This did not taste as good as take out to me, but maybe it was all the changes I had to make. My whole family seemed to like it quite well. My husband asked for seconds. I did not add that much hot sauce at first, because the kids don't like spicy food, but I added more for myself and it was really good then. I added two extra eggs, used shrimp instead of chicken and substituted the vegetables I had on hand, sugar snap peas and a carrot, pea and green bean mixture for the onion, haricots verts and bell pepper. I also did not have the chili-garlic sauce. So, I added minced onions and a little garlic powder, and used Frank's RedHot sauce.
Chicken Fried Rice
Photo: Iain Bagwell; Styling: Vanessa McNeil Rocchio
More From Southern Living
Total: 25 Minutes
- 3 tablespoons vegetable oil, divided
- 4 large eggs, lightly beaten
- 3/4 cup diced onion
- 3/4 cup diced red bell pepper
- 1 pound haricots verts (tiny green beans), trimmed and cut into 1 1/2-inch pieces (about 2 cups)
- 2 cups chopped cooked chicken
- 4 cups cooked basmati rice
- 1/3 cup soy sauce
- 2 to 3 tsp. Asian chili-garlic sauce
- Toppings: sliced green onions, chopped toasted almonds
- 1. Heat 1 Tbsp. oil in a large skillet over medium-high heat 1 minute; add eggs, and cook, gently stirring, 1 to 2 minutes or until softly scrambled. Remove eggs from skillet; chop.
- 2. Heat remaining 2 Tbsp. oil in skillet; add onion, bell pepper, and green beans, and stir-fry 3 to 4 minutes or until vegetables are crisp-tender. Add chicken, and stir-fry 2 minutes. Add rice, soy sauce, and chili-garlic sauce; stir-fry 3 to 4 minutes or until thoroughly heated. Stir in scrambled eggs; sprinkle with desired toppings.
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