With our hens laying SO many eggs, I have been looking for creative ways to get them used up that aren’t the typical egg salad, scrambled eggs, etc. This delicious and simple fried rice recipe uses a good amount of eggs and you could always add more! Feel free to swap the chicken for the meat of your choice.

Chicken Fried Rice

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Course Main Course

Ingredients

  

• 1 lb Boneless Skinless Chicken Breast
• 1 Tbsp Seasoned Salt
• 12 oz Frozen Peas and Carrots
• 3 Tbs Olive Oil
• 1 tsp Fresh Grated Ginger
• 3 Cups Cooked Rice, cooled Leftover rice works perfect for this recipe
• 6 Eggs
• 2 Cloves Garlic, minced
• ⅓ Cup Soy Sauce

Instructions

 

• Season both sides of the chicken breast with seasoned salt and bake at 350 for 12-15 minutes or until cooked thoroughly and to 165*. Let cool for 5 minutes, then shred and set aside.
• In a deep sided skillet, heat oil over medium until shimmering. About 2-3 minutes. Add rice and cook until warmed through and starting to get lightly browned. Add soy sauce, ginger, garlic, shredded chicken, and peas and carrots. Mix well.
• In a separate bowl, crack eggs and mix with a whisk until well combined. In skillet, make a well in the center and pour eggs into well. Let sit, untouched until the eggs start to set, then stir to scramble and chop into desired sized pieces, still in the well. Once eggs are well set, mix throughout the rice dish. Serve right away!