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Southern Plate Classics


  • 1 cup instant brown rice
  • 5 teaspoons vegetable oil, divided
  • 4 large eggs, lightly beaten
  • 2 boneless skinless chicken breasts, cut into ¾ – inch pieces
  • 1 teaspoon garlic salt, divided
  • 1 tablespoon dark sesame oil (or peanut oil)
  • ½ cup frozen green peas
  • ½ cup shredded carrot
  • ¼ cup sliced green onion
  • 3 tablespoons soy sauce
  • Sesame oil, soy sauce, hot sauce and garlic salt (optional)


1. Cook rice according to package directions: set aside.

2. In a large nonstick skillet, heat 2 teaspoons oil over medium heat. Cook eggs, stirring until scrambled. Remove eggs from pan; wipe pan.

3. In a medium bowl, toss together remaining 3 tablespoons oil, chicken and ½ teaspoon garlic salt. Heat skillet over medium-high heat. Cook chicken, stirring frequently, until chicken is no longer pink in the center, approximately 4 minutes.

4. Add sesame oil, cooked rice and peas to skillet. Cook over medium heat, stirring frequently, until heated through, 2 to 3 minutes. Remove from heat.

5. Gently stir in eggs, carrot, green onion, soy sauce and remaining ½ teaspoon garlic salt. Adjust seasonings to taste. Serve with sesame oil, soy sauce,  hot sauce and garlic salt, if desired.