I honestly can’t find the original source of this recipe. I’ve adapted this recipe over the years to make it both easier and make the most of the ingredients to last a much longer time for a family of 4. Grab some frozen egg rolls to pair this rice with or eat it as a meal on its own!
- 1 lb chicken breasts (the amount doesn’t really matter-whatever you have on hand is great or substitute with pork, tofu, or no protein at all!)
- 3 cups cooked rice (brown, white, jasmine, they’re all great in this recipe-I’ve even used leftover noodles for a twist)
- 2 Tbsp sesame oil
- 1 small white onion, chopped (I’m lazy and use frozen chopped onion… no chopping FTW!)
- 1 cup frozen peas and carrots, thawed (or any vegetable of your choosing-get creative with what you have on hand)
- 2-3 Tbsp soy sauce
- 2 eggs, lightly beaten
- 2 Tbsp chopped green onion (optional, for serving)
- Sesame seeds (optional, for serving)
- Cook and shred or chop the chicken. I usually either cook the chicken in the crockpot with a teriyaki sauce or bake frozen chicken breasts. Sometimes I prepare extra chicken for other recipes and use what I have left for this recipe.
- Prepare the rice per package directions. I usually do the same with the rice for this recipe and use leftover rice from the previous night’s meal.
- Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion, peas, and carrots (or preferred vegetables) and fry until tender.
- Slide the onion and vegetables to the side and pour the beaten eggs into the pan on the other side. Scramble the eggs and combine the cooked egg with the vegetable mix.
- Add the rice and chicken to the vegetable and egg mixture. Add the soy sauce and stir and fry the mixture until heated through. Add chopped green onion and sesame seeds for garnish (optional).