Shortcut Chicken Fried Rice

2018 is coming to a close (how did that happen?!) and even though I love my time in the kitchen, the holidays are a lot of work! A never-ending list of people to find the perfect gift for, gatherings to attend, and oh so many cookies. h

In starting to look forward to 2019, I’m focusing on health, happiness, and things that make life easier! Today’s Shortcut Chicken Fried Rice is all of those things. I often find that “better than takeout” recipes involve a ton of ingredients and all of my pots and pans. Don’t get me wrong, sometimes I feel like doing a kitchen project like that, and sometimes I just want dinner on the table. This Shortcut Chicken Fried Rice leverages rotisserie chicken (or really any leftover chicken) and leftover rice. I used brown rice which also helps on the health front. For those days when you are this close to ordering takeout, give this recipe a try!

INGREDIENTS

• 1 tbsp Sesame Oil
• 1 tbsp Olive Oil
• 1 Small Onion, diced
• 3 cloves Garlic, minced
• 1/2 cup Frozen Peas, no need to defrost
• 1/2 cup Frozen Corn, no need to defrost
• 2 Eggs
• 2 cups Rotisserie Chicken, shredded, no skin, room temp
• 3 cups Cooked Rice, room temp (I used Brown Rice)
• 3 tbsp Soy Sauce or GF Soy Sauce
• Chopped Scallions, garnish

INSTRUCTIONS

In a large skillet, heat the sesame oil and olive oil over med-high heat. Add the onion and sauté for 2 minutes. Add the garlic, peas, and corn and cook until tender. Move the cooked veggies to one half of the pan and crack the eggs in the other half.

Scramble the eggs and then mix together with the vegetables.

Add in the chicken, rice, and soy sauce and toss to combine. Let cook for 1 minute. Garnish with chopped scallions and serve warm.

Wishing you and yours a happy, healthy and prosperous new year! See you in 2019 🥂

Follow me on Instagram and tag @500spatulas so I can see all the recipes you make. 👩‍🍳

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Shortcut Chicken Fried Rice

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Author Talia Kornfeld

Ingredients

• 1 tbsp Sesame Oil
• 1 tbsp Olive Oil
• 1 Small Onion diced
• 3 cloves Garlic minced
• 1/2 cup Frozen Peas no need to defrost
• 1/2 cup Frozen Corn no need to defrost
• 2 Eggs
• 2 cups Rotisserie Chicken shredded, no skin, room temp
• 3 cups Cooked Rice room temp
• 3 tbsp Soy Sauce or GF Soy Sauce
• Chopped Scallions garnish

Instructions

• In a large skillet, heat the sesame oil and olive oil over med-high heat. Add the onion and sauté for 2 minutes. Add the garlic, peas, and corn and cook until soft. 
• Move the cooked veggies to one half of the pan and crack the eggs in the other half. Scramble the eggs and then mix together with the vegetables. Add in the chicken, rice and soy sauce and toss to combine. Let cook for 1 minute. Garnish with chopped scallions and serve warm.

Notes

Adapted from The Recipe Critic