Easy, not necessarily quick, chicken fried rice recipe. Between 1hr-2hr cook time.
Calories 494 Fat 12g 5% Carbs 91g 39% Protein 131g 56%
- 3 chicken breasts (866g)
- 3 cups rice
- 1 can peas & carrots
- 1 can corn
- 4 large eggs
- 1 cup soy sauce (not shown)
- 1 onion
- 3 tbsp canola oil
- Chicken Spice mix, salt, pepper, garlic/onion powder, light cayenne pepper.
Two of the breasts were really thick, so I fillet them.
Crank that grill to max, spray a bit of cooking spray, let it sizzle, and spice. Once cooked, let it rest in a covered container, keep the drippings.
This is about when the dogs will showed up. Don’t worry, this is only a side effect, they’ll get out of the way shortly.
I skipped the part about making rice, I’m sure y’all know how to do that. But I had to do this part in two batches. This is fried rice, so add a bit of oil in a wok or deep pan, throw the rice in, throw your veggies (drained) and eggs in
Keep stirring hard and fast to get the egg all coated and cooked through out the rice, only takes a minute or two. Add soy.
Stir for another few minutes, then take off heat.
Set an iron to max (or whatever pan you’ve got) and caramelize some onions in chicken drippings. Set aside.
The chicken should be well rested. Dice it up, and portioned. Same with the onions.
I like to put the chicken at the bottom, so when I need to cook the thing quickly out of the freezer, it turns out okay in the microwave without the chicken getting completely nuked.
Otherwise, I defrost in the fridge overnight, or leave it out for a couple hours, throw it in a pan really quick, or microwave.
Let me know if you like this format, I have more recipes coming. I’ll be calling this “A Tack Recipe” series