Super Quick Chicken Fried Rice

Super Quick Chicken Fried Rice

Super Quick Chicken Fried Rice

My favorite recipe magazine is Taste of Home, and I’ve been a subscriber for a LONG time!  But since David’s been eating gluten free, I haven’t found quite as many recipes that work for us.  I was pretty excited when I found this recipe for Super Quick Chicken Fried Rice and it was definitely a keeper.


  • 1 package (12 ounces) frozen mixed vegetables (1)
  • 2 tablespoons olive oil, divided
  • 2 eggs, lightly beaten
  • 4 tablespoons sesame oil, divided
  • 3 packages (8.8 ounces each) ready-to-serve garden vegetable rice (2)
  • 1 rotisserie chicken, skin removed, shredded (3)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper


Prepare frozen vegetables according to package directions.  Meanwhile, in a large skillet, heat one tablespoon olive oil over medium-high heat.  Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains.  Remove from pan.

In same skillet, heat 2 tablespoons sesame oil and remaining olive oil over medium-high heat.  Add rice; cook and stir 10-12 minutes or until rice begins to brown.

Stir in shredded chicken, salt and pepper.  Add eggs and vegetables; eat through, breaking eggs into small pieces and stirring to combine.  Drizzle with remaining sesame oil.


(1)        I used peas and carrots.

(2)        I just threw in some rice I already had cooked.

(3)        You don’t have to use a rotisserie chicken. You can cook and shred your own and it’ll taste just as delicious.

Recipe from Taste of Home Magazine
April/May 2014

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Born in Kentucky, I am a wife and mom to 1 son and 2 daughters . I have an ink pen obsession, as well as a love for all things planner. I have been married for 10 years to my high school crush. I am a member of the church of Jesus Christ of Latter Day Saints.

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