Easy Chicken and Vegetable Fried Rice
This recipe for easy chicken and vegetable fried rice is super simple to make, and can literally be on the table in under 15 minutes, if you use my “cheater” method. Using leftover rice (made earlier in the week and refrigerated), rotisserie chicken you buy from the grocery store deli, and frozen vegetables, the only cooking is cracking an egg or two and stirring it all together!
But when you’re a busy working mom with kids, trying to balance homework and activities and still trying to get a healthy dinner on the table that’s not fast food, this recipe fits the bill.
Picky Eaters Or Dressed Up
You can certainly dress it up and make it more from scratch by cooking a few chicken breasts, chopping up fresh vegetables like carrots, broccoli, bok choy, mushrooms and snow peas. Substitute the leftover white rice with some brown rice for a slightly healthier option with a nutty taste.
For my picky eaters though, a frozen vegetable mix of corn, carrots, peas and green beans is something I know they will eat, and it cooks up super fast. The rotisserie chicken can be chopped up, and the leftover bones can be used to make bone broth in the instant pot over the weekend. It’s all about finding the balance of healthy eating and convenience!
If you want to make it a complete asian inspired meal, try serving with spring rolls like these ones from Costco. We keep these on hand in the freezer, so they cook up in the oven in the same time it takes to throw together the fried rice!
Easy Chicken and Vegetable Fried Rice Recipe
- 1 tablespoon olive oil
- 1 rotisserie chicken, chopped
- 3-4 cups cooked white rice
- 1 cup frozen mixed vegetables
- 2 eggs
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- Heat oil in large frying pan over medium high heat.
- Add chopped chicken and rice to pan, cook for a few minutes until warmed through.
- Add frozen vegetables and cover, allowing vegetables to steam for a few minutes.
- Stir together, making a hole in the center.
- In a small bowl, crack eggs and stir. Add to center of the pan and allow eggs to cook, scraping and stirring until mostly cooked through, then stir into rest of mix.
- Add sesame oil and soy sauce and stir to combine.
Try adding this recipe to your weekly menu plan, on those nights you know you’re rushing home from work and need to be back out the door fast! Make enough for leftovers for lunches the next day and you’re ahead of the game!
Like this recipe? You might also enjoy these…
Want to save for later? Pin it to your favourite Pinterest board!