This easy fried rice is a quick family favorite recipe. It can be made with or without meat.
Use chicken, pork, tofu or leave it plain! Make a big batch and freeze it for later. Win-Win-Win.
Meal #2: Chicken Fried Rice.
Today I am making a few meals out of one roasted chicken. If you missed Meal #1 Roast Chicken instructions you are in luck. I posted it a bit ago.
I love making a roast chicken because it allows me to make a few meals out of that first one.
Other reasons…
Its cheap
thrifty
saves time
and hey, more time means more time for couponing right?
Ingredients:
3.5 Cups uncooked rice
Sesame Oil
8-10 Eggs
1 cup Leftover Roast Chicken (or ham or any other kind of meat really) chopped
Package of frozen mixed vegetables (or use your food processor and finely chop any kinds of veggies you have lyin’ around…example broccoli, cabbage, carrots, celery, onion, etc.)
1/3 cup Chicken Soup Base from Winco (or 1-2 packages Fried Rice seasoning mix)
Directions:
Cook your Rice according to package instructions.
If you are making dinner ahead of time you can chill the rice, or if making it last minute like I do, just let the rice steam an additional 15 minutes after it is done after the heat is off.
Next, Mix your eggs, add a dash of salt n pepper. Then go ahead and scramble-cook them.
I normally just add a little butter to the pan. Then continually scrape pan and cook till done. Set eggs aside in a bowl.
Using the same pan, add 1/4 cup sesame oil. Toss in chopped roasted chicken or other meat.
Cook for a few minutes.
Then add your vegetables and chicken soup base/seasoning packets to the chicken and cook until vegetables are done.
It should look like this when done.
Add in your egg mixture.
Then just add your mix to the cooked rice.
Mix it all up and serve. Yum!
For Freezer Meal cooking you can add your cooked Fried Rice to gallon ziploc bags or in a 9×13 size pan covered with foil. Often I do the 9×13 size because I can just take it out of the freezer and put in the oven for about 30-40 minutes at 350 degrees to heat through.
Fried Rice Recipe
Ingredients
- 3.5 cups Uncooked Rice
- 1/4 cup Sesame Oil
- 8 Eggs
- 1 cup Leftover Roast Chicken chopped or ham or any other kind of meat really
- 16 oz Package of frozen mixed vegetables (or use your food processor and finely chop any kinds of veggies you have lyin around...example broccoli cabbage, carrots, celery, onion, etc.)
- 1/3 cup Chicken Soup Base from Winco or 1-2 packages Fried Rice seasoning mix
Instructions
- Cook your Rice according to package instructions. If you are making dinner ahead of time you can chill the rice, or if making it last minute like I do, just let the rice steam an additional 15 minutes after it is done after the heat is off.
- Next, Mix your eggs, add a dash of salt n pepper. Then go ahead and scramble-cook them. I normally just add a little butter to the pan. Then continually scrape pan and cook till done. Set eggs aside in a bowl.
- Using the same pan, add 1/4 cup sesame oil. Toss in chopped roasted chicken or other meat. Cook for a few minutes.
- Then add your vegetables and chicken soup base/seasoning packets to the chicken and cook until vegetables are done.
- Then just add your mix to the cooked rice.
- Mix it all up and serve. Yum!
- For Freezer Meal cooking you can add your cooked Fried Rice to gallon freezer safe bags or in a 9x13 size pan covered with foil. Often I do the 9x13 size because I can just take it out of the freezer and put in the oven for about 30-40 minutes at 350 degrees to heat through.
Nutrition
Loved this recipe?
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About Karrie
Food is my love language. But so is saving money. So I like to combine the two a lot and make thrifty make ahead and freeze meals to save time. Because life is busy, and freezer meals can come to the rescue for all of us. And yes, they actually CAN taste good. Read more...
Comments & Reviews
Beth says
That is the whitest fried rice I’ve ever seen. I also agree with the idea of not cooking chicken twice (rubber); cook chicken and add to reheated rice.
Brian says
Hi!! Thank you sooooo much for writing this post I love it!!! One quick question – can i substitute lobster for chicken? What about adding saffron would that work? I only ask bcos i live in Maine and just <3 eating lobster!!! 🙂 And saffron is just yummm in the tummm!!
Thank you soo much for blog and for your cooking inspiration! We all need roll models in life and you are 1 of mine!!
Karrie says
Ooooh – sounds interesting! I say give it a try! Lobster and saffron might work!
Angel Lopez says
Hi hi – can this be reheated in a crockpot? I noticed you put that you’ll reheat in the oven, and if that’s the best way I’ve got no qualms, but curious to know if I could dump the bag in my crockpot and leave it alone until supper.
Karrie says
No, I wouldn’t recommend slow cooker, sorry! It’s a little too dry for cooking in the slowcooker.
Natalie Ellis says
Look YUM! I often make fried rice too! However, I prefer adding the egg directly to the frying rice. The color of rice will become yellow and it looks more tasty 😛
Sina says
Wow! This recipe sounds super easy and quick, but looks super yummy! I love that it’s a freezer meal. I will definitely try it out, and will only make some swaps to make it vegan!
Thanks a lot for the recipe!
Sina
Erin says
When it calls for 3.5 cups of uncooked rice that seems like a lot more then 6 servings no? What type of rice do you use?
Roseleanor says
We’re big fans of fried rice in my house, and this recipe looks very similar to how I make it, except that I use raw chicken. I was always taught to only reheat chicken once, maximum. I’m just a little concerned about using already cooked chicken, in a dish that is going to be cooled, frozen, and then reheated?