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Chicken Fried Rice

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Skip the take-out and make homemade Chicken Fried Rice instead! This recipe tastes better and is healthier than take-out, is kid-approved, and can even go in a lunchbox the next day!

Chicken Fried Rice


  • 1 ½ pounds chicken breasts, cut into ½ inch cubes
  • ¼ to ⅓ cup teriyaki sauce
  • 1 Tablespoon sesame oil
  • ¼ white onion, diced
  • 12 oz. package frozen peas and carrots, defrosted
  • 2 cloves garlic, minced
  • ¾ teaspoon fresh ginger, finely minced
  • ¼ cup green onions
  • ⅛ teaspoon white pepper
  • ⅓ cup reduced-sodium soy sauce
  • 2 cups cooked white rice (such as Texmati or Basmati), prepared according to package directions, then cooled in the fridge if time allows


  1. In a large pan over medium-high heat, add cut up chicken and stir in teriyaki sauce.
  2. Cook the chicken until it is no longer pink and the teriyaki sauce has reduced and cooked back into the chicken.
  3. Transfer the chicken to a plate.
  4. Turn the heat down to medium and add 1 Tablespoon of sesame oil to the pan.
  5. Add the onion and cook for 1-2 minutes, scraping any brown bits from the pan.
  6. Add the carrots and peas and cook for 1-2 more minutes or until they are tender.
  7. Add the garlic, ginger, green onion, and white pepper and cook until fragrant, being careful not to burn the garlic.
  8. Add the chicken and cooked rice to the pan.
  9. Pour soy sauce on top and mix well.
  10. Garnish with a few green onions.

Recipe Tags

*Our family prefers fried rice without egg, but if you like egg in yours, I recommend scrambling them first and then adding them at the end so that the egg keeps its yellow color.

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