Yum

Wednesday, May 7, 2014

Chicken Fried Rice

Leftover chicken and white rice, is transformed in this super easy and delicious fried rice.

Hun... What's for Dinner? | Chicken Fried Rice- 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.

I start by cooking my rice early in the morning and let it cool and dry all day. That's what gives this fried rice an awesome almost crunch to it. The kids really love that I put eggs in this. The first time I made it, Queenie looked quite skeptical about rice with scrambled eggs. Then she took one bite and declared it amazing. Mr.B who isn't a big rice eater, loves this rice and I love frying it up again the next day, for lunches. 


Hun... What's for Dinner? | Chicken Fried Rice- Leftover chicken and white rice, is transformed in this super easy and delicious fried rice.



Chicken Fried Rice
printable version

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
3 eggs
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.


This recipe is being shared at these AWESOME linky parties

See Ya in the Gumbo                                                  Time to Sparkle
In & Out of the Kitchen                                               Totally Talented Tuesday
Marvelous Mondays                                                    Two Cup Tuesday
Melt in Your Mouth Monday                                       What's Cookin' Wednesday
Share Your Stuff Tuesday                                            Cast Party Wednesday
Treasure Box Tuesday                                                 Wonderfully Creative Wednesdays
You're Gonna Love It
Block Party
Create LINK Inspire

4 comments:

Joy said...

I love, love chicken Fried Rice, and yours looks wonderful! I'm so glad you linked it up with Treasure Box Tuesday- shared on Google+ today! :)

Cindy @ Hun... What's for Dinner? said...

Thank you so much for sharing Joy!!

Michelle Meche said...

Fried rice is a great way to use leftovers. I've never tried it with chicken--sounds good! Broccoli too. For some reason, I haven't made fried rice in a very long time.
Thank you for linking, Cindy.

Diane Balch said...

Can't wait to make this for my Asian food loving son. I hope your'e bringing this by foodie friday today. http://www.simplelivingeating.com/2014/05/chicken-with-raspberry-glaze-braised.html