What’s better than a home-cooked meal? Let me tell you: a home-cooked meal made easy. This recipe makes use of leftover cooked chicken to create the perfect parmesan crusted fried rice. The result is delicious, hearty and healthy – what more could you ask for?
- 2 cups of cooked brown rice
- 3 eggs, whisked
- 1 tablespoon plus 2 teaspoons of vegetable oil (or coconut oil)
- 1 cup of green onions, chopped
- 2 garlic cloves, minced
- ½ teaspoon salt
– 2 cups of cooked brown rice
Now that you’ve got the rice, it’s time to heat up some oil in a large skillet. You’ll want to cook the rice until it is heated through, but not too much more than that or it will get mushy. If you have leftover cooked brown rice, this is an easy way to use up any leftovers!
You can also use precooked brown or white rice if desired–just make sure that when you reheat them before adding it into your recipe they are still warm enough so they don’t become overcooked or mushy like store-bought varieties tend to do sometimes (plus I think cooking them fresh makes all the difference).
– 3 eggs, whisked
- Whisk the eggs in a bowl.
- Add the whisked eggs to a nonstick skillet and cook until scrambled, about 3 minutes.
- Remove from heat and place on plate.
– 1 tablespoon plus 2 teaspoons of vegetable oil
- 1 tablespoon plus 2 teaspoons of vegetable oil
- Non-stick pans are great for stir-frying because they don’t absorb the oil and make the rice stick to them. If you don’t have a nonstick pan, use a regular skillet that is coated with cooking spray or butter.
- A wok is also good for cooking rice because it’s deep, which allows you to use less liquid when cooking your rice as compared to other types of pans (like cast iron skillets).
– 1 cup of green onions, chopped
- 1 cup of green onions, chopped
- 1 tablespoon olive oil
- 2 cups chicken breast or thigh meat (cooked)
- 1/2 cup frozen peas, thawed and drained
In a large skillet over medium heat, cook the green onion and oil until the onion begins to soften. Add the chicken pieces and cook for 4 minutes on each side or until cooked through. Stir in peas; cook another 2-3 minutes or until heated through but not too hot to eat comfortably. Serve immediately while warm
– 2 garlic cloves, minced
If you’re looking to add some garlic flavor to your chicken fried rice, this recipe is a great place to start. Garlic is one of the most versatile and flavorful ingredients in the kitchen—you can cook it in many ways (we like mincing and sprinkling on top), or use it as part of a sauce or marinade. It’s also good for you! Garlic helps lower cholesterol and blood pressure, reduces risk of heart disease, fights infection, boosts immune system function…the list goes on. And if all that hasn’t convinced you yet: studies show that eating garlic daily lowers the risk of heart failure by up to 25%.
So next time you make chicken fried rice at home (or order takeout), try adding minced garlic instead of powdery MSG-laden sodium phosphate seasoning packets—it’ll taste great!
– ½ teaspoon of salt
This is a very important step, because it’s what makes your chicken fried rice taste better. Salt helps the eggs cook and gives it an enhanced flavor.
– ½ teaspoon of ground ginger
Ginger is a great spice for chicken fried rice, and it’s also an excellent choice when you want to prepare stir fry. It adds a hint of sweetness that pairs well with savory ingredients like eggs and onions. Ginger can also be used in soup or stew, where its warming properties will make all your meats seem extra crispy on the outside while keeping them nice and juicy on the inside!
– 2 cups of cooked chicken, chopped or shredded
- Use leftover chicken. If you have any extra chicken in the fridge, this is a great way to use it up.
- Use rotisserie chicken. If you’re feeling lazy and don’t want to cook anything—or if your fridge is full of deli meat—you can always grab some pre-cooked rotisserie chicken from the store.
- Use a whole breast or thigh of uncooked boneless, skinless chicken breast (about 6 oz). This will give you maximum flavor with minimal effort!
- For an even faster option: Don’t skip on buying frozen pre-cooked white meat products such as thighs, drumsticks/drummettes etc., which are already cooked through but still taste delicious when added into this dish later on in its cooking process.”
– 1 cup frozen peas and carrots mix, thawed
- 1 cup frozen peas and carrots mix, thawed
- 2 eggs
- 2 green onions chopped (optional)
– ¼ cup soy sauce
Soy sauce is a salty condiment made from soybeans. It’s used in many Asian cuisines, and can be found in the Asian section of most grocery stores. Soy sauce is also used as a meat tenderizer.
- Cook the rice. Bring a pot of salted water to a boil and add your rice. Cover and cook until tender, about 15 minutes.
- Prepare the chicken: Season chicken with salt and pepper to taste; set aside for now.
- Prepare the peas and carrots: Fill a medium saucepan with 1½ cups water; add peas and carrots (separate them into smaller pieces if needed). Bring mixture to a boil over high heat; reduce heat to low or medium-low so that it simmers gently but doesn’t stop bubbling at all times while simmering—this will take approximately 30 minutes total once everything is added! Stir occasionally while cooking until tender when pierced with knife but still firm enough not fall apart when separated by hand (about 20 minutes).
1. Heat the vegetable oil in a large skillet or wok over medium heat. Add the whisked eggs and cook until scrambled – about 60 to 90 seconds. Remove from skillet and place on a plate. Set aside.
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2. Add the green onions and garlic to the same skillet and cook until tender – about 30 seconds. Add the rice, salt and ginger to the skillet and continue cooking for another 60 seconds.
- Add the green onions and garlic to the same skillet and cook until tender – about 30 seconds.
- Add the rice, salt and ginger to the skillet and continue cooking for another 60 seconds
- Turn off heat on stovetop; add chicken broth or water if needed to create a sauce consistency with your desired thickness (I use about 1/2 cup). Mix well with tongs until fully incorporated into each bowl of fried rice (if you are using frozen chicken pieces then there should be enough liquid already present in your pan after frying)
3. Stir in the chicken, peas and carrots mix, soy sauce and eggs until well mixed. Continue cooking until heated through – about 60 seconds.
- Stir in the chicken, peas and carrots mix, soy sauce and eggs until well mixed. Continue cooking until heated through – about 60 seconds.
- Remove from heat and serve immediately topped with coriander leaves or spring onions if desired
That’s it! You have now learned how to make delicious fried rice using chicken and vegetables. Let us know in the comments below if you try this recipe out yourself!