Fried Rice
Ingredients
- Canola oil28g
- Rice, brown, long grain, unenriched, raw600g
- Carrots61g≈ 1 medium
- Bell Peppers59.5g≈ 0.75 × 1 cup sliced
- Yellow Onion80g≈ 1/2 cup chopped
- Broccoli florets, frozen45.5g≈ cup, chopped or diced
- Soy Sauce36g≈ 2 × 1 tablespoon
- Spices, pepper, black1.15g≈ 11.5 × dash
- Garlic Powder3.1g≈ 1 teaspoon
- Large Eggs100g≈ 2 large
- Chicken Breast105g≈ 4 oz
Estimated Cost
- Canola oil (28g)—
- Rice, brown, long grain, unenriched, raw (600g)—
- Carrots (61g)$0.15
- Bell Peppers (59.5g)$0.69
- Yellow Onion (80g)$0.17
- Broccoli florets, frozen (45.5g)—
- Soy Sauce (36g)$0.38
- Spices, pepper, black (1.15g)$0.06
- Garlic Powder (3.1g)$0.06
- Large Eggs (100g)$0.42
- Chicken Breast (105g)$0.92
* Cost estimate based on 8 of 11 ingredients.
Prices are estimates based on Kroger grocery store data, last updated March 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Begin by washing your hands thoroughly with soap and warm water.
- 2
2. Warm the vegetable oil in a large skillet on medium heat.
- 3
3. Add the rice and stir constantly for 5 minutes.
- 4
4. Incorporate the carrot, bell pepper, onion, broccoli, soy sauce, black pepper, and garlic powder. Continue cooking and stirring frequently until the vegetables have softened.
- 5
5. Spoon the rice and vegetable mixture onto a plate.
- 6
6. Pour the beaten eggs into the empty skillet and scramble until fully set, with no liquid remaining.
- 7
7. Return the rice and vegetable mixture to the skillet and stir to combine with the scrambled eggs.
- 8
8. Add the cooked chicken pieces and stir until heated through.
- 9
9. Transfer any leftovers to a refrigerator container for storage.
Nutrition per serving
Based on 6 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.