Best Ever Chicken Fried Rice

So one of Joel and Freddie's favorite cuisines has always been Chinese. For me, not so much. I don't like the heavy, saturating sauces and it's just never set well on my stomach. I don't mind if I cook it at home because I can regulate those things. But, I've never quite been able to master it.

Then we found this delightful recipe on our new fave recipe app! It was delicious. Freddie made it all himself by following the instructions on my phone. He was like "this really is better than takeout"! #momwin

I will be sharing recipes weekly on this blog- both from the app and from the ones we try and add to our faves. But, I will be sharing even more often in our fb group. Want our Cooking Club updates? Make sure and join our JPF Family Fb Group and subscribe to our blog below.

Best Ever Chicken Fried Rice

This recipe serves 2, but if you grab the Mealime App you can change that to the correct number of family members to serve your family.


½ cup basmati rice

2 medium carrots

¾ lb chicken breasts, boneless skinless

1 egg

1 cup frozen peas (we left these out- just for Freddie's preference)

1 clove garlic

½ small bunch green onions (scallions)

½ medium yellow onion

black pepper


soy sauce

toasted sesame oil


1. Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and bring the mixture to a boil over high heat.

½ cup basmati rice
8 fl oz (1 cup) water

2. Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15 to 18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

3. Peel and mince garlic. Peel and small dice onion. Wash and dry carrots and green onions. Peel and small dice the carrots. Trim root ends and chop the onions. Measure out peas.

1 clove garlic
½ medium yellow onion
2 medium carrots
½ small bunch green onions (scallions)
1 cup frozen peas

4. Heat a skillet over medium heat.

5. Cut chicken into bite-sized pieces. Season with salt and pepper.

¾ lb chicken breasts, boneless skinless
⅛ tsp salt
⅛ tsp black pepper

6. Coat bottom of skillet with oil. Add chicken and, stirring occasionally, cook until cooked through, 2-3 minutes. Transfer to a plate.

about 1 tbsp toasted sesame oil

7. Return skillet to stove, increase heat to medium-high, and add more oil. Add garlic, yellow onion, carrots, and peas to skillet. Stir fry until tender, 2-3 minutes.

about 1 tbsp toasted sesame oil

8. In a small bowl, whisk egg.

1 egg

9. Move vegetables to one side of the skillet and pour egg on the other side. Scramble egg until cooked and mix with vegetables.

10. Uncover the rice and fluff with a fork.

11.Add rice, chicken, and soy sauce to vegetables. Stir until well combined and heated through, 1-2 minutes.

2 tbsp soy sauce

12. Remove from heat and sprinkle with green onions.

13. To serve, place fried rice in a bowl. Enjoy!

*Recipe from

Happy Cooking,


Tag us on Instagram #JPFCookingClub @JacksonPineFarm

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food, farm, + crafts

I live for free-range living and beautiful, handmade things at a frugal-mama price. I love overcast days, personal growth, and winging life and business. I believe our best days are on the horizon and joy can be found in every season.


wellness +  motherhood

I live for the messy motherhood moments. I am passionate about health and wellness, especially when it takes me to the great outdoors. I’m building a business while wiping boogies.


cultivating +  motherhood

I live for life's adventures- great and small, for travel and making memories with my family. I love audiobooks, country living, and being a mom. I am passionate about loving kids from hard places. I believe daily gratitude and morning routines are keys to life.



I love to share my adventures, stories, photos, my bucket list and my dreams with the hopes of inspiring others to chase their dreams and check off those bucket lists!


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