Homemade Fried Rice

Scott LOVES Chinese food, no seriously, he could eat it every single day. I don't mind Chinese food, but it tends to give me a massive headache and I usually feel like garbage after we get take out. So to satisfy his love of Chinese food I make homemade chicken fried rice. It's a much healthier version of take out and I don't feel like total garbage after.


The key to this recipe is your rice has to be cold before you make it. I usually make my rice a day ahead of time, or at the latest the morning of. This recipe is also super budget friendly. A bag of brown rice is not even a dollar and you get at least 4 batches of this recipe from a bag. Awesome, right?

Here's what you need:

• 2 tablespoons of canola, vegetable, or olive oil
• 3 large eggs
• 1 small onion, minced or pureed (if your kids don't like visible onions)
• 1 to 2 cloves of garlic, minced
• 2 teaspoons of fresh ginger or 1/8 teaspoon of ground ginger
• 2 cups (about 12 oz) cooked, cubed chicken, ham, pork, beef, or shrimp. (I usually do chicken)
• 4 cups cooked brown rice, cold. If you don't like brown rice you can definitely used white rice.
• 2 tablespoons low-sodium soy sauce
• 1/2 cup peas
• Salt and pepper to taste

What to do:

• Heat 1 tablespoon of the oil in a large nonstick skillet or wok over medium heat.
• In a mixing bowl, whisk your eggs
• Add eggs to the skillet and scramble until almost set, then transfer to a bowl.
• Increase heat to medium high and heat the remaining oil.
• Add the onion, garlic, and ginger and stir-fry for about 2 minutes.
• Spray your skillet with oil if needed.
• Add the cubed meat and stir-fry for another 2 minutes
• Add the rice and soy sauce and toss until the ingredients are combined well and the rice is heated through.
• Allow the rice to brown in skillet before stirring.
• Add eggs and peas for the last minute of cooking.

This makes a great meal by itself since you have a protein in it. It also heats up really well the next day for leftovers. Hope you enjoy!