Better Than Take-Out Fried Rice
By justapinch.com
We love fried rice! This is a quick and easy version that I believe comes from Pampered Chef.
This easy, one-skillet recipe is ready in 20 minutes and better than takeout. You’ll never be tempted again to eat rice from a flimsy white takeout container after trying homemade. To save time if you don’t have leftover rice on hand or don’t want to cook a batch, use two pouches of ready-to-serve rice. The chicken is moist and juicy and there are green onions, garlic, sesame oil, and soy sauce for layers of flavor. My favorites are the bits of scrambled eggs. It’s such an easy and healthy weeknight dinner you can whip up in no time and the leftovers are great for lunches.
If you’ve ever wanted to learn how to make fried rice, this recipe will help you in no time. I’m not sure why but I have very few rice dishes on my site. Time to change that with this easy, one-skillet recipe that’s ready in 20 minutes and better than takeout. You’ll never be tempted again to eat rice from a flimsy white takeout container after trying homemade. To save time if you don’t have leftover rice on hand or don’t want to cook a batch, use two pouches of ready-to-serve rice. Works like a charm. I don’t even bother thawing the frozen peas and carrot blend that’s mixed into the rice.
The chicken is moist and juicy and there are green onions, garlic, sesame oil, and soy sauce for layers of flavor. My favorites are the bits of scrambled eggs. Fried rice just isn’t fried rice without those coveted bits of eggs that I go searching for and devour those little treasures first.
It’s such an easy and healthy weeknight dinner you can whip up in no time and the leftovers are great for lunches.
Prep time:
Cook time:
Total time:
Yield: 2 Servings
Ingredients:
4 c rice, prepared
1/2 lb boneless chicken breast
1 c peas and carrots, frozen
1 white onion, chopped
Instructions:
By justapinch.com
We love fried rice! This is a quick and easy version that I believe comes from Pampered Chef.
This easy, one-skillet recipe is ready in 20 minutes and better than takeout. You’ll never be tempted again to eat rice from a flimsy white takeout container after trying homemade. To save time if you don’t have leftover rice on hand or don’t want to cook a batch, use two pouches of ready-to-serve rice. The chicken is moist and juicy and there are green onions, garlic, sesame oil, and soy sauce for layers of flavor. My favorites are the bits of scrambled eggs. It’s such an easy and healthy weeknight dinner you can whip up in no time and the leftovers are great for lunches.
If you’ve ever wanted to learn how to make fried rice, this recipe will help you in no time. I’m not sure why but I have very few rice dishes on my site. Time to change that with this easy, one-skillet recipe that’s ready in 20 minutes and better than takeout. You’ll never be tempted again to eat rice from a flimsy white takeout container after trying homemade. To save time if you don’t have leftover rice on hand or don’t want to cook a batch, use two pouches of ready-to-serve rice. Works like a charm. I don’t even bother thawing the frozen peas and carrot blend that’s mixed into the rice.
It’s such an easy and healthy weeknight dinner you can whip up in no time and the leftovers are great for lunches.
Prep time:
Cook time:
Total time:
Yield: 2 Servings
Ingredients:
4 c rice, prepared
1/2 lb boneless chicken breast
1 c peas and carrots, frozen
1 white onion, chopped
Instructions:
- Prepare rice according to package instructions to yield 4 cups cooked rice.
- Heat sesame oil in a large skillet on medium heat.
- Crack eggs into pan and scramble, mixing throughout vegetables.
Rated 4/5 based on 323 Reviews