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Bruce Bradley's delicious Chicken Fried Rice uses brown rice and 100% real ingredients with lots of veggies!

Chicken Fried Rice

Bruce Bradley
4 from 1 vote
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dinner
Cuisine Chinese
Servings 8 cups


  • 3 tablespoons oil
  • 1/2 pound chicken boneless, chopped into small, bite-sized pieces or strips
  • 1 egg
  • 3 1/2 cups cooked brown long grain rice
  • 3 tablespoons soy sauce
  • 1/2 teaspoon white pepper
  • 2 green onions chopped (reserve half for garnish)
  • 1/2 medium onion chopped
  • 1/2 cup peas
  • 1/2 cup carrots chopped
  • 1 cup fresh bean sprouts optional


  • 1 tablespoon soy sauce
  • 1 tablespoons rice wine rice vinegar, or white wine
  • 1/2 tablespoon tapioca starch arrowroot, or cornstarch


  • Cook brown rice and cool. I usually make mine the night before.
  • Mix together marinade in a bowl.
  • Chop chicken and add to marinade. Mix and coat chicken completely. Let marinate for at least 30 minutes.
  • Heat 1 tablespoon of oil in wok. Stir-fry chicken for 3-4 minutes or until cooked. Remove from wok and set aside.
  • Beat egg. Add 1/2 tablespoon of oil to the empty wok you just cooked your chicken in. Stir in beaten egg and scramble. Break into small pieces and when cooked, remove and set aside on the same plate with your cooked chicken.
  • Heat 1 1/2 tablespoons of oil in the same wok. Add onions and stir-fry until translucent. Add half the green onions, carrots, and peas and cook for about 3 minutes.
  • Add rice and stir until the rice is separated and thoroughly heated.
  • Add soy sauce and white pepper. Mix well. Finally add in the cooked egg, chicken, and bean sprouts (optional). Stir until well blended.
  • Serve and garnish with remaining green onions.


We recommend organic ingredients if possible.
It should come as no surprise that there's a ton of sodium in soy sauce. There's still a lot in this recipe, even though I've tried to ease it back from what your typical take-out version might serve up. So, as you're transitioning, feel free to add soy sauce to taste and cut it back slowly over time.
If you're looking for a vegetarian option, cut out the chicken and add 2 more cups of vegetables or extra-firm, browned/stir-fried tofu.
I prefer using high-temperature, cold-pressed, naturally-refined oil like avocado oil.
Did you make this recipe?Let us know how it was!