Greek Chicken Fried Rice

Greek Chicken Fried Rice - The healthful Mediterranean ingredients you love, in this quick and easy take on chicken fried rice. |

Lately / forever, I’ve been a big fan of “snack lunches”. They typically involved a few selections of the following: kalamata olives, a small hunk of feta cheese, crackers, a few pieces of salami, clementines, a hard boiled egg, sliced tomatoes (if they’re in season), roasted beets, avocado toast, or an everything english muffin. Jeff sometimes pokes fun at me for these oddball little lunches, but they make me happy.

Greek Chicken Fried Rice - The healthful Mediterranean ingredients you love, in this quick and easy take on chicken fried rice. |

As you probably tell from the olives, feta and beets, I’m a big fan of Mediterranean flavors. I decided to take some of those favorite ingredients and turn my snack lunch into a real-deal dinner. Through my partnership with Milk Means More, I’m bringing you budget-friendly meals this month, and this Greek Chicken Fried Rice fits the bill.

Made with the same techniques of a classic Chinese fried rice (right down to the scrambled egg), this rice is packed with chicken breast, chickpeas, olives, cow’s milk feta, red onion, tomatoes and parsley. Seasoned with just a bit of lemon juice and salt and pepper, this fun, affordable meal can be on the table in no time.

Greek Chicken Fried Rice - The healthful Mediterranean ingredients you love, in this quick and easy take on chicken fried rice. |

The dairy products used in this Greek Chicken Fried Rice were produced by members of the United Dairy Industry of Michigan. For more information on UDIM and to find out why Milk Means More, please visit their website and connect with them on FacebookPinterest, InstagramYouTube and Twitter.

Greek Chicken Fried Rice

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 13 minutes


  • 2 tablespoons vegetable oil
  • 1 large chicken breast, finely chopped
  • 1/2 cup chopped red onion
  • 3 cups prepared white rice
  • 2 eggs
  • 1 cup chickpeas, drained and rinsed
  • 1/2 cup roughly chopped fresh parsley leaves
  • 1/2 cup crumbled cow's milk feta cheese
  • 1/2 cup grape tomatoes, quartered
  • 1/3 cup kalamata olives, halved
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper


  1. In wok or large skillet, heat oil over medium-high heat. Add chicken; cook until almost cooked through, stirring frequently, about 5 minutes.
  2. Add onion; cook 1 minute, stirring frequently.
  3. Add rice; cook 3 minutes, stirring constantly. Push rice to sides of wok, creating a well in center of wok. Crack eggs into well, scramble vigorously with wooden spoon; cook 2 minutes (keeping eggs in well) or until eggs are full cooked.
  4. Add chickpeas, parsley, cheese, tomatoes, olives, lemon juice, salt and pepper; cook 2 minutes or until warmed through; stirring frequently.

Home Chef Tip: Fried rice works best with day-old rice! Use leftovers from a previous night's meal, or make a batch of rice the night before. Spread the cooked rice on a small rimmed baking pan lined with parchment paper. Transfer to refrigerator and let sit, uncovered, overnight.

Making one of my recipes? Please let me know by sharing a photo on my Facebook page, or uploading to Instagram or Twitter with the tag #foxeslovelemons. It would make my day!

Disclosure: As a Milk Means More Ambassador, this post was sponsored by The United Dairy Industry of Michigan. Posts like this help me pay for the costs associated with this blog (groceries … lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.

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  1. What a beautiful dish, looks great for a meatless Monday as well (assuming you take out the chicken of course)!

  2. hmmm…this DOES sound delicious. I’m wondering how it would be with shrimp instead of the chicken. I’m guessing it would still be awesome. Thoughts??

    • I think shrimp will be FANTASTIC in this! In fact, now I want to try it that way myself. Great idea, Angela. Definitely come back and let me know how it turns out 🙂

  3. I am going to make a confession … Over the last couple years you have converted me to the “snack” lunches. Instead of full meals I have begun taking combos of cottage cheese, a clementine, chips and dip, and olives with me to work. And I love it. However, that has nothing to do with this recipe, which I thoroughly enjoyed. It reminded me of fried rice but tasted like Mediterranean food. Great job.

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