Kick Ass Chicken Fried Rice

So I am totally hooked on Thai Fried Rice right now. It is like my favorite lunchtime meal on the weekends. In such, it was only natural that I wanted to try to take on this recipe myself.

I have to be honest, this did not quite turn out as well as I had hoped. Something went a little wrong with my rice; it was a little mushy. I tired to be all fancy, and cook the recipe in a wok instead of just a regular old skillet. I think this is what ultimately led to the mushy rice. The wok wasn’t quite big enough. ANYWAY, definitely will try this recipe again, as it was super good!

What You’ll Need

3-4 Tbsp. Butter

2 Eggs, whisked

1 Bag of Frozen Peas and Carrots

1 Small Onion or Shallot, diced

3 Cloves of Garlic, minced

Salt and Pepper

4 cups of Cooked Basmati Rice

3 Green Onions, sliced

4 Tbsp. Soy Sauce

2 Tsp. Oyster Sauce

2 Cups of Cooked Chicken, shredded

2 Tbsp. Sriracha

1/2 Tsp. Sesame Oil


As always, I like to prep everything up ahead of time. As you will see, the recipe calls for cooked chicken and rice. I got my rice boiling right away, and began working on the chicken. For ease and simplicity, I used a rotisserie chicken for this recipe. So all I needed to do was shred the meat and set it aside. Dice the onions, mince the garlic, slice the green onion, etc.

Next, melt some of the butter in a large skillet, and scramble the eggs. Sit aside, and add some additional butter to skillet. Add the frozen veggies, onion, and garlic to the skillet. Add some salt and pepper to taste, and sauté for about 5 minutes or until tender. Add in the remaining butter and stir until it melts completely. Immediately add in the rice, green onions, soy sauce, and oyster sauce and stir well. Cook for about 3 more minutes, stirring often to fry the rice ( I think this is where I had wok issues).  Add the chicken and eggs, stirring well. Lastly, add the sesame oil and sriracha. Stir well, and serve warm.


As I said above, this recipe was really good; it had great flavor. My rice was just very mushy. I think cooking the recipe in a skillet as opposed to a wok would help me with this. I had never cooked in a wok before, and maybe just got in a little over my head; imagine that.




3 thoughts on “Kick Ass Chicken Fried Rice

  1. josiesvoice says:

    To prevent mushy rice, try the standard ratio of 1 cup of rice is to 2 cups of rice as a starter.Also watch out for cooking time—-rice can burn very easily at the bottom. once you see the rice boil over,shut the oven and let the rice settle in with the boiling water. Cover with a lid over the boiling pot with rice and let it set for at least 15 minutes. Then flake it with a fork.The rice will come out firmer and it gets better with texture after 1 day. By then, it will be much easier to cook it into a fried rice.


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