Chicken Fried Rice
My mom used to make Chicken Fried Rice all the time when I was a kid. She knew it was a recipe that the entire family would enjoy AND it’s easy (and inexpensive) to make. You can make it last for an extra day or two with leftovers!
Chicken Fried Rice
Why buy Chinese takeout when you can make your own Chicken Fried Rice at home? I think this recipe tastes better and won’t cost you as much to enjoy.
Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.
What I love most about this recipe isn’t how delicious it is (it’s soooo good!), it’s, instead, how easy it is to make. You can use leftover chicken if you like. It’s a matter of dumping all the ingredients into a casserole dish and baking in the oven. It’s not really “fried”, but still tastes the same, in my opinion. It’s the lazy way to make it!
We eat a lot of chicken around here because of its versatility. Chicken is also affordable and can be used in so many recipes. The Chicken Farmers of Canada has a ton of recipes and I highly recommend visiting and bookmarking your faves.
When you’re shopping for chicken, make sure to look for the “Raised by a Canadian Farmer” mark on the packaging. Canadian chicken is grain-fed and free of hormones and steroids.
How to Make Chicken Fried Rice
I don’t even use a mixing bowl for this recipe. All the ingredients go in a 9×13 casserole dish and you can stir them together in there!
You’ll need cooked chicken (leftovers work great), uncooked rice (not Instant), water, soy sauce, vegetable oil, onion soup mix, onion, can of mushroom pieces, green pepper and celery. Add everything to the casserole dish, stir, and cover with aluminum foil.
It bakes for 1 hour and 15 minutes. Check it to see that the liquid has absorbed and the rice is cooked. If not, put it back in the oven for a few more minutes.
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We often eat this dish as the main course, but it could easily be a side dish. Add in some egg rolls and chicken stir-fry and you have a complete family meal.
It’s also a wonderful recipe to bring with you to a pot-luck. People always gobble it right up.
Did you know that the Chicken Farmers of Canada has a shopping app? Yes, it’s free to download. You can use it to plan out your grocery shopping and recipes that you want to make.
- 2 cups rice, uncooked and not Instant rice
- 3 1/2 cups water
- 1/2 cup soy sauce
- 1/2 cup vegetable oil
- 1 envelope onion soup mix
- 1 onion, chopped
- 1 can mushroom pieces
- 1 green pepper, chopped
- 1 celery stalk, chopped
- 3 cups cooked chicken, chopped
- Preheat oven to 350F.
- Stir together all ingredients in a 9x13 casserole dish. Cover with aluminum foil.
- Bake for 1 hour 15 minutes or until liquid is absorbed and rice is tender. Serve hot.
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Nutrition Information:Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 346 Total Fat: 17.4g Saturated Fat: 12g Unsaturated Fat: 3.7g Cholesterol: 93mg Sodium: 612.2mg Carbohydrates: 19.1g Fiber: 0.8g Sugar: 2.3g Protein: 27.8g