Italian Chicken Fried Rice & A Giveaway


In an never-ending quest to expand my horizons in the kitchen, I’ve begun experimenting with different oils and vinegars in my cooking. There are just only so many recipes that can be made until you begin using items outside of your comfort zone. Sure there is some trial and error involved, but there is with any learning process. For me, it’s worth it.

So when I was contacted about testing out a bottle of Nakano’s Seasoned Rice Vinegar, I was thrilled. Read this description and I think you’ll agree that it is a product ripe for experimentation.

NAKANO Seasoned Rice Vinegars are naturally brewed, fat & gluten free and have a sweet, light flavor that dresses up any dish. Simply splash it on everything from salads to pasta to meat and vegetables. Enjoy the unique variety of distinctive flavors, only from NAKANO: Seasoned, Roasted Garlic, Basil & Oregano, Red Pepper, Pesto, Balsamic Blend and Italian Herb.

As the description states, the flavor is light and understated, but still strong enough to impart a unique taste to whatever you toss it with. I received a bottle of Basil & Oregano Rice Vinegar and we enjoyed it tossed with some sliced cucumbers and tomatoes. I was anxious to cook with it though and so I came up with the idea of doing an Italian Fried Rice dish, replacing the usual soy sauce with some rice vinegar.

It turned out SO delicious. In fact, the kids all agreed that it was the best rice dish I’ve ever made.

Italian Chicken Fried Rice

  • 1 T. olive oil
  • 1 lb. boneless, skinless chicken breast, cubed
  • 4 cloves garlic, diced
  • 1 medium zucchini, diced
  • 1 medium yellow squash, diced
  • 1 1/2 c. frozen chopped spinach
  • 1 t. salt
  • 1 t. lemon pepper
  • 4 c. cold, cooked rice
  • 2 eggs, beaten
  • 2 T. fresh basil chiffonade
  • 1/2 c. diced fresh tomatoes
  • 1/4 – 1/3 c. NAKANO Basil & Oregano Rice Vinegar, to taste

1. Heat olive oil in a large skillet. Add cubed chicken and cook until browned and fully cooked. Remove with a slotted spoon and set aside.

2. Add the garlic, zucchini and squash to the skillet. Cook for 3 minutes. Add the spinach, season with salt and lemon pepper and cook an additional 2 minutes.

3. Stir in the cold rice, adding a little more olive oil if necessary. Cook until rice begins to crisp, about 5-8 minutes, stirring frequently. Make a well in the center of the skillet and pour in the beaten eggs. Scramble eggs until cooked. Stir to combine with the other ingredients.

4. Remove from heat and add basil and fresh tomatoes. Stir in rice vinegar, starting with 1/4 cup and adding more to taste as desired. Serve warm.

*** GIVEAWAY ***

Want to try this recipe out for yourself or just do a little experimenting in your kitchen? Then I have a great giveaway for you.

  • A bottle of NAKANO Seasoned Rice Vinegar
  • A $25 Visa gift card
  • A NAKANO coupon and recipe booklet

To enter the giveaway, choose one of the 3 following options and then leave a comment letting me know.

  1. Sign up for the NAKANO SPLASH Recipe Club to receive a free monthly e-newsletter featuring great recipes and tips. ~OR ~
  2. Visit the NAKANO website then come back and tell us what your favorite Splash tip is. ~ OR ~
  3. Post a link to your favorite NAKANO recipe.

I will randomly select one winner on Sunday, September 12 at 10 pm EST.

Full disclosure: Nakano provided me with a $50 gift card and a bottle of Seasoned Rice Vinegar for this campaign.

45 thoughts on “Italian Chicken Fried Rice & A Giveaway

  1. It looks and sounds wonderful. I am signing up for the recipe club. I cannot wait to start receiving the e-mails.

  2. The Red Pepper Vinegar looks delicious. I like their tip for using it as a base for tangy BBQ sauce! Thank you for the chance to try it!

  3. I love the Rice Vinegars! Use them all the time. I signed up for the recipe club. Can’t wait for more wonderful ways to use it.
    Thanks for a great website!

  4. I signed up for the recipe club. It looks like a really good product. I’m ready to get out of my comfort zone and start experimenting! Thanks!

  5. I love onions so I love the idea of using the tip on using the natural rice vinegar on the onion slices: “Brush over thick-sliced red onions and drizzle with olive oil; season with salt and pepper. Grill or pan-fry until slightly browned and softened. Serve with grilled meats or chicken.”

  6. I’ve signed up for the newsletter…..
    Thank you for your interest in Mizkan Americas Inc. You will receive your Splash E-Newsletter very soon!

  7. I like the idea of using the balsamic vinegar on fruit. I’ve got some in the refrigerator right now and have hardly used any of it. Thanks for the incentive!

  8. I signed up for the newsletter. I love trying new oils and such, too. I’m looking forward to some new ideas!

  9. The tip about stirring the garlic flavor into Boston Baked Beans is very interesting…not something I would have thought to try!

    This would be a fun new thing for our family!

  10. This tip looks really interesting to me. I would never have thought to eat an avocado this way:

    Cut a ripe avocado in half and remove pit. Pour seasoned rice vinegar into each half and eat with a spoon.

  11. I love marinating Boneless Chicken With Basil & Oregano Seasoned Rice Vinegar and Olive Oil. It is great on the grill!!

  12. I find myself constantly returning to your website when I am making my menu plans. I cannot thank you enough for all you do! BTW I signed up for the NAKANO recipe email, cannot wait. I hope you will be adding some to your website as well? I am adding your rice recipe to my menu planning next week with some grilled fish

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