Chicken Fried Rice
This delicious chicken fried rice recipe gets supper on the table fast! It takes advantage of planned leftovers, using a cup of leftover meat and 3 cups of leftover rice stir-fried into a quick supper. #TexasHomesteader
Ingredients
Ingredients
- 1 cup cooked chicken I used cooked chopped fajita chicken – can use ham, beef, etc
- 3 cups chilled leftover cooked white rice – must be cold
- 1 cup chopped onion about 1 medium-sized onion
- 2 cloves garlic minced
- 3 eggs, mixed w/3 Tablespoons of water
- 2 Tablespoons butter, olive oil or bacon grease, divided (I used bacon grease)
- 2 Tablespoons soy sauce
- 1 teaspoons black pepper
- 1 8-oz bag frozen peas and carrots - about 1 ½ cups, thawed
Instructions
INSTRUCTIONS
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Add 1 Tbsp grease in a large skillet over medium heat until melted and skillet is hot.
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Add 1 cup chopped onion & 2 minced garlic cloves. Sauté until the onion is soft. Add 1 ½ cups of thawed previously-frozen peas and carrots (if using) and mix to blend. Then push the mixture to one side of skillet.
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In a small bowl, beat 3 eggs with 3 Tablespoons of water. Into the unoccupied area of the skillet add 1 Tablespoon grease. After it's melted add the mixed egg, chopping with spatula & scrambling until cooked. Then blend egg in with onion/vegetable mixture.
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Add 3 cups cold, cooked rice, 1 cup chopped chicken, 2 Tbsp soy sauce & 1 tsp black pepper. Stir-fry together about 3-5 minutes, stirring until mixture is well combined.
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Serve hot in wide bowls.
Recipe Notes
Note 1: You can use other kinds of leftover cooked meat if desired such as chopped ham or beef.
Note 2: Instead of a bag of frozen peas & carrots, you can lightly steam fresh veggies of your choice. I like chopped carrots, chopped bell pepper and/or maybe fresh green beans snapped into 3/4" pieces. Lightly steam in your microwave, drain and use in this recipe.