Takeout chicken fried rice is so yummy, but it can be so expensive and not the healthiest option.  Why not make it at home where the entire family can eat for a few dollars?

I love this stuff and frequently make it when I have random veggies hanging out in the fridge that need to be used.  It’s a great way to reduce food waste.

Want to know the secret to great fried rice?

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Use leftover rice or refrigerate it after cooking. You want the rice to dry out a bit.  It helps prevent sticking and makes terrific chicken fried rice.

Don’t feel like you have to use chicken if you don’t have any.  You can always have vegetable fried rice or even add a scrambled egg if you want some extra protein.  There’s no wrong way.

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In a large skillet, cook your chicken.

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Then cook your vegetables.

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Add your rice and chicken back to the pan and stir fry. Add your sauces to your liking and you have yourself a dirt cheap and healthy meal.

 

Chicken fried rice
Serves 4
A dirt cheap and healthy meal using leftover rice.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
455 calories
92 g
18 g
2 g
17 g
0 g
220 g
442 g
0 g
0 g
1 g
Nutrition Facts
Serving Size
220g
Servings
4
Amount Per Serving
Calories 455
Calories from Fat 16
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 18mg
6%
Sodium 442mg
18%
Total Carbohydrates 92g
31%
Dietary Fiber 4g
16%
Sugars 0g
Protein 17g
Vitamin A
93%
Vitamin C
17%
Calcium
4%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups uncooked white rice (cooked to yield 4 cups rice) Refrigerate rice.
  2. 2 cups vegetables of choice(carrots, onions, green beans, carrots, cabbage, frozen peas, etc)
  3. 1 large chicken breast, cut into bite sized pieces
  4. salt, pepper, garlic powder
  5. 3-4 cloves garlic
  6. 3 T. soy sauce or coconut aminos
  7. 1 T. fish sauce
Instructions
  1. In a large skillet cook chicken in olive oil over medium heat until no longer pink. Remove from skillet and set aside.
  2. Add vegetables to pan and stir fry until crisp tender. Add garlic the last minute.
  3. Add rice and chicken back to skillet and stir fry for a couple of minutes.
  4. Add in soy sauce and fish sauce and cook for a few minutes. Taste and adjust seasonings as needed.
Notes
  1. You may also use leftover chicken from a whole chicken. Skip the first browning step and add the chopped leftover chicken when adding the rice.
  2. Scrambled egg is another good protein source if you are looking for a meatless version.
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calories
455
fat
2g
protein
17g
carbs
92g
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