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Side Dishes

Chicken Fried Rice Recipe Is Faster, Healthier and Cheaper Than Takeout — Just $1.76 a Serving

Less oil is the secret to this lightened-up twist on a classic

When it comes to takeout, chicken fried rice is a favorite at my house. And I admit, it is tasty and convenient. But it tends to be high in fat — and expensive. That’s why I’m always looking for good-for-you meals that don’t cost a fortune or sacrifice on flavor. Now, our Chicken Fried Rice recipe totally fits the bill. It’s loaded with healthy veggies! And best of all, it won’t break the bank at $1.76 per serving.

Yet truth be told, no one wants to peel and chop a lot of vegetables on a weeknight. So, to speed things up, we start with frozen stir-fry vegetables. While they keep this dish authentic, you can feel free to sub in any leftover vegetables you have on hand. And pre-cooked chicken makes it even easier. We sauté everything in a nonstick skillet with just a touch of oil. Then our 2-ingredient sauce packs such a punch, all it takes is a splash bring it all together. Give it a try and send us a comment.


4 serving

Total Time

Prep Time

Cook Time


  • 3 tsp. oil
  • 3 eggs, beaten
  • 1/4 c. soy sauce
  • 2 tbsp. Asian sweet chili sauce
  • 1 (14.4 oz.) pkg. frozen stir-fry vegetables
  • 1/2 c. frozen corn kernels
  • 4 c. cooked rice, chilled
  • 2 c. shredded cooked chicken
  • 1 scallion, thinly sliced


In large nonstick skillet, heat 1½ tsp. oil over medium-high heat; add eggs swirling to coat bottom in thin layer. Cook until set, 1–2 min.

Transfer to cutting board. Cool slightly. Roll up jellyroll style; thinly slice crosswise. Reserve.

In small bowl, combine soy sauce and chili sauce; reserve.

Coat same skillet with cooking spray. Add remaining 1½ tsp. oil; heat over medium-high heat. Add frozen stir-fry vegetables and corn; cook, stirring, until vegetables are softened, 4–5 min. 

Stir in rice, chicken and reserved sauce mixture. Cook, stirring, until heated through, 4–5 min.

Serve topped with scallion and reserved sliced eggs. If desired, serve with additional soy sauce.


  • Calories: 486 cal
  • Fat: 13 gram
  • Saturated Fat: 3 gram
  • Protein: 31 gram
  • Carbohydrate: 59 gram
  • Fiber: 4 gram
  • Cholesterol: 192 mg
  • Sugar: 7 gram
  • Sodium: 1080 mg
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