Chicken Fried Rice


  • 1 cup long grain brown rice
  • 2 1/2 cups water
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 cup chopped onions
  • 1 cup diced bell pepper
  • 1 tablespoon finely minced peeled ginger root
  • 3 tablespoons water
  • 2 boneless, skinless chicken breasts (cut into thin strips)
  • 2 beaten eggs
  • 2-3 tablespoons lite soy sauce
  • 2 teaspoons sesame oil


  1. Add rice, salt, and water to a pot, stir once, and bring to a boil over high heat. Reduce heat to low and cover. Allow to cook for 40 minutes, untouched, or until tender and liquid is absorbed.
  2. Remove from heat and let stand for 5 minutes.
  3. Refrigerate rice until cold (Best if done overnight).
  4. Add olive oil to a large nonstick skillet or wok. Over medium heat, add chickens, onions, bell pepper, and ginger, and cook for about 4-5 minutes, until onions are translucent and chicken is mostly cooked through.
  5. Add cooked rice and water and increase heat to medium high.
  6. Push rice to one side and add beaten eggs to other side.
  7. Scramble quickly, and then toss in with rice mixture.
  8. Stir in soy sauce and sesame oil.
  9. Remove from heat.
  10. Enjoy 🙂