Chicken Fried (Brown) Rice


  • 2 skinless chicken breasts
  • 2 cloves of garlic, minced
  • soy sauce to taste
  • salt and pepper to taste
  • 4 stalks of celery, sliced
  • 4 carrots, peeled and sliced
  • 1 onion chopped
  • 1/2 cup frozen peas
  • 2 eggs
  • 3 T oil
  • 1 can of sliced water chestnuts, chopped
  • 1 cup of uncooked (brown) rice, makes 3 cups, use as much or as little of the rice as you want


  1. Start cooking your rice. Follow the directions on the package of rice you are using.
  2. Peel, slice and chop your celery, carrots and onion and put aside.
  3. Heat 1 of the 3 tablespoons of oil in a skillet. Once it is hot add the celery, carrots and onion and heat until it is just barely tender. Don’t over cook it. You want it to have a little crunch still.
  4. Set the cooked veggies aside.
  5. Chop your chicken into small pieces.
  6. Heat 1 tablespoon of oil in another skillet and add minced garlic.
  7. Add the chicken to the oil and garlic. Cook until the chicken is done.
  8. Add cooked chicken to the cooked vegetable mix.
  9. Beat your eggs in a small bowl and scramble them in another small skillet with the remaining 1 tablespoon of oil. Add the eggs to the chicken/vegetable mixture.
  10. Your rice should be getting close to being done. Once it’s done add it to the veggie/chicken/egg mix.
  11. Add your frozen peas and chopped water chestnuts and heat on low for a few minutes to cook the peas slightly.
  12. Add salt, pepper and soy sauce to taste.
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