Easy Chicken Fried Rice for the Win

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Sean began eating chicken fried rice less than a year ago. He and Jackson are such picky eaters, but Lucy and I love making this dish at home. One evening, when cleaning up the kitchen after Lucy and I had chicken fried rice for dinner (I am sure Sean and Jackson ate hot dogs or something), Sean secretly tasted a bite of the rice. He yelled out to everyone that the dish was so delicious. I am sure that I gave Sean a big eye roll or something. Ever since, it is one of Sean’s favorite meals. He even made it “manly” by using his Blackstone Griddle (Check it out on Amazon) to cook it. I am definitely not complaining that he wants to take over the cooking duties on such a delicious dish! We now eat chicken fried rice every few weeks, and everyone is happy and satisfied… well except for Jackson, but we are getting there.

For this recipe, we use the Blackstone because it is Sean’s favorite to cook on. However, feel free to substitute with any type of pan on the stovetop.

Another cooking tip… I personally don’t like white rice by itself. However, if you will substitute cooking the rice in chicken broth rather than water, it becomes magnificent! I always use chicken broth while cooking white rice.

Chicken Fried Rice

• 5 large eggs
• 2-3 pounds of jasmine rice
• 2- 32 oz cartons of chicken broth
• 3 pounds of chopped chicken (use your favorite cut, we use chicken breasts)
• 1 bag of frozen peas and carrots
• 1 teaspoon garlic powder (or fresh garlic, minced)
• 1 teaspoon onion powder
• ½ stick of butter
• Salt and pepper to taste
• Soy sauce to taste

Pour both cartons of chicken broth and the rice into multi-cooker (Check it out on Amazon). Use the white rice setting on the multi-cooker and let it cook. You are more than welcome to use any method you prefer to cook the rice if you are not using a multi-cooker.

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Place your rice in the refrigerator, or even better, in the freezer. We typically freeze the rice for about thirty minutes. It is better to use the refrigerator if preparing the rice the day before you cook by leaving it refrigerated overnight. The rice needs to get very cold.  This is an extremely important step… you do not want your rice to become soft or mushy when it is on the griddle or in a skillet.

Pre-heat the Blackstone, griddle, or skillet on a medium/high heat. Give the grill (or skillet) a light coat of canola oil and spread it evenly. Dump the cold rice onto the grill. Place 2-3 dabs of butter on the rice and mix.

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At the same time the rice is cooking, begin cooking your chicken pieces on the opposite side of the grill. Salt and pepper the chicken. Cook until the chicken is almost done and pour the bag of peas and carrots on the grill with a small dab of butter. Make sure to periodically turn the cooked ingredients so that they do not burn on one side.

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When the chicken is finished and the peas and carrots are warmed, mix both ingredients with the rice and let them continue to cook on one side of the grill. On the opposite side of the grill, crack and scramble the eggs. Add the eggs into the mixture.  Sprinkle additional salt and pepper, along with garlic powder and onion powder to taste. When all the ingredients are mixed well, add your desired amount of soy sauce and give it all an additional turn. Make sure to have a large pan or bowl ready to place the rice in after it finishes cooking!

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We hope you love this dish as much as we do. Chicken Fried Rice is excellent for any night of the week. Oh, and you should have plenty of left overs for the next few days!

Do you have an easy weeknight dish that your family enjoys? We would love to hear from you. Please drop us a line in the comment section below!