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Simple, Clean Ingredient, Chicken Fried Rice Recipe

A bowl of chicken fried rice

Prior to really changing our lifestyle, including how we eat, fried rice was one of my favorite dishes. We loved going to Hibachi & Sushi restaurants and getting a plate full of fried rice. Chicken fried rice, shrimp fried rice, steak fried rice, if it had fried rice in it, we would order it.

Then we gave up gluten, dairy, corn, soy and many other inflammatory foods. This meant at many restaurants fried rice was out of the question and at others, it just didn’t hit the spot like it did before.

We are starting to really get into the groove of this full time RV lifestyle and that includes trying to food prep weekly to make mealtime a little less stressful. For some reason, anytime I get back into food prepping, rice becomes a staple in our home.

Could it be because it is so simple to cook a large batch in the instant pot? Could it be that my kids love it? Could it be that it is easy to pair and create different recipes with it?

Probably all of the above!

This week, my sister-in-law sent me a picture of her chicken fried rice, at the perfect time. I had just prepped a huge batch of rice and was thinking teriyaki chicken sounded good. Once I got her picture, it was decided, we would be making fried rice. And how perfect, the plan was to also prep chicken for the week!

Now, the prep of chicken never did happen, but no biggie.

The first night, the fried rice was really good, but not quite there.

The second night with some modifications, it was incredible.

Here is our Chicken Fried Rice Recipe. If you prep a large batch of rice and cut up chicken (or protein of your choice) during your food prep, it makes preparing this recipe even easier and faster!


  • 3 tablespoons butter (we use a butter alternative, whatever you typically use will work)

  • 1 onion sliced

  • 1 lb cut up chicken breast (or protein of your choice)

  • 3 cups prepared sona masoori rice

  • 2 eggs

  • 1 cup frozen peas

  • ½ cup Organic Coconut Aminos

  • Salt


  1. Melt butter on cast iron or frying pan

  2. Add onions and cook until translucent

  3. Add chicken and sauté until cooked through (we like ours a little more crispy, so we leave on until brown and crispy

  4. Push chicken to the sides of pan and add eggs to center of pan

  5. Cook eggs and scramble

  6. Add rice, frozen peas and coconut aminos to pan

  7. Salt to your liking

  8. Cook to your desired texture, again for fried rice we really like to get that crispier texture, so we leave on longer


  • Add other veggies of your liking such as carrots, peppers, green onions, etc.

  • Add garlic - this is the one thing I wish we did in the last batch and plan to add lots of it in our next batch!

Get creative and have fun!

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