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HomeRecipesChicken Fried Rice
Chicken Fried Rice
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Not many recipes taste better using leftovers…but fried rice is one of them! A quick fry in a wok, and cold, cooked leftover rice turns nice and crispy. Use the convenience of bagged coleslaw for veg, or shred your own cabbage to save on grocery costs. 


Ingredients
2 tbsp
low-sodium soy sauce
2 tbsp
water
1 tbsp
sesame oil
1 tbsp
vegetable oil
1 lb (450 g)
boneless, skinless chicken thighs or breasts
3 cups
cold, cooked white rice
4 cups
shredded coleslaw

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (excludes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. In a small bowl, whisk together seasoning, soy sauce, water, and sesame oil. Set aside.  
  2. In Wok, heat vegetable oil over medium-high heat. Meanwhile, cut chicken into bite-sized pieces.  
  3. Add chicken to wok; stir-fry until cooked through, about 5 min.  
  4. Increase heat to high; add rice. Stir often to break up clumps and heat through, about 5 min.  
  5. Gradually add coleslaw (wok will be full). Add reserved seasoning mixture; stir-fry 3 min or until coleslaw is tender-crisp.  
Tips

Day old, cold rice works best in this recipe. It helps keep the rice grains crisp. Freshly cooked rice is more likely to be too soft and stick to the wok.

Don’t have day old rice? Make Steamer Rice—1 cup uncooked white rice makes about 3 cups, just what you need for this recipe. Don’t forget to cool it down in the fridge first!

Nutritional Information

Per serving (about 1 1/2 cups): Calories 430, Fat 15 g (Saturated 3 g, Trans 0 g), Cholesterol 75 mg, Sodium 490 mg, Carbohydrate 44 g (Fibre 2 g, Sugars 5 g), Protein 26 g.

Chicken Fried Rice
20 min
4 servings
$3.90/serving
What you'll need
Chicken Fried Rice Seasoning (Pack of 3) Chicken Fried Rice Seasoning (Pack of 3)
Chicken Fried Rice Seasoning
(Pack of 3)
79 Reviews
$13.95
Wok & Glass LidWok & Glass Lid
Wok & Glass Lid
21 Reviews
$152.95
HomeRecipesChicken Fried Rice
Chicken Fried Rice
Recipe description
Chicken Fried Rice
Share it!

Ingredients
2 tbsp
low-sodium soy sauce
2 tbsp
water
1 tbsp
sesame oil
1 tbsp
vegetable oil
1 lb (450 g)
boneless, skinless chicken thighs or breasts
3 cups
cold, cooked white rice
4 cups
shredded coleslaw
20 min
4 servings
$3.90/serving

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (excludes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. In a small bowl, whisk together seasoning, soy sauce, water, and sesame oil. Set aside.  
  2. In Wok, heat vegetable oil over medium-high heat. Meanwhile, cut chicken into bite-sized pieces.  
  3. Add chicken to wok; stir-fry until cooked through, about 5 min.  
  4. Increase heat to high; add rice. Stir often to break up clumps and heat through, about 5 min.  
  5. Gradually add coleslaw (wok will be full). Add reserved seasoning mixture; stir-fry 3 min or until coleslaw is tender-crisp.  
What you'll need
Chicken Fried Rice Seasoning (Pack of 3) Chicken Fried Rice Seasoning (Pack of 3)
Chicken Fried Rice Seasoning
(Pack of 3)
79 Reviews
$13.95
Wok & Glass LidWok & Glass Lid
Wok & Glass Lid
21 Reviews
$152.95
Tips

Day old, cold rice works best in this recipe. It helps keep the rice grains crisp. Freshly cooked rice is more likely to be too soft and stick to the wok.

Don’t have day old rice? Make Steamer Rice—1 cup uncooked white rice makes about 3 cups, just what you need for this recipe. Don’t forget to cool it down in the fridge first!

Nutritional Information

Per serving (about 1 1/2 cups): Calories 430, Fat 15 g (Saturated 3 g, Trans 0 g), Cholesterol 75 mg, Sodium 490 mg, Carbohydrate 44 g (Fibre 2 g, Sugars 5 g), Protein 26 g.