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

Ingredients

Scale

3 cups cooked white rice (preferably day-old and cold)
2 large eggs, lightly beaten
1 lb boneless, skinless chicken thighs or breasts, chopped into small bite-sized pieces
1 cup frozen peas and carrots mix
3 tablespoons soy sauce (low sodium preferred)
1 tablespoon vegetable oil or sesame oil
2 cloves garlic, minced
1 teaspoon ground ginger or fresh minced ginger
2 green onions, sliced (optional garnish)
Salt and pepper to taste

Instructions

Start by dicing your chicken into small, uniform pieces. This ensures the chicken cooks quickly and evenly. If your rice is clumped together, gently break it up with your hands or a fork before you start cooking. Mince your garlic and ginger so they are ready to go, as the frying process moves very quickly once you turn on the heat.
Heat half of the oil in a large skillet or wok over medium-high heat. Add the chicken pieces and season lightly with salt and pepper. Stir-fry until the chicken is golden brown and cooked through, about 5-6 minutes. Push the chicken to one side of the pan and pour the beaten eggs into the empty space. Scramble them until they are just set, then mix them into the chicken and remove everything from the pan onto a plate.
Wipe out the skillet if needed and add the remaining oil. Toss in the frozen peas and carrots along with the garlic and ginger. Sauté for about 2 minutes until the vegetables soften and the aromatics become fragrant. Increase the heat to high and add the cold rice to the pan. Press the rice down with a spatula to let it crisp up for a minute before stirring.
Add the chicken and egg mixture back into the pan with the rice. Pour the soy sauce over the top. Stir everything vigorously for 2-3 minutes, ensuring the soy sauce coats every grain of rice and the ingredients are heated through. If you like a deeper flavor, let the rice sit undisturbed for 30 seconds at a time to get those crispy “fried” bits.
Taste the fried rice and add an extra splash of soy sauce or a pinch of salt if needed. Scoop generous portions into bowls. Garnish with sliced green onions for a fresh pop of color and flavor. Serve immediately while it’s piping hot.

Cook Time: 25 minutes