, it's spicy. I actually made a 2nd batch of this and omitted the chili sauce, and it was wonderful without – though it did lack some of the tang. I made it up for it with an extra soy sauce drizzle on mine. Hope that helps! Reply
Diana Grindel says April 16, 2015 at 5:47 am Yummy !! Chicken fried rice .. I am going to assume you can substitute steak, shrimp, crab or pork also ? Thanks for the recipe that will be tomorrow night's dinner ! Reply
Kristen says April 16, 2015 at 6:09 pm Thanks for responding to my question Kelly! I'll try making it without the chili sauce and just add in some extra soy sauce. I'm so excited to make this 🙂 Reply