The Gourmet Mama

I may be Gourmet Mama, but there are days when I’m just not up for cooking a big complicated meal. On those days, this fried rice recipe is just right! It’s quick, easy and it uses up leftover rice, which we always seem to have around here.

While I’m giving a specific recipe here, fried rice is really one of those dishes that can morph into anything. If you have beef and not chicken, use that. If you have leftover vegetables like peas, carrots, mushrooms, etc. they can all be used in this dish . . . it’s super versatile and therefore excellent for anyone on a budget!

Chicken Fried Rice with Veggies
Serves 6

2 eggs
5 c. day old rice (works best, though you can use fresh)
1 onion, sliced
2 chicken breasts, cubed
2 c. sugar peas
1/4 c. soy sauce

Lightly beat the eggs and pour into a hot pan. Scramble until just starting to stick together, but still wet. Put them on a plate to one side.

In the same frying pan, add a little oil and the onions. Saute for 2 minutes, add chicken cubes. Cook until the chicken is cooked through, about 5 min.

Remove chicken and put aside. Add a bit more oil to the pan, let it heat for one minute. Add the rice and heat, stirring frequently to prevent sticking. After about 5 min. add the eggs, chicken mixture and sugar peas. Stir together and pour the soy sauce over the entire dish. Remove from the heat and serve!

It’s a very simple and delicious dish.