I don’t want to jinx it, but we’re on night THREE of the kids loving what I made for dinner.  Must be the moon cycle or something.  Chicken Fried Rice is their go-to meal at any Asian restaurant, so I knew I could get them to try it. I piled in the broccoli and snow peas to make it a little healthier than regular chicken fried rice, but left out the mushrooms and hot sauce for the kids.


Here’s the secret to perfect fried rice: leftover rice.  It sounds simple, but hot rice will end up being clumpy.  So make extra rice and store it in the fridge until you’re ready to make fried rice.  I used leftover rice from Mongolian Beef on Tuesday.


Chicken Fried Rice


1 pound chicken tenders, cut into bite sized pieces

3 cloves garlic, minced

1 bunch green onions, white and green parts chopped

2 teaspoons grated fresh ginger

fresh veggies to taste (broccoli, snow peas, mushrooms, carrots, peas)

2 cups leftover cold rice

2-3 tablespoons soy sauce to taste

2 eggs

salt and pepper

Sriacha sauce for serving


In a wok or nonstick pan, heat 1 teaspoon canola oil over high heat.  Lightly salt and pepper chicken and brown it on both sides, about 2 minutes each side.  Remove chicken from the pan, add a teaspoon more of oil, and add onions, garlic, ginger, and veggies to pan.  Stir constantly to keep the garlic from burning, and cook until vegetables are still firm but done (length of time depends on the vegetables and how well done you like them).   Add the rice, soy sauce, and cooked chicken and stir.  Make a well in the center of the pan and add the eggs.  Let them sit until they start to cook, then stir it all together for about a minute.   Serve with the green onions and Sriracha sauce.