Chicken Fried Rice

Take-out, fake-out chicken fried rice is so easy to whip up yourself that you won’t need to call for take-out!

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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?

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5 from 1 vote

Take-Out, Fake-Out: Chicken Fried Rice

By: Julie Chiou

Chicken fried rice is so easy to whip up yourself that there is no need to call for take-out!

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Ingredients 

½1x2x3x

• ▢ 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.

Notes

Adjust soy sauce/soy vay to your liking. Add more if you like it more salty, don’t add as much if you don’t like things salty. Taste test before you pour it all in! Everyone’s salt preference is different.

You can make this with whatever meat you like (pork, turkey, beef, etc.) or make it vegetarian with no meat at all.

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Nutrition

Serving: 1Serving, Calories: 249kcal, Carbohydrates: 24g, Protein: 16g, Fat: 9g, Fiber: 2g, Sugar: 2g

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