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Chicken Carrot Fried Rice

Chicken Carrot Fried Rice Recipe

Created by Garinger HS, Charlotte, NC | Latisha Williams, 2014-2016 | Edited by Delphine Remy

Yields: 6 servings | Total time: 35 minutes

A super easy fried rice you must try tonight!


  • 3/4 lb. boneless skinless chicken breasts, cubed
  • 4 Tbsp. soy sauce, divided
  • 2 garlic cloves, minced
  • 1-1/2 cups chopped fresh broccoli
  • 3 green onions, sliced
  • 2 Tbsp. olive oil, divided
  • 3 large carrots, shredded
  • 4 cups cold cooked rice
  • 1/4 teaspoon pepper


*The rice should be done or almost done*

  • Cube the chicken breast and mince two cloves of garlic.
  • Combine the chicken breast, 1 tablespoon soy sauce, and the garlic in a bowl and set aside.
  • Chop the broccoli and slice the green onions. 
  • Heat a wok over medium heat and add 2 Tbsp. olive oil, stir fry the broccoli and the green onions for about 5 minutes.
  • Add the carrots and stir fry an additional 4 minutes or until crisp and tender.
  • Remove from the wok and set aside.
  • In the same wok, stir fry the chicken in the remaining oil until it is no longer pink. 
  • Add the rice, the pepper, the vegetables and the remaining soy sauce. 
  • Stir fry until heated through. Remove from the heat and serve immediately.
Minced onion mixed with honey or olive oil is said to be the best treatment for treating symptoms or signs of acne. Cool!

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