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.

 

 

Combine.

 

 

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.