All recipes
Chinese
Better-Than-Takeout Chicken Fried Rice
Day-old rice, ripping heat, and a coconut-aminos finish — wok-shop flavor, fraction of the oil.
478Calories
39.2gProtein
51.1gNet carbs
6.1gFiber
9.1gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
2¾ cups (500 g) cooked brown rice, day-old and cold
500 g
2 large chicken breasts (350 g), diced small
350 g
⅝ cup (150 g) liquid egg whites
150 g
¾ cup (120 g) frozen peas
120 g
1 large carrot (100 g), diced fine
100 g
4 green onions (40 g), whites and greens separated
40 g
3 cloves garlic, minced
9 g
1½ tsp (6 g) grated ginger
6 g
3⅓ Tbsp (50 g) coconut aminos
50 g
2 tsp rice vinegar
10 g
2 tsp (8 g) toasted sesame oil, divided
8 g
oil spray
4 g
Method
- Everything prepped and within arm's reach before the pan goes on — fried rice is a 10-minute sprint, not a stroll.
- Sear the diced chicken in a misted wok or wide skillet over the highest heat until browned and just cooked, ~4 minutes. Push to one side.
- Scramble the egg whites hard on the empty side, chopping them into ribbons as they set.
- Add half the sesame oil, then carrot, peas, onion whites, garlic, and ginger — 90 seconds, keep it moving.
- Crumble in the cold rice, breaking clumps with the spatula edge, and let it sit untouched 60 seconds to toast before each toss. Two or three rounds of this builds the 'wok' flavor.
- Ring the coconut aminos and vinegar around the pan edge so they sizzle, toss through with the last of the sesame oil and onion greens, and serve.
Nutrition facts
Per serving.
Calories478
Total fat9.1 g
Total carbohydrate57.2 g
Dietary fiber6.1 g
Net carbs51.1 g
Protein39.2 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
Keep cooking
