Sometimes dinner takes hours to prepare, with meticulous mis en place, fifteen different steps, more pots than burners, and ingredients so expensive you wince at the check-out.
Other times, it’s the exact opposite. Like one of our weeknight must haves. A favorite of both my husband and my youngest: homemade chicken fried rice.
Its presentation? Messy. Its ingredients? Cheap. Its difficulty level? Easy.
Bonus: my chicken fried rice is often made from leftovers. LEFTOVERS. Chicken from a couple nights ago, rice from Sunday dinner, the odd green onion or two left in the crisper drawer. Chicken fried rice is like the “kitchen sink” of dinners, and I love it for that!
- 4 cups cooked rice
- 4 tablespoons peanut oil (or any high heat oil)
- 3 large eggs, beaten
- 3 tablespoons soy sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 medium yellow onion, diced
- 2 seared chicken breasts, cubed
- 3 green onions, sliced
Feel free to add other veggies in when you saute the onions: snow peas, regular peas, carrots and broccoli all work great!