Chicken Fried Rice is one of my all-time favorite meals. I craved it often during my pregnancy with Cadence. Funnily enough my aversion during that pregnancy was chicken. This was the one and only meal containing chicken that I could bring myself to stomach.
What I love about this meal is how much you can adapt it. You can pretty much add in any veggies you fancy. Normally I’ll only add in corn, peas and mushrooms. If I happen to have more time for prep, I’ll sometimes add in sweet bell peppers and red onion.
This meal works best if you’ve let your rice air dry over the day. If I know I’m going to make this meal, I’ll cook the rice in the morning and let it sit out all day. No biggie if you don’t have time to do this or don’t remember to.
2 chicken breasts (cooked and cubed into small pieces)
1 can corn (drained)
1 can of sliced mushrooms (drained) (I use fresh mushrooms)
1 red onion (minced)
2 bell peppers (chopped into small pieces)
3 eggs (cooked, scrambled)
1 tsp black pepper
1/4 cup soya sauce
2 cups of cooked rice
Cut up chicken and cook. Set aside.
Scramble eggs. Set aside.
In a deep frying pain, add in approx 1 tbsp of EVOO. Stir fry corn, mushrooms, onion and peppers (about 5 to 10 minutes until they’ve reached desired consistency… I like my veggies bit crunchy).
Once veggies are cooked… add in chicken, eggs, and 1 tsp black pepper. Mix well.
Add in rice. Combine with veggies, chicken and egg. Pour in soya sauce. Mix well.