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Take-out, fake-out chicken fried rice is so easy to whip up yourself that you won’t need to call for take-out!
It’s been over two years since Jason and I bought our first home together and I’m really happy with how everything is slowly (finally) coming together. The first room I finished was my office, then it was our bedroom, then the man-cave, and now, our living room is finally almost there. It’s really true when they say you can’t do it all at once. Because of my personality, I hate when things are half-done and works in progress, so I always wanted to just buy everything at once and decorate it all. Yeah, totally doesn’t work that way. You can’t just drop thousands of dollars at once (well, I guess you could if you’re a millionaire) and find the right decor in one day. Totally takes time.
We bought a console table this weekend and I’m having a blast decorating it. HomeGoods is the place to be for vases, baskets, and all things decorative. It’s CHEAP too! I swear I could go to West Elm or Pottery Barn but why bother when HomeGoods has everything!
Also, really random but I’m really digging Sara Bareilles lately. Her stuff is so relaxing and happy and I feel in a much better mood whenever I listen to her. I bought her newest CD and obviously “Brave” is a great song (such motivating words!) but my favorite right now is this song. It’s so catchy!
Okay so, you totally don’t need to order take-out for chicken fried rice. I’ve been making my own (including this meatless version) for as long as I can remember and this was also a staple growing up. It’s seriously so stinking easy. You’re just wasting money by ordering out. It probably takes them $2 to make it and you’re paying $10. Also, my batch makes a ton so you can have it for days! Mmm chicken fried rice for lunch and dinner – I can get behind that, can you?
Take-Out, Fake-Out: Chicken Fried Rice
Ingredients
- 2 large chicken breasts, diced into 2-inch cubes
- 2 teaspoon vegetable oil
- ½ large onion, diced
- 3 cloves of garlic, minced
- 1 ½ cup (273 g) frozen mixed vegetables, thawed
- 3 large eggs
- 3 cups (474 g) cooked white rice, preferably a day or two old
- ⅔ cup (158 ml) low-sodium soy sauce OR teriyaki sauce
Instructions
- In a large skillet, brown diced chicken on both sides and until chicken is cooked through. Remove from skillet and set aside.2 large chicken breasts
- In the same skillet, add vegetable oil over medium-high heat. When oil is hot, add onion and garlic. Cook until softened and fragrant, 3-5 minutes.2 teaspoon vegetable oil, 1/2 large onion, 3 cloves of garlic
- Add the frozen mixed vegetables and cook until warmed through then add the eggs, breaking them apart like scrambled eggs in the skillet. Turn down the heat to medium-low and add the cooked chicken.1 1/2 cup (273 g) frozen mixed vegetables, 3 large eggs
- Finally, add the cooked white rice and break it apart while stirring in the skillet.3 cups (474 g) cooked white rice
- Drizzle the soy sauce over the rice and continue to toss until all the rice and ingredients have been coated.2/3 cup (158 ml) low-sodium soy sauce OR teriyaki sauce
- Serve and enjoy! Store in an airtight container in the refrigerator for up to 1 week.
I made this Friday night, it was really good!!
Remember the good old days when you could look up a recipe without the mindnumbing want to stick a fork in your eye history of the writers first coffee table. wow what a nightmare just to fry rice!
Remember the good old days when mothers taught their children that if you don’t have something nice to say, to not say it at all? How mindnumbing it must be for you to scroll down with your mouse. What a nightmare it is to scroll! I feel for you.