Chicken Fried Rice - OAMC

"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."
 
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photo by dianegrapegrower photo by dianegrapegrower
photo by dianegrapegrower
photo by dianegrapegrower photo by dianegrapegrower
Ready In:
2hrs 15mins
Ingredients:
9
Serves:
16
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ingredients

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directions

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

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Reviews

  1. This is pretty good and I'd have given it five stars, but it has three problems that need remedied. First it really is a little bland as written. It needs garlic. Second, the onions were not cooked through and third, the frozen peas were hard inside. My husband, who spent the first 8 years of his military career stationed in Japan, refused to eat it. In addition, it took only about an hour to make although the recipe says 2 . Luckily, the first time was a test run and I just made 1/4 of the recipe. My cat enjoyed it while I tried again. The second time I changed things up just a bit. I added a little more than a TBS of minced garlic and stir fried it in 1 TBS olive oil along with the onions for two minutes, then added frozen peas, diced fresh carrots and some leftover lima beans from the fridge to the skillet and stir-fried until the carrots were crisp-tender. Then I stirred this into the rice and chopped leftover cooked lemon chicken (from the freezer), parted it up and froze 3/4 in freezer bags. The remainder I stir fried until nice and hot and added soy sauce to taste. I had to add maybe another tsp of oil during cooking just to coat everything evenly, but then I have a great non-stick skillet and nothing sticks to it. The second batch we gobbled up. Can't wait for a reason to get out another bag. Thanks so much for the base recipe. I used to make fried rice the old school way (a real pain and takes hours), but DH says this actually tasted better. I will never do it that way again thanks to you. Cheers!
     
  2. This is one of our favorite OAMC recipes! It is so delicious plus it's quick, easy and cheap! We use brown rice and frozen mixed veggies with corn, peas, carrots and green beans. Sometimes we skip the egg and add other things like fresh bean sprouts or snow peas and a yummy sauce. It is a great base for lots of things! Thanks!
     
  3. We liked this but needed to add more garlic powder and onion powder. Also drizzled with honey b/c it needed a little something sweet. Did freeze a batch and it reheated just fine. Now when we have a little leftover chicken breast I'll chop it and put in freezer for when I make this recipe again.
     
  4. I have made this several times pretty much exactly as directed. It is better out of the freezer because the onions are not as crunchy once they have been frozen and thawed, and the flavors have meshed more. I usually buy a rotisserie chicken, pull off all the meat, and use about 3/4 of it for this and 1/4 of it for chicken salad, then use the carcass to make stock (along with veggie leftovers from cooking that I keep in the freezer). I make enough rice to divide between 3 gallon freezer bags, and then once defrosted, use 2 eggs and 1/4 cup soy sauce for each bag.
     
  5. Great recipe. I only made half the recipe to test it. Since it was such a huge hit and so easy and economical to make, I have to write my notes here because this is going to be a regular recipe in my home. I made 6 cups of cooked rice in my rice cooker and cooled it. I baked 2 large chicken breasts, cooled, boned and chopped. I heated my wok to screaming hot and added about 1 tbsp veg oil, then 1 chopped onion, sauteed til tender and fragrant. Scooting the onions to the side, I added 3 beaten large eggs (I would have added more if I'd had them), scrambling as it cooked. Then I added some sesame oil, 1 lb frozen mixed Japanese veggies, the chicken, and several grinds of pepper. I then removed half the mixture to a large bowl, and added 1/2 the rice to the remaining mix in the wok with about 1/4 cup (or less) less-sodium soy sauce and stir fried. That finished, I then removed that to a large bowl, added the remaining mix to the wok with more soy sauce and rice and stir fried. I froze this in 6 individual portions for lunches or snacks to be served with soy sauce when heated. Thanks so much for posting.
     
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Tweaks

  1. This was very simple and very good. I used brown rice, and oyster sauce in place of the soy sauce (gives a nice brown color with less salt!) The frozen peas and carrots were a great time-saving suggestion. I may add more veges next time - personal taste. The family liked it, it froze and thawed well, and the oyster sauce effectively camoflaged the brown rice. Thanks Tish - I've already got requests for repeats on this (good thing I've got more in the freezer)
     

RECIPE SUBMITTED BY

I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes: ? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again. ? 4 stars - This recipe was good but I would change something in it next time. ? 3 stars - This is a recipe I would not make again but it was OK ? 2 stars - This recipe I would not make again and we didn't like it at all ? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
 
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