Early Dinner Chicken Fried Rice

Ingredients

Start early dinner chicken fried rice with the ingredients here and a clear about 20 minutes slot.

• 3 cups cooked, cooled white rice (day-old works best)
• 2 cups cooked chicken, diced
• 2 large eggs, beaten
• 1 1/2 cups frozen peas and carrots
• 3 tablespoons vegetable oil
• 3 tablespoons low-sodium soy sauce
• 2 cloves garlic, minced
• 2 green onions, sliced
• 1 teaspoon toasted sesame oil

How to Make It

Prepare early dinner chicken fried rice with one backup bite in mind before the main pan gets mixed together.

• Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat, add the beaten eggs, and scramble for 1 minute, then move them to a plate.
• Add the remaining 2 tablespoons oil to the pan along with the garlic and frozen peas and carrots, and cook 3 minutes until hot.
• Add the cold rice and press it into the pan, letting it crisp for 2 minutes before stirring.
• Stir in the chicken, scrambled eggs, and soy sauce, and toss everything together for 2 minutes until heated through.
• Finish with the sesame oil and green onions and serve.

Timing Before Practice

Cold leftover rice fries up fast, so start about 25 minutes before you leave.

• T-minus 25: scramble the eggs and prep the vegetables
• T-minus 12: fry the rice and stir in the chicken
• T-minus 5: water bottles and shoes, no new cooking

Make It Ahead or Save Leftovers

This dish exists to use up leftovers, and it reheats well the next day.

• Cook the rice a day ahead so it is cold and dry for frying
• Use any leftover cooked chicken or pork in place of fresh
• Reheat leftovers in a hot skillet to bring back the crisp edges
• Serve with: steamed edamame, orange wedges

Parent Tip

Use cold, day-old rice; fresh warm rice turns mushy, while chilled rice fries up into separate, crisp grains.