Grammy's Kitchen · Fried Rice · Ground Chicken Fried Rice
One of 120 fried rice recipes we measured
16 cooks on www.eatingonadime.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| fat | 4% | 4% |
| protein add | 61% | 30% |
| vegetables and beans | 17% | 27% |
| aromatics | 61% | 29% |
| salt | 0% | 0% |
| egg | 20% | 20% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound Ground Chicken |
| 27 g | 2 tablespoon sesame oil |
| 27 g | 2 tablespoon vegetable oil |
| 128 g | 1 cup frozen peas and diced carrots blend |
| 150 g | 3 large eggs (lightly beaten) |
| 740 g | 4 cups cooked rice |
| 48 g | 3 tablespoon soy sauce |
| 3 g | 1/2 teaspoon salt |
| 2 g | 1 teaspoon pepper |
| 450 g | 3 green onions (sliced) |
Method: 7 steps, published by www.eatingonadime.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“It's a good base for chicken fried rice but without adding way more ingredients (more sesame oil, soy sauce, pepper, garlic salt), it's kind of bland. It was good once I added way more of those things!” — a cook, 4.0★
“Quick and easy to make, very flavorful. We enjoyed it very much. I have already added it to my favorite 30 minute suppers list.” — a cook, 5.0★