Published at Thursday, April 02nd 2020. by Adorlee Regnier in Chicken Recipes.
My mom often make Chicken Fried Rice all the time when I was a child. She understand it was a recipe that the whole family would enjoy AND it is easy (and inexpensive) to make. You could make it last for an extra day or 2 with leftovers!
Why bought Chinese takeout when you could make your own Chicken Fried Rice at home? I thought this recipe tastes better and will not cost you as much to enjoy.
What I like most about this recipe is not how delicious it is (it’s soooo good!), it’s, instead, how easy it is to make. You could use leftover chicken if you love it. It is a matter of dumping everty ingredients into a casserole dish and baking in the oven. It is not really “fried”, but still tastes the same, in my opinion. It is the indolent way to make it!
We eat much of chicken around here because of its versatility. Chicken is also cheap and could be used in so many recipes.
I do not even utilize a mixing bowl for this recipe. All the ingredients go in a 9×13 casserole dish and you could mix them together in there!
You will require 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. Put all ingredients to the casserole dish, stir, and cover with aluminum foil.
It bakes for 1 hour and 15 minutes. Examine it to know that the liquid has absorbed and the rice is cooked. If not, take it back in the oven for a few more minutes.
• 9×13 casserole dish
• Knife set
• Aluminum foil
We usually eat this dish as the main course, but it can easily be a side dish. Put in some egg rolls and chicken stir-fry and you have a perfect family meal.
It is also a marvelous recipe to bring with you to a pot-luck. People often gobble it right up.
• 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.
• Mix together every 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.
Any content, trademark’s, or other material that might be found on the Planoism website that is not Planoism’s property remains the copyright of its respective owner/s. In no way does Planoism claim ownership or responsibility for such items, and you should seek legal consent for any use of such materials from its owner.
Copyright © 2020 Planoism. All Rights Reserved.