Another winner recipe from Heidi… “Asian Cuisine is all about being ready to go! Have all of your ingredients lined up in the order in which they are going in the Wok.  The secret is in the preparation – stir frying goes quick!!”


Easy Chicken Fried Rice

Serves 4


  • 3 cups Chicken Breast, Cut into 1 inch cubes
  • 3 Tbsp Vegetable Oil, Divided
  • 1 Medium onion, medium dice
  • 3 Cloves garlic, minced
  • 2 tsp Fresh Ginger, Minced 
  • 2 Tbsp Sesame oil
  • 1 cup Frozen peas and carrots
  • 2 Tbsp  Soy Sauce
  • 1/4 cup Chicken Stock
  • 1 Green onion, cut on the bias (at an angle)
  • 2  Eggs, beaten
  • 3 cups Rice, cooked
  1. Heat a Wok or large non-stick skillet to high heat. Add 2 Tbsp of the oil and add the onion, garlic and ginger. Cook for about a minute. Stirring constantly, add the chicken and cook completely – about 2-3 minutes.
  2. Add the frozen vegetables, soy sauce and chicken stock and rice and cook for another 3-4 minutes.
  3. Finally, add the eggs and cook them thoroughly.  
  4. Sprinkle with the green onion and serve family style.


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