Last updated on February 23, 2019 by Liza Hawkins
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!