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20-minute Chicken Fried Rice

Quick and easy budget-friendly, high protein, soy free dinner that can be made in 20 minutes or less. Chicken Fried Rice is awesome for meal prep or busy weeknight dinners.
Course Main Course
Cuisine Chinese
Diet Gluten Free
Prep Time 5 minutes
Cook Time 16 minutes
Servings 4
Calories 389kcal
Author Lauren
Cost $8.58 / $2.15 per serving


  • 2 lb Boneless, Skinless Chicken Breasts, sliced into half-inch by 2-inch strips ($5)
  • 2 teaspoons Sesame Oil (divided) (.22¢)
  • 2 cups frozen peas and carrots blend ($1)
  • 3 green onions chopped (.25¢)
  • 2 cloves garlic, minced (.20¢)
  • 4 cups long greain rice, cooked (.45¢)
  • 2 teaspoons fresh ginger, peeled and grated (.25¢)
  • 1 large egg, lightly beaten (.20¢)
  • ¼ cup Coconut Aminos ($1)
  • Salt and freshly ground black pepper (.01¢)


  • PREPARE: In a large non-stick skillet, heat the sesame oil over medium-high heat. While the oil heats, season chicken generously with salt and pepper*
  • COOK THE CHICKEN: When the oil is hot and shimmering, add the chicken and stir frequently to brown on all sides and cook completely through, about 5 minutes. Remove the chicken from the skillet to a plate and cover to keep warm.
  • COOK THE VEGGIES: With the heat still on medium-high heat, heat the remaining oil in the same skillet. Once the oil is hot, add peas and carrots, green onions and garlic. Saute 1-2 minutes, stirring constantly.
  • ADD THE EGG: Once the vegetables are soft and the onion and garlic is fragrant, reduce the heat to medium-low. Using a wooden spoon or spatula, move the vegetables to the outside edge of the skillet and pour the beaten egg in the center of the pan. Allow the egg to sit and cook for about 30 seconds before stirring throughout the vegetables.
  • COMBINE EVERYTHING: After the egg is completely cooked and distributed throughout the vegetables, return the chicken and rice to the skillet and pour the coconut aminos over the top of everything. Stir to evenly season the dish. Add additional salt and pepper if necessary.


  • Only lightly season the chicken with salt and pepper if you're using soy sauce and not coconut aminos


Serving: 1.5cups | Calories: 389kcal | Carbohydrates: 36g | Protein: 41g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 125mg | Sodium: 628mg | Potassium: 379mg | Fiber: 3g | Sugar: 4g | Vitamin A: 24IU | Vitamin C: 11mg | Calcium: 6mg | Iron: 10mg