Chicken Fried Rice

Let’s face it; some days we need meals that are quick and easy to prepare. This is one of those kind of recipes! It is quick, simple, and one of Mister Crazy’s favorites! It starts with a rotesserie chicken – the one you pick up from the deli on your way home (although, I supppose any leftover chicken would work). Add a little rice and some veggies, maybe some scrambled eggs, and you are basically finished.

Chicken Fried Rice

1 rotesserie chicken – skin removed and meat pulled off
5 cups rice
5 cups water
24 oz frozen peas and carrots
4 tsp. chicken bouillon
3 or 4 eggs
soy sauce

*A little note – If you like, you may substitute chicken broth for the water and leave out the bouillon. Either option adds a little extra flavor, but if you skip them it’s not a big deal.


Also, as written, this makes a ton. When I am not feeding extra people, I use about three cups of rice, three cups of water, 2 tsp. bouillon, and only 12 oz of frozen vegetables. It ends up a little meatier, which works great for my faimly’s tastes. I suppose if you wanted to add more meat to the above, you could try, just be sure you have an extra extra large skillet.


Pour water and bouillon into skilled over high heat and bring to a boil. Add rice and frozen vegetables, bring heat to about medium and cover. Continue cooking, stirring occasionally.

Meanwhile, scramble eggs.

When rice and veggies are soft, add chicken and eggs. Cook, while stirring, until chicken is warmed through. Season with soy sauce, salt, and pepper to taste.

It’s a great meal that comes together quickly on busy nights!

I’m sharing with

Blessed with Grace
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