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    Chicken fried rice

    November 12, 2016 by Tara Buss Leave a Comment

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    Jump to Recipe Print Recipe

    chicken fried rice in a green bowl

    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?

    leftover rice in a bowl

    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.

    In a large skillet, cook your chicken in some olive oil.

    chicken cooking in a skillet

    Then, remove the chicken and cook your vegetables. Any vegetables that you like will work.

    carrots and green beans cooking in a skillet

    Once your vegetables are tender, 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.

    stirring chicken fried rice

    Chicken fried rice. A dirt cheap meal.
    Print Pin

    Chicken fried rice

    A dirt cheap and healthy meal using leftover rice.
    Prep Time 5 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 20 minutes minutes
    Servings 4

    Ingredients

    • 2 cups uncooked white rice cooked to yield 4 cups rice Refrigerate rice.
    • 2 cups vegetables of choice carrots, onions, green beans, carrots, cabbage, frozen peas, etc
    • 1 large chicken breast cut into bite sized pieces
    • salt pepper, garlic powder
    • 3-4 cloves garlic
    • 3 T. soy sauce or coconut aminos
    • 1 T. fish sauce

    Instructions

    • In a large skillet cook chicken in olive oil over medium heat until no longer pink. Remove from skillet and set aside.
    • Add vegetables to pan and stir fry until crisp tender. Add garlic the last minute.
    • Add rice and chicken back to skillet and stir fry for a couple of minutes.
    • Add in soy sauce and fish sauce and cook for a few minutes. Taste and adjust seasonings as needed.

    Notes

    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. Scrambled egg is another good protein source if you are looking for a meatless version.
    « Slow cooker white chicken chili
    Homemade yogurt »

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    Tara Buss headshot

    Hi, I'm Tara! Mom, wife, and frugal living expert. I believe you can feed your family well even when money and time are tight. Let me show you how.

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