My oldest son has been playing t-ball this Spring and it’s killing me. We have games and practices three nights a week, at the most inconvenient times. I am always on the hunt for quick and easy dinner ideas.
One of our go-to meals is the easiest chicken fried rice you’ll ever make. I use frozen veggies and boil in bag rice to pull it together really quickly. You can really cut corners by purchasing diced chicken in the deli section. I usually grab a rotisserie chicken every other week or so, dice it, freeze it and pull it out for things like this.
I love this chicken fried rice recipe because it’s easy to pull together and only uses one pan. Plus it’s full of flavor and the kids love it. On the busiest nights I serve it up in the kids’ thermoses and they can eat it at practice or in the car. It’s oh-so-easy!
- 1 pound chicken, cooked and diced
- 4 cups Cooked Rice
- 3 tbsp Butter
- 1 Onion, diced
- 12 oz Frozen Peas and Carrots
- ½ cup Soy Sauce
- 3 beaten Eggs
- 2 Tbsp chopped green onions (optional)
- Melt butter in large non stick skillet.
- Sauté onion until transparent.
- Add peas and carrots and heat until thawed and tender.
- Push vegetables to one side and scramble eggs in other side of the skillet until set.
- Mix eggs and vegetables together.
- Add chicken and stir to mix.
- Add soy sauce and stir to mix.
- Add rice gradually to keep it from clumping and ensure it's well mixed..
- Add chopped onions (if desired) and serve