I love making my own takeout because I can control what I put into it and keep it on the healthier side. One of my favorite at home “takeout” meals to make is chicken and veggie fried rice. The best thing is, it can be made with leftover chicken and veggies that I usually have hanging around in my fridge. It’s economical, healthy, and a one bowl dinner that comes together in minutes. I like to toss chicken into it to up the protein content, but you can easily keep this vegetarian. It’s a beautiful way to use up leftovers and a dish the entire family will enjoy.
Easy Chicken Fried Rice
The MOST delish way to use up your leftovers for a yummy family dinner.
- canola oil: 3 tablespoons
- red onion, finely chopped: 2 tablespoons
- garlic, minced: 1 large clove
- leftover veggies of any kind, finely chopped (I used carrots, broccoli, and bell peppers.): 1½ cups
- leftover cooked white rice (I like to use jasmine.): 2 cups
- eggs, beaten: 2 large
- soy sauce: ¼ cup
- leftover chicken, diced small: ¾ cup
- parsley or scallions: to garnish (optional)
Step 1: Preheat oil in a large non-stick skillet over medium heat.
Step 2: Add in onions, garlic, and chopped veggies. Sautee just until you start to smell the aroma of the onions and garlic, about 1 minute.
Step 3: Add the rice to the pan, and stir to combine.
Step 4: Make a well in the center of the rice, and pour in the eggs. Stir constantly to cook eggs. Once the eggs have cooked through, stir them into the rice.
Step 5: Pour in soy sauce and stir in chicken. Garnish with scallions/parsley and enjoy.
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