You know why I love this recipe so much? Because it’s so dang versatile. A lot of this dish can be made with leftovers, which is always a huge bonus in my book.
The idea originally came from having two leftover white rice containers from Chinese takeout. I didn’t want to waste perfectly good rice, so I did a Pinterest search for “dinner recipes with leftover rice.” I came across a simple recipe that showed me how to make fried rice with crockpot teriyaki chicken.
Now making crockpot meals may seem convenient, but I actually try to avoid them. By the time I leave and get back to my apartment from a full day of work, at least 10 or 11 hours have gone by. Oliver tends to be out for 9 or 10 himself. So even if we were to throw something in, that just seems like an absurd time to keep food sitting there before we get home. I know a lot of people do it, but I prefer to make those crockpot meals on the weekend.
As the years went on, I started to mess around with fried rice recipes on my own, trying to simplify the former recipe even further. But I think I’ve finally mastered a recipe of my own.
I tried to write out my recipe on my recent meal plan for all of you (which yes, you can get free every Saturday in your inbox). But once I was finished writing it out, the whole thing felt complicated to me. So I took some time to make the recipe and break it down step-by-step for everyone.
This recipe is versatile!
This is a HUGE part of why I love this recipe so much. You can make so many varieties of it! Here are your possibilities:
- Protein: Chicken, steak, pork, tofu, or even an extra fried egg on top
- Vegetables (Pick 2 or 3): Bell peppers, broccoli, carrots, snap peas, green beans, peas, corn, Lima beans, mushrooms, squash
- Rice: White or brown
- Sauces (pick 1): Teriyaki, General
Tsos, or anything else you like in fried rice.
When I go to make this recipe, I tend to just grab what we have leftover in the fridge. At the time, I had about 8 bell peppers in our fridge, so I just grabbed a red and a green for my two vegetable choices.
You can make this for one, two, or even four!
Looking to just cook for yourself? At the bottom you’ll find the recipe card for this recipe. It will make enough food for two servings—great for a couple, or for one person who needs lunch leftovers. If you want to cook for four servings (or cook for two with two lunch leftovers) just double the recipe! Easy as that.
Here’s what you need (plus whatever protein you’re using):
I wanted to show you this recipe step-by-step, so you can see how easy it really is.
I use a large wok for making any kind of stir-fry, but a skillet should be perfectly fine for this. Heat up some oil (I use olive oil) with some minced garlic. I like to mince it fresh, but you could also buy it already minced if that’s easier for you.
Once the garlic is “fragrant” (aka smells good, should only take 30-60 seconds), add your protein. Sprinkle it with salt and pepper.
PRO TIP: When you get a large supply of meat at the beginning of the week, split it up by 1/2 pound (or pound, depending on how many you cook for) and dice it up. Add to freezable containers and store for later. Dicing earlier means not having to take time to do it during busy
When the meat is no longer pink on the outside (but not cooked through all the way yet) add your chosen vegetables and diced onion. Give it another salt and pepper seasoning.
Once you mix it together, sprinkle on some ground ginger. I just eyeball it (sorry) but I have similar measurement in the recipe card below.
Now keep in mind, different meats will cook at different times. Chicken takes a bit longer than steak, but you don’t want to over cook either. When the chicken is just starting to brown on the outside, it’s probably finished. Just cut open to make sure.
Once the meat is cooked, add the rice and mix. Rice is already precooked. This is a great time to use leftover white rice from your Chinese takeout! We tend to use that, or make a pot of Minute Rice (because it’s so dang fast).
Add in the sauce of your choosing and the soy sauce. Stir-fry for five minutes or so.
Make some space either in the center of the wok or the side and crack your egg. Scramble it up in that little space. When the egg is mostly cooked through, mix in with the rice. This will help to thicken the fried rice consistency—and tastes delicious!
Now, this part is optional. We love spicy fried rice, so I always mix in a generous squirt of Sriracha before serving. Gives it a fun kick!
Easy Fried Rice
- 1 cup Cooked rice (white or brown)
- 1/2 pound Chicken diced
- 1 cup Bell pepper sliced
- 1/2 Onion, white or yellow sliced
- 1 cup Broccoli diced into florets
- 1 tbsp Soy Sauce
- 1/2 tsp Ground ginger
- 1/2 cup Teriyaki sauce
- 1 egg
- 1 tbsp Srircaha optional if you want a spicy kick!
- Olive oil
- Take time to prep the vegetables, dice the chicken, and cook the rice (we’ll use Minute Rice to make it a faster process). This is a great Meal Prep Sunday activity!
- In a large wok or skillet, add a teaspoon of olive oil and the diced chicken. Season the chicken with salt and pepper, and cook until the chicken is no longer pink on the outside.
- Add your vegetable medley and sprinkle on the ground ginger. Cook up the vegetables with the chicken until the chicken is completely cooked through (it will get a tad bit brown and crispy on the outside, which means it’s perfect and juicy on the inside!)
- Add rice, soy sauce, and teriyaki sauce to the wok. Mix together until everything starts bubbling together nicely.
- Make a small space on the side or middle of your skillet to crack the eggs. Scramble them up until mostly cooked through. Mix in with the rest of the stir-fry.
- Keep cooking until the stir-fry has a crispy, fried rice with that sauce. This is also a great time to add Sriracha if you want it spicy!
And that’s your fried rice! Very easy and incredibly versatile. It’s a staple in our home, which you will no doubt see in my free meal plans every once in a while.
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