Easy Chicken Fried Rice
Make homemade chicken fried rice with shredded rotisserie chicken and a bag of frozen vegetables for a quick weeknight meal the whole family will love.
Ingredients
- 3 tablespoons canola oil
- 2 eggs beaten
- 1 onion diced
- 1 red pepper diced, optional
- 2 teaspoons minced garlic
- 1/2 teaspoon dried ginger
- Sprinkle of red pepper flakes
- 1 (10 oz) bag of frozen mixed vegetables my mix included peas, corn, carrots, and green beans but use whatever blend your family prefers!
- 3 cups cooked white rice
- 1/3 cup Tamari or soy sauce
- 2 cups rotisserie chicken shredded
Instructions
- Heat a large nonstick skillet over medium-high heat. Add the canola oil to the pan and heat it until it shimmers.
- In a small bowl, beat the eggs together with a fork. Add the whisked eggs to the hot oil and stir it with a spoon to scramble.
- Once the eggs are scrambled, about 1 -2 minutes, add the chopped onion and bell pepper with the garlic, ginger, and red pepper flakes to the pan and stir. Cook until the onions have softened, about 2 - 3 minutes.
- Add the bag of frozen vegetables, there's no need to thaw them first. They will add some additional moisture to the pan. Continue to cook until the liquid mostly evaporates and the veggies begin to slightly char, about 4 - 5 minutes.
- Add the cooked rice to the skillet and stir it into the veggies and eggs. Let the rice sit undisturbed for 2 or 3 minutes so that it can fry and begin to char in spots.
- Add the soy sauce to the rice and stir it in. Continue to cook for a minute before adding the shredded chicken. Stir and let the chicken warm through for another minute before serving.
