We used to buy frozen fried rice at the store and eat it on days when I didn’t feel like cooking, usually reserved for the weekends. I never liked the long list of ingredients and the junk they put in there, but it was just soooo good. One day, I inherited a large box of rice from a work lunch where Qdoba was served. The rice was a bit stale and not so great after a few days, so I decided to try to make my own fried rice to breathe new life into it. It worked out perfectly, and the end result was also perfect for freezing, so I always made large portions and froze it in individual packets to give us the same unfreeze-and-heat convenience, but without the nasty additives.
Ingredients
- rice
- chicken
- mix of vegetables
- eggs
- soy sauce
Directions
First, set the rice to cook in a pot. Rice from a few days ago is better than fresh rice for this, but if you don’t have any and can’t cook the rice ahead of time (or are more spontaneous like me), fresh is fine too.
In one pan, fry the chicken and the vegetables. Carrots are usually a must. Peas or edamame are recommended. I used the frozen medley of carrots, peas, corn, and green beans for this one, but also experimented with other common combinations.
Don’t overcook the chicken and veggies because they still have a long way to go. Add the rice to the same pan when the chicken is cooked. Mix everything together and leave on low heat.
In another pan, scramble a few eggs and fry until cooked.
Then add the eggs to the rice mixture and add soy sauce. Keep frying and mixing everything together until the rice is browned and just a little crispy in some areas.
