I love fried rice, chicken being one of my favorites. I have been craving fried rice for a while, and the budget hasn’t permitted ordering takeout. So I decided I’d make my own. I’ve seen many recipes that say you have to use cold rice. I’m not sure why that is, but it’s always been the one thing that prevented me from trying to make my own. I can’t plan my cravings a day ahead! So, I made two batches of this recipe at the same time – one with rice made that day and one with rice made the day before. It paired perfectly with my chicken egg foo young recipe. Here’s how I made it.
Easy Chicken Fried Rice Recipe
- 2.5 cups white rice
- 9 oz (approximately 2 cups) Perdue Short Cuts Original Roasted Chicken Breast
- 1 small onion, diced
- 2 cups frozen peas and carrots, partially thawed (I microwaved them in a bowl for 2 minutes. If you’re reading this in advance just leave them out for about 15 minutes.)
- 2 large eggs
- 1/3 cup soy sauce
- 1x Knorr Homestyle Chicken Stock (I used this since I wasn’t cooking the chicken myself I knew I wouldn’t have anything in the pan from the chicken. The dish would likely be just fine without it.)
Make the rice according to the directions on the package.
In a large frying pan saute the onion.
Add the peas and carrots to the frying pan.
Add the eggs to one side of the pan and scramble them.
Stir and mix the eggs in with the vegetables.
Continue cooking until the peas and carrots are tender and heated.
Add the rice to the pan.
Add the soy sauce and the chicken stock to the pan and stir well until the liquids are absorbed and mixed throughout all of the rice.