A College Kitchn: Chicken Fried Rice


I can't help it; I love No Thai. I love the steaming, greasiness of it. I dream of heading there after class to pick up that black takeout box of pad thai or pad see ew. It's so convenient; it's so cheap; it's so good. After a long day in the library, No Thai's fried rice is the perfect, no-effort dinner.

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Whether it's from a mall food court, a busy airport, or the local restaurant,  I have always been a sucker for quick Chinese food. Growing up in a small Midwestern town, Chinese takeout was sometimes the most exotic food I could get my hands on. As a kid, I would actually make my mom purchase Ramen for me to eat because I just enjoyed it so much. I'm not proud of little me.  

But now I've grown up, and my tastes have grown up, too. Fried rice is a well known staple and favorite, and (I can't say it enough) incredibly easy for just about anyone to make. The other great thing about fried rice is how versatile it is: you can add more ingredients, take some out, and trust your culinary instinct. Nearly any vegetable or protein tastes better on a mosaic of fried rice.

So tonight, while you're heading home from the library and you see those blue florescent lights calling to you, or you're sitting at home itching for some take out, resist the No Thai urge. Instead, head to the kitchen and try it for yourself! 

Chicken Fried Rice


  • 1 large carrot, chopped
  • 1/2 an onion, chopped
  • 1/4 cup frozen peas
  • 4 mushrooms, chopped
  • 2 cloves of garlic, minced
  • 1 lg chicken breast, cut into pieces
  • 2 eggs
  • 1/2 c. rice, cooked
  • 3 tbs. oil (vegtable, olive, or sesame)
  • Soy sauce to taste


  1. Prepare rice as instructed. (Usually I add a tbs of butter to the water while cooking). Set Aside
  2. Combine carrot, onion, peas, mushrooms and garlic into large pan or wok, saute over medium heat. Add chicken after cooking for a few minutes, sauteing untill cooked through.
  3. Move contents in pan to one side. On the empty side crack two eggs and scramble, keeping separate. Once scrambled and cooked, mix with the rest of the pan.
  4. Add rice to pan as well as soy sauce to taste. Don't be afraid to be generous with the amount you use.
  5. Cook for another few minutes then remove and serve.