Photo: Iain Bagwell
Hands-on Time:
25 Mins
Total Time:
25 Mins
Yield:
Makes 6 servings

Nearly as easy as ordering from the restaurant around the corner, our homemade chicken fried rice is a simple stovetop dinner that the family will want again and again. Packed with protein, veggies, and flavor, this quick weeknight meal is so tasty you just might take your go-to takeout off of speed dial.

Once this recipe makes its way into your regular rotation, it's a cinch to switch things up. Here we use basmati rice, but you can substitute for whichever grain suits your frying fancy. Brown rice, jasmine rice, multi-grain rice, or short-grain rice all are suitable options, as long as it’s pre-cooked and refrigerated before you get going. You can also vary your protein. Trade chicken break or thighs for shrimp, beef, or pork for variety.

No matter what rice or protein you choose, one thing is for certain. You’ll want to go ahead and make a double batch so you have extra for later.   

How to Make It

Step 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.

Step 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.