Chicken Fried Rice is a budget friendly healthy dinner that I have been making for years. I have also made this recipe with leftover pork and just vegetables. You can use instant rice but I prefer to cook long grain rice before hand and leave it in the refrigerator for a quick meal.
I first found this recipe in my Taste of Home Light and Tasty 2006 Annual Recipe Cookbook.
Stove Top
Recipe serves: 4
Serving size: 1 ~ 1/4 cup
Total time: 20~30 minutes
Equipment to make your life easier
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices.
Pantry & Spices
-
1 pound butter
-
olive oil
-
soy sauce
Grocery
-
1 - onion
-
1 - bulb of garlic
-
1 - small piece fresh gingerroot
-
1 - large chicken breast
-
1 - bag brown or white rice
-
1/2 dozen eggs
-
1 - bag frozen vegetables 12 oz
Let's prep!
Ingredients
Prep
Ingredients
| 1/2 teaspoon butter |
| 3 eggs |
| 1 teaspoon olive oil |
| 1/2 teaspoon pepper |
| 1/2 teaspoon kosher salt |
| 1 small onion, chopped |
| 1 garlic clove, minced |
| 1 teaspoon fresh ginger, minced |
| 1 cup frozen vegetables |
| 2 cups cooked shredded chicken |
| 3 tablespoons soy sauce |
| 3 cups cold cooked rice |
Prep
- Gather all of your ingredients and measuring tools
- Dice 1 onion then place in a small prep bowl
- Mince 1 clove of garlic and place in a small prep bowl
- Mince 1 teaspoon of fresh gingerroot and place in the same prep bowl as garlic
- Measure 3 tablespoons of soy sauce and place in a prep bowl
- Crack 3 eggs in a small bowl then whip them together; set aside
- Grab your bowl of cooked rice and place next to stove
- Grab your bowl of cooked chicken and place next to stove
Let's cook!
- Complete the prep from the prep tab above.
- Heat pan with 1/2 teaspoon of butter then add the eggs. Sprinkle with salt and pepper. Keep moving the eggs around the pan until they are scrambled then remove from the pan on a plate. Set aside.
- Add 1 teaspoon of olive oil to the pan along with the diced onion, 1/2 teaspoon salt and 1/2 teaspoon of pepper.
- Cook the onions for 3-4 minutes then add the garlic and gingerroot for 1 minute.
- Add 1 cup of frozen vegetables and cook for 3-4 minutes until the vegetables are heated through.
- Add the cold rice and cook for 2 – 3 minutes
- Add the chicken and cook for 2 minutes
- Add the soy sauce then stir to combine.
- Top the mixture with the eggs. Enjoy!
This recipe can also be found in Weekly Dinners for 4 under $100 – Menu 1
