You would think that during a busy weeknight- especially during the frenzy of the holiday season- that the easiest thing to do would just be to order takeout rather than cooking. But honestly? This delicious chicken fried rice is even better than anything we order in from Chinese takeout, and it is super simple to make! Not to mention, my kids love it- both for dinner the night I make it, and for leftovers all weekend long! Yum!
After they’ve cooked for two hours, I remove the chicken and slice it into small bites. Then I put this in the fridge until 20 minutes before dinner.
Then I prepare 4 cups of steamed white rice using my rice cooker. When it’s done, I stir it with a spoon to fluff it, allow it to cool, and then place in the fridge until just before dinner.
It’s super simple to finish the rice on the stovetop about 20 minutes before dinner time!
- 1 package of boneless skinless chicken breasts
- 1/2 cup of sugar
- 1/2 cup soy sauce
- 3 tablespoons apple cider vinegar
- 3/4 teaspoons of minced garlic
- 4 cups of prepared steamed white rice
- 1 cup of frozen peas and carrots
- 1 onion (minced)
- 2 cloves of garlic (minced)
- 2 eggs
- 3 tablespoons sesame oil (can substitute vegetable oil)
- 1/4 cup of soy sauce
- Place the chicken breasts in the crockpot. Mix together the sugar, soy sauce, apple cider vinegar and garlic in a small bowl, and then pour the sauce over the chicken.
- Cook on high for two hours. Remove the chicken from the crockpot and slice into small pieces. (Can be made ahead and stored in the fridge).
- Prepare 4 cups of white rice in a rice cooker or on the stove top. Allow the rice to cool, and then chill in the fridge.
- Heat the 3 tablespoons of sesame oil in the same pot used to prepare the rice. Add in the onion, garlic, peas and carrots and stir fry until tender.
- Crack the eggs into the pan and scramble the eggs mixing the vegetables in as well.
- Add in the rice, chicken, and soy sauce and stir fry for 5 more minutes.
So easy to make during the week- and so yummy!