Skip the Takeout Chicken Fried Brown Rice is a healthier chicken fried rice recipe made in one skillet with cooked brown rice, everyday veggies, reduced-sodium soy sauce, and your choice of cooked chicken. I came up with this concoction back in my grad school days. Let’s just say it has never disappointed anyone.
Healthier Chicken Fried Brown Rice Recipe (Skip the Takeout!)
‘Skip the Takeout’ recipes should always include the words easy, affordable, and healthy.
What makes this chicken fried rice recipe all of those things? Well, I made a list…
~ Using leftover rotisserie chicken is cost-effective and always delish!
~ Brown rice packs more nutrients than the white rice (nothin against white rice tho!)
~ All the peas, carrots, and corn…we need ALL the veggies we can get!
~ Gluten-free friendly (GF soy sauce, tamari or Bragg Aminos – you choose).
~ Reduced-sodium friendly (you’re in control of your sodium, not the restaurant).
~ No MSG, added sugar, fat, etc. (once again, you choose).
~ Dinner in 30, dudes!
Since this recipe relies on cooked rice and cooked chicken, we just add those items to our meal planning efforts…so we eat fried rice at least once a month.
Learn how to make Chicken Fried Rice (or any fried rice) and skip the takeout from now on!
Here’s my elevator pitch for how crazy easy this is [see full recipe below]:
1. Heat oil in a skillet.
2. Scramble the eggs and set them aside.
3. Sauté raw veggies (garlic, onion, carrots).
4. Fold in other ingredients…cooked chicken, cooked rice, frozen peas, cooked eggs, and seasonings.
5. Heat until warmed…then feed your ARMY!
For this recipe, I often use rotisserie chicken which, as meal by itself, probably isn’t so healthy.
This is why we make is such a small part of any recipe and flood it with healthy ingredients.
It’s the 80/20 rule…so, we never eat a whole rotisserie chicken by itself. We always turn it into other things.
Check out my other rotisserie chicken recipes:
Ingredients you’ll need for this chicken fried rice recipe:
- canola oil and sesame oil
- green onion
- frozen peas
- frozen corn
- cooked rice (white or brown)
- rotisserie chicken breast
- reduced-sodium soy sauce
- black pepper
Kitchen tools I use for all Fried Rice:
- chef knife
- cutting board (to chop onions)
- Microplane fine grater (to grate garlic)
- 5 quart nonstick skillet or wok
- silicone spatula or wooden spoon
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I’m a monthly recipe contributor on Amanda’s Cookin’ recipe site and originally published this recipe there in May 2017.