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Chicken Fried Rice

Updated: Jan 12

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Who doesn't love chicken fried rice? I know I do. But I also know how challenging these recipes can be. That's why it is so much easier to order out then to make your own. Until now!

I know Asian food gets a bad rep for what ingredients go into it. That is why I opt to making it from scratch, at home, in your kitchen! I get to choose what goes in and what stays out.

This recipe will work well with a wok. However, I didn't have one, so I used my 15 inch cast iron skillet. And it worked great. You can find it here.

If you are in the market!




3 Tablespoons Avocado Oil

1 lb chicken breast, cut into bite size pieces

5 Tablespoons coconut aminos (you can use soy sauce if you prefer)

4 Tablespoons butter

2 teaspoons fresh lemon juice

salt to taste

pepper to taste

1 whole white onion, diced

1 cup frozen mixed vegetables, corn & carrots

2 large eggs

2-3 cups cooked rice

sesame seeds, optional


  1. In a large skillet or wok, warm 2 tablespoons of oil over medium-high heat. Once oil is hot, add chicken. add 2 tablespoons of coconut aminos, 1 tablespoon butter, 2 teaspoons fresh lemon juice, salt and pepper to skillet. Cook chicken until no longer pink and browns nicely.

  2. Transfer cooked chicken to bowl and set aside.

Fried Rice

  1. Heat 1 teaspoon of oil in skillet over medium heat. Add diced onion and frozen vegetables. Sauté until onions are almost translucent.

  2. Make room in skillet. Crack eggs into skillet and scramble with spatula until cooked through.

  3. Add rice to skillet and 3 tablespoons of butter. Stir frequently and cook 5 minutes. Next stir in 3 tablespoons coconut aminos.

  4. Last, stir in chicken, salt and pepper. Cook until everything is well combined.

  5. Garnish with sesame seeds.

This is my favorite coconut aminos I use.

Check out my instagram reel with my Chicken Fried Rice

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