Chicken Fried Rice Recipe

While I’m on a cleanse this week, I’m opting to eat cleaner. I’m not striving for perfection (the marinade I used on Monday had a little sugar and this recipe uses white rice), but I am cutting out alcohol and caffeine and as many processed foods and sugars as possible for one week…or as many days as I can hold off from a glass of wine (or bourbon). I’m also eating more fruits and vegetables.

When I was meal planning for this cleanse, an obvious recipe was Chicken Fried Rice. I had intended to use brown rice because it’s cleaner, but I need to practice my brown rice making skills. The brown rice I made on Monday was crunchy, despite my following the directions perfectly. Whatever.

Fried rice. Yum. Photo courtesy of me

I love how adaptable fried rice is. It’s a good recipe to make anytime, but especially when you need to clean out your produce drawer before trash day.

Another great thing about fried rice is that the proportions are all up to you. Use as many or as little vegetables, meat, rice, and eggs as you want. I don’t measure when I make fried rice. Sometimes I opt to use less rice and have the dish be primarily meat and vegetables. Sometimes I don’t have any meat on hand, so I make vegetable fried rice. I’ve also added additional scrambled eggs when I’ve heated up leftover fried rice. You do you.


  • Vegetables–I used mushrooms, green pepper, red onion, Brussels sprouts, and peas. Use what you have and what you like. I generally use at least 2 cups of vegetables
  • Olive oil or whatever cooking oil you want to use for your vegetables and meat
  • Salt and pepper
  • Ground ginger (optional)
  • Garlic
  • Chicken or whatever meat or tofu you have (optional), about 1lb
  • Rice
  • Scrambled eggs
  • Soy Sauce–maybe 1/4 cup; depends on how much fried rice you’re making. I always make enough for leftovers
  • Sriracha (optional)
Fried rice ingredients collage, courtesy of me


  1. Make the rice. This can be done immediately before proceeding with the rest of the recipe or even a day or two in advance.
  2. I take care of all of my prep work first–diced my vegetables and cut the chicken into small bites.
  3. Heat up some olive oil (or whatever oil you want) in a big skillet. Add the meat. Again, I usually use about 1lb. Season with salt and pepper. Cook until done. Set aside on a plate.
  4. I like to scramble the eggs in a separate pan while the chicken is cooking. If multitasking in the kitchen is not your thing, scramble the eggs either before or after the next step.
  5. Add more olive oil to the skillet, then add your vegetables. Season with salt and pepper, ground ginger, garlic and/or any other seasonings you like. Saute until they’re still a little crisp-tender.
  6. Add the meat, eggs, and rice to the big skillet. I do this in batches so that it’s easier to mix everything together and doesn’t lead to me accidentally flipping half of it onto the counter.
  7. Add soy sauce and Sriracha. Mix everything well. Keep on the heat until the soy sauce is all absorbed.

That’s it. Super easy. Super good. And it’s even better when you’re eating cold spoonfuls of it out of the fridge the next day.