Leftover chicken and white rice, is transformed in this super easy and delicious fried rice.
Growing up, there were a few meals that always made an appearance on our table, after my Mom would roast a chicken, or a turkey. There was a simple chicken/turkey spaghetti, sweet & sour chicken/turkey balls and chicken fried rice. Mom's version is even simpler than this one, since my Dad isn't a fan of soy sauce. Using leftover chicken makes this meal quick and easy. Perfect for those nights where you don't really feel like cooking, or nights where it seems you just can't slow down enough to enjoy a good meal.
Chicken Fried Rice
1 1/2 C uncooked white rice*
3 C chicken stock
3 Tbs vegetable oil
1 small onion, chopped
1 large carrot, cut into 1/4 inch thick rounds
1 head broccoli, cut into florets
2 Tbs butter
2 C leftover roast chicken (or rotisserie chicken), chopped
2-3 Tbs soy sauce (to taste)
Bring chicken stock to a boil, in a medium pot. Add in rice, stir, cover and reduce heat to low; cook according to package directions. Once rice is cooked, fluff with a fork and let cool to room temperature.
Preheat a large skillet (or wok if you have one) over medium-high, to high heat. Add in oil and once it begin to ripple add in onions, carrots, and broccoli. Sauté stirring frequently, until carrots are tender; about 5-7 minutes.
Add in cooled rice, chicken and soy sauce. Sauté everything until evenly coated with soy sauce and rice and chicken are warmed through.
Preheat a second small non stick skillet over medium low heat. In a bowl whisk the eggs and pour into the skillet. Let eggs cook, untouched until they begin to set. Using a spoon, chop and mix the eggs, into smaller pieces and add to the skillet with the rice, chicken and vegetables. Cook, mixing everything together, for another 4-5 minutes. Serve rice hot, with additional soy sauce if desired.
*3 C of leftover rice can also be used. Bring to room temperature, before adding it to the skillet.
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