Thursday, December 23, 2010

5 of Friday (Thursday)

Since tomorrow is Christmas Eve, I wanted to post this early because I will be spending the day with family hopefully like many of you.

I made this meal one night last week. 

Even though you would normally probably think of this dish as a side item, I used it as the main entree and paired it with some applesauce since the entree already had protein (chicken), carbs (rice) and vegetables (peas & carrots).

Chicken Fried Rice


  • 1 1/2 pounds cooked/diced chicken breast (chicken tenders or chicken for stir fry work well so you have less prep time in cutting up chicken into smaller pieces)
  • 1/3 cup soy sauce (or more depending on your taste buds)
  • 1 bag of frozen peas/carrots medley
  • 6 cups cooked white rice (we typically use brown rice)
  • 2 eggs
  • Non Stick Cooking Spray* (NSCS)



  1.  Spray large skillet with non stick cooking spray.

  2. Cook diced chicken in large skillet on medium heat until brown (10-15 mins)

  3.  Cook brown or white rice as directed on bag/box.

  4. Cook frozen peas/carrots on stove top until al dente.  Drain excess water. Set aside.

  5. Cook eggs in separate skillet, scramble*.  Do not add milk.

  6. Mix all items into the large skillet where chicken was cooked. 

  7. Add soy sauce, stir. Let simmer for about 5 mins and serve.

*Don't forget to coat skillet with NSCS

Serves 6-8

This is also a great recipe for left over pork, turkey and even ham!  I know it doesn't sound as appealing Turkey Fried Rice, Ham Fried Rice...but it's all good!

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