Weeknight Chicken Fried Rice

10 Minutes To A Take-Out Family Favourite

Weeknight Chicken Fried Rice

When we first started including the kids in our take-out Chinese food order we always started with Chicken Fried Rice. While we have since expanded their palate to include many more items, Chicken Fried Rice still remains a family favourite. But on busy weeknight dinners sometimes it's too complicated and too time consuming to dig out the take-out menu and actually coordinate what everyone wants to order so when I have leftover chicken in the fridge I will often whip up this homemade version.
Simply sauté vegetables.
Scramble your eggs.
Add chicken, rice and soy sauce.
Cook and serve.
3 cups cooked white rice
3 tbsp. sesame oil
1 cup frozen vegetables (like peas and carrots)
1 small onion, chopped
2 cloves garlic, minced
2 eggs, beaten lightly
1 cup cooked chicken, diced or shredded (use this method or a store-bought rotisserie chicken).
1/4 cup soy sauce
In wok or large sauté pan, heat oil over medium-high heat. Add garlic, onion and vegetables. Sauté until softened (approx. 3-5 minutes).
Reduce heat to medium-low, add eggs to one side of pan (see photo above) and cook until eggs are scrambled.
Add rice, chicken and soy sauce and sauté until combined (approx. 2-3 minutes).
Looking for other recipes to make with leftover cooked chicken? Try my Freezable Chicken Taquitos, my Fresh Chicken Rolls and my Asian Chicken Peanut Butter Noodles.
Adapted from Life As A Lofthouse.

Slow Cooker Shredded Chicken Recipe

Your Solution For All Those Recipes That Call For Pre-Cooked Chicken

Slow Cooker Shredded Chicken Recipe

This recipe for Slow Cooker Shredded Chicken is your solution for all those recipes that call for pre-cooked chicken. As an added bonus you can big batch cook or you can freeze into the portions you need for recipes like:
Simply toss all ingredients into slow cooker.
Cover with chicken broth and water.
Cook on low and go about your day.
When cooked, shred and use as desired.
Chicken breasts (fresh or frozen)
2 stalks celery, with leaves and all
2 cloves garlic, peeled
1/2 box chicken stock (approx. 450g)
Water to cover (approx. 2-3 cups)
  Spray slow cooker with non-stick cooking spray.
  Add chicken breasts and top with celery and garlic.
  Add chicken broth and enough water to cover chicken.
  Cook on low for 8 hours.
  When cooked, remove chicken breasts and shred using two forks. Discard cooking liquid.



Slow Cooker Beef Dip Recipe

A Restaurant Favourite Turned Into A Five Ingredient Simple Weeknight Meal

Slow Cooker Beef Dip Recipe

You know when you've been married long enough to someone that you know exactly what he's going to order at a restaurant with a quick scan of the menu? Well my husband and I have been married for ten years and I can pretty much guarantee you that I can choose each one of his restaurant meals with perfection within a 30-second glance of any restaurant menu.

8 Secrets To A Happy Marriage

One of hubby's regular restaurant favourites is beef dip and for the last ten years I've left it at that — a restaurant favourite. I mean, who wants to spend all that time cooking a roast only to shred it into pieces and throw it on a bun? Not me. Until now because this Slow Cooker Beef Dip Recipe is so easy you can make it any day of the week.

Simply toss the onions and garlic into your slow cooker.

Add the roast, a few more onions and your mushrooms.

Pour in the beer and the beef broth, switch on the slow cooker to low and get on with your day.

Just before dinner, butter your buns and toast in the oven.

Cover with shredded beef, onions and cheese and throw it back in the oven for 5-6 minutes.

Enjoy (and serve the mushrooms on the side!)


2-4 lb Beef Roast (I always buy the cheap kind when slow cooking)
1 lg. onion, sliced into rings
2 cloves garlic, peeled
1 package of mushrooms (optional—I just like to serve them on the side)
1 900g package low sodium beef broth
1 can/bottle of beer
4-8 crusty buns
4-8 slices of cheese (I used mozzarella)

  Spray slow cooker with non-stick spray.

  Add 3/4 of onion slices and garlic to bottom of slow cooker.

  Place roast on top of onions and top with remaining onions and mushrooms (if using).

  Pour beer and beef broth over roast and vegetables and cook on low for 8 hours.

  Before serving, slice buns in half and butter both halves. Place open buns on baking sheet and bake in pre-heated 350F oven for 3-5 minutes (until golden/toasted).

  Meanwhile, remove beef from slow cooker, slice and/or shred. Place beef on top of toasted buns and top with onions and cheese. Return to oven for 3-5 minutes until cheese is melted.

  Serve with au jus from slow cooker and mushrooms on the side.

Looking for a few of my husband's other favourite meals? Try my Easiest Baked Pasta You'll Ever Make Recipe, my Sausage and Red Wine Rigatoni Recipe, my White Cheddar And Ale Soup Recipe and my Slow Cooker French Onion Soup.