Chicken and Mushroom Fried Rice

    45 mins

    A simple way to use up leftover chicken, as well as leftover rice.

    279 people made this

    Serves: 6 

    • 1½ cups raw white rice
    • 15g butter
    • 2 skinless, boneless chicken breast fillets, diced
    • salt to taste
    • 2 eggs, beaten
    • 60g mushrooms, sliced
    • 2 spring onions, chopped
    • 1 tablespoon (15ml) soya sauce, or to taste

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Cook rice according to packet instructions. Let cool. (Or use leftover rice straight from the refrigerator.)
    2. Heat butter in a large frying pan over medium-high heat. Add chicken and brown. Season with salt to taste then set chicken aside.
    3. In the same pan, scramble the eggs then add the rice, stirring to brown. Add chicken, mushrooms, spring onions and soy sauce to taste.

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    Reviews in English (222)


    As with others, I used basmati rice and added the peas. One hint for getting the rice to brown: after cooking it (I use a steamer), allow the rice to cool completely before frying it. I found this technique in another fried rice recipe and it really makes a difference.  -  31 Aug 2003  (Review from Allrecipes US | Canada)


    One of the best things about fried rice is there is no wrong way of making it. You can pretty much put whatever you want in it. I always use Peas, carrots, and onions for my veggies. And whatever meat i have on hand.. Diced ham is always good, or shrimp. chicken, Or whatever meat you have left over, and eggs of course. It always turns out best if the rice is @ room temp. when cooking.Prevents it from getting mooshy on you. Even letting the rice set overnight.I always use a lil bit of soy sauce and salt as well.I have experimented with diff. grains of rice. I find that the short sticky rice, set at room temp. works the best. Unless you like the "fall apart" type of fried rice, then use long grain. The choice is yours Have fun  -  27 May 2006  (Review from Allrecipes US | Canada)


    This fried rice was awesome! I served it with General Tsaos Chicken, so I ommited the chicken and mushrooms. The frying of the rice is an exercise in PATIENCE. It takes quite a while, and you may have to add more butter. Using white rice that has been refridgerated for 24 hours is key! Also, we used 4 eggs, 'cause we like them. I mixed them up in a bowl and poured them directly over the rice during the end of cooking/frying. Perfect! My brother is from NYC and said it was just as good as any take out in the city!!!!!  -  23 Jan 2006  (Review from Allrecipes US | Canada)