Shortcut Chicken Fried Rice

Whenever I’m faced with a fridge full of vegetable odds and ends, my mind immediately turns to chicken fried rice. It’s become my reliable solution for transforming those leftover veggies into something delicious and satisfying. There’s something comforting about knowing I can whip up a tasty meal with whatever I have on hand.

What makes this dish so appealing is its simplicity and how filling it can be with just a bit of preparation. It’s one of those flexible recipes that adapts to whatever ingredients are available, making it perfect for busy weeknights or when I’m trying to stretch my groceries a little further. Whether I’m working with fresh vegetables or the last survivors from my produce drawer, chicken fried rice has a way of bringing it all together into a meal that my whole family enjoys. Let me share how I make it work with minimal fuss and maximum flavor, using some handy shortcuts along the way.

• Option 1: Pre-grill that bird. If you’re feeling fancy on a Sunday afternoon, grill up some chicken breasts and store them in the fridge. Future you will be so grateful, she might even do a little happy dance in the kitchen (no judgment here).
• Option 2: Rotisserie chicken to the rescue! Grab one of those magical pre-cooked birds from the grocery store.
• Option 3: Prepared chicken breasts. For those days when even putting on real pants feels like a Herculean task, buy some pre-cooked chicken strips. They’re not just for salads anymore, people!

Now, let’s talk rice. Did you know that fried rice has been around since the Sui Dynasty in China? That’s right, we’re talking 6th century AD. People have been loving this carb-tastic dish for over 1400 years! And here we are, still trying to perfect it.

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Speaking of rice, let me introduce you to your new best friend: the rice cooker. I use this one. This magical appliance is like the Mary Poppins of the kitchen – practically perfect in every way. Just dump in your rice and water, press a button, and voila! Perfect rice while you take care of more pressing matters, like figuring out where that mysterious smell in the minivan is coming from.

But what kind of rice should you use? Well, medium to long-grain rice works best for chicken fried rice. It’s got just the right amount of starch to keep things together without turning into a gloppy mess.

Now, I promised you shortcuts, and honey, I’m about to deliver faster than Amazon Prime. Here are some life-saving hacks to make this recipe even easier:

1. Frozen veggies are your friend. Whenever you have veggie scraps, chop them into a bag you keep in your freezer.
2. Cook extra rice whenever you make it, and freeze the leftovers in portion-sized bags.
3. Invest in a good non-stick wok or skillet. It’ll make cleanup a breeze.
4. Make a big batch of fried rice and freeze individual portions for quick lunches or dinners.

So, there you have it, folks. A quick and easy recipe that’ll have you feeling like a kitchen ninja. Remember, cooking doesn’t have to be complicated. Sometimes, the best meals are the ones that come together with a little bit of love, a dash of creativity, and a whole lot of shortcuts.

Shortcut Chicken Fried Rice

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Fried rice is a staple of take-out establishments and always a top option on the menu. If you’re worried about the time it’d take to prepare all of this at home, we’ve come up with a few simple shortcuts.

• Author: Addie Gundry
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Serves 6–8 1x
• Category: Entrées

Ingredients

Scale 1x2x3x

• 2 teaspoons sesame oil
• 1 large chicken breast, grilled and diced (about 1.5 cups)
• 3 cups cooked rice, cold
• 2 cups chopped mixed vegetables (onions, carrots, peas)
• 3 tbsp low-sodium soy sauce
• 2 large eggs
• Salt and freshly ground black pepper
• Optional: honey, sriracha, or hot honey

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Instructions

1. In a wok or large nonstick skillet, heat 1 tsp sesame oil over high heat. Add the frozen vegetables and cook, stirring constantly, until warmed through, about 5 minutes.
2. Add remaining 1 tsp sesame oil, heat, and then add rice. Press onto pan and let cook for 1-2 minutes. Toss, and add chicken, and soy sauce, stirring to combine well. Push all the food to the sides, leaving a clear space in the middle of the pan. Crack the eggs into the space and immediately stir. Once the eggs are cooked, stir everything together, season with salt and pepper, and serve.
3. Optional: I love a little sweet and/or spice in my rice, so I love to add a tablespoon of honey at the end, or hot honey. On other days I’ll add sriracha – try out different versions for yourself!

Spicing it Up

Now, let’s talk about jazzing up this basic recipe. Sometimes, when I’m feeling adventurous (or when I have the house to myself), I like to experiment with different flavors. A dash of curry powder can transport you to India, while a sprinkle of five-spice powder gives it a distinctly Chinese flair. And for those nights when I’m channeling my inner college student, a squirt of sriracha does wonders. Don’t be afraid to raid your spice cabinet and get creative!

I almost always also opt for adding some hot honey. And if you don’t have it, a mix of honey and sriracha to your liking will do the trick!

Meal Prepping Chicken Fried Rice

Here’s a little secret: this recipe is meal prep gold. On Sundays, when I’m feeling particularly productive, I’ll cook a big batch of rice and chicken. Then, throughout the week, I can throw together this fried rice in no time. It’s like giving a gift to my future self! And can we talk about leftovers for a second? Because the leftovers from this dish are amazing. In fact, they might even be better the next day. I love packing it for lunch.

Simple Modifications

One of the best things about this recipe is how customizable it is. Not a fan of carrots? Swap them out for bell peppers. Prefer shrimp to chicken? Go for it! It’s your kitchen, your rules. I’ve even made a vegetarian version with tofu that turned out surprisingly delicious. Who knew I could be so versatile?

Equipment Modifications

Don’t have a wok? No problem! A large skillet works just fine. And if you don’t have a rice cooker, don’t sweat it. You can make perfectly good rice on the stovetop. Just remember: the key to good fried rice is using cold, day-old rice because it’s less likely to clump.

Substitutions

Let’s face it, we’ve all had those moments when we realize we’re missing a key ingredient. But fear not! This recipe is forgiving. No soy sauce? Coconut aminos and tamari are both gluten-free favorites!

Now, I want to hear from you! What are your favorite shortcuts to chicken fried rice? Do you have any secret ingredients that take your fried rice to the next level? Share your wisdom in the comments below – after all, it takes a village to raise a child, and apparently, it takes a whole online community to figure out how to get dinner on the table every night. Until next time, keep calm and wok on!