Chinese-American · dinner
Chicken and Egg Fried Rice
A fast, mild rice dish that gives the week a break from adobo and Moroccan spices, using shortcut rice and frozen veggies.
- Total time
- 20 min
- Serves
- 4
- Est. cost
- $13
Ingredients
For 4 servings
Pantry & grains
- precooked rice pouch2 package
- sesame oil1 tsp
- vegetable oil2 tbsp
Dairy & eggs
- egg4 piece
Frozen
- frozen peas and carrots12 oz
Meat & poultry
- rotisserie chicken10 oz
Produce
- garlic3 clove
- green onion1 bunch
Sauces & condiments
- soy sauce3 tbsp
Method
- 1
Microwave the rice pouches per package directions, then break up clumps with a fork. Shred the chicken and slice the green onions.
- 2
Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high. Add the frozen peas and carrots and cook 3 minutes until hot.
- 3
Push veggies aside, add the minced garlic, and stir 30 seconds until fragrant.
- 4
Pour in the beaten eggs on the empty side and scramble 1 minute until just set, then mix into the veggies.
- 5
Add the remaining oil, rice and chicken. Stir-fry 4 to 5 minutes until the rice is hot and slightly crisp in spots.
- 6
Stir in the soy sauce and sesame oil, then top with green onions. Serve right away.
Kitchen note
Set aside plain portions for picky eaters before adding green onion. Leftovers reheat well for lunch the next day.Approximate per serving: 490 calories, 29g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
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