Recipes

Quick Chicken Fried Rice

December 30, 2022

my go-to comfort meal

I'm HEATHER!

I'm a professional organizer, wife, mom, and South Carolina native passionate about making women's lives easier. I'm so glad you're here!

hello,

For me, dinner needs to be versatile. Warm. Easy to assemble. Not to mention DELICIOUS!

This chicken fried rice is just that. I love it because I can easily make pieces of this meal throughout the week, then throw together in a pot for a warm, filling dinner than reminds me of takeout.

Making restaurant style food at home is a simple swap. All the comfort without extra ingredients you didn’t choose hiding out in there.

INGREDIENTS: QUICK CHICKEN FRIED RICE

1 Tbsp sesame oil

1 lb. boneless skinless chicken breast, diced into 1/2″ pieces

1 cup frozen peas

1 cup frozen corn

3 cups rice (or preferred grain)

3-4 Tbsp soy sauce, tamari sauce, or coconut aminos

RECIPE: QUICK CHICKEN FRIED RICE

  • Add sesame oil and chicken to a large non-stick skillet or wok. Cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. QUICK PREP TIP: If using PRE-COOKED CHICKEN, add it thawed/semi-thawed to a wok over medium heat.
  • Add the frozen veggies , and cook for about 2 minutes, or until vegetables begin to soften. Stir intermittently.
  • Add the garlic and cook for 1 minute. Stir intermittently.
  • Push vegetables to one side of the skillet. Add the eggs to the other side and cook to scramble, stirring as necessary. QUICK PREP TIP: If using PREPPED EGGS, add to the skillet.
  • Mix all ingredients in the pan together. Add the rice on top and drizzle with soy sauce evenly. Add optional salt and pepper. Stir to combine
  • Cook for about 2 minutes, or until chicken is reheated through.

EASY ASSEMBLY TIPS

Make rice ahead (stovetop or rice cooker). Store in freezer (up to 4 months) or fridge (up to 4 days).

Cook chicken in the crockpot on high 2-2.5 hrs, chop and freeze.

Make extra scrambled eggs one morning. Store in fridge till ready to use (up to 4 days).

Don’t thaw frozen veggies before cooking.

Click here for your printable Quick Chicken Fried Rice_recipe.

I hope you add this one to your list. It’s saved my life more than once and I hope it does for you, too!!

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hello,

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