This Greek Fried Rice has the healthful Mediterranean ingredients you love, in this quick and easy take on chicken fried rice. 

Bowl of Greek rice on blue and white striped napkin, with lemons, feta cheese and chickpeas on table.

Lately / forever, I’ve been a big fan of “snack lunches” (unless I have a leftover slice of gyro pizza, in which case I’m definitely having that).

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.

Closeup on bowl of fried rice with chicken, feta cheese, olives, tomatoes and chickpeas.

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.

I’m bringing you budget-friendly meals this month, and this Greek Chicken Fried Rice fits the bill.

What is in this Greek Fried Rice?

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 (also crucial for my Greek yogurt mashed potatoes), 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.

Bowl of Greek chicken fried rice on blue and white striped linen. Chickpeas in foreground of image.

Bowl of Mediterranean rice on blue and white striped linen.

Greek Chicken Fried Rice

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes

This Greek Fried Rice has the healthful Mediterranean ingredients you love, in this quick and easy take on chicken fried rice.


  • 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.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 444Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 127mgSodium: 519mgCarbohydrates: 52gFiber: 5gSugar: 4gProtein: 22g

Did you make this recipe?

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