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Chicken Fried Rice

Summer is a great time to do what you enjoy, like sports, activity, and work camps. I chose to take an Asian cooking camp to brush up on my skills. My coach let me join the team and I got to cook with the 7th and the 8th graders.We made a variety of foods over the week, from dumplings to teriyaki chicken. Chicken fried rice was my choice because I thought it was a balanced dish, with all the vegetables, chicken, and rice. We thought it would be nice to be accompanied by our Asian noodle salad and tapioca pudding to end a perfect summer day. I hope you like this recipe!


Serves 4-6



3 cups cooked rice (preferably made the night before)
0.8 pounds chicken
1/3 cup scallions
1/3 cup broccoli
1/3 cup carrots
1/3 cup corn
2 eggs
2 tbsp vegetable oil
3 tbsp soy sauce
Salt and pepper to taste



Shallow fry the chicken breasts and set it aside. In a large wok put the oil

and sauté the vegetables. Add the cooked chicken pieces to the vegetables. In

a separate bowl, whisk the eggs until it becomes a pale yellow color mixture.

Pour the egg mixture into a separate pan with 1 tbsp of vegetable oil.

Scrape the bottom of the pan constantly. When the egg mixture looks

scrambled, add it to the vegetables and the chicken. Add the rice in the

mixture of vegetables, chicken and the scrambled eggs and add the soy

sauce. Mix it in and add the salt and pepper to your taste. I recommend

to not add that much salt, because the soy sauce has a salty flavor. Then

you put it in a dish and its ready to be served!!

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