Chicken Fried Rice

Lately, I have been wanting dinners that come together quickly that also pack in a few veggies for my kids. Chicken Fried Rice is a perfect Manic Mom Meal. It can be on the table in less than 30 minutes and gets my kids to eat a few veggies.

I find that I get the best results with leftover rice. I like to make this recipe a day or two after I have made a dinner that uses rice. I will make a double batch of rice in my instant pot and save half of it for Chicken Fried Rice later in the week.

Chicken Fried Rice

2 Tablespoons Oil (I like to use coconut oil, but vegetable or avocado oil would work too.)

2 Cups Cooked Chicken (*** See note for instructions for using raw chicken.***)

3 Cloves Garlic, minced

1 12-ounce Bag Frozen Peas and Carrot Blend

2 Eggs, beaten

4 Cups Cooked Rice (I usually use short-grain brown rice, but any cooked rice will work.)

1/4 Cup Reduced Sodium Soy Sauce

1 teaspoon Sesame Oil

1-2 Green Onions, sliced for garnish

Directions

In a large skillet heat the oil over high heat until shimmering. Add the cooked chicken and let cook without stirring until the edges begin to brown and crisp. This will take 1-2 minutes.  Add the minced garlic and frozen peas and carrots. Warm through, then push the chicken and veggies to one side of the pan.

Add the eggs to the empty side of the pan and cook through, chopping into pieces with your spatula as you stir. Mix the egg and chicken together, add rice, soy sauce, and sesame oil. Stir well until warm throughout.

Serve topped with optional sliced green onions.

***Note***

You can make this with raw or cooked chicken. If you are using raw chicken, cut it into 1/2 inch cubes and cook in the oil until browned and the internal temperature is 165 degrees Fahrenheit and then continue the recipe by adding the rice.