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
In the amount of time it takes for takeout to be delivered to your door, our homemade Chicken Fried Rice will be on the table and ready to eat.
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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