4 servings

Chicken Fried Rice

This recipe is much healthier than a take-out option. Pack it with vegetables you happen to have in your fridge of freezer. Any protein will work – leftover chicken, pork, steak, shrimp and for a vegetarian option omit the egg and include tofu. Here I have suggested some ingredient options but this recipe is very flexible. You can even stir fry leftover quinoa in place of the rice.

With a little planning ahead, at the end of the week you can enjoy this easy recipe for dinner. The key to good fried rice is to make the rice a day ahead of time so it is cooked and cold before frying.

Rate this Recipe

5 from 3 votes

Ingredients

2 tablespoons canola oil divided
2 eggs
1 cup broccoli
1 large carrot
1 red pepper
3/4 cup frozen shelled edamame
3/4 cup frozen corn
4 green onions
1 tablespoon freshly grated ginger
2 garlic cloves minced
3 cups cooked rice cold from the day before (quinoa if you prefer)
2 cups cooked chicken or beef diced
3 tablespoon soy sauce or gluten free Tamari

Instructions

Finely dice broccoli, carrots and peppers.
Slice green onions and divide white and green parts.
Heat a large frying pan, brasier or wok over medium high heat. Add 2 tsp of oil and fry up your eggs, stirring to scramble and break into small pieces. Remove from the pan and set aside.
In the same pan add an additional 2 teaspoons of oil and stir fry the broccoli, carrots, peppers and white parts of the green onions for 5 minutes.
To the pan add edamame, corn, ginger and garlic and stir fry stirring constantly for another minute.
Add the final 2 teaspoons of oil along with the rice, meat, eggs and green onions. Heat though and then stir in your soy sauce and serve.
If making ahead you can pour in the soy sauce and then reheat at home or add the soy sauce after reheating.

Chicken Fried Rice