This fried rice can be made using ingredients you already have around the house. And the whole meal can be made in just 20 minutes from start to finish!
If my kids could eat 3 things for the rest of their life, they would eat scrambled eggs, veggies (yeah I know, WHO ARE THESE KIDS?!) and rice. I try to incorporate those 3 into a bunch of our meals, and the other day while I was talking to my mom about it, I realized that I can totally satisfy their love for these foods by making fried rice. But there’s no way I could get away with just a small side of fried rice….I need to make it the focus of the meal. So I decided to do just that and made a one pot loaded fried rice recipe.
This recipe is crammed packed with veggies; so it became the whole meal!
For this loaded fried rice, we used the current vegetables that we had on hand; peas, broccoli and carrots. Plus I always freeze cubed baked chicken so I pulled that out for the meal too! It was a quick dinner to make, plus it was super healthy as well!
Loaded Fried Rice Recipe
- 2 chicken breasts – baked & cubed
- 1 cup frozen peas
- 2 cups broccoli florrettes cut into bite sizes
- 2 cups diced carrots
- 2 cups cooked rice
- 4 eggs
- 1 tablespoon soy sauce
- salt & pepper
Start cooking your rice according to the directions on the package. You should end up with 2 cups of cooked rice.
While the rice is cooking, steam your veggies either over the stove in a double broiler or in the microwave using a steam pot.
Put your cubed chicken and veggies in a large pan together and heat on medium until warm. Then scoot everything to the side inside the pot, clearing a space for the eggs. Beat all 4 eggs in a small bowl and then pour them into the empty space in the pan. Scramble the eggs in the little area until fully cooked. Once cooked, stir them into the meat and vegetable mixture. Then stir the cooked rice into the mixture and add the soy sauce and salt & pepper to taste. Serve warm.
The thing that I love about this is that you can totally customize it to use whatever you have on hand. Have some squash? Corn, beans, mushrooms, ham, onions, really pretty much anything that can be steamed, sautéed or baked can go in it! There’s so many options and possibilities. Plus, this whole recipe took me just 20 minutes to make from beginning to end! Now that’s a major win in my book!