Being a busy family of 8, there are only a few nights a week that we are all home for dinner. Meals that are quick, healthy and can be eaten on the run are often what is necessary for my adult, teenage and kindergarten crew alike.
This tasty fried rice is the perfect option for those nights when errands and ranch chores bump up against social and school activities. Its so easy to customize with what’s in the refrigerator drawer or fresh from the garden and then throw in a little chicken or sauteed beef to boost the protein.
My ravenous crew? Always digging for leftovers of this dish the next day. We usually triple the amounts listed below.
*Note-Prep the rice a day ahead and cool in the fridge overnight. This helps to keep the rice from getting gooey as you stir fry.
Chicken Fried Rice
2 Tblsp olive oil
2 tsp sesame oil
1 finely chopped red pepper
1 diced yellow onion
2-3 cloves garlic, crushed or finely minced
4 cups cooked white and/or brown rice
16 oz mixed vegetables (we typically use frozen peas and carrots)
2 cups chopped cooked chicken, or thinly sliced cooked beef sirloin
1/4-1/2 cup soy sauce
2 Tblsp rice wine vinegar
1 Tblsp fish sauce (if desired- adds a richness and depth of flavor but can be omitted)
2 well beaten eggs
In a large skillet over medium high, heat oils until slightly shimmering. Add pepper and onion and saute until onion is soft and pepper is crisp tender. Add garlic cloves and rice.
Stir in chicken, peas and carrots, soy sauce and rice vinegar. Saute to combine and then push to the sides of skillet, leaving an open space in center.
Add whisked eggs to center of skillet and allow to set for 1-2 minutes.
Stirring gently, combine eggs with rice mixture until eggs are fully cooked.