We’re big fans of easy dinners around my house, especially when it comes to busy weeknights. What’s easier than takeout? While it’s great to order every once in a while, my waistline and grocery budget don’t love having greasy Chinese food too often. That’s where this Easy Chicken Fried Rice recipe comes in handy!
It’s got all the flavors you love without the grease and added preservatives. Plus, this recipe makes enough to feed the whole family for way less than it would cost to order takeout for everyone. Let’s take a look at how quick and easy this dinner is to throw together!
Start by cooking the rice and chicken. If you want to make this dinner even easier, grab a rotisserie chicken at the grocery store and shred it up.
While the rice is cooking, heat butter up in a large skillet and toss in the veggies and spices, cooking over medium-high heat for about 5 minutes. Next, crack the eggs into the skillet and mix them in with the veggies. All that’s left to do is stir in the rice, chicken, and soy sauce.
I love this easy weeknight dinner recipe. It’s even better than takeout, in my opinion. Add this to the dinner rotation this week and see if your family agrees! Get the easy to follow recipe below.
Easy Chicken Fried Rice
Prep 15m Cook 10m
- 1 cup rice
- 3 chicken breasts, cooked and shredded
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- A dash of red pepper flakes (more if you like it spicy!)
- 1/2 cup frozen peas
- 4 carrots, diced
- 3 eggs
- 3 tablespoons butter
- 1/2 cup soy sauce
- Salt & pepper to taste
- Optional: sesame seeds & green onions
- Prepare 1 cup rice with two cups water in a rice cooker or on the stovetop.
- While the rice is cooking, heat butter in a large skillet. Add onion, garlic, ginger, peas, carrots, and salt & pepper. Cook over medium-high heat for 5-7 minutes.
- Crack eggs into pan and scramble, mixing with vegetables.
- Add rice, chicken, and soy sauce, stirring to combine. Serve hot, with a sprinkle of sesame seeds and green onions for garnish!
Recipe adapted from Rachel Schultz.