This is one of our favorite dinners actually. It is a recipe that both Drew and I really love (which is pretty rare, since usually we both have very different favorite foods). I really love that is is both delicious and also a relatively well balanced meal. It is a good way to get a lot of veggies into one dish. I posted a picture of this on Instagram & Facebook and several people asked for the recipe, so here it is:

Chicken & Vegetable Fried Rice

serves about 4 people as an entree


-1 cup uncooked white rice (makes about 2 cups cooked)
-Water, for cooking rice
-2 Chicken Breasts, cut into small cubes
-6 cups uncooked fresh vegetables, cut into small pieces (they cook down quite a bit) I usually use onion, green bell pepper, broccoli, carrots, celery, and whatever else I already have in the fridge.
-6 Tablespoons butter* (see note below)
-2 eggs
-soy sauce
-teriyaki sauce
-ground powdered ginger

*The butter really adds a wonderful flavor to this recipe, so don’t substitute it with olive or other cooking oil. I use stainless steel pans that have a tendency to stick more than nonstick-coated pans would. This is the amount I usually have to use for this recipe to keep things from sticking. If you have nonstick pans, you might try using a little less butter and add more if needed.


1. Cook rice. I use a rice maker, that way it can cook all on its own while I’m preparing everything else. If you don’t have one, just cook rice on stove according to package directions.
2. In wok (or other large skillet), melt 3 Tablespoons butter. Once melted, add chicken and cook until done.
3. Once chicken is done, transfer it to bowl.
4. Place remaining 3 Tablespoons butter into wok/skillet and add veggies. Cook until soft. I usually put the lid on my wok and let them steam for a little bit.
5. Once veggies are done, scoot them over to the side, making a space on the bottom of your wok/skillet. Crack in 2 eggs, scramble, and cook until done.
6. Once eggs are done, mix eggs and veggies together, add chicken and cooked white rice. Stir.
7. In a liquid measuring cup, add soy sauce until just under the 1/3 cup line. Add in teriyaki sauce until just over 1/3 cup line. Add a pinch of ground powdered ginger and stir together.
8. Add sauce to rest of ingredients in wok/skillet and stir until all combined.



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