House Fried Rice

The following is a post from contributing writer Dawn.

Chinese take-out was one of the first things to go when we started eating healthier. Now we have “Chinese Make-In” Date Night!

House Fried Rice is usually a creation of a particular restaurant and could include chicken, shrimp, beef, pork or any combination of the four. We love it with all of the above, but we usually end up having whatever meat that is leftover from the previous night’s meal. It makes a great weekday dinner that is quick and easy (since it is basically made up of leftovers.)

Make sure you plan ahead and make the rice at least one day in advance. Using fresh rice is possible, but it tends to get sticky.

Print Recipe

House Fried Rice

Author: Toni Anderson

Ingredients

• 1 cup leftover chicken chopped (We've also used leftover pork chops or shrimp!)
• 2 cups day-old rice
• 2 green onion tops snipped
• 1/4 small onion roughly chopped
• 2 fresh eggs lightly scrambled
• 1/2 cup frozen peas and carrots or mixed veggies
• soy sauce
• olive oil

Instructions

• Heat oil in large, heavy skillet or wok.
• Add chicken and saute until heated through.
• Toss in roughly chopped onion and saute until almost golden on the edges.
• Move chicken and onion to the side. Add eggs and scramble until done, chopping into pieces.
• When the egg is cooked thoroughly, mix all ingredients in the pan.
• Add the rice all at once and stir fry until crispy, adding more oil if necessary.
• Add peas and carrots on top and stir until soft.
• Serve with egg rolls or use as a compliment to any Chinese dish.

More rice recipes you might like…

• Rice and Beans Stuffed Peppers
• Cheesy Baked Mexican Rice
• Homemade Rice-a-Roni
• Chicken Legs & Wild Rice: Slow Cooker