Chicken Fried Rice

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Prep Time: 10 min Start to Finish Time: 25 min Servings: 4
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2 tbsp
oil, divided 30 mL
eggs, beaten 3
1/2 lb
chicken, cubed 225 g
1/4 tsp
salt 1 mL
2 cups
cooked and cooled UNCLE BEN'S® WHOLEGRAIN BROWN RICE OR UNCLE BEN'S® CONVERTED® BRAND RICE (cooked without butter or salt) 500 mL
2 tsp
minced ginger 10 mL
2 tbsp
soy sauce 30 mL
1 tbsp
rice wine vinegar 15 mL
1 cup
frozen corn, carrot and pea mix, thawed 250 mL
NUTRITIONAL INFORMATION per serving, 1/4 of recipe
  • Calories 302
  • Fat 13g
  • Carbohydrates 22g
  • Fibre 1.5g
  • Protein 21g


  1. Heat half the oil in a large, nonstick skillet set over medium heat. Add beaten eggs, swirling to coat the bottom of the pan. When eggs begin to set, flip and cook completely. Transfer to cutting board, roll and cut into thin strips.
  2. Increase heat to medium-high. Add remaining oil. Cook chicken with salt, for 6 to 8 minutes or until golden brown all over and cooked through.
  3. Stir in the UNCLE BEN'S® CONVERTED® Brand Rice or Wholegrain Brown Rice and ginger. Cook, stirring often, for 3 to 5 minutes or until rice is hot.
  4. Stir in soy sauce, vinegar, peas, corn and carrot medley and eggs. Cook stirring for 2 to 3 minutes or until vegetables are heated through. Serve immediately.