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 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
- 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 frozen mixed vegetables, thawed
- 3 large eggs
- 3 cups cooked white rice, preferably a day or two old
- ⅔ cup low-sodium soy sauce OR teriyaki sauce
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- In a large skillet, brown diced chicken on both sides and until chicken is cooked through. Remove from skillet and set aside.
- 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.
- 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.
- Finally, add the cooked white rice and break it apart while stirring in the skillet.
- Drizzle the soy sauce or soy vay (if you haven't tried it, you should totally try. I've tried both variations and we love it!) over the rice and continue to toss until all the rice and ingredients have been coated.
- Serve and enjoy! Store in an airtight container in the refrigerator for up to 1 week.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.