Grammy's Kitchen · Fried Rice · Easy Chicken Fried Rice
One of 120 fried rice recipes we measured
4 cooks on www.lecremedelacrumb.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| liquid | 32% | 0% |
| fat | 0% | 4% |
| protein add | 486% | 30% |
| vegetables and beans | 61% | 27% |
| aromatics | 21% | 29% |
| egg | 14% | 20% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 3600 g | 2 boneless skinless chicken breasts (pounded to 1/2 inch thickness) |
| salt and pepper (to taste) | |
| 240 g | 1 cup chicken broth |
| 740 g | 4 cups cooked white rice |
| 14 g | 1 tablespoon sesame oil |
| 150 g | 1 white onion (diced) |
| 454 g | 16 ounces frozen peas and carrots |
| 100 g | 2 eggs |
| 85 g | 1/3 cup soy sauce |
| 0 g | 1/4 teaspoon ginger |
| 8 g | 3 teaspoons garlic powder |
| 3 g | 1 teaspoon chili powder |
Method: 3 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Love this recipe! Great way to add some protein in an already delicious dish.” — a cook, 5.0★