Cherokee Tribal Food Distribution Program

Fried Rice

Fried Rice

Course Dinner
Servings 6


  • 1 large chicken breast or 1 ½ cups chopped or shredded pre-cooked chicken
  • 1 tsp sesame or vegetable oil
  • 1 tsp coconut or vegetable oil
  • 1 leek thinly sliced
  • 1 medium onion diced
  • 2 carrots diced
  • 1 stalk celery chopped
  • 4 cloves garlic pressed or finely minced
  • cup low sodium soy sauce
  • 1 pinch black pepper
  • 2 eggs
  • 3 cups long grain rice cooked
  • more soy sauce to taste
  • sliced green onions for serving


  • If you're starting with pre-cooked chicken, simply set it aside to add later. If you're starting with a raw chicken breast, heat your skillet over medium-high heat and add a small amount of oil.
  • Cut up the chicken breast into 1-inch sized pieces and season the chicken with some salt and pepper. Cook in the hot skillet until the chicken pieces are golden brown and cooked through to an internal temperature of 165°F. Remove the chicken from the pan and set aside.
  • Add the sesame oil and coconut oil (or vegetable oil) to the hot skillet.
  • Add the sliced leek, onion, carrots, celery and garlic and cook over medium heat until the vegetables are soft.
  • Add the soy sauce and pepper and stir well.
  • Add the eggs into the middle of the pan (push the veggies to the sides of the pan) and scramble them, cooking until they're just cooked through.
  • Add the cooked rice and the cooked chicken and stir everything together well over the heat until the rice absorbs the soy sauce and browns slightly.
  • Add a little more soy sauce (if desired, to taste), top with some chopped green onions.


Amount per serving
calories 534
total fat 6g 8%
saturated fat 1g 5%
cholesterol 126mg 42%
sodium 726mg 32%
total carbohydrates 82.4g 30%
dietary fiber 3g 11%
total sugars 3.4g
protein 34.1g
vitamin D 5mcg 26%
calcium 65mg 5%
iron 6mg 31%
potassium 716mg 15%
Keyword carrots, Chicken, eggs, rice

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