07/19/2026
Chicken fried rice
Fair is over, but you can make a healthier version yourself!
Ingredients
Chicken
* 4 large chicken breasts, cubed
* hoisin sauce
Marinade
* 6 tbsp teriyaki sauce
* 2 tbsp light soy sauce
* 1 tbsp ginger
* 1 tbsp garlic
* 1 tsp black pepper
Fried Rice
* 3 cups jasmine rice, cooked and cooled
* 1 bag frozen peas and carrots
* 1 onion, chopped
* 1 tbsp garlic, minced
* 2–3 tsp sesame oil
* 6 eggs, lightly beaten
* 2–3 tbsp light soy sauce
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Instructions
1. Marinate the Chicken
In a bowl, combine all marinade ingredients. Add the cubed chicken and toss to coat evenly. Cook immediately or refrigerate for up to several hours for deeper flavor.
2. Cook the Chicken
Heat a grill or large skillet over medium-high heat. Drizzle with a couple teaspoons of sesame oil.
Spread the chicken in a thin, even layer and cook until browned and fully cooked through.
Add 6 teaspoons of hoisin sauce, toss to coat, and cook for an additional 1–2 minutes. Remove from heat and set aside.
3. Prepare the Fried Rice
On the other side of the grill or in a separate pan, sauté the chopped onion and garlic until soft and translucent.
Add the frozen peas and carrots and cook until heated through.
4. Scramble the Eggs
Push the vegetables to the sides to create a well in the center. Pour in the eggs and scramble until fully cooked.
5. Combine
Add the cooked rice and soy sauce to the pan. Mix everything together thoroughly and cook for a few minutes until heated through.
6. Serve
For easier portioning, keep the chicken and rice separate until serving.
Each serving:
* ½ cup heaping scoop of fried rice
* 4 oz cooked chicken
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Notes
* Using cold, day-old rice gives the best fried rice texture.
* Adjust soy sauce and sesame oil to taste.
* Add extra veggies or green onions for more flavor and volume.
