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Close up of a bowl of fried rice with chopsticks laying on top

Healthier Chicken Fried Rice

A healthier version of fried rice using precooked chicken and whole-grain brown rice
Course Main Course
Cuisine Chinese
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 366kcal
Author Amee


  • Wok or skillet


  • 2 eggs
  • 1 tablespoon water
  • 2 tablespoon butter I use pastured butter (Kerrygold is one of my favorites)
  • 1 cup mushrooms chopped
  • 2 cups cooked brown rice cold
  • 16 oz cooked boneless chicken breast chopped into bite-size pieces
  • 2 scallions white parts included, finely chopped
  • 1 tablespoon olive oil
  • 2 tablespoon coconut aminos or soy sauce (I prefer the flavor of the coconut aminos)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • teaspoon cayenne pepper
  • toasted sesame seeds optional, for garnish


  • In a small bowl, beat egg and water and set aside.
  • Melt butter in large wok or sauté pan over medium heat and add mushrooms.
  • Sauté mushrooms for 2 minutes, stirring occasionally.
  • Add the rice, chopped chicken, and green onion.
  • Cook, stirring often, for 6 minutes.
  • Push the rice mixture to the side of the wok or skillet and add the olive oil.
  • Add the eggs and scramble until thickened.
  • Stir the rice mixture and the scrambled egg together until combined.
  • Add coconut aminos or soy sauce, salt, black pepper, and cayenne pepper and stir until mixed thoroughly.
  • Garnish with sesame seeds and additional chopped green onions, if desired.


Serving: 1g | Calories: 366kcal | Carbohydrates: 26g | Protein: 30g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 169mg | Sodium: 676mg | Potassium: 620mg | Fiber: 2g | Sugar: 1g | Vitamin A: 414IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 2mg