“I figured out that you can make this in gargantuan quantities and freeze in containers for later. It really saves time...only about 10 minutes to heat up and is a great addition to any Chinese meal. Great way to use extra cooked rice too! I have a rice cooker and it's really easy to make extra. Cook time includes cooking "real" rice and chicken.”
READY IN:
2hrs 15mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, combine the peas and carrots, rice, onion, parsley flakes and chicken.
  2. Mix well.
  3. Pour into 4 bags (enough serve 4) or less for family size.
  4. Seal, lable and freeze.
  5. Thaw bag of rice mixture.
  6. Heat 1 Tbs oil in a large skillet.
  7. Dump rice mixture into the skillet.
  8. Cook and stir over medium heat, breaking up any chunks of rice, until hot, about 5 minutes.
  9. Push rice mixture to the side of the skillet.
  10. Add 1 Tbs oil to the empty side of the skillet and add the eggs.
  11. Cook and stir until eggs are thickened but still moist.
  12. Combine eggs with the rice mixture.
  13. Turn off heat.
  14. Stir in soy sauce and pepper.
  15. Serve.
  16. *Note:You can make this all ahead of time and just reheat but I like the taste of"fresh".

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