Chicken Fried Rice

This is the busiest time of the year. There is so much to do and so little time to do it! That is why it is nice to have easy recipes that use leftovers and items that you already have in your fridge.
This is a really quick recipe that is perfect for a busy weeknight. It comes together in a matter of moments. I took the picture the morning after we ate this and thought it was funny because the rice kept the shape of the container. You can use whatever veggies are in your fridge and add cooked shrimp, ham, pork, or leave out the meat all-together. Easy peasy and fast too!

Chicken Fried Rice by Mary Ann

1 Tbls canola oil

6 green onions, sliced

1/2 green pepper, chopped

1/2 cup celery, chopped

1 cup mushrooms, chopped

2 cups day-old cooked rice, brown or white

2 cups cooked, cubed chicken

1/2 tsp salt

1/4 tsp pepper

1 Tbls soy sauce

1 Tbls grated fresh ginger

2 eggs, lightly beaten

Heat oil in a large skillet. Add onion, green pepper, celery, and mushrooms. Stir-fry for 2 minutes. Add rice, chicken, salt, and pepper. Toss and cook until hot and golden. Stir in soy sauce and ginger. Move this mixture to the side and add the eggs; cook and scramble, mixing them into the rice. Serve.

Note- Other cooked meat can be substituted for the chicken and other veggies can be substituted or added.

Coming Up Next- The Lunchbox returns!