Chicken and Asparagus Fried Rice

Chicken and Asparagus Fried Rice

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 3 to 4
Author Connie Veneracion


  • 4 to 5 cups cold cooked rice
  • meat from half a breast of roasted chicken roughly chopped
  • a bunch of baby asparagus about 12 pieces, cut into 2-inch lengths
  • 2 eggs lightly beaten
  • 2 to 3 tablespoons vegetable cooking oil
  • salt
  • pepper
  • 1 tablespoon toasted garlic bits


  • Heat the cooking oil in a wok or frying pan. Pour in the beaten eggs and cook until just set but still wet at the center. Scoop out with a spatula and transfer to a chopping board.
  • In the remaining oil, add the chopped chicken and cut asparagus. Cook over high heat, stirring, for about 30 seconds (asparagus cooks really fast and the chicken is already cooked and just needs to be reheated).
  • Add the rice. Season with salt and pepper. Cook, stirring often, until the rice is heated through.
  • Meanwhile, roll the cooked eggs and slice finely.
  • Turn off the heat, add the eggs and garlic. Toss to distribute evenly.
  • Serve the chicken and asparagus fried rice while hot.