Name: Cheap Chicken Fried Rice With Eggs And Veggies Under $10
Cook time: 25 min
Total time: 25 min
Ingredients: 4 cups cooked white rice (preferably day-old and cold); 1 lb chicken breast or thighs, diced into small pieces; 2 cups frozen mixed vegetables (peas, carrots, corn); 3 large eggs, lightly beaten; 3 tablespoons soy sauce (low sodium preferred); 1 tablespoon vegetable oil; 2 cloves garlic, minced; 1 teaspoon ground ginger or fresh minced ginger; 2 green onions, sliced (optional for garnish); Salt and pepper to taste

Ingredients

Scale

4 cups cooked white rice (preferably day-old and cold)
1 lb chicken breast or thighs, diced into small pieces
2 cups frozen mixed vegetables (peas, carrots, corn)
3 large eggs, lightly beaten
3 tablespoons soy sauce (low sodium preferred)
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon ground ginger or fresh minced ginger
2 green onions, sliced (optional for garnish)
Salt and pepper to taste

Instructions

Start by dicing your chicken into small, bite-sized pieces to ensure they cook quickly and evenly. Season the chicken lightly with salt and pepper. Heat half of the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken to the pan and cook until it is golden brown and cooked through, about 5-7 minutes. Once finished, remove the chicken from the pan and set it aside on a plate.
In the same pan, turn the heat down to medium. Add a tiny splash of oil if the pan looks dry. Pour in the beaten eggs. Let them sit for a few seconds, then gently scramble them until they are just set but still slightly soft. Remove the eggs from the pan and place them on the plate with the cooked chicken.
Turn the heat back up to medium-high and add the remaining oil. Toss in the frozen mixed vegetables, minced garlic, and ginger. Stir-fry these for about 3-4 minutes. You want the vegetables to be tender and the garlic to be fragrant, but be careful not to burn the garlic.
Add the cold, cooked rice into the skillet with the vegetables. Use a spatula to break up any large clumps of rice. Pour the soy sauce over the rice and stir everything together constantly for about 3-5 minutes. The goal is to let the rice “fry” in the oil and soy sauce until it gets slightly crispy and changes to a light brown color.
Add the cooked chicken and scrambled eggs back into the skillet with the rice and vegetables. Toss everything together for another minute until the entire dish is heated through. Taste and add more soy sauce or pepper if needed. Remove from heat, garnish with sliced green onions, and serve immediately while hot.

Cook Time: 25 minutes