Chicken & Poultry Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chicken Fried Brown Rice
A quick weeknight fried rice with tender chicken, peppers, peas, and nutty brown rice in a light soy glaze.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
4 steps- 1
Heat a large nonstick skillet over medium heat and add 1 tablespoon of the oil. Add the chicken, red pepper, and green onions and cook, stirring, for about 5 minutes until the chicken is cooked through. Remove to a plate.
- 2
Heat the remaining 1 tablespoon of oil in the skillet. Add the cooked brown rice and cook, stirring, for 1 minute.
- 3
Stir in the soy sauce, rice vinegar, and peas and cook another 1 minute until heated through.
- 4
Return the chicken and pepper mixture to the skillet, toss everything together until hot, and serve. (To make the rice from scratch, simmer 1 cup brown rice in 2 1/2 cups water, covered, for about 45 minutes.)
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
74/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving605
Calories
39 g
Protein
81 g
Carbs
13 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Fried rice originated in China as a thrifty way to revive day-old rice, and it traveled into North American home kitchens through Cantonese-American restaurants. This brown-rice version is a modern health-minded adaptation, swapping the usual white rice for a nuttier whole grain while keeping the classic high-heat technique. It is leftover cooking elevated into a fast, satisfying one-pan meal.
Listahan note
This version uses cold cooked brown rice for chew and a higher fiber count, and keeps the seasoning simple so the wok char and egg carry the flavor. It is built to clean out the vegetable drawer.
Technique cues
- Use cold day-old rice; fresh warm rice steams and clumps instead of frying into separate grains.
- Cook over the highest heat your pan can take and resist stirring constantly so the rice picks up toasty wok flavor.
- Push everything to the side and scramble the egg in its own space so it stays in soft curds rather than coating every grain.
Kitchen flow
- Parallel prep
- Have rice, chicken, beaten eggs, and vegetables all bowled up before you start since the cooking goes fast.
- Make-ahead
- Cook the brown rice up to three days ahead and chill it so it is fry-ready when you are.
- Leftover move
- Pack cold fried rice with a fried egg on top for a next-day lunch that needs no reheating.
- Cleanup rhythm
- It is a one-pan dish, so deglaze the hot wok with a splash of water right after plating for an easy wash.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
cold cooked brown rice
chewy whole-grain base
Purpose: Day-old brown rice fries up with a firm bite and adds fiber white rice lacks.
Handling: Break up clumps with wet hands before it hits the pan.
Adaptation: Cold white or jasmine rice fries faster and softer if you prefer.
diced chicken
protein
Purpose: Small pieces cook quickly and distribute through every bite.
Handling: Cut into small cubes and pat dry so they sear instead of steaming.
Adaptation: Leftover roast chicken or firm tofu both work in the same place.
eggs
richness and structure
Purpose: Scrambled egg adds savory richness and the classic fried-rice texture.
Handling: Beat lightly and cook in a cleared space in the pan.
Adaptation: A soft scramble of firm tofu mimics the texture for an egg-free plate.
soy sauce
salt and umami
Purpose: It seasons the whole dish and gives the rice its savory backbone.
Handling: Drizzle down the side of the hot pan so it sizzles and caramelizes.
Adaptation: Tamari keeps it gluten-free; coconut aminos lower the sodium.
green onions and frozen peas and carrots
color and freshness
Purpose: They bring sweetness, crunch, and a finishing brightness with almost no prep.
Handling: Add the vegetables to heat through and scatter the green onions at the very end.
Adaptation: Any quick-cooking leftover vegetable can take their place.
Technique notes
- Get the pan smoking hot before the oil goes in so the rice gets wok hei char instead of steaming.
- Season the chicken and cook it first, then remove it and add it back at the end so it stays tender.
- Finish with a few drops of toasted sesame oil off the heat for aroma without burning it.
Ingredient swaps
- Gluten-free direction
- Use tamari or certified gluten-free soy sauce in place of regular soy.
- Lower-sodium direction
- Cut the soy sauce by half and finish with a squeeze of lime and white pepper.
- Vegetarian direction
- Replace the chicken with extra egg or pan-crisped tofu.
Serve alongside
- Quick cucumber salad with rice vinegar
- Steamed edamame with flaky salt
- Hot and sour soup
- Jasmine tea
- Cold barley tea
- Sparkling water with ginger
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in an airtight container up to three days. Reheat in a hot skillet rather than the microwave to bring back some crispness, adding a touch of oil. It freezes for up to a month but is best fresh from the pan.
Equipment
- Carbon-steel wok or wide skillet
- Sturdy spatula
- Prep bowls for mise en place
- Rice cooker or saucepan
Make this household-aware
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Plan it in Listahan
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