I stumbled upon this recipe one day after I peared into the fridge to find something for lunch. Â There was a small container of leftover rice from the previous nights dinner, so I decided that I would whip up a quick fried rice. Â It was delish! Â A few nights later I turned that idea into a dinner by adding chicken. Â My husband went nuts over it and went back for more and more and more.
This is a great way to turn a tiny bit of rice into a great big meal! Â It's fast, it's easy and I promise you won't be disappointed.
First take one chicken breast and season it with salt, pepper, and garlic powder. Add about a teaspoon of sesame oil to your skillet and heat over a medium flame.  Cook chicken until cooked through and remove.
Add 1 tablespoon of minced garlic and cook until fragrant. Â Next add in a cup of frozen carrots and peas.
Move your veggies to the edge of your skillet and crack one egg into the middle. Â Quickly scramble to egg and stir into the veggies.
Next add your leftover rice. Â Of course you can make it fresh, but leftover is much much easier. :)
Add some soy sauce and onion powder to moisten the rice and flavor the the dish. Â Lastly cut your chicken into bite sized pieces and stir in to the rice mixture. Â Dinner done. Â Fast.

Chicken Fried Rice
Ingredients
- 1 chicken breast
- garlic powder
- salt
- pepper
- sesame oil
- 1 tablespoon minced garlic
- 1 cup frozen peas and carrots
- 1 egg
- 1 ½ to 2 cups leftover white rice or fresh made - both work
- ¼ cup soy sauce
- 1 teaspoon onion powder
Instructions
- Season chicken breast with garlic powder, salt and pepper to taste.
- Heat one teaspoon of sesame oil over medium heat. Add chicken and cook until no longer pink. Remove chicken and set aside.
- Add 1 tablespoon minced garlic to the pan, if needed add more oil. Cook until fragrant.
- Add frozen peas and carrots and cook until tender. Move to the edge of the pan.
- In the center of the pan crack 1 egg and quickly scramble. Stir together with the veggies.
- Add rice, soy sauce, and onion powder. Feel free to add less or more soy sauce depending on how wet you prefer your rice. Stir and cook for 1 to 2 minutes.
Erin V says
never knew how to recreate this until now - so yumm