Chicken Fried Rice
This tasty chicken fried rice is ready in twenty minutes and better than take out!
My daughter Abby has been taking ballet for about six years now, but I've never really considered myself a "dance mom." I mean, I show up and drop her off at class twice a week, but I can't keep all those french ballet terms straight. There's also this part of me that is always secretly hoping that she'll tell me she wants to quit, so I can free up some evenings in my schedule. :) It's a really positive thing for her, and has done a lot to improve her balance, coordination, and flexibility, so I'll keep forking over the cash and playing taxi driver as long as she's happy doing it. This last week was her first big performance, and it was definitely the closest I've ever felt to being a dance mom. I'll confess that it felt totally weird putting mascara and lipstick on my nine year old, but it was amazing to see her on stage in her beautiful costume. She did a great job!
Abby had a ton of rehearsals leading up to her performance, so it has been a busy few weeks. I've been relying on super simple, quick meals that I can prep ahead of time to help us pull through! As tempting as it is to pick up fast food on our way home (and trust me, we've been there at times), it really makes a difference to have something healthy and easy on hand to feed the kiddos. This chicken fried rice is so quick and easy, and completely delicious! I made it quickly in the afternoon one day before we left for rehearsal, and we reheated it when we got home. It was so tasty and filling, and it made enough for leftovers the next day for lunch as well. The brown rice gives it a great texture without giving it that weird chewy gumminess that brown rice often has, and I love that it's so simple to make. It was just as good as any take-out fried rice I've had, and it was really in just twenty minutes. Dinner win!
Chicken Fried Rice
2 teaspoons oil
3 cups cooked brown rice (I used this recipe)
2 teaspoons minced garlic
1 tablespoon soy sauce
1 egg, lightly beaten.
2 cups shredded cooked chicken
1 cup frozen peas
1 cup frozen sliced carrots
Heat the oil in a large skillet over medium heat. Add the rice and garlic to the skillet and cook until the garlic is fragrant. Add the soy sauce and egg, and mix until the egg is cooked. Stir in the chicken, peas, and carrots, and cook until heated through.
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