Know what’s on your plate
Chicken fried rice
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 173 kcal —
- Protein 7.3 g 15%
- Carbohydrate 27 g 10%
- Fat 3.7 g 5%
- Saturated fat 0.7 g 3%
- Fibre 0.9 g 3%
- Sugars 0.5 g —
- Sodium 359 mg 16%
- Cholesterol 32 mg 11%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 20 µg 2%
- Vitamin C 3.2 mg 4%
- Vitamin D 0 µg 0%
- Vitamin E 0.17 mg 1%
- Vitamin K 2.4 µg 2%
- Thiamin (B1) 0.02 mg 2%
- Riboflavin (B2) 0.05 mg 4%
- Niacin (B3) 1.7 mg 11%
- Vitamin B6 0.06 mg 4%
- Folate (B9) 7 µg 2%
- Vitamin B12 0.06 µg 3%
- Choline 14.6 mg 3%
Minerals
- Calcium 12 mg 1%
- Iron 0.5 mg 3%
- Magnesium 12 mg 3%
- Phosphorus 73 mg 6%
- Potassium 100 mg 2%
- Zinc 0.83 mg 8%
- Copper 0.08 mg 9%
- Selenium 10.6 µg 19%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 173 | 7.3 g | 27 g | 3.7 g |
| 1 × 1 cup | 198 g | 343 | 14 g | 53 g | 7.2 g |
| 2 × 1 cup | 396 g | 685 | 29 g | 106 g | 15 g |
| ½ × 1 cup | 99 g | 171 | 7.2 g | 27 g | 3.6 g |
| 3 × 1 cup | 594 g | 1028 | 43 g | 159 g | 22 g |
| 4 × 1 cup | 792 g | 1370 | 58 g | 212 g | 29 g |
Similar foods
- Pork fried rice179 kcal / 100 g
- Beef fried rice178 kcal / 100 g
- Meatless fried rice174 kcal / 100 g
- Rice white with soy-based sauce ns as to fat117 kcal / 100 g
- Brown rice with vegetables and soy-based saucens as to fat105 kcal / 100 g
- White rice with soy-based saucefat added117 kcal / 100 g
- Chow mein or chop suey ns as to type of meat no noodles83 kcal / 100 g
- Brown ricefried with meat & vegetables205 kcal / 100 g
Questions about Chicken fried rice
Why is cold rice best for chicken fried rice?
Chilled rice is drier, so the grains fry separately instead of turning soft and sticky. Cook the rice ahead, spread it in a shallow dish to cool quickly, then refrigerate it; break up any clumps before it goes into the wok.
How do you stop chicken fried rice from going soggy?
Use a very hot wok or wide frying pan, and fry in batches if it is crowded. Add the cold rice after the chicken is cooked, stir-fry until hot, then add soy sauce around the edge of the pan so it sizzles rather than soaking the rice.
When should you add the egg to chicken fried rice?
Push the rice and chicken to one side, pour beaten egg into the clear space and scramble it until just set, then mix it through. You can also cook the egg first and return it to the pan at the end.
How long does chicken fried rice keep in the fridge?
Cool it quickly, ideally within an hour, and refrigerate in a covered container. Eat it within 24 hours, and reheat it only once until steaming hot throughout.
Can you freeze chicken fried rice?
Yes. Cool it quickly, portion it into airtight containers and freeze promptly; thaw it in the fridge and reheat until steaming hot throughout. Don’t refreeze rice that has already been thawed.
What vegetables go well in chicken fried rice?
Diced carrot, peas, spring onions and finely chopped cabbage cook quickly and keep their shape. Add firmer vegetables before the rice, and stir in spring onion near the end for a fresher flavour.
What can you use instead of chicken in fried rice?
Use diced firm tofu, prawns or extra vegetables; cook them separately first, then toss them through with the rice. For a quick version, leftover roast chicken works well—shred it and add it near the end to heat through.
Is chicken fried rice different from vegetable fried rice?
Chicken fried rice includes chicken, while vegetable fried rice relies on vegetables and may contain egg instead. Chicken fried rice has 7.3 g of protein per 100 g, compared with 2.69 g in vegetable fried rice.
Source: FNDDS (USDA) 58150320 · per 100 g · carbohydrate per EU label, fibre excluded
