Faster-Than-Takeout Fried Rice
Turn bags of frozen fried rice into a veggie and protein-packed one-pot meal that'll be ready in 20 - faster than your typical Chinese takeout order! Who knew frozen fried rice could taste so good?
Equipment
- large skillet or wok with lid
Ingredients
- 1 tbsp olive oil
- 1 lb chicken breast, diced
- 1/2 large onion, diced
- 2 garlic cloves
- 1 red bell pepper, diced
- 1 head broccoli, chopped
- salt and pepper, to taste
- 2 packages vegetable fried rice (16 oz. packages)
- 1 egg
- 1/2 cup soy sauce
- 1/4 cup sweet chili sauce
Instructions
- Heat olive oil in a large skillet or wok (with a lid) on medium heat. Saute onion and garlic until translucent, about 2 minutes. Add in diced chicken, seasoning with salt and pepper, and cook until slightly pink, about 5-7 minutes.
- Add chopped bell pepper and broccoli. Season again with salt and pepper. Cover and cook for an additional 5 minutes, or until chicken is no longer pink and vegetables are crisp and bright.
- Add in both bags of frozen fried rice. Make a well in the center and add in egg, scrambling in the pan and breaking into pieces as it cooks. Stir the egg into the rice and vegetable mixture and add in soy sauce and chili sauce.
- Stir fry until heated through and slightly crispy, about 5-7 minutes. Serve immediately, with additional sauce if desired.