This recipe for chicken fried rice comes together quickly and can be customized to use any vegetable or protein you like!
Before You Cook
- Take a minute to read through the recipe before you start.
- Wash all fresh produce and work surfaces.
- Wash your hands at the beginning and throughout the cooking process.
- Children should ask for permission before using appliances and sharp knives.
Ingredients
- 2 tablespoons vegetable oil
- 3 cups brown rice, cooked and cooled
- carrot, peeled and diced
- ½ green pepper, diced
- ½ medium onion, diced
- ½ cup broccoli, diced
- 2 tablespoons soy sauce
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 eggs
- 1 lb of cooked chicken or 14 oz canned chicken
Directions
- Wash, dice and measure all ingredients before starting to prepare the recipe
- Heat oil in a large skillet over medium heat. Add cooked rice, and cook for 5 minutes, stirring regularly. Stir in vegetables, soy sauce, black pepper, and garlic powder. Cook until vegetables are tender, but still crisp.
- Remove rice and vegetable mixture from skillet. Put on a clean plate. Break 2 eggs into a small bowl, and beat with a fork. Reduce heat to medium low. Add the eggs to the skillet, and scramble.
- Once the eggs are cooked, add vegetables and rice back to the skillet, and mix. Add cooked chicken, and stir until thoroughly heated.
- Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Makes 4 servings.