This recipe probably isn’t gonna be considered as gourmet fare and probably will never win any award, but it is super easy, very filling, tasty, and quick to make! (And pretty cheap too!) —
We all have our moments when time gets away from us or things pop up unexpectedly and we realize we are running short on time and we need to get dinner on the table ASAP! This is a great standby recipe for such occasions! Usually, I even have all the ingredients on hand.
INGREDIENTS:
2 cooked and shredded boneless
skinless chicken breasts
(boiled — or cooked in crockpot or instant pot)
(in a pinch you can use 2 cans of white meat chicken, just make sure to warm it first either in a skillet or in microwave to remove all pink tint —I know they say it’s fully cooked but it weirds me out to see pink chicken meat!)
1 can of peas/carrots, cooked (warmed) & drained (or a frozen bag will work as well)
1 can of sweet corn, cooked (warmed) & drained
3 eggs, scrambled, fully cooked
3 cups of Minute 5 min quick white rice
(could also use long grain traditional rice in rice cooker, but for simplicity’s sake, I just use minute rice for this quick recipe )
This part is highly customizable— add any other veggies, onions, or peppers you would like — I would just advise to make sure all veggies are cooked thoroughly and already at your desired tenderness/doneness before adding to rice.
DIRECTIONS:
First, I cook my chicken and shred it finely and then set aside. (Tip: having pre-portioned, shredded, pre-cooked chicken in your freezer is an excellent time saving idea for easy recipes like this one! it makes throwing together stuff like this a breeze!)
Then,
I just follow the directions on instant rice - add 3 cups of water to large soup pot — Bring to rolling boil, add 3 cups of rice. Turn off heat. Add lid. Set timer for 5 minutes.
Meanwhile, I open a can of corn and a can of peas and carrots. (Either by pouring into a saucepan to warm, or by draining off liquid and putting veggies in a microwaveable safe bowl and nuking them until all veggies are hot. —Whichever method you chose, just make sure to drain all liquid off before adding to rice in final step!)
Then, I crack 3 eggs into a measuring cup and whisk briskly. I pour them into a preheated, lightly sprayed (w/ cooking oil) skillet and cook like regular scrambled eggs.
By now, my rice is done. I remove the lid and fluff the rice with fork. Then I add my cooked, drained veggies. Next, I add the scrambled eggs and the cooked shredded chicken. After that, I mix thoroughly to combine!
VOILA! Dinner is served!!
You can serve it with a pat of butter on top, some soy sauce (La Choy is my personal favorite!) and a few crackers on the side! Even a generous sprinkle of sharp cheddar cheese is delicious on top!
ENJOY!!!
TIP: Refrigerate any remaining rice as soon as it has cooled.
This rice reheats amazing and is delicious as a yummy leftover lunch as well!!
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