Cooking and Meal Prep Recipes Restaurant Caliber Chicken Fried Rice By Dana Angelo White, MS, RD, ATC Dana Angelo White, MS, RD, ATC Facebook LinkedIn Twitter Dana Angelo White, MS, RD, ATC, is an author, registered dietitian, certified athletic trainer, and owner of Dana White Nutrition, Inc. Learn about our editorial process Updated on November 01, 2021 Medically reviewed Verywell Fit articles are reviewed by board-certified physicians and nutrition and exercise healthcare professionals. Medical Reviewers confirm the content is thorough and accurate, reflecting the latest evidence-based research. Content is reviewed before publication and upon substantial updates. Learn more. by Kristy Del Coro, MS, RDN, LDN Medically reviewed by Kristy Del Coro, MS, RDN, LDN LinkedIn Twitter Kristy is a licensed registered dietitian nutritionist and trained culinary professional. She has worked in a variety of settings, including MSKCC and Rouge Tomate. Learn about our Medical Review Board Print Dana Angelo White (298 ratings) Total Time: 25 min Prep Time: 10 min Cook Time: 15 min Servings: 6 (1 1/3 cups each) Nutrition Highlights (per serving) 353 calories 12g fat 42g carbs 19g protein Show Nutrition Label Hide Nutrition Label Nutrition Facts Servings: 6 (1 1/3 cups each) Amount per serving Calories 353 % Daily Value* Total Fat 12g 15% Saturated Fat 2g 10% Cholesterol 67mg 22% Sodium 508mg 22% Total Carbohydrate 42g 15% Dietary Fiber 5g 18% Total Sugars 6g Includes 2g Added Sugars 4% Protein 19g Vitamin D 0mcg 0% Calcium 49mg 4% Iron 2mg 11% Potassium 387mg 8% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. Making homemade fried rice is so much easier than you think and a fabulous way to use up leftover protein, vegetables, and cooked rice. Using just a few common pantry staples, you can prepare a nutritious and satisfying meal in less than 20 minutes. Preparing take-out dishes at home also helps you avoid any potential gluten in the meal. When you cook at home, you control everything that's going into your recipe, so not only can you omit ingredients that don't bode well with your system, but you can also add ingredients that provide nutrients like fiber, which may be lacking from take-out meals. This recipe, for example, is packed with veggies and swaps out out soy sauce for gluten-free tamari to make the dish celiac-friendly. Ingredients 2 teaspoons sesame oil 2 tablespoons reduced sodium gluten-free tamari 2 tablespoons rice vinegar 1 tablespoon granulated sugar 2 teaspoons cornstarch 2 tablespoons canola oil 1 large egg, beaten 8 ounces cooked chicken breast, chopped or shredded 1 cup sliced mushrooms 1 cup grated carrot 1 cup frozen peas 1 cup shredded green cabbage 4 cups cooked brown rice ¼ cup roasted and salted cashews, roughly chopped Preparation In a small bowl whisk sesame oil, tamari, rice vinegar, sugar, and cornstarch; set aside. Heat one tablespoon of oil in a large skillet or wok over high heat. Add egg and gently scramble; remove from pan and set aside. Heat remaining oil in skillet; add chicken and vegetables and cook for 2 to 3 minutes. Add sauce and cook for 2 minutes more to thicken sauce Add rice and cooked egg. Continue to cook, stirring frequently until all ingredients are heated through, about 5 minutes. Serve topped with cashews. Ingredient Variations and Substitutions Unlike soy sauce, tamari is not brewed with wheat. Look for it at your local grocery store or Asian market. It's also readily available in low-sodium varieties. If you do use soy sauce and have celiac disease or gluten intolerances, make sure to use a gluten-free brand. Instead of chicken, use leftover pork, steak, shrimp or leave the meat out for a vegetarian version. Use any type of quick cooking fresh or frozen vegetables in this recipe. Alternatives include sliced bell pepper, frozen cut green beans, chopped broccoli, or baby spinach. Look for pre packaged coleslaw mix with shredded cabbage and carrots that are cleaned and ready to cook. Cooking and Serving Tips Cook a large batch of rice in the beginning of the week for burritos and rice bowls. A few days later use what’s leftover to make this quick and healthy recipe. Rate this Recipe You've already rated this recipe. Thanks for your rating! By Dana Angelo White, MS, RD, ATC Dana Angelo White, MS, RD, ATC, is an author, registered dietitian, certified athletic trainer, and owner of Dana White Nutrition, Inc. See Our Editorial Process Meet Our Review Board Share Feedback Was this page helpful? Thanks for your feedback! What is your feedback? Other Helpful Report an Error Submit Advertiser Disclosure × The offers that appear in this table are from companies that partner with and compensate Verywell Fit for displaying their offer. These partnerships do not impact our editorial choices or otherwise influence our editorial content.